Basil Chicken Stir Fry

Ingredients

1 pound of Chicken Breast

1.5 t Minced Garlic

2 Shallots (or 1 Onion)

1 Red Bell Pepper (Capsicum)

1 T Olive Oil

2 ounces Fresh Basil Leaves

Cooked Rice

SAUCE:
1 T Thai Fish Sauce

2 T Sweet Soy Sauce

2 T Chili Garlic Sauce

Instructions

Cut the chicken into long thin strips.

Mince Garlic (if whole).

Finely slice shallots.

Cut the capsicum into long thin strips.

Combine the sauce ingredients in a small bowl and set aside.

Heat a wok over medium-high temp and add oil when wok is hot.

Add sliced chicken and cook for 3 to 4 minutes, turning regularly to brown.

Add garlic and shallots and cook for 1 to 2 minutes.

Add capsicum and cook for further 2 minutes.

Add sauce and cook for further minute, then add basil leaves and cook until just wilted (30 seconds).

Serve over cooked rice.

White Chicken Chili

White Chicken Chili

1 TB vegetable oil

2 medium onions, chopped (approx 1 cup)

2 cloves garlic, finely chopped

2 cups chopped chicken breast

3 cups chicken broth

2 TB chopped fresh cilantro or ½ teaspoon ground coriander

2 TB lime or lemon juice

3 tsp ground cumin

1 tsp chili powder

½ tsp dried oregano leaves

1 tsp honey

1 can (15 oz) whole kernel corn, undrained

1 can (15 oz) or 2 cups of great northern beans, drained

1 can (15 oz) or 2 cups butter beans, (or large lima beans) drained

Crushed tortilla chips

Fresh diced tomatoes

Shredded cheese (cheddar or Mexican blend)

Sour Cream

1. Heat oil in 4-quart Dutch oven over medium heat.  Cook onions and garlic in oil, stirring occasionally, until onions are tender. Add chicken & cook until done.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
3. Serve hot and garnish with corn tortilla chips, diced tomatoes, shredded cheese, and sour cream if desired.

I usually double the recipe because it makes great leftovers and freezes well.

Healthy-ish Orange Chicken

I found this online somewhere. Andrew and I like it a lot and it doesn't take too long to make. I serve it with plain rice (white or brown or whatever) and steamed broccoli. I tend to use more red pepper than the recipe calls for because I like it spicy. Also, grapefruit zest works just as well as orange zest.

• 1 lb Chicken, Breast
• 1 cup Mandarin Oranges
• 1/3 cup Orange Juice
• 1 tbsp Olive Oil
• 1 tbsp Reduced Sodium Soy Sauce
• 1 tbsp Honey
• 1 tsp Splenda
• 2 tsp Orange Zest
• 1 tsp Ginger
• 1/2 tsp Cornstarch
• 1/2 tsp Red Pepper Flakes
• 3 cloves Garlic Clove

Cut raw chicken into 1" pieces. Garlic should be minced.

Combine orange juice, soy sauce, honey, splenda, orange zest, ginger, cornstarch, and pepper flakes. Set aside.

Heat olive oil in a pan over medium high heat. Add garlic and cook for 30 sec. Add chicken and sprinkle it with salt and pepper, as desired. Cook chicken 5 minutes or until no longer pink in the middle. Add the juice mixture and mandarin oranges to the pan. Cook until the sauce has thickened, stirring frequently.

mum's super simple fajita chicken

This makes a very quick, very easy fajita chicken that you can either grill with onions and green peppers and eat with tortillas as fajitas, or can simply grill on it's own and eat over salad with tortilla chips for a chicken taco salad.

Chicken marinade:
1/4 cup lime juice
1 TBSP cumin
1TBSP paprika
1/2 TBSP chili powder
salt and pepper to taste

Mix together and pour over sliced chicken breast. Marinate for up to six hours in fridge. Grill the chicken and serve as fajitas or taco salad with guacamole, salsa, and sour cream.

Note: you can just use 2 TBSP of taco seasoning

White Chili

Taken from Betty Crocker with adaptations by Mandi Adams

1 TB vegetable oil
2 medium onions, chopped (approx 1 cup)
2 cloves garlic, finely chopped or minced
2 cups chopped chicken breast

3 cups chicken broth
2 TB chopped fresh cilantro or ½ teaspoon ground coriander
2 TB lime or lemon juice
3 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano leaves
1 tsp honey

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) or 2 cups of great northern beans, drained
1 can (15 oz) or 2 cups butter beans, (or large lima beans) drained

Crushed tortilla chips
Fresh diced tomatoes
Shredded cheese (cheddar or Mexican blend)
Sour Cream


Heat oil in 4-quart Dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Add chicken & cook until done.

Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 20 minutes.

Serve hot and garnish with corn tortilla chips, diced tomatoes, shredded cheese, and sour cream if desired.

I usually double the recipe because it makes great leftovers and freezes well, too.