Category: Chicken


Mar
2016

Easy Cashew Chicken

categories: Asian, Chicken, Main Dishes
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Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!
Do you like Chinese food? We sure do!  I really LOVE finding recipes for delicious dishes like Easy Cashew Chicken that are so simple to make at home.

I love to eat out, but also love saving money, especially when it’s easy to make this favorite Chinese meal in under 20 minutes!

It’s very easy to make this simple dish of cashew chicken at home. Really! And as an added bonus, IT’S QUICK TO PREPARE, AND TASTES FANTASTIC!!!!

Here’s what you do to make this Classic Chinese dish in under 20 minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

Mix the ketchup, soy sauce, rice vinegar, sesame oil, garlic, brown sugar and ginger together in a small bowl, until fully combined. Set aside.

Sauce ingredients are mixed for cashew chicken.

Prepare The Chicken For Cooking

Cut two (large) boneless, skinless chicken breasts into 1″ cubes. Dry them with a paper towel, if necessary, to absorb juices.

Chicken breasts cut into cubes for cashew chicken.

Mix the flour, salt and pepper together. Add this mixture to the chicken pieces, then stir to coat chicken. I found it easiest to do this in a large bowl.

Chicken breast cubes are coated with flour and seasoning before cooking.

Be sure to get the flour coating onto all sides of the chicken. Shake off the excess flour.

Excess flour is shaken off chicken breast cubes before cooking.

Cook The Chicken

Heat a large non-stick skillet over medium-high heat. Drizzle a generous amount of canola or vegetable oil (approx. 3-4 Tablespoons) on bottom of skillet.

Once the oil and skillet are really hot (but not smoking!), add the chicken pieces. the chicken should sizzle when it hits the skillet!

Chicken pieces are cooked in very hot oil until browned.
Cook (without moving the chicken around) for 2-3 minutes, and then turn chicken to other side and cook for another couple minutes.

The chicken pieces should be light golden brown on all sides.

Cooked chicken is turned over so the other side is cooked until golden brown.

Add The Asian Sauce

Pour the Asian-inspired sauce over the chicken. Stir gently to combine and coat the pieces of chicken with sauce. Reduce the heat to medium-low.

Sauce is poured over the chicken pieces in skillet.

Cook for 2-3 minutes, stirring occasionally, until the chicken is cooked all the way through. It will start smelling really good right about now!

Chicken pieces are cooked in the Asian sauce for a few minutes until done.

Finish Making The Cashew Chicken

Add the cashews to the skillet, and stir gently to combine sauce, chicken, and cashews. Remove the skillet from the heat.

Cashews are added to chicken and sauce.

Time To Eat Some Cashew Chicken!

Serve the cashew chicken with a garnish of sliced green onions (if desired), and spoon it on top of a bed of rice!  That’s it, and now it’s time to enjoy this delicious meal.

Easy cashew chicken is ready to eat, on a bed of white rice!

I think you will find this is “restaurant quality” delicious! Since it only takes under 20 minutes to have cashew chicken on the table, who needs take-out?

Easy cashew chicken is served on a bed of rice.

I hope you will consider trying this recipe for cashew chicken. It truly tastes fantastic. If you enjoy chicken with an Asian twist, you might also enjoy my recipes for Asian Chicken Lettuce Wraps, P.F. Chang’s Ginger Chicken with Broccoli,  Kung Pao Chicken or Asian Lemon Chicken Strips.

Be sure to check out ALL of my recipes, which are located in the Recipe Index at the top of the page. Have a wonderful day, and thanks for stopping by! Please come back again soon for more delicious recipes.

Want More Recipes? Get My FREE Newsletter!

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Recipe Source: http://www.ohsweetbasil.com/quick-and-easy-cashew-chicken-recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Easy Cashew Chicken
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!
Category: Dinner, Entree
Cuisine: Asian
Keyword: cashew chicken
Servings: 4 servings
Calories Per Serving: 282 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon ketchup
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1/8 teaspoon sesame oil
  • 1 clove garlic , minced
  • 1 1/2 Tablespoons brown sugar
  • 1/8 teaspoon ground ginger
  • 2 large chicken breasts , skinless/boneless (cut in 1" cubes)
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup roasted cashews (salted or unsalted, but not raw)
  • 4 Tablespoons oil (canola, olive, or vegetable) - enough to coat the bottom of large skillet (approx.3-4Tbl)
  • 1 Tablespoon Thinly sliced green onions , for garnish (if desired)
US Customary - Metric
Instructions
  1. In a small bowl, mix together ketchup, soy sauce, rice wine vinegar, sesame oil, minced garlic, brown sugar and ground ginger. Once fully blended, set aside.

  2. Place flour, salt and pepper in large bowl. Toss the chicken cubes (a few at a time) in the flour, salt and pepper, turning until fully coated on all sides. Shake off excess flour from chicken pieces and place on plate. Repeat until all are coated.

  3. Heat oil on medium high in a large, nonstick skillet (approx. 4 Tablespoons-enough to coat the bottom of skillet). Once the oil is really hot, add the chicken pieces, keeping them separated as you add them to the skillet. Cook on medium high on each side for 2-3 minutes (until fully cooked and light golden brown). Discard any leftover oil from skillet.

  4. When chicken is done, pour the sauce over the chicken. Stir gently to combine and coat chicken pieces. Immediately turn heat to medium low. Let the sauce and chicken simmer until hot, and heated through (a couple minutes), then add cashews to skillet. Stir to combine.

  5. Serve the cashew chicken on a bed of rice. Garnish with thinly sliced green onions, if desired. Serve and enjoy!

Nutrition Facts
Easy Cashew Chicken
Amount Per Serving (1 servings)
Calories 282 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 752mg33%
Potassium 336mg10%
Carbohydrates 17g6%
Sugar 6g7%
Protein 16g32%
Vitamin A 50IU1%
Vitamin C 1.2mg1%
Calcium 14mg1%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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Mar
2016

Tandoori Chicken (Weight Watchers)

categories: Chicken
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Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It’s low-fat, full of spices and unique flavors, and very easy to prepare.Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It's low-fat, full of spices and unique flavors, and very easy to prepare.

I tried a recipe for Tandoori Chicken (a classic Indian dish), a few months ago. It happened to be a Weight Watchers recipe that I found online. This version of a classic Indian dish is low in calories, seasoned with unique flavors, and is very easy to make.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What IS Tandoori Chicken?

Tandoori Chicken is a very popular Indian dish, typically cooked in a clay oven called a Tandoor (which is where this chicken gets its name from).  Tandoori Chicken typically consists of roasted chicken, which is coated with a mixture of plain yogurt and pungent spices. The spices give the chicken its vibrant color and unique taste, and vary with different recipes.

I was curious to try Tandoori Chicken, so I started looking for simple recipes I could make, to see what the chicken tasted like.  The original recipe I used, (a Weight Watchers recipe), called for using chicken breasts for a lower calorie count. When I made the dish I used boneless chicken thighs, so my photos will reflect that.

Not everyone out there likes the mix of unique spices found in this popular Indian dish, but if you do, you might enjoy this “low calorie” version.

How To Make Tandoori Chicken

Combine spices, onion, garlic, lime juice and yogurt in a bowl. Mix well to fully combine ingredients.

The tandoori spices for the chicken are mixed with plain yogurt in a small bowl.

This is the spice mixture that the tandoori chicken will marinate in before cooking.

Place the chicken and the yogurt marinade in a large re-sealable plastic bag. Mash the bag around between your fingers until the chicken is fully covered with the sauce. Refrigerate the seasoned chicken for 6-8 hours (or overnight), for best flavor.

Chicken is marinated in tandoori spice mixture for 6-8 hours before cooking.

When you’re ready to prepare the tandoori chicken, remove it from the plastic bag. Spray a wire rack with non-stick spray. Place the wire rack on top of a baking pan or sheet. This will help to catch drips while the tandoori chicken cooks. Place the chicken pieces onto the rack.

Tandoori chicken pieces are placed on a wire rack, and is ready for the oven.

Cooking Tandoori Chicken In the Oven

Preheat the broiler in your oven.  Place the chicken (still on the rack) on the middle rack of the oven. Broil the tandoori chicken 4-5 inches from broiler element) until completely cooked through.

This usually takes about 15-20 minutes or so to completely cook the chicken. Once done, chicken should have an internal temperature of 165 degrees F). Remove the tandoori chicken from the oven, and serve. We enjoyed the chicken with rice and a veggie on the side!

A broiler is used to cook the tandoori chicken.

I think it’s interesting to try dishes, like Tandoori chicken, from other countries… why not see what people around the world eat and enjoy? Hope you have a fantastic day… full of culinary adventures!

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes! A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Author's signature Recipe Source: https://www.weightwatchers.com/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tandoori Chicken (Weight Watchers)
Prep Time
6 hrs
Cook Time
15 mins
Total Time
6 hrs 15 mins
 

Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It's low-fat, full of spices and unique flavors, and very easy to prepare.

Category: Entree
Cuisine: Indian
Keyword: tandoori chicken
Servings: 4 servings (using breasts)
Calories Per Serving: 175 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons tandoori spice mix (* see Notes section for substitute spices)
  • 1 medium brown onion , finely chopped
  • 2 cloves garlic , minced
  • 1 cup plain , fat free yogurt
  • 1 Tablespoon fresh lime juice
  • 1 pound boneless skinless chicken breasts (4 four ounce breasts) (I used 6 boneless skinless thighs)
US Customary - Metric
Instructions
  1. Mix the spices, onion, garlic, yogurt and lime juice together until well combined.
  2. Place yogurt mixture in a large re-sealable plastic bag, and add chicken pieces. Seal bag. Mash bag together with your fingers until all chicken pieces are coated with yogurt mixture. Refrigerate 6-8 hours (or overnight) for full flavor.
  3. When ready to cook, preheat oven broiler. Spray a wire rack with non-stick spray. Place rack on top of baking sheet or baking pan (to catch drips while baking). Place chicken on rack on middle rack in broiler (about 4-5 inches from broiler element). Broil abut 15 minutes, or until chicken is completely cooked through (to internal temp. of 165 degrees).
  4. Remove from broiler, and serve with rice and veggies.
Recipe Notes

NOTE: Caloric calculation is based on using 4 (4 ounce) boneless, skinless chicken breasts (if using thighs, the caloric count will be higher)
TIP:If you need a substitute for the tandoori spices, you can mix together and substitute the following:
1 Tablespoon fresh minced ginger +1 1/2 teaspoons coriander +2 teaspoons cumin
+1 teaspoon paprika + 1 teaspoon salt +1/2 teaspoon pumpkin pie spice

Nutrition Facts
Tandoori Chicken (Weight Watchers)
Amount Per Serving (1 piece)
Calories 175 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 75mg25%
Sodium 151mg7%
Potassium 544mg16%
Carbohydrates 5g2%
Sugar 2g2%
Protein 29g58%
Vitamin A 35IU1%
Vitamin C 5mg6%
Calcium 70mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It's low-fat, full of spices and unique flavors, and very easy to prepare.

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Mar
2016

Rosemary Chicken With Caramelized Onion Wine Sauce

categories: Chicken
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Rosemary chicken with caramelized wine sauce is a simple, easy and delicious one skillet dinner! You will love it’s flavor!Rosemary chicken with caramelized wine sauce is a simple, easy and delicious one skillet dinner! You will love it's flavor!

I am always on the lookout for new chicken recipes. It seems that we eat more poultry than anything else in our home, so it’s fun to try new recipes. I recently tried a recipe for Rosemary Chicken With Caramelized Onion Wine Sauce, and it was fantastic!

Chicken tenderloins are pan-seared, then complimented with a delicious sauce, featuring caramelized onions and a wine sauce. There is so much flavor in this dish, and guess what? IT IS SO EASY TO PREPARE!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Rosemary Chicken

Sprinkle chicken tenderloins with finely chopped rosemary, and season both sides generously with salt and pepper. If you don’t have tenderloins, you can also cut thick chicken breasts into strips – I used 2 large chicken breasts, cut them into strips… my husband and I had dinner and we had leftovers!

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Heat olive oil in a skillet on medium heat. When oil is hot, add chicken pieces; cook chicken for 3-4 minutes per side (until light golden brown, and juices run clear).

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Remove the chicken pieces to a plate; keep warm (I used an oven safe plate and put them in a 200 degree oven to keep warm).  DO NOT CLEAN THE SKILLET OUT!

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Make The Caramelized Onion Wine Sauce

Add the sliced onions to the skillet, add in 1 teaspoon of finely chopped rosemary, and season with salt and pepper.

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Cook the onions for about 6-8 minutes on medium heat, until they have caramelized and become golden brown. Remove the onions to a plate and keep warm (yep, I put them in the oven to keep warm, next to the chicken!). DO NOT CLEAN THE SKILLET!

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Add the white wine to the skillet; cook for a couple minutes (this will help to deglaze the skillet). Add the chicken broth to the wine sauce, and continue cooking until the sauce has been reduced by about half.

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Once sauce has reduced to about half, add butter. Taste test the sauce at this point. If it needs more salt and/or pepper, add them at this time. Stir to combine.

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Add Rosemary Chicken Back Into Onion Wine Sauce

Add the warm chicken strips back into the sauce (heat is still on medium).

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Add the caramelized onions on top of the chicken. Continue reheating only until chicken and sauce is heated through. Spoon some of the sauce on top of the chicken and onions.

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Serve Rosemary Chicken With Caramelized Onion Wine Sauce

Place 2 or 3 chicken strips onto each serving plate, then add onions. Spoon a bit of sauce over the top, and serve while hot.

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

I served the chicken with my Easy Homemade Rice Pilaf, and a veggie on the side. It was delicious; the chicken, sauce, and rice pilaf have so much flavor!

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

I hope you will consider making this chicken dish. We sure loved every bit of it, and trust you will, also! Have a great day and remember to be kind as you go about your day. There’s someone out there that might greatly need your encouragement!

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of wonderful chicken recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Rosemary Chicken With Caramelized Onion Wine Sauce / The Grateful Girl Cooks!

Recipe Source:  http://bamskitchen.com/dietary-restrictions/diabetic-friendly/rosemary-chicken-with-sauteed-onion-wine-sauce/

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Rosemary Chicken With Caramelized Onion Wine Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Pan-seared, rosemary seasoned chicken tenderloins, served in a caramelized onion wine sauce.
Category: Entree
Cuisine: American
Keyword: rosemary chicken
Servings: 4 servings (2 pieces per)
Calories Per Serving: 238 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 Chicken tenderloins , or 2 large chicken breasts, cut into 1" wide strips (rinsed and dried)
  • 2 teaspoons finely chopped fresh rosemary (divided)
  • Salt and pepper , to taste
  • 2 Tablespoons olive oil (divided)
  • 1 large onion (or 2 medium), peeled and sliced into rings
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 1 Tablespoon butter
US Customary - Metric
Instructions
  1. Season chicken pieces on both sides with 1 teaspoon finely chopped rosemary, salt and pepper.
  2. In a large skillet, heat 1 Tablespoon olive oil until hot. Add chicken tenderloins, and cook for about 3-4 minutes per side, until the juices run clear, and the chicken is done/golden brown in color. Transfer the chicken from the skillet onto a plate, and keep warm. (I put chicken on an ovenproof plate and kept warm in a 200 degree oven). Do not clean out the skillet.
  3. Add remaining 1 Tablespoon olive oil to skillet and heat on medium heat. Once oil is hot, add onion slices, and season with remaining 1 teaspoon finely chopped rosemary, salt and pepper (a generous sprinkle!). Cook the onions, stirring frequently for 6-8 minutes, until golden brown and softened. When done, remove the onions from skillet and keep warm. Do not clean out the skillet.
  4. Add white wine to the skillet. Cook on medium heat for about 2 minutes. This will help burn off the alcohol and will de-glaze the skillet.
  5. Add the chicken broth to the wine; continue cooking until the sauce has been reduced by about half.
  6. Add butter to skillet;stir to melt and combine. Taste test... if needed, add additional salt and pepper.
  7. Add cooked chicken, then onions back into skillet. Cook only until reheated through.
  8. Place hot chicken pieces (2-3 per serving) onto serving plate; top with caramelized onions, and spoon some of the sauce over the top. Serve, and enjoy!
Nutrition Facts
Rosemary Chicken With Caramelized Onion Wine Sauce
Amount Per Serving (2 pieces)
Calories 238 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 71mg24%
Sodium 305mg13%
Potassium 466mg13%
Carbohydrates 3g1%
Sugar 1g1%
Protein 21g42%
Vitamin A 120IU2%
Vitamin C 6.4mg8%
Calcium 17mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rosemary chicken with caramelized wine sauce is a simple, easy and delicious one skillet dinner! You will love it's flavor!

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Mar
2016

Honey Garlic Chicken And Veggies

categories: Chicken, Main Dishes
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Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy, one pan dinner!Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy one pan dinner!

Last evening I tried a new chicken recipe… for ALL IN ONE PAN Honey Garlic Chicken And Veggies. Plump chicken breasts, a yummy sauce, red potatoes and broccoli all bake together for this meal.

The honey garlic chicken recipe was very simple to prepare, and the cleanup was a breeze. A main reason cleanup is easy, is because the chicken, baby red potatoes and broccoli are all cooked in the same baking dish. Hooray for one dish meals! On top of that, the final results tasted GOOD.

The honey garlic chicken is coated in a honey, garlic, brown sugar and Dijon sauce, which imparts great flavor to the chicken. All the chicken breasts are baked with baby red potatoes and broccoli florets, and they are yummy!

Scroll Down For A Printable Recipe Cad At The Bottom Of The Page

How To Make Honey Garlic Chicken And Veggies

The sauce is made first by combining olive oil, melted butter, honey, brown sugar, Dijon mustard, garlic, and spices. It’s so easy!

Honey garlic sauce ingredients in metal bowl

Whisking the sauce for honey garlic chicken.

Prep The Potatoes And The Chicken

Spray a baking dish lightly, then place cut up baby red potatoes in the pan in a single layer. Drizzle the potatoes with olive oil, and season with salt and pepper. **Please note: this recipe makes 4 servings… my pictures only reflect amount of chicken, potatoes and broccoli used for 2 servings.

Red potato veggies seasoned with olive oil, salt and pepper

Brush the sauce onto both sides of the chicken, then place the chicken breasts on top of the potatoes. Spoon additional sauce onto the top of each of the chicken breasts. You will also need to sprinkle the chicken with additional salt.

Chicken breasts with honey garlic sauce on top of potatoes

Bake The Honey Garlic Chicken

Bake the chicken and potatoes in a 400 degree (preheated) oven for 25-30 minutes (mine took 30 minutes), or until completely cooked through (internal temp. of 165 degrees F). About 10 minutes before the chicken is finished baking, put the broccoli into the pan (nestle it in), and continue baking.

Caramelize The Honey Garlic Chicken and Veggies

When the chicken (and potatoes) are fully cooked through, place the pan under the broiler (in the middle of oven) for 2-3 minutes. This small step of broiling will help to caramelize the tops of the chicken breasts and will slightly char the broccoli.

Chicken with broccoli and potatoes in white baking pan

Serve The Honey Garlic Chicken and Veggies

When done, spoon some of the sauce left in the pan over the top of the honey garlic chicken.  Garnish the chicken breasts with chopped or dried parsley (if desired), dish up the potatoes and broccoli… and serve!

Baked honey garlic chicken is served with sauce, potatoes and broccoli.

I truly hope you enjoy your one pan honey garlic chicken dinner (and the easy cleanup)! Have a fantastic day, friends. May God bless and keep you.

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a LOT of chicken recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://damndelicious.net/2015/06/27/one-pan-honey-garlic-chicken-and-veggies/

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Honey Garlic Chicken And Veggies
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy one pan dinner!
Category: Entree
Cuisine: American
Keyword: honey garlic chicken
Servings: 4 servings
Calories Per Serving: 443 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For sauce:
  • 3 Tablespoons olive oil , divided
  • 2 Tablespoons butter , melted
  • 2 Tablespoons honey
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Dijon mustard
  • 3 cloves garlic , minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and Pepper , to taste
For chicken and veggies:
  • 1 pound baby red potatoes , halved)
  • 4 boneless , skinless chicken breasts
  • 4-5 cups broccoli florets
  • Chopped fresh parsley leaves or dried parsley for garnish
US Customary - Metric
Instructions
  1. Prepare the sauce: Whisk 2 Tablespoons olive oil, melted butter, honey, Dijon mustard, brown sugar, minced garlic, oregano and basil together in a small bowl. Add salt and pepper, to taste. Whisk until smooth. Set sauce aside.
  2. Preheat oven to 400 degrees. Spray a 13x 9 baking dish with non stick spray (or lightly oil pan).
  3. Cut the baby potatoes in half. (If using larger red potatoes, make sure to cut them into fourths (so they will cook all the way through). Put the potatoes in the baking pan, in a single layer. Drizzle with remaining 1 Tablespoon olive oil, and sprinkle with salt and pepper.
  4. Brush the sauce onto both sides of the chicken breasts and lay the chicken in a single layer on top of the potatoes. Brush additional sauce onto top of each chicken breast. Bake the chicken and potatoes at 400 degrees for 25-30 minutes. About 10 minutes before the chicken is done, add the broccoli (nestling it in the pan). Continue cooking for 10 minutes, or until the chicken is fully cooked (chicken should have an internal temp. of 165 degrees when done).
  5. Once chicken (and potatoes) are done, place the pan on the middle shelf of the oven and broil for 2-3 minutes, until the sauce on top of the chicken is slightly caramelized, and the broccoli has a slight char.
  6. Place chicken on individual serving plates, and spoon more of the sauce from the pan on top. Garnish chicken breasts with chopped parsley (fresh or dried), if desired. Dish up potatoes and broccoli, serve and enjoy!
Nutrition Facts
Honey Garlic Chicken And Veggies
Amount Per Serving (1 serving)
Calories 443 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 87mg29%
Sodium 286mg12%
Potassium 1230mg35%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 17g19%
Protein 29g58%
Vitamin A 775IU16%
Vitamin C 93mg113%
Calcium 76mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy one pan dinner!

 

 

 

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Feb
2016

Lemon & Garlic Chicken Kabobs

categories: Chicken, For The BBQ Grill, Main Dishes
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Flavorful, yet light in calories, these tasty, marinated Lemon and Garlic Chicken Kabobs (with veggies), are an EASY meal to BBQ or broil for dinner!Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

YUM! That was the reaction my husband and I had when we first tasted these Lemon & Garlic Chicken Kabobs! These chicken kabobs and the accompanying veggies combine for a delicious meal! The afternoon I was going to grill them outside on our BBQ, it started raining… hard. So, “Plan B” was put into effect, and I ended up broiling the chicken kabobs in my oven.

They still had a wonderful taste due to the marinating of the meat, but I think the smoky flavor from an outside BBQ grill would add even more flavor to the chicken. Next time I will try grilling them, if our Pacific Northwest weather will cooperate! Anyways, here’s what you do to make these kabobs:

How To Make Lemon & Garlic Chicken Kabobs

Cut chicken breast (skinless, boneless) into 3/4 inch chunks. Set aside.

Chicken breasts, cut into cubes for kabobs

Mix up ingredients for marinade by combining lemon zest, garlic, flat leaf parsley, salt and pepper in a small bowl.

Lemon zest and parsley added to bowl for chicken marinade

Add olive oil. Mix oil and spices together. Pour over chicken chunks and stir, to fully coat chicken pieces.

Olive oil is added to garlic, parsley and lemon zest for kabob marinade

This can be put in a large resealable plastic bag, or into a covered container. Let chicken marinate in refrigerator for 2-8 hours… the longer the better for full flavor!

I mixed up the chicken and refrigerated it in the morning; by dinner time it was fully seasoned and ready to go, which made the prep time very quick!

Chicken cubes and kabob sauce, marinating in plastic bag

Cooking The Chicken Kabobs

When ready to grill (or oven broil), place chicken pieces onto metal or wooden skewers (Important note: If using wooden skewers, make sure to soak them in water for 30 minutes prior to cooking – you don’t want the skewers to burn).

Because the pouring rain destroyed my terrific plans to grill outside on our BBQ, I simply switched my plans and broiled them in our oven.

To broil kabobs (indoors in the oven), put the skewers on a rack, with a baking sheet underneath to catch the drips and put it on the middle rack in the oven. Halfway through the cooking time, turn the kabobs to the other side, and continue broiling until chicken is fully cooked.

Chicken kabobs with lemon and garlic sauce, on wire rack to broil in oven

I also made skewers of some simple veggies to broil, to serve on the side with the chicken. I mixed up a simple sauce with lemon juice, olive oil, and chopped red onion, and threaded large mushroom quarters with yellow and green bell peppers. I used a pastry bush to brush on the sauce on all sides, and broiled the veggie skewers in the same way as the chicken.

Mushroom and pepper kabobs on skewers, with marinade in bowl

This is what they looked like (minus a couple other skewers) once they were cooked and out of the broiler. Had it not been raining and we went with “Plan A” (outdoor grilling), the meat would have been a bit browner, but let me tell you, “Plan B” (in the broiler) turned out to be a great backup solution. The chicken and veggies were flavored so well from their marinades/sauces, that they still tasted wonderful!

Cooked lemon and garlic chicken kabobs (with veggies) on plate

My husband and I really enjoyed this easy to prepare, delicious meal!  I served the chicken and veggies with rice. The chicken was light in calories and incredibly flavor-filled; the glazed mushrooms and peppers were a great little side dish, and complimented the chicken well.

Chicken kabobs and veggies with lemon & garlic marinade, served on rice

I hope you will consider trying this easy meal! I am looking forward to trying it on our Weber BBQ grill, once our weather warms up and dries out a bit! Until then, my good old oven broiler is a good option! Hope you have a wonderful day, and may God bless you!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signature Recipe (slightly adapted) from: http://oneperfectbite.blogspot.co.uk/2011/05/lemon-garlic-chicken-kabobs.html

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Lemon & Garlic Chicken Kabobs
Prep Time
2 hrs 15 mins
Cook Time
12 mins
Total Time
2 hrs 27 mins
 

Full of flavor, yet light in calories, these tasty, marinated Lemon and Garlic Chicken Kabobs (with veggies), are an EASY meal to BBQ or broil for dinner!

Category: Entree
Cuisine: American
Keyword: chicken kabobs
Servings: 4 servings
Calories Per Serving: 252 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken and Marinade:
  • zest of 1 lemon
  • 2 Tablespoons minced garlic
  • 2 Tablespoons chopped flat leaf parsley
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/3 cup olive oil
  • 3 chicken breasts ,boneless, skinless
For Veggies And Marinade:
  • Juice of 1 lemon
  • 1/2 cup olive oil
  • 1/2 large red onion , minced (* see Notes section)
  • 4-5 large button mushrooms , quartered
  • 2 red, yellow and/or green bell peppers ,cut into 2" pieces
US Customary - Metric
Instructions

  1. Cut the chicken breast into 3/4 inch chunks. Place in large bowl.

  2. In separate bowl, combine lemon zest, garlic, flat leaf parsley salt and pepper. Add olive oil and stir well, to combine. Pour marinade over chicken chunks; mix well to fully coat chicken. Place chicken and marinade in a covered container or a large resealable plastic storage bag. Refrigerate 2-8 hours (the longer chicken marinates, the better the flavor!). When done marinating, divide and thread chicken pieces onto 4 long metal or wood skewers (remember to soak wood skewers for 30 minutes prior to using so they don't burn). Discard remaining marinade.

  3. Mix the sauce for the veggies by combining juice of 1 lemon, olive oil, and minced red onion in small bowl. Cut mushrooms into quarters. Cut peppers into 1 inch thick slices. Thread veggie slices onto metal or wood skewers. Brush all sides of veggies with sauce.

  4. If grilling, cook chicken over hot grill, rotating to other side halfway through grilling time. Grill for 5-6 minutes per side or until chicken is fully cooked through.

  5. If broiling in oven, place skewers on a wire rack, which is on top of a baking sheet (to catch juices which drip). Place on middle rack in oven. Broil for 10-12 minutes, or until chicken is fully cooked through and golden brown, turning skewers over to other side halfway through cooking time. Keep an eye on the chicken to make sure it doesn't burn. Remove from broiler, when fully cooked through.

  6. Remove chicken and veggie from skewers, transfer to plate, and serve with a side of rice, for a great meal. Enjoy!

Recipe Notes

Note: I minced red onion and added it to veggie sauce. However, if you wish, you may leave the onion out of the sauce, and instead slice it into large pieces and thread it onto the skewers with the other veggies. Both ways work well.

Nutrition Facts
Lemon & Garlic Chicken Kabobs
Amount Per Serving (1 skewer (+ veggies))
Calories 252 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 54mg18%
Sodium 1267mg55%
Potassium 549mg16%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 19g38%
Vitamin A 2055IU41%
Vitamin C 82.3mg100%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Feb
2016

Chicken Cutlets With Pecan Sauce

categories: Chicken, Main Dishes
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This EASY dinner of pan-seared chicken cutlets, topped with a delicious butter pecan sauce, can be prepared and on the table in 20 minutes!This EASY week-night dinner of pan-seared chicken cutlets, topped with a delicious butter pecan sauce, can be prepared and on the table in 20 minutes!
I received a gift card to use at a favorite bookstore. Since I collect cookbooks, one book I got was a Southern Living cookbook, for time saving meals. Chicken Cutlets With Pecan Sauce is the first recipe I tried, and wow… it WAS quick, inexpensive, and absolutely delicious!

This dish only took about 20 minutes, from start to finish, and my husband and I loved it! The original recipe calls for chicken cutlets, but I typically don’t buy cutlets. I ended up using 2 large chicken breasts and sliced them horizontally for this recipe, for a total of 4 servings.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How to Make Chicken Cutlets with Pecan Sauce

Melt butter in a large skillet, and then add and chopped pecans. Cook the pecans for 2-3 minutes. When the pecans are lightly toasted, remove them from the skillet.

Cooking chopped pecans in butter for chicken cutlets with pecan sauce.

Season each of the chicken cutlets with salt and pepper, then dredge the pieces in flour to coat all sides.

Dredging chicken cutlets in flour and seasonings before cooking.

Cook the chicken breasts in hot olive oil in same skillet you used to toast the pecans. Pan-sear the chicken cutlets on medium heat, for about 4 minutes per side.

Cooking four floured chicken cutlets in hot oil in large skillet.

They should be light golden brown when done and fully cooked through. Once done, put the chicken cutlets onto a serving plate or platter, and top with the toasted pecans. Keep the chicken warm while you make the sauce, which takes about 5 minutes.

Chicken cutlets are cooked on both sides in skillet until lightly browned.

Make The Sauce For The Chicken Cutlets

Using the same skillet (do not clean it out), add the chicken broth. Cook the broth for a couple minutes, stirring to get the little browned bits of goodness off the bottom of skillet. Add the brown sugar, apple cider vinegar, and thyme to the broth.

Cook for 3-4 minutes, until sauce has reduced a bit, and sauce has slightly thickened. Add 2 Tablespoons of butter to the pan sauce. Whisk to combine until butter has melted and is incorporated fully into the sauce. Remove the skillet from the heat, and now the sauce is ready for the chicken cutlets and toasted pecans.

Sauce is whisked and cooked in skillet for the chicken cutlets with pecan sauce.

To Serve Chicken Cutlets With Pecan Sauce

Spoon the sauce from the skillet over the chicken cutlets and toasted pecans. Serve the chicken cutlets with pecan sauce while hot! Each chicken cutlet is topped with the toasted pecans, the lovely sauce, and is garnished with a sprig of fresh thyme! Don’t they look nice? Who’s ready to eat?

Chicken cutlets with pecan sauce are served on a white platter.

To round out the meal, I serve the chicken cutlets with oven-roasted veggies on the side. It is absolutely delicious, and the butter toasted pecans with the sauce on the chicken taste so good!

Chicken Cutlets With Pecan Sauce are served with roasted vegetables on the side.

We truly enjoyed these chicken cutlets with pecan sauce. I will definitely make this recipe again, and hope you will give it a try. It is such a quick, delicious meal to prepare… and the leftovers are good, too! Have a fantastic day! May you find someone to encourage and bless as you go through your day!

Looking For More CHICKEN Recipes?

You can find ALL of my chicken recipes in the Recipe Index at the top of the page. There are a LOT of them! Some of our favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: The cookbook “Southern Living Quick Start Homemade”, Published by Time Home Entertainment, 2013, page 162.

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Chicken Cutlets With Pecan Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
This EASY dinner of pan-seared chicken cutlets, topped with a delicious butter pecan sauce, can be prepared and on the table in 20 minutes!
Category: Entree
Cuisine: American
Keyword: chicken cutlets
Servings: 4 servings
Calories Per Serving: 496 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter , divided (1/2 cube)
  • 1/2 cup chopped pecans
  • 4 chicken cutlets (I sliced two large breasts horizontally in half to make 4 cutlets)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 Tablespoon brown sugar
  • 2 Tablespoons apple cider vinegar
  • 1/2 teaspoon dried thyme (if using fresh thyme, use 1 1/2 teaspoons)
US Customary - Metric
Instructions
  1. Melt 2 Tablespoon butter in a large skillet (nonstick works the best). Add chopped pecans and cook over medium-low heat for 2-3 minutes until pecans are lightly toasted and fragrant, stirring occasionally. Remove pecans from skillet.
  2. Sprinkle the chicken cutlets with salt and pepper. Place flour on a dinner plate, and dredge the chicken cutlets in the flour, making sure both sides are covered with flour.
  3. Cook the chicken in hot olive oil in the skillet. Cook on medium heat for about 4 minutes per side until done. When chicken is fully cooked through, and light golden brown, remove them to a serving platter. Top the chicken with the toasted pecans. Keep chicken warm while making the sauce.
  4. Using same skillet, add chicken broth. Cook for 2 minutes, scraping up the browned bits of goodness from the bottom of skillet. Add the brown sugar, vinegar and thyme. Stir to combine and cook for 3-4 minutes until sauce has reduced a bit and slightly thickened. Add remaining 2 Tablespoons of butter and whisk to combine until butter is melted and is fully combined.
  5. Spoon sauce over the chicken and pecans, and serve!
Nutrition Facts
Chicken Cutlets With Pecan Sauce
Amount Per Serving (1 cutlet + sauce)
Calories 496 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 10g63%
Cholesterol 138mg46%
Sodium 987mg43%
Potassium 708mg20%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 37g74%
Vitamin A 400IU8%
Vitamin C 4.1mg5%
Calcium 21mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Jan
2016

Chicken Thigh Osso Bucco

categories: Chicken, Italian, Main Dishes
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Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it’s served on mashed potatoes or polenta!Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

I enjoy searching for and finding new recipes to make for our family and friends. It’s especially fun when I stumble onto a recipe, make it, and enjoy it so much that I KNOW it will be made over and over again. Such is the case with this recipe for Chicken Thigh Osso Bucco!

Before making this dish, I had to find an answer to one truly important question. Exactly WHAT IS OSSO BUCCO in the first place? Well, here’s the answer! In Italian “osso bucco” means “bone with a hole”, and refers to the typical way this recipe is prepared – with veal shanks. Veal shanks have a bone filled with bone marrow in the center of the meat, therefore that is how it got the name. Makes sense, right?

Scroll Down For A Pintable Recipe Card At The Bottom Of The Page

Chicken Thigh Osso Bucco

THIS recipe uses chicken thighs (bone in, skin on) instead of veal shanks, but the method of cooking is virtually the same. The meat braises for almost an hour in liquid, which results in a very tender piece of chicken.

This recipe for chicken thigh osso bucco originally was featured on the television show “The Chew”, and was prepared by host Clinton Kelly. I stumbled upon a slight adaptation of that recipe on another website, and that is the version I used to make this delicious dinner! Chicken thigh osso bucco is served on top of creamy mashed potatoes (or polenta, if that’s your preference). The dish smells fabulous, and tastes fabulous!

Prepare The Chicken

Here’s how you prepare this dish: *Note: original recipe calls for 8 chicken thighs. I used 4 since I was only cooking for two people, but kept everything else in recipe the same.

Dredge chicken thighs in flour to coat, then season them with salt and pepper.

Chicken thighs coated in flour for chicken thigh osso bucco.

Heat olive oil in a large stock pot. Add the floured chicken thighs to the hot oil, then sear the meat on both sides, until golden brown.

Thighs are seared in pan for chicken thigh osso bucco.

Once chicken is browned on both sides (but not cooked all the way through), transfer it to a plate or wire rack. Let it rest.

4 pan-seared chicken thighs, for chcken thigh osso bucco, on wire rack.

Cook The Veggies

Place the diced carrots and onions into the same pan you cooked the chicken thighs in (do not clean pan). Cook for several minutes, stirring occasionally until the veggies have softened.

Diced carrots and onions cooked in large saucepan, for chicken thigh osso bucco.

Add garlic, tomato paste, white wine, chicken stock, rosemary and thyme to the veggies in the pan. Stir, to mix these ingredients together. Continue to cook until the liquid has reduced by about half.

Sauce is cooking for chicken thigh osso bucco dish.

Simmer The Chicken

Once the liquid is reduced by about half, add the chicken thighs back into the pan. Put a lid on the pan. Continue to simmer the chicken on low for about 45-50 minutes, until the chicken thigh osso bucco is cooked all the way through. Once that is completed, you are ready to serve this delicious dish.

Chicken pieces for chicken thigh osso bucco, are added to sauce, to bake.

Time To Serve Chicken Thigh Osso Bucco

To serve, place the chicken thigh osso bucco on top of creamy mashed potatoes (or polenta). Spoon some of the leftover sauce and veggies over the top of each piece of the chicken. Grab your fork, and get ready to dig in.

Chicken Thigh Osso Bucco served on top of potatoes, with broccoli on the side.

That’s it!  Chicken Thigh Osso Bucco is easy to make, fabulous tasting, and very filling! It also looks good on the plate, right? YUM! The chicken and veggies are very tender, and easy to cut. I think you will LOVE it!

Chicken thigh osso bucco served on top of mashed potatoes.

I really hope you will consider making this chicken thigh osso bucco. It is absolutely delicious, and will definitely be making it again! Have a wonderful day… praying we will all seek to be an encourager to someone who might need it today.

Looking For More Chicken Recipes?

There are LOTS of chicken recipes on my website. You can check them out using the Recipe Index at the top of the page. Some of our favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://dinnerthendessert.com/clinton-kelleys-chicken-thigh-osso-bucco/

4.8 from 10 votes
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Chicken Thigh Osso Bucco
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

Category: Entree
Cuisine: Italian
Keyword: chicken thigh osso bucco
Servings: 8 servings
Calories Per Serving: 327 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 chicken thighs bone in, skin on
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • olive oil (enough to cover bottom of pan)
  • 1 brown onion (diced)
  • 1 large carrot (peeled, sliced, cut into quarters)
  • 2 cloves garlic (minced)
  • 1 Tablespoon tomato paste
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • parsley for garnish (if desired)
US Customary - Metric
Instructions
  1. Place flour, salt and pepper on plate. Mix. Dredge chicken in flour mixture until all sides are covered.
  2. Add olive oil (enough to cover bottom of pan) to large heavy-bottomed saucepan. Heat on medium.
  3. When oil is hot, add chicken. Sear chicken until it is browned on both sides (you might need to brown chicken in batches). Remove chicken from pan.
  4. Add a bit more olive oil if necessary. Add onions and carrots; cook until softened (4-5 minutes).
  5. Add minced garlic. Cook for one more minute, stirring to prevent burning.
  6. Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine all ingredients. Cook until the liquid in the pan has reduced by about half.
  7. Add the chicken thighs back to the pan; turn heat to low. Cover pan, and cook on low for 45-50 minutes (or until is cooked all the way through.
  8. Serve cooked chicken on top of creamy mashed potatoes or polenta. Spoon some of the veggies and sauce over the top of chicken. Garnish with parsley, if desired.
Nutrition Facts
Chicken Thigh Osso Bucco
Amount Per Serving (1 piece)
Calories 327 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 111mg37%
Sodium 298mg13%
Potassium 357mg10%
Carbohydrates 10g3%
Sugar 1g1%
Protein 20g40%
Vitamin A 1390IU28%
Vitamin C 2.1mg3%
Calcium 19mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

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Jan
2016

Sweet Fire Chicken (Panda Express Copycat)

categories: Asian, Chicken, Copycat Recipes, Main Dishes
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It’s easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce. It's easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

We recently had a day of snow, followed by 2 days of ICE here in Portland, which made trips to the grocery store nearly impossible. While searching my cupboards, I realized we had all the ingredients for a copycat version of Sweet Fire Chicken from Panda Express, so I made it for my husband and myself.  It was fantastic (which made the whole “iced in” thing not so bad)!

This sweet fire chicken dinner was absolutely delicious! A little sweet, and a little spicy! Even though we were “house-bound”, it was just as good (if not better) than getting takeout! Yummy good!

It was a very easy recipe to prepare (even if my fingers got a bit messy during the process!) Here’s how you make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Sweet Fire Chicken

Cut up boneless skinless chicken breasts into bite sized cubes.  I used two large chicken breasts for 4 servings.

Chicken breasts for sweet fire chicken are cut into cubes before cooking.

Chop and slice the red pepper and green onions, and then set them aside until you are ready to use.

Red bell peppers and green onions are chopped to add to the sweet fire chicken.

Dredge all of the chicken pieces in flour, making sure to to coat all sides.

Chicken breast cubes are dredged in flour before cooking them for sweet fire chicken.

Dip the flour coated chicken pieces in beaten eggs. THIS is the “kind of messy” part! I started with tongs, then switched to using my fingers for this step.

Once the flour coated pieces of chicken has been dipped in the egg mixture, dredge them again in the flour mixture. Got it? Flour. Egg. Flour. Amen.

Flour coated chicken (for sweet fire chicken) is dipped in egg mixture before cooking.

The chicken (for sweet fire chicken) is dredged in flour for a second time, before cooking.

Cooking The Sweet Fire Chicken

Cook the chicken in batches. Cook about 2 minutes per side until brown and crispy. Try to not let the pieces touch each other (or they will bond and cook together).

Chicken pieces (for sweet fire chicken) are cooked in hot oil in a large skillet in batches.

When done, place cooked chicken pieces on paper towels to drain. Repeat this step until all of the chicken is cooked.

Cooked chicken (for sweet fire chicken) is drained on paper towels after cooking.

Clean out the skillet, then heat the olive oil in it. Cook the red bell pepper and pineapple for 3-4 minutes, stirring occasionally.  Add the Thai sweet chili sauce to the skillet, and stir to combine.

Red bell pepper, pineapple and sweet chili sauce are heated for the sweet fire chicken sauce.

This is the sweet chili sauce I used for the sweet fire chicken. It can be found in most grocery stores Asian Food specialty sections.

Mae Ploy sweet chili sauce was used in this recipe for sweet fire chicken.

Ready To Serve The Sweet Fire Chicken

Add in the pieces of chicken and gently stir, to coat the chicken, bell pepper and pineapple with the sauce. Heat through and garnish with sliced green onions. Remove the sweet fire chicken from the heat, and serve!

Browned chicken is added to the sauce in skillet, to make sweet fire chicken.

Serve the sweet fire chicken with rice or noodles, and ENJOY! It tastes wonderful (and it’s really not too spicy… honest!). The flavors are wonderful!

Sweet fire chicken is served on top of white rice.

The recipe makes 4 generous servings of sweet fire chicken. The dish is easy to prepare, economical, and tastes DELICIOUS! Who needs take-out when you can make it yourself? Sure hope you will give this recipe a try.

Have a great day. Be a positive influence today, in a world that’s hurting in so many ways. Take care, friend.

Looking For More ASIAN-INSPIRED Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites include:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signatureRecipe Source (and with thanks to) Chungah An, at http://damndelicious.net/2014/08/02/panda-express-sweet-fire-chicken-copycat/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sweet Fire Chicken (Panda Express Copycat)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

It's easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

Category: Entree
Cuisine: Asian
Keyword: sweet fire chicken
Servings: 4 servings
Calories Per Serving: 565 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For chicken:
  • 1/2 cup vegetable oil
  • 1 pound boneless , skinless chicken breasts (I use 2 large), (cut into one inch cubes)
  • 1 cup all purpose flour
  • 2 large eggs , beaten
For sauce, etc:
  • 1 Tablespoon olive oil
  • 1 red bell pepper , chopped into one inch pieces
  • 1 1/2 cups pineapple chunks (fresh or canned/drained)
  • 1/2 cup Thai Sweet Chili Sauce (note: I added 1/4 cup more!)
  • 2 green onions , sliced thinly
US Customary - Metric
Instructions
  1. Dredge chicken chunks (a few at a time) into flour, coating all sides. Place each floured piece into beaten egg mixture (a few at a time), then back into the flour again, coating all sides. Repeat until all chicken is coated and ready to cook.
  2. Heat vegetable oil on medium-high in a large skillet. When oil is hot, add the chicken pieces in batches (try to not let the pieces touch). Cook for about 2 minutes per side until golden brown. Remove cooked chicken to a paper towel covered plate, and repeat process until all chicken is cooked.
  3. In a large skillet (if using same skillet, clean it first), heat the olive oil on medium-high heat. Add chopped red bell pepper chunks and pineapple chunks. Cook these for 3-4 minutes (this will help soften the peppers).
  4. Add Thai chili sauce. Add chicken pieces. Stir gently, to fully combine ingredients and coat with sauce. Cook for 1-2 minutes, until heated through.,
  5. Garnish with green onion slices, and serve while hot on a bed or rice or noodles! Enjoy!
Nutrition Facts
Sweet Fire Chicken (Panda Express Copycat)
Amount Per Serving (1 serving)
Calories 565 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 154mg51%
Sodium 463mg20%
Potassium 825mg24%
Carbohydrates 73g24%
Fiber 4g17%
Sugar 45g50%
Protein 31g62%
Vitamin A 1250IU25%
Vitamin C 60.5mg73%
Calcium 61mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

 

 

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Oct
2015

Grandma’s Southern-Style Chicken n’ Dumplings

categories: Chicken, Main Dishes, Soups
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You will LOVE these Southern-Style Chicken n’ Dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it’s very best!You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!

Fall is upon us, and Old Man Winter is just around the corner. Not too sure about you, but I tend to “hunker down” during this season of the year, and yearn for fires in the fireplace, a warm home, and good old comfort food, like a big pot of my Grandma’s Southern-Style Chicken n’ Dumplings! Yum!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why Are These Dumplings Flat Like Noodles?

I used to wonder about the use of the word “dumplings” in the name, since a lot of people make biscuit-like dumplings (and these look more like noodles), but if my beloved  Southern Grandma called them “dumplings”, well then “dumplings” they will be! Even Wikipedia tells us “dumplings” can be either PUFFY (typical in the Northeast) or ROLLED FLAT(Southern style!).

My Grandma, who lived in East Texas before she passed away, used to make this wonderful chicken n’ dumpling soup for us when we would visit on family vacations. My mom also made Grandma’s recipe for our family, then I began making this same recipe for my family many, many years ago. Our grown sons love this soup, as well, and I can’t even begin to count how many times they have eaten this meal.

Our oldest son, who is now 33 years old, still requests this as part of his birthday celebration, which amazes me to this day! It is REALLY simple, absolutely delicious, comforting and filling, and is very inexpensive to make… which is probably why I’ve been making this meal for so long!

Why Is This Recipe Good On The Old Wallet?

I start with a whole chicken. That’s the main ingredient in this soup, and I only use half the meat from the chicken, so I get another entire other meal out of the rest. That, to me, is a win-win.  Any time I can spend about $5 on a chicken and get two meals (plus leftovers) out of the deal is a good thing! I am sharing lots of pics for this recipe, but don’t let that scare you. This is simple, people!

So How Do I Make These Yummy Southern-Style Chicken n’ Dumplings?

Place a whole thawed chicken (that is rinsed and cavity cleared) into a large stockpot. Cover with water. (If you want you can add 1/2 cup each of chopped onion, celery, and carrots to help flavor the broth, but it really is not necessary). Bring the water to boiling and cook the chicken for 1 hour.

Whole chicken cooking in stockpotWhen done, remove the chicken to a large bowl to cool down.

Fully cooked chicken ready for soup with dumplingsPour the broth through a sieve to strain out any veggies, particles, etc. Pour broth back into stockpot. I discard the veggies I flavored the broth with, but if you want to leave them in, go for it!

Straining chicken broth for soupWhen the chicken has cooled, remove the skin. You can usually just pull it off from the different pieces using your clean hands.

Removing skin from cooked chicken before adding to soupCutting The Meat Off The Chicken

The chicken will be so tender the legs and thighs will easily tear off. I like to put a flexible cutting board on a baking sheet with edges, to help catch any liquid run-off.

Chicken for dumpling soup is tender and practically falls off boneCut or pull off all the meat from the chicken, and place into a large bowl. The chicken should be cut into bite sized pieces. I usually end up with between 4-5 cups of shredded chicken.

Shredded chicken to add to the soup and dumplingsStore Extra Chicken For Use In Another Recipe!

I like to use about 2 -2 1/2 cups of chicken for this recipe. You can use all of the chicken if you want, but I prefer to put the rest of the chicken into a freezer bag and into my freezer, so I have cooked chicken ready for another meal (like quesadillas, enchiladas, casseroles, etc.), as well!

Leftover chicken pieces not used for soup are frozen in storage bagsAdd The Chicken Pieces To The Broth

At this point, you will need to add 2 to 2 1/2 cups of shredded chicken back into the pot of chicken broth.

Shredded chicken is added back into broth before dumplings are addedI add two large cubes of chicken bouillon to the hot broth to add additional flavor. The cubes will break down and dissolve as the southern-style chicken ‘n dumplings cook.

Additional flavor is added to chicken n' dumplings soup base with bouillon seasoningMake The Dumplings

Heat the broth back up on medium high heat. While it is coming to a boil, I make the dumplings. I know a lot of people make big puffy biscuit-like “dumplings”, but this is how my Grandma made Southern-style chicken n’ dumplings, and that is why they look like large noodles.

Start by blending flour, salt, and shortening together using a pastry cutter, cutting it in until the shortening is the size of small peas. Easy!

Mixing up the dumplings dough with pastry blenderHot water and more flour is added and mixture is firmed up into a large dough ball. Let the chicken n’ dumplings dough rest for about 10 minutes, then shape into 3 equal sized portions.

Hot water is added to dumplings dough, then mixed together.Dumpling dough is separated into 3 equal sized pieces

Roll And Slice The Dumplings

Roll out the dough on a flour covered surface, one dough ball at a time, until it is thinly rolled out, and about the size of a pie crust.

Each dumpling dough ball is rolled out on a floured surfaceDumpling dough is rolled out until very thin on floured sufaceUse a pizza cutter (or a very sharp knife) to cut the chicken n’ dumpling dough into long strips about an inch wide. Repeat the entire rolling/cutting process with the other two dough balls, adding additional flour to cutting board before rolling each one.

A pizza cutter is used to slice dough for dumplings into thin strips

Add The Dumplings To The Soup Broth

Once the broth is boiling, carefully drop the “dumplings” a few at a time into the boiling broth, continuing until all the dumplings are in the pot.

Southern style dumplings are added to boiling chicken and brothAs dumplings cook, they float to surface of soupAdd a small amount of butter, as well as salt and pepper to the soup to help season it. Taste the broth, then add additional salt and/or pepper to suit your taste. I usually add a LOT of pepper to ours.

Butter, salt and pepper are added to chicken n' dumplings in potMix a couple spoonfuls of flour with some cold water (blend it well with a fork), and add it to the soup. This will help to thicken up the broth.

A flour slurry is added to chicken n' dumplings to thicken soup

Time To Eat Grandma’s Southern-Style Chicken n’ Dumplings!

Cook the Southern-style chicken n’ dumplings until broth has thickened a bit, and is very hot. When ready to serve, ladle the soup into individual serving bowls, and serve with a big piece of crusty French bread on the side. That’s it! This is so yummy… and is “comfort food” at its best! Not only that, but the leftovers are amazing!

Grandma's Southern-Style Chicken n' Dumplings served hot in a bowl

Sure hope you will give these Southern-style chicken n’ dumplings a try. You might even enjoy a few other soups I have here on the blog, like Albondigas Soup, Chicken Wild Rice and Bacon Soup, or any of the soups you can find in the Recipe Index at the top of the page.

There’s nothing better than having a big pot of Grandma’s Southern-Style Chicken n’ Dumplings available to slurp on during the cold Fall and Winter seasons! Enjoy!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: My Grandma B.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 9 votes
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Grandma's Southern-Style Chicken n' Dumplings
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 
You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!
Category: Soup
Cuisine: American
Keyword: chicken n' dumplings
Servings: 8 servings
Calories Per Serving: 341 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
To Cook Chicken And Make Broth:
  • 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity)
  • 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth)
  • Water to completely cover chicken in a large stockpot.
To Make The Dumplings:
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 heaping Tablespoons vegetable shortening
  • 1/2 cup HOT water
  • 1/2 cup plus 2 Tablespoons all purpose flour
To finish soup:
  • Two large chicken bouillon cubes
  • 1 Tablespoon butter
  • 1/4 cup water mixed with 2 Tablespoons flour
  • Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)
US Customary - Metric
Instructions
  1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
  2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
  3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
  4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
  5. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
  6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
  7. Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)
Recipe Notes

If you are pressed for time, you can always start with store bought chicken broth (cook the chicken in water/drain, THEN use broth in pot), and can also use a pre-cooked rotisserie chicken to get the chicken from, BUT I prefer to make it the way I have posted it, as it is far less expensive... but, hey... whatever works, right?

Nutrition Facts
Grandma's Southern-Style Chicken n' Dumplings
Amount Per Serving (1 serving)
Calories 341 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 75mg25%
Sodium 435mg19%
Potassium 230mg7%
Carbohydrates 20g7%
Protein 20g40%
Vitamin A 1515IU30%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE "Southern Style" chicken n' dumplings just the way my Grandma made them! A big bowl of this filling hot soup is comfort food at it's very best!

 

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Sep
2015

Honey Garlic Chicken (For Crock Pot)

categories: Chicken, Main Dishes, Slow Cooker Recipes
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Honey Garlic Chicken (for crockpot) is an easy, delicious slow cooker recipe for chicken thighs, coated in in a thick honey and garlic sauce.Honey Garlic Chicken (for crockpot) is an easy, delicious slow cooker recipe for chicken thighs, coated in in a thick honey and garlic sauce.

A few days ago I was scanning Pinterest and came upon a recipe for Honey Garlic Chicken (for crock pot). The recipe caught my eye because it looked so good AND it was SO EASY!

Seriously…how ridiculously easy is it to mix up the sauce, pour it over some chicken in a crock pot, set the timer and walk away? Since I’m always on the lookout for an easy, tasty dish, I decided to give the recipe a try… and guess what?  THIS HONEY GARLIC CHICKEN IS CRAZY EASY AND DELICIOUS… and it took all of 10 minutes to prep. 

I prepared the sauce (boy is it good!), poured it over the chicken around lunch time and turned on the crock pot. By 6:00 pm, my husband and I had a fantastic dinner waiting for us. The smell of the chicken as it cooked was amazing. We really couldn’t wait for this meal to be done, so we could try it.

This chicken recipe is PERFECT for anyone who has a busy day and doesn’t want to take a lot of time preparing dinner. Throw the recipe together in 10 minutes or less, throw it in a crock pot, turn it on, then walk away, and do whatever you want until it is done! Bam! Fantastic, delicious dinner… just like that! Here’s what you do:

Make The Honey Garlic Sauce

Mix up the sauce in a medium sized bowl. The ingredients you will need are garlic, honey, ketchup, soy sauce, oregano, and parsley. You won’t believe just how quickly the sauce can be made.

Honey Garlic Chicken (for crock pot) / The Grateful Girl Cooks!
Time To Make Honey Garlic Chicken (for crockpot)

Place 6 boneless, skinless chicken thighs in the bottom of a slow cooker. Try NOT to break a sweat doing this, (ha ha)! See how easy this recipe is coming together?

Honey Garlic Chicken (for crock pot) / The Grateful Girl Cooks!
Pour the honey garlic sauce over the chicken, turning to make sure all the pieces are covered with the sauce.

Honey Garlic Chicken (for crock pot) / The Grateful Girl Cooks!
Cook the chicken for 6-7 hours on HIGH temperature OR on LOW for 4-5 hours. I typically cook mine on high, but it is really convenient to set the temperature on low and head out for the day.

Here’s what the honey garlic chicken (for crockpot) looked like when I took a peek at the 3 hour mark. They sure looked and smelled pretty good by then!

Honey Garlic Chicken (for crock pot) / The Grateful Girl Cooks!
Time To Serve The Chicken!

When the chicken has finished cooking, transfer the pieces to a serving plate. Spoon the sauce over the chicken, and then sprinkle the chicken with toasted sesame seeds and parsley, and serve.

The honey garlic chicken (for crockpot) is really tender, and the sauce is so delicious, you won’t believe it! We enjoy it served it with steamed white rice and broccoli on the side. YUM!

Honey Garlic Chicken (for crock pot) / The Grateful Girl Cooks!
Sure hope you will give this easy recipe for honey garlic chicken (for crockpot) a try. My husband and I loved this meal, and it was a real time saver, so I will definitely be making this again!

Thank you for stopping by, and I hope you’ll come back again soon for more delicious recipes. Take care, and have a great day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://diethood.com/crock-pot-honey-garlic-chicken/

0 from 0 votes
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Honey Garlic Chicken (For Crock Pot)
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 

Honey Garlic Chicken (for crockpot) is an easy, delicious slow cooker recipe for chicken thighs, coated in in a thick honey and garlic sauce.

Category: Entree
Cuisine: American
Keyword: honey garlic chicken
Servings: 6 servings
Calories Per Serving: 233 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 large boneless, skinless chicken thighs
  • 4 garlic cloves , minced
  • 1/3 cup honey
  • 1/2 cup ketchup
  • 1/2 cup soy sauce (low sodium or regular)
  • 1/2 teaspoon dried oregano
  • 2 Tablespoons dried parsley
  • 1/2 Tablespoon toasted sesame seeds
US Customary - Metric
Instructions
  1. Make the sauce by combining garlic, honey, ketchup, soy sauce, oregano and parsley in a small mixing bowl. Mix until thoroughly combined.

  2. Place the thawed chicken thighs on the bottom of a crock pot. Pour the sauce over the chicken, turning to ensure all sides of chicken are coated with sauce. Put the lid on crock pot; cook on LOW for 6-7 hours OR cook on HIGH for 4-5 hours.

  3. When chicken is done cooking, transfer the chicken to a serving platter or to individual serving plates. Spoon some of the extra sauce over the chicken.

  4. Garnish each piece of chicken with sesame seeds and a little parsley. Serve, and enjoy!

Nutrition Facts
Honey Garlic Chicken (For Crock Pot)
Amount Per Serving (1 thigh)
Calories 233 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 107mg36%
Sodium 1051mg46%
Potassium 449mg13%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 20g22%
Protein 24g48%
Vitamin A 146IU3%
Vitamin C 2mg2%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Honey Garlic Chicken (for crockpot) is an easy, delicious slow cooker recipe for chicken thighs, coated in in a thick honey and garlic sauce.

 

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