Lemongrass Chicken
Ingredients
- 650g chicken thigh fillets, cut into 2cm pieces
- 2 brown onions, halved, sliced lengthways
- 1 stalk lemongrass, white part only, finely chopped
- 3 garlic cloves, finely chopped
- 1/4 cup (60ml) fish sauce
- 1/4 cup (60ml) low-salt soy sauce
- 1/4 cup (60ml) lime juice
- 1/4 cup (55g) brown sugar
- 1/2 cup Vietnamese mint leaves
- 1/2 cup coriander leaves
- Steamed Jasmine Fragrant Rice, to serve
Preparation
1. Combine the chicken, onion, lemongrass, garlic, fish sauce, soy sauce, lime juice and brown sugar in a large bowl. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
2. Heat a wok over high heat. Use a slotted spoon to lift the chicken from the marinade, reserving the marinade. Add one-quarter of the chicken to the wok and stir-fry for 3-4 minutes or until chicken is cooked through and beginning to caramelise. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
3. Pour the marinade into the wok and bring to the boil. Cook, stirring occasionally, until marinade is reduced by half. Remove from heat and pour over the chicken.
4. Divide chicken among serving plates and sprinkle with mint and coriander leaves. Serve immediately with steamed rice.
Source:
http://www.taste.com.au/recipes/19650/lemongrass+chicken
Parmesan-crusted chicken with chunky tomato salsa
Ingredients
- 1 cup (80g) grated parmesan
- 1/3 cup (15g) panko breadcrumbs (see note)
- 4 x 180g chicken breast fillets
- 50g unsalted butter, melted
- 4 truss tomatoes, roughly chopped
- 2 eschalots, thinly sliced
- 1/2 bunch flat-leaf parsley, leaves picked
- 1 tbs red wine vinegar
- 1 tsp caster sugar
- Lemon wedges, to serve
Preparation
1. Preheat oven to 250C and line a baking tray with baking paper.
2. Combine the parmesan in a bowl with the breadcrumbs. Brush the chicken all over with butter and season, then coat with the crumb mixture. Transfer to the lined baking tray, then bake for 15 minutes or until crisp, golden and cooked through.
3. Meanwhile, combine the tomato, eschalot, parsley, vinegar and sugar in a bowl, then season.
4. Serve chicken with tomato salsa and lemon wedges to squeeze over.
Source:
http://www.taste.com.au/recipes/35356/parmesan+crusted+chicken+with+chunky+tomato+salsa?ref=zone,feed-your-family
Roast dinner with garlic gravy
Ingredients
- 4 (300g each) chicken marylands
- 4 medium desiree potatoes, thickly sliced
- 1 bunch baby carrots, trimmed, peeled
- 2 small parsnips, peeled, halved
- 4 garlic cloves, unpeeled
- 3 teaspoons fresh thyme leaves
- 25g butter, melted
- 1 tablespoon olive oil
- 2 tablespoons plain flour
- 1 cup chicken stock
Preparation
1. Preheat oven to 200°C/180°C fan-forced. Cut 2 deep slashes through the skin and flesh of each chicken piece to the bone.
2. Arrange potatoes, carrot, parsnip and garlic in a large, heavy-based flameproof roasting pan. Top with chicken, then thyme. Drizzle with combined melted butter and oil. Season with salt and pepper.
3. Roast, uncovered, for 40 to 45 minutes or until chicken is cooked through and vegetables are tender.
4. Transfer vegetables and chicken to a large plate. Cover. Place baking dish with pan juices over medium-high heat. Squeeze garlic from skins and add to pan. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture bubbles and is well-browned. Gradually stir in stock. Cook, stirring, for 3 to 4 minutes or until gravy boils and thickens. Strain gravy into a gravy boat. Serve chicken with roasted vegetables and gravy.
Source:
http://www.taste.com.au/recipes/31825/midweek+roast+dinner+with+garlic+gravy?ref=zone,feed-your-family
Chicken and peanut noodle stir-fry
- 650g chicken breasts, thickly sliced (see note)
- 2 tablespoons Thai red curry paste
- 300g dried rice stick noodles
- 80ml (1/3 cup) vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons caster sugar
- 2 tablespoons fish sauce
- 2 lemons, 1 juiced, 1 cut into wedges
- 60g (2 cups) baby spinach
- 75g (1/2 cup) roasted peanuts, roughly chopped
- 1 egg
- Bean sprouts (optional), to serve
Preparation
1. Combine chicken and red curry paste in a bowl.
2. Add noodles to a large saucepan of boiling water and cook for 4 minutes or until almost cooked. Drain, reserving 125ml (1/2 cup) cooking water.
3. Heat a wok or frying pan over high heat. Add 2 tablespoons oil and half the chicken, and stir-fry for 2 minutes. Tilt the wok and use a slotted spoon to transfer the chicken to a plate. Repeat with the remaining chicken.
4. Add the remaining 2 tablespoons oil and onion to the wok and stir for 2 minutes. Add garlic and stir for 30 seconds. Add sugar and stir for 2 minutes, then stir in fish sauce and lemon juice.
5. Return all chicken to the wok. Add noodles, spinach and peanuts, and toss to combine. Whisk egg and the reserved cooking water in a bowl and add to the wok. Stir for 1 minute or until combined. Top with bean sprouts, if using, and serve with lemon wedges.
Source:
http://www.taste.com.au/recipes/23656/chicken+and+peanut+noodle+stir+fry?ref=zone,feed-your-family
GRILLED CHICKEN WITH STRAWBERRY BASIL SAUCE
Ingredients
1½ pound chicken breasts
salt & pepper
1½ cups strawberries, chopped
½ tablespoon coconut oil
1 tablespoon chopped basil
1 tablespoons chopped mint
2 tablespoons orange juice (fresh)
Preparation
Season chicken with salt & pepper and cook on grill or grill pan for about 5 minutes per side until done. Timing will vary depending on thickness of breasts. Cook until juices run clear and no longer pink. (If using a grill pan on the stove, grease with about ½ tablespoon of coconut oil before placing chicken on it).
While chicken cooks, melt coconut oil in a small skillet over medium heat.
Add strawberries, basil, mint and orange juice and simmer for about 10 minutes until reduced and thickened.
Spoon strawberry sauce over cooked chicken and garnish with additional basil & mint.
Source:
http://www.runningtothekitchen.com/2013/04/grilled-chicken-with-strawberry-basil-sauce/
Honey Sauced Chicken
Serves 2
Ingredients
3/4 pound chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes
Preparation
Season both sides of chicken with salt and pepper, put into crock pot.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours.
Cut Chicken into bite size pieces, then return to pot and toss with sauce.
Serve over rice or noodles.
To bake chicken as a 30 minute meal:Dice chicken and season both sides with salt and pepper, place in 8×8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.
Source:
http://www.chef-in-training.com/2011/11/honey-sauced-chicken/
