Category: Chicken


Sep
2014

Marinated, Pan-Seared Mexican Chicken

categories: Chicken, Main Dishes, Mexican / Southwestern, Sauces and Dressings
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Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.

Do you cook with chicken often? I sure do!  The recipe I want to share today with you is for Marinated, Pan-Seared Mexican Chicken. This recipe is delightfully GOOD. An added benefit is that it’s low in calories (under 200 per serving), so it’s a win-win in my book!

My favorite food to eat is Mexican food. I love the flavors in most Mexican-inspired dishes, which is why I really like this one. Pan-seared Mexican chicken has great flavor, from spices like cumin, chili powder, garlic, oregano and lime juice. YUM!

The recipe for pan-seared Mexican chicken is easy to prepare. I have modified it slightly from a recipe I found on Skinnytaste.com a while ago.

If you can mix up a marinade, add chicken to the marinade, then cook it, you can make this delicious chicken! Here’s how to make it:

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

It’s Easy To Make Marinated Pan-Seared Mexican Chicken!

Marinate the chicken breasts for at least half an hour. TIP: The chicken tastes even better if you let it marinate all day! If you have the time, go for all day marinating.

As you can see in the photo below, I only made two small chicken breasts, since there was only two of us eating this meal.

Chicken breasts are marinated before cooking.

Time To Cook The Pan-Seared Mexican Chicken Breasts!

Spray a large skillet with non-stick cooking spray OR add a Tablespoon of oil. Once the oil is hot, add the marinated chicken breasts.

You can see in the photo below the little pieces of minced garlic on each piece. There’s a lot of flavor saturated on those chicken breasts!

The marinated chicken breasts are pan-seared in a hot skillet.

Cook each side of the pan-seared Mexican chicken until it is golden brown, and cooked through. This usually will take about 4-8 minutes per side depending on the chickens thickness.

The internal temperature of the cooked chicken should be at 165°F. when the chicken breasts are finished cooking.

Two of the marinated, pan-seared Mexican chicken breasts cook in a skillet.

Add the reserved batch of marinade plus 1/4 cup water to the skillet, halfway through cooking the second side of the chicken breasts.

Cook the pan-seared Mexican chicken in the marinade for 3-4 minutes (until cooked through). Spoon the pan drippings over the chicken as it cooks. Once done, the chicken is ready to serve!

Serve The Pan-Seared Marinated Chicken

This pan-seared Mexican chicken recipe is to prepare, and it’s delicious! We enjoy this chicken, and usually serve it with white steamed rice on the side.

You might also enjoy topping the cooked chicken breasts with some pico de gallo salsa as a garnish! That really takes the flavor up another notch!

Finished cooking, the pan-seared Mexican chicken has darkened in color.

Hope you enjoy these tasty (and easy) pan-seared Mexican chicken breasts! They are really easy to prepare, and have good flavor!

Thanks for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. A few of those recipes 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..
Would you like to join our growing list of subscribers?

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 Adapted from: http://www.skinnytaste.com/2013/08/grilled-chicken-with-black-bean-mango.html

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Marinated, Pan-Seared Mexican Chicken
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.
Category: Entree
Cuisine: Mexican
Keyword: pan-seared Mexican chicken
Servings: 4 servings
Calories Per Serving: 140 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless skinless chicken breasts (4 ounces each)
  • salt and pepper (to taste)
  • 6 cloves minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 2 limes, JUICE OF
  • 1/4 cup water
US Customary - Metric
Instructions

  1. Season chicken breasts lightly with salt and pepper. Place chicken breasts in large bowl.

  2. In separate bowl, mix together minced garlic, cumin, oregano, and lime juice. Pour HALF of the marinade sauce over chicken. Reserve the other half of  marinade for later.

  3. Coat chicken with marinade. Cover and refrigerate for at LEAST half an hour. (The longer the chicken marinates, the better the flavor!)

  4. Spray skillet with non-stick cooking spray. Heat on medium high until very hot. Once skillet is hot, place marinated chicken into skillet. They should sizzle when added to skillet. Discard marinade that the chicken was in. Cook chicken 3-4 minutes, then turn to other side. Halfway through cooking second side of chicken, add the reserved marinade, plus 1/4 cup water to the skillet. Cook for 3-4 additional minutes, continually spooning sauce over the top of chicken breasts. This will coat the chicken and will help to darken the color. Cook chicken until cooked all the way through.

  5. When chicken is done, remove from skillet. If desired, serve with pico de gallo as a garnish. Serve chicken with rice, or your favorite side dish. Enjoy!

Recipe Notes

Caloric calculation was made based on using a 4 ounce small boneless, skinless chicken breast per serving. Larger portions of chicken will have more calories.

Nutrition Facts
Marinated, Pan-Seared Mexican Chicken
Amount Per Serving (1 (4 ounce) breast)
Calories 140 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 72mg24%
Sodium 134mg6%
Potassium 455mg13%
Carbohydrates 2g1%
Protein 24g48%
Vitamin A 45IU1%
Vitamin C 6.4mg8%
Calcium 26mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.

 

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Sep
2014

Mom’s Chicken Parmigiana

categories: Chicken, Italian, Main Dishes
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Mom’s Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

I love my Mom’s recipe for Chicken Parmigiana. Really, really, really love it. I love my Mom more, but that’s a completely different story. Mom’s Chicken Parmigiana is an absolutely fantastic Italian dish!

My mom first made this classic Italian dish for me YEARS ago. I have no idea where she got the recipe… all I know is that it is fantastic! I’ve made Mom’s chicken parmigiana for years now, and it never disappoints!

About 10 years ago I prepared this delicious meal for about 35 hungry friends at a retreat, and it received rave reviews!

Mom’s chicken parmigiana is actually pretty easy to prepare, and the smell in the kitchen as the sauce is being cooked… oh my goodness! The chicken is “fork tender” and full of good old Italian flavor! The pasta sauce is totally easy to prepare, as well.

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

Making Mom’s Chicken Parmigiana Is Fairly Easy

Flatten boneless, skinless chicken breasts to about 1/2″ thick, then season with salt and pepper. Dip the chicken pieces in an egg/milk mixture, then an Italian bread crumbs mixture. Brown the breaded chicken breasts in a skillet, in butter and olive oil.

Make a homemade Italian-style tomato sauce (it’s simple). Layer a bit of the sauce in the bottom of baking dish before adding the chicken on top. Spoon more sauce on top of each piece of chicken.

Top the chicken with Parmesan and mozzarella cheeses, and then bake Mom’s chicken parmigiana for about 20 minutes.

Combine the remaining Italian style tomato sauce with cooked angel hair pasta (or spaghetti noodles), and serve, alongside the chicken. Mom’s chicken parmigiana is perfectly cooked, tender, and tastes delicious!

Pasta and asparagus are served alongside Mom's chicken parmigiana.

I’ve never taken photos of Mom’s chicken parmigiana while actually preparing it (my bad), so unfortunately you only get to see the finished product. Trust me, this dish is easy to make! If you can follow basic directions, you can do this!

You just might thank me for the amazing aromas in your kitchen as you cook this meal. Hope you will “get your Italian on” and give this classic Italian dish a try. I think you’re gonna love Mom’s Chicken Parmigiana!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

Find Me On Social Media:

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Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: Mom (original source is unknown)

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Mom's Chicken Parmigiana
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

Category: Entree
Cuisine: Italian
Keyword: chicken parmigiana
Servings: 4 servings
Calories Per Serving: 924 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Sauce:
  • 28 ounces large can Italian chopped tomatoes ,do not drain
  • 1/2 medium brown onion , finely chopped
  • 5 garlic cloves , minced
  • 6-7 leaves fresh basil leaves (1/4 cup), chopped
  • 1 Tablespoon Italian seasoning (or more, to taste)
  • Salt , to taste
  • 8 ounces Angel Hair Pasta (enough for 4 small servings)
For Chicken Parmigiana:
  • 4 boneless chicken breasts
  • salt and pepper (to season chicken breasts)
  • 2 large eggs
  • 3/4 cup milk
  • 1 1/2 cups Italian bread crumbs
  • 3 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1/4 cup grated parmesan cheese
  • 1½ cups mozzarella cheese , or four 1/2 inch slices
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees.

  2. Prepare the sauce: Melt the butter and olive oil in a large skillet. Saute the chopped onion and crushed garlic in the olive oil and butter for a few minutes, being careful not to burn the garlic. Add the can of Italian tomatoes. Cook for approximately 10 minutes until heated through. Add the chopped basil and Italian seasoning. Remove from heat.

  3. Pound chicken breasts with a meat mallet between layers of plastic wrap or a large zip lock bag until thinner (the chicken, not YOU). They should end up being about 1/2 inch thick, if possible.

  4. Put two eggs in medium sized bowl; beat slightly. Add milk; stir to combine. Place Italian bread crumbs onto a dinner plate and spread to cover plate.

  5. Salt and pepper chicken breasts. Dredge one chicken breast at a time into the egg/milk mixture. Let excess egg mixture drip off back into bowl. Dredge each piece of chicken into Italian bread crumbs to coat all sides of chicken. Place each piece of chicken onto a baking sheet once completely coated.

  6. Heat butter and olive oil in large skillet. Once oil is very hot, add the chicken breasts (may have to do this in 2 batches due to size of chicken). Brown chicken for 3-4 minutes per side. Remove from skillet. Chicken does not have to be fully cooked at this point, because it will bake in oven.

  7. Place a thin layer of prepared pasta sauce on the bottom of a 9x13 baking pan (just enough to keep chicken from sticking... save the rest for the the top of chicken and the pasta!). Lay the browned chicken breasts in single layer on top of the sauce, then sprinkle chicken with grated parmesan cheese. Place a large spoonful of pasta sauce on top of the chicken breast, followed by the slice of mozzarella cheese. Bake in 350 degree oven for approximately 20 minutes, or until cheese is bubbly on top.

  8. While chicken is baking, prepare angel hair pasta, per package directions. Add remaining sauce to cooked pasta, and serve alongside the chicken parmigiana when done. Enjoy!

Nutrition Facts
Mom's Chicken Parmigiana
Amount Per Serving (1 breast + pasta)
Calories 924 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 14g88%
Cholesterol 236mg79%
Sodium 1490mg65%
Potassium 1203mg34%
Carbohydrates 88g29%
Fiber 6g25%
Sugar 12g13%
Protein 56g112%
Vitamin A 1155IU23%
Vitamin C 23.2mg28%
Calcium 540mg54%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

 

 

 

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Sep
2014

Asian Lemon Chicken Strips

categories: Asian, Chicken, Main Dishes
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Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!
Oh my goodness! I recently found a FANTASTIC recipe for Asian Lemon Chicken Strips on Pinterest, and had to share it with you!  Don’t they look scrumptious???? I made these for my husband and I last night for dinner, and they were fantastic.

WOW, WOW, WOW!! They are absolutely lip-smackin’ delicious! To quote my husband: “Wow, these really look and taste like something you’d order at a Chinese restaurant”.

The recipe itself is pretty straightforward. Directions are easy to follow and can be prepared (4 servings) in as little as 40 minutes! Crispy chicken strips coated in a sweet, sticky, lemon glaze… yet not too lemony, not too sticky, not too sweet. How can you go wrong? And did I mention just how delicious they are (repeat as needed)????  No, seriously…you need to make these. You won’t be sorry!

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

Prepare The Chicken Strips

Here’s how easy they are to prepare: I used 3 large chicken breasts and cut them in long strips. Season the chicken strips with salt and pepper.

Dredge each of the chicken strips, one at a time into flour to coat, then dip into buttermilk, then back into the flour to coat. Set aside, and continue until all pieces of chicken are coated.

Raw chicken breast strips on platter

Raw, floured chicken strips on cookie sheet

Make The Asian Lemon Glaze For The Chicken Strips

Make up the sauce mixture and heat it in saucepan while you are cooking the chicken strips. It’s as easy as putting the Asian inspired sauce ingredients in a pan, and cooking it for a short time!

Lemon sauce and spoon in small bowl

Cook The Chicken Strips

Heat oil in a large skillet until it is very hot (but not smoking). Carefully place the chicken pieces into the hot oil. You should hear them sizzle when they hit the oil.

Cook the chicken strips, turning after a few minutes, until lightly browned on all sides and cooked all the way through.

Strips of chicken frying in oil in skillet

Drain the cooked chicken strips on paper towels.

Fried chicken pieces draining on paper towel

Transfer the hot, thickened Asian lemon glaze to a skillet, then add the chicken strips, one at a time. Gently turn to coat with sauce on all sides. Use a spoon and tongs to fully coat chicken pieces.

Piece of chicken being covered with Asian lemon sauce in skillet

Time To Serve The Asian Lemon Chicken Strips!

Removed Asian lemon chicken strips to serving dish, garnished with toasted sesame seeds and some chopped green onion, and VOILA! Time to eat!

Lemon chicken strips garnished with green onions

I really hope you will give this easy-to-prepare delicious recipe a try…I think you’re gonna LOVE it! Have a great day, and come back soon for more yummy recipes.

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken, 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 signatureOriginal recipe source: http://damndelicious.net/2014/02/15/asian-lemon-chicken-tenders/

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Asian Lemon Chicken Strips
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!

Category: Entree
Cuisine: Chinese
Keyword: Asian lemon chicken strips
Servings: 4 servings (2 strips per)
Calories Per Serving: 375 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the chicken strips:
  • 1 cup vegetable oil
  • 4 boneless skinless chicken breasts , cut lengthwise into strips
  • Salt and pepper , to season
  • 1 1/2 cups all-purpose flour
  • 1 cup buttermilk
For the lemon glaze:
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar , packed
  • Juice of one lemon (I added the zest from the lemon to the sauce, also)
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
For garnish:
  • 1 teaspoon toasted sesame seeds
  • 1 sliced green onion (green stem only)
US Customary - Metric
Instructions
  1. Place all the sauce ingredients in a saucepan. Stir to combine. Heat on medium; bring sauce to a rolling boil, then reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. The mixture will slightly thicken. Cook the sauce while cooking the chicken strips.
  2. Season the chicken strips with salt and pepper. Dredge the chicken strips, (one at a time) in flour to completely cover. then dip the strip into buttermilk to cover. Let the excess buttermilk drip off, then dredge the chicken strip in the flour again, making sure the flour fully coats the chicken. Set strips aside on a baking sheet, and continue with the remaining strips.
  3. Heat the vegetable oil in a large skillet until very hot (but not smoking). Once the oil is hot, add the chicken strips to the skillet. You may have to cook 3-4 at a time due to space limitations. Cook, then turn chicken after a few minutes on each side, to ensure all sides are golden brown. Once the chicken is golden brown and fully cooked, transfer the chicken strips to paper towels to drain. Continue with rest of chicken until done.
  4. Transfer the sauce into a clean skillet. Carefully (using tongs) place chicken strips (one at a time) into the hot sauce, turning gently to coat all sides. Remove chicken to serving dish. Repeat with next chicken strip. When all chicken strips are done, sprinkle tops with toasted sesame seeds and sliced green onion stems. Serve immediately, and enjoy!
Recipe Notes

Tip:: To "toast" sesame seeds: Place about a teaspoon into a dry skillet. Heat on medium, stirring constantly for a few minutes until the seeds turn a light brown. Remove from skillet to cool.

Nutrition Facts
Asian Lemon Chicken Strips
Amount Per Serving (1 serving)
Calories 375
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!

 

 

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Aug
2014

Kung Pao Chicken

categories: Asian, Chicken, Main Dishes
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Who needs takeout when you can make amazing tasting Kung Pao Chicken in your own home? Serve this classic Chinese dish with rice for a great meal!Who needs takeout when you can make amazing Kung Pao Chicken from the comfort of your own home? Serve this classic Chinese dish with rice for a great meal!
One of my favorite Chinese food entrees is Kung Pao Chicken. I almost always order it when we get take-out, or when I’m enjoying a meal at our favorite Chinese restaurant. What’s not to love? Chicken, roasted peanuts, and the little kick of heat my taste buds get when eating this dish.  I don’t know where this particular recipe originated, but I got it on a 3×5 card from my Dad about 25 years ago.

I recently found the recipe card and was feeling rather nostalgic and missing my Dad (he passed away 8 years ago – I miss him dearly!) He used to love finding new recipes, and always had fun taking a turn at cooking occasionally for my Mom, myself, and my two younger sisters. So I decided to make this dish, in honor of my amazing Dad.

This particular recipe is very easy to prepare and I it tastes GREAT! Who needs take-out when you can just make this recipe (4 servings) for a fraction of the price? Hope you enjoy this recipe for Kung Pao Chicken…I know I sure did… and  you can be certain I will be making this again! Here are a few pictures to show you the process:

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

How To Make Kung Pao Chicken

First, measure out the raw peanuts (no skins).

Kung Pao Chicken / The Grateful Girl Cooks!

Toast the peanuts in a bit of oil in a skillet, stirring often, until golden brown (just a few minutes).

Raw peanuts to add to chicken are cooked in oil until golden brown.

Cut the boneless, skinless chicken breasts into small chunks.

Chicken breasts are cut into cubes to use in making kung pao chicken.

Mix together the marinade ingredients. Marinate the chicken cubes in this sauce for 30 minutes in the refrigerator. I usually use a large plastic resealable bag and pour sauce over chicken.

Marinade is mixed to coat chicken breast cubes with for kung pao chicken.

Put the dried red chili peppers on a cutting surface.

Dried red chili peppers are used in kung pao chicken.

Snip the stem end off of the peppers. Remove all the seeds (they are the HEAT packers). Cut the red chili peppers into 1/2 ” long pieces. Set aside (discard seeds!).

Seeds are separated from red chili peppers before cooking dish.

Mix together ingredients for seasoning sauce. Set aside.

Kung Pao seasoning sauce is mixed to add to chicken.

Cooking Kung Pao Chicken

Stir fry chicken in hot oil for a couple of minutes, until light golden brown, and cooked through. Remove chicken to paper towels to drain when done. Wipe skillet clean.

Chicken breast cubes are cooked in hot oil until golden brown.

Stir fry the red chili peppers until dark in color and blistered from the heat.

Red chili pepper slices are cooked for kung pao chicken.

Add fresh grated ginger to the darkened red chili pepper pieces.

Fresh minced ginger is added to skillet with chili peppers.

Building Layers Of Flavor

Add the cooked chicken back into skillet with the red chili peppers and ginger. Add the seasoning sauce to the skillet, and cook until the sauce thickens.

Chicken is cooked with kung pao seasoning sauce and chili peppers.

Add the toasted peanuts to the skillet, and cook until the kung pao chicken is heated through, and then this dish is ready to serve.

Toasted peanuts are added to kung pao chicken in skillet.

Garnish the kung pao chicken with sesame seeds and chopped green onion slices. Serve over rice. Enjoy!

Kung Pao Chicken is garnished with sesame seeds and green onions, and is served on rice.

It’s really not too hard at all to make this great kung pao chicken from the comfort of your own kitchen! Hope you will consider making this yummy dish! Thanks for stopping by today, and I hope you will come back soon.

Looking for More ASIAN-INSPIRED Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful Asian-inspired 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

Author's signature

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Kung Pao Chicken
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Who needs takeout when you can make amazing Kung Pao Chicken from the comfort of your own home? Serve this classic Chinese dish with rice for a great meal!
Category: Entree
Cuisine: Chinese
Keyword: kung pao chicken
Servings: 4
Calories Per Serving: 302 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless chicken breasts (about 2 large)
  • 5-6 pieces dry red chili pepper
  • 1/2 cup raw peanuts (no skin)
  • 1 teaspoon ginger , minced
  • 1/4 cup , plus 3 Tablespoons vegetable oil (divided)
For Marinade:
  • 1 egg white , lightly beaten
  • 1 Tablespoon soy sauce
  • 1 Tablespoon cornstarch
For Seasoning Sauce:
  • 2 Tablespoons soy sauce
  • 2 Tablespoons cooking sherry
  • 2 teaspoons white vinegar
  • 4 teaspoons granulated sugar
  • 2 teaspoons sesame oil
  • 2 Tablespoons water
  • 2 teaspoons cornstarch
For Garnish:) optional)
  • 1 teaspoon sesame seeds
  • green onion slices
US Customary - Metric
Instructions

  1. Prepare marinade. Mix well in medium sized bowl.  Cut chicken into 1" cubes. Add to marinade. Marinate chicken for 30 minutes in refrigerator.

  2. On a cutting board, remove stem top and seeds from the dried red chili peppers. Discard stems and seeds. Use scissors to cut each chili pepper into 1/2" long pieces.
  3. Heat a large skillet. Add 1 Tablespoon vegetable oil. Stir fry raw peanuts until they are light brown. Remove from heat,, remove from skillet and let cool.
  4. In a small bowl, mix together ingredients for the Seasoning Sauce. Set aside.
  5. Heat 1/4 cup of vegetable oil in skillet until very hot (but NOT smoking...). Add the chicken. Stir fry chicken for 2 minutes, then remove. Drain oil from skillet and wipe clean with paper towels.

  6. Add 2 Tablespoons oil back into the skillet. Add the dried red chili peppers and stir fry until they turn dark. Add the minced ginger and cook for an additional 30 seconds. Turn heat to high; add chicken back into skillet. Add the Seasoning Sauce, and cook until sauce has thickened and dish is heated through. Turn off heat. Remove skillet from stove. Add toasted peanuts to skillet. Mix to combine.

  7. Garnish with sesame seeds and sliced green onions, if desired. Serve Kung Pao Chicken on a bed of rice. ENJOY!

Nutrition Facts
Kung Pao Chicken
Amount Per Serving (1 g)
Calories 302 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 546mg24%
Potassium 589mg17%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 29g58%
Vitamin A 365IU7%
Vitamin C 1.7mg2%
Calcium 16mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Who needs takeout when you can make amazing Kung Pao Chicken from the comfort of your own home? Serve this classic Chinese dish with rice for a great meal!

 

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Jun
2014

Chicken Marsala

categories: Chicken, Italian, Main Dishes
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Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers dish in about 30 minutes!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

Time for another chicken dish…today’s recipe is Chicken Marsala, and let me tell ya… it is GOOD!! This recipe is a ridiculously EASY Weight Watcher’s version that I made several times while following a WW program.

The recipe takes just  a little over half an hour to prepare! How’s THAT for a quick and easy meal!? This dish is a lightened up version of this very popular Italian main course.  Cooked chicken breasts are covered with a delicious mushroom and Marsala wine sauce

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

Chicken Marsala is Named After The Italian Wine Used In Recipe

According to Wikipedia, Marsala wine is produced in the region surrounding the Italian city of Marsala, in Sicily. It was originally made, and got it’s name as a simple table wine. Marsala wine was later fortified, and produced to endure long ocean voyages (several hundred years ago) to other countries in Europe. That was how this humble Italian table wine became known throughout the world.

How To Serve Chicken Marsala

Chicken Marsala can be served over rice or noodles. The mushroom and Marsala wine sauce goes equally well with either. Here it is, served on top of cooked egg noodles. The chicken is added to top of rice or noodles. A mushroom/Marsala sauce is then spooned over chicken to serve.

Chicken Marsala is served on a bed of egg noodles, with green beans on the side.

The mushroom wine sauce is wonderful…so yummy. Chicken Marsala is really good served on a bed of rice…the rice is great to “sop up” that tasty sauce!

Chicken Marsala is served on a bed of rice, with mixed vegetables on the side.

This recipe for chicken Marsala makes 4 servings. If you follow a WW program, each serving (minus rice or noodles) has a value of 5 Points Plus. It also comes in under 250 calories! All that said, it is a pretty tasty chicken dish that I enthusiastically recommend, especially if you are trying to cut out extra calories, but want flavorful, easy dishes to eat and enjoy.

Hope you enjoy this simple, lightened up chicken Marsala! It really is delicious! I also have this dish prepared for people following the “21 Day Fix” eating program. You can find the “21 Day Fix” recipe (equally healthy) for chicken marsala here.

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken 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

Author's signatureRecipe Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=93721

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Marsala
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!
Category: Entree
Cuisine: Italian
Keyword: chicken marsala
Servings: 4 servings
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 3 cups fresh mushrooms , sliced
  • 1 pound boneless , skinless chicken breasts (4 - 4 ounce pieces, uncooked)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black ground pepper
  • 1/2 cup Marsala table wine
  • 1 1/4 cups beef broth (reduced sodium), divided
  • 1 1/2 Tablespoons cornstarch
  • Rice or egg noodles, if desired
US Customary - Metric
Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).

  2. While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.

  3. When the mushrooms are finished cooking, move them to the outer edge of your skillet. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.

  4. Add the Marsala wine to the skillet. simmer for 1 minute. Add only 3/4 cup of the beef broth (reserve the other 1/2 cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.

  5. In a separate bowl, dissolve cornstarch into remaining 1/2 cup of beef broth; add this mixture to skillet. Simmer all ingredients until sauce thickens (about 1 minute). Stir constantly and mix mushrooms into the sauce. Remove from heat.

  6. If desired, serve chicken on top of hot cooked rice or egg noodles. Serve the chicken breasts with the mushroom wine sauce spooned over the top. Use all the sauce. (There will be about 1/3 cup of the sauce per chicken breast. Garnish with additional dried thyme, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional rice or egg noodles.

Nutrition Facts
Chicken Marsala
Amount Per Serving (1 serving)
Calories 228 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 708mg31%
Potassium 716mg20%
Carbohydrates 9g3%
Sugar 3g3%
Protein 27g54%
Vitamin A 35IU1%
Vitamin C 2.9mg4%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

 

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May
2014

Healthy Kung Pao Chicken

categories: Asian, Chicken, Main Dishes
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Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.

I love Chinese Food, especially Kung Pao Chicken and Sweet and Sour Pork. I do NOT love all the calories those traditional Chinese dishes add to my body, as I eat bite after bite, however!  What’s a girl to do??? How about a recipe for Healthy Kung Pao Chicken?

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

Where Did Kung Pao Chicken Originate?

Wikipedia describes Kung Pao Chicken as “a classic dish in Szechuan cuisine”. The recipe for Kung Pao Chicken is thought to have originated in the Sichuan province of South-Western China.

This classic dish is commonly believed to have been named to honor Ding Baozhen, a governor of Sichuan Province during the Quing Dynasty. “Kung Pao” literally means “palace guardian”, which has absolutely nothing to do with chicken, but… whatever! All I know is it tastes GREAT!

Where I Found The Recipe For Healthy Kung Pao Chicken

I was determined to search for a slightly healthier version of Kung Pao Chicken…and I found one, in an old back issue of Cooking Light Magazine.  A few very minor changes were made to the recipe, then I prepared this “lighter” version for our dinner tonight. It was delicious!!!!

This healthy kung pao chicken version is not as spicy as some other traditional recipes, including my own recipe (here). If you like your kung pao chicken spicy, simply add additional red pepper flakes to the dish.

Why We Enjoy This Recipe

This healthy kung pao chicken is absolutely full of flavor, a cinch to prepare, and easy on the old wallet! You’ll think you are enjoying some good take out, because the sauce is wonderful, but you won’t be piling on those extra calories. Win-Win!!! I would encourage you to give it a try, and hope you enjoy it! We sure did. Here’s a few pics taken while cooking the dish:

Making Healthy Kung Pao Chicken

Chicken breast chunks, green onions and garlic are cooked together in a large skillet until fully cooked through.

Chicken, garlic and green onions are cooked through in a large skillet.

Add Veggies, Sauce and Dry Roasted Peanuts To The Skillet

Once the chicken is cooked through, add snow peas, red bell peppers, dry roasted peanuts and a simple Asian sauce to the chicken. Stir well, to fully combine the ingredients.

At this point, everything is cooking away, and the healthy kung pao chicken is sure smelling good! Let the chicken, veggies and sauce cook for a few more minutes. The sauce will thicken as it cooks, and will coat everything in it’s deliciousness!

Veggies, sauce, and dry roasted nuts are added to healthy kung pao chicken in skillet.

Time To Serve The Healthy Kung Pao Chicken

Healthy Kung Pao Chicken can be served on a bed of rice (if desired), with additional fresh veggies on the side. Now it’s time to dig in!

Healthy Kung Pao Chicken can be served on a bed of steamed rice.

Hope you enjoy this recipe for healthy kung pao chicken. See the printable recipe below, for all the details! Have a great day, and come back soon!

Looking For More Chinese Food Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite Chinese food recipes 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 Adapted From “Cooking Light Magazine”, December 2010 issue and posted at: http://tastykitchen.com/recipes/main-courses/healthy-kung-pao-chicken/

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Healthy Kung Pao Chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Here's a healthy version of a favorite Chinese entree: Kung Pao Chicken, with a touch of "spicy" and a lot of "healthy"!
Category: Main Dishes
Cuisine: Chinese
Keyword: healthy kung pao chicken
Servings: 4
Calories Per Serving: 195 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons sesame oil
  • 4 Tablespoons green onion , sliced (white and green parts)
  • 3 cloves garlic , minced
  • 3 boneless chicken breasts , cut into 1" pieces
  • 3/4 cup water
  • 3 Tablespoons Low Sodium Soy Sauce
  • 1/2 -3/4 teaspoons red pepper flakes (If you like it with more "heat", use 3/4 tsp.)
  • 1 teaspoon granulated sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon fresh ginger , minced (or finely grated with micro-plane)
  • 3/4 cup snow peas
  • 3/4 cup red bell pepper , sliced in thin strips
  • 2 Tablespoon dry roasted peanuts
  • Optional: Toasted sesame seeds and additional sliced green onion , for garnish)
US Customary - Metric
Instructions
  1. In a large skillet, heat the sesame oil on medium heat.
  2. When oil is hot, add the onion and cook for about a minute, then add the garlic and chicken.
  3. Saute until the chicken is cooked through (about 4-5 minutes).
  4. In a separate bowl, whisk together the water, soy sauce, red pepper flakes, sugar, cornstarch and ginger. Whisk this until the sugar has dissolved, then add this sauce to the chicken.
  5. Bring the sauce to a boil, then add the red bell pepper and snow peas.
  6. Cook for an additional 3-4 minutes (the sauce will thicken as it cooks). When chicken is heated through and sauce has thickened, remove it from heat.
  7. Serve this dish on top of white or brown rice.
  8. Garnish (if desired) with additional green onion slices and toasted sesame seeds. ENJOY!!
Nutrition Facts
Healthy Kung Pao Chicken
Amount Per Serving (1 (1/4 of total))
Calories 195 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 504mg22%
Potassium 384mg11%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 1190IU24%
Vitamin C 49.2mg60%
Calcium 22mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.

 

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Mar
2014

Chicken and Asparagus Lemon Stir Fry

categories: Asian, Chicken, Main Dishes
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Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.
Today’s post features one of my favorite veggies… asparagus! I love the changing of the seasons, and the distinct differences each one proudly displays. We are officially one week into Spring in the great Pacific Northwest. Tulips and daffodils are popping up everywhere, and the days are getting longer (yay).

We are seeing lots of rain as the weather begins to warm up, and asparagus has begun making it’s Spring appearance at the local grocery store! That’s right…you heard me. In Spring, fresh asparagus goes on sale! I love asparagus year round…but it just seems to TASTE better when it is priced right!

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

Why We Love This Recipe For Chicken Asparagus Stir Fry

What I also love is finding new recipes, giving them a try, and finding out they are DELICIOUS! Such is the case with this Chicken and Asparagus Lemon Stir Fry. Nice big chunks of chicken breast and crisp-tender asparagus, coated in a light lemon, soy, garlic and ginger sauce make this one delicious dinner. This recipe is a keeper!

I found the recipe online at Skinnytaste.com, a wonderful website where the recipes are low-fat, reflect Weight Watchers points, and are very creative! This chicken asparagus stir fry was very easy to make. My husband and I really enjoyed this meal and I will make it again, without hesitation. Hope you will give it a try!

Making Chicken Asparagus Stir Fry

Here’s the chicken and asparagus, prepped and ready to go. Chicken breasts are cubed, and the asparagus is sliced into pieces.

The chicken breast and fresh asparagus are cut into chunks before cooking.

A quick and easy to make stir fry sauce is mixed together. Sorry the photo is a bit blurry. This step is really easy!

Lemon sauce is mixed and ready to add to the chicken asparagus stir fry.

Minced garlic is cooking with the asparagus  in a large skillet, and this sure smells good while it is cooking!

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Cook The Chicken

Chicken breast chunks are cooked until they are cooked through and golden brown in color on the outside.

Chunks of chicken breast are cooked until golden brown.

Time To Add The Lemon Sauce!

Add the lemon sauce is to the skillet, and stir. This delicious sauce will coat all of the chicken pieces with LOTS of flavor.

Asian-inspired lemon sauce is added to the cooked, cubed chicken in skillet.

Now place the asparagus back into the skillet with the chicken and the lemon sauce. Give it all a good stir, and this dish is almost ready!

Asparagus is added to the lemon sauce and chicken in skillet to finish cooking.

Serve The Chicken Stir Fry

Once it’s finished cooking, the food is ready to serve! If desired, serve the chicken asparagus stir fry on top of a bed of steamed white or brown rice. The blandness of the steamed rice pairs great with the well-seasoned sauce. YUM!

Chicken and Asparagus Stir Fry is served on a bed of white rice.

Hope you enjoy this delicious chicken asparagus stir fry recipe just like we do! Have a great day, and thank you for stopping by.

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a LOT of chicken recipes you might 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 signatureRecipe Source: http://www.skinnytaste.com/2014/03/chicken-and-asparagus-lemon-stir-fry.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken and Asparagus Lemon Stir Fry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

Category: Entree
Cuisine: Asian
Keyword: chicken asparagus stir fry
Servings: 4 servings
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 pounds boneless , skinless chicken breasts, cut in 1-inch cubes (I used 2 breasts)
  • Salt , to taste
  • 1/2 cup reduced sodium chicken broth
  • 2 Tablespoons soy sauce. Can use Tamari for gluten-free.
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 teaspoon canola or grapeseed oil , divided (didn't have them...I used olive oil)
  • 1 bunch fresh asparagus , ends trimmed and cut into 2-inch pieces
  • 6 cloves garlic , chopped
  • 1 Tablespoon fresh ginger , finely grated
  • 3 Tablespoons fresh lemon juice
US Customary - Metric
Instructions
  1. Lightly season the chicken breast cubed pieces with salt. In a small bowl, mix the chicken broth and the soy sauce together and set aside.
  2. In a second bowl, mix the cornstarch and the water well until mixture is combined. Set bowl aside.
  3. Heat a large wok or skillet over medium-high heat. Once the wok or skillet is hot, add 1 teaspoon of the oil. Now add the asparagus pieces; cook, stirring often until tender-crisp (this took about 3-4 minutes). Add in the ginger and garlic; cook till golden (only about a minute-don't want to burn the garlic!). Empty the asparagus and garlic/ginger to a plate while you cook the chicken.
  4. Increase the heat under the wok or skillet to high. Add remaining 2 teaspoons of oil; when hot add the chicken pieces to the pan; cook until browned on all sides and cooked through (this took about 4 minutes for each side). When done, remove the chicken to a plate while you make the sauce.
  5. Once chicken has been removed from skillet, add the soy sauce mixture to the pan; bring it to a boil (this will be quick), then cook for about 1-1/2 minutes. Add the lemon juice/cornstarch mixture to the skillet and mix well. When it simmers, return the chicken and asparagus to the skillet; stir it into the sauce. Cook until chicken and broccoli are heated through again (only a couple minutes); remove from heat and serve.
  6. Enjoy! This stir fry tastes great served with brown or white rice on the side.
Nutrition Facts
Chicken and Asparagus Lemon Stir Fry
Amount Per Serving (1 serving)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 36mg12%
Sodium 580mg25%
Potassium 510mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 870IU17%
Vitamin C 12.7mg15%
Calcium 38mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

 

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Mar
2014

Chicken Pomodoro

categories: Chicken, Italian, Main Dishes
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Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

Here’s another simple, yet wonderfully flavored chicken and pasta dish! Chicken Pomodoro… a simple, yet flavorful meal, featuring chicken in a cream sauce with tomatoes and scallions, served over pasta.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Found This Recipe For Chicken Pomodoro

My husband and I had dinner at a friend’s home recently where we were served chicken piccata. Because our dinner was so delicious, I asked our hostess for the recipe. She graciously said yes.
 
When she printed a copy of the recipe and gave it to me, I noticed there were two recipes on the page. This recipe, for chicken pomodoro, is the OTHER recipe that was on the printed copy. Yum! I have made chicken pomodoro twice since I received the recipe from my friend. It is really delicious, and from start to finish only takes about 30 minutes to prepare. What could be easier than that?
 
The sauce for the chicken tastes very fresh and light, enhanced by the flavor of green onions and fresh tomatoes. The sauce adds lots of FLAVOR to the tender pan-seared chicken cutlets and pasta. I only took one picture of the finished chicken pomodoro dinner (my bad), but the directions are very easy to understand. Pretty confident that you will find cooking this meal is a breeze! Hope you will give it a try!

Are You Looking For More Chicken Recipes?

You can find all of my chicken recipes (there’s a LOT) in the Recipe Index, located at the top of the page. A few family 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: http://www.CuisineAtHome.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Pomodoro
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.
Category: Main Dishes
Cuisine: Italian
Keyword: chicken pomodoro
Servings: 4 servings
Calories Per Serving: 1134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken cutlets , lightly seasoned with salt and pepper, then dusted with flour. *Note: If not using cutlets, then cut 2 large chicken breasts in half (horizontally), place between sheets of plastic wrap and pound with meat mallet until thin.*
  • 2 Tablespoons vegetable oil
  • 1/4 cup vodka
  • 1/2 cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup fresh ripe tomatoes , chopped
  • 2 Tablespoons heavy whipping cream
  • 1/3 cup scallions or green onions , sliced (For Garnish)
  • 2 cups Linguine or Fettuccine pasta (cooked according to pkg. directions)
US Customary - Metric
Instructions
  1. Season chicken cutlets. Dust with flour.
  2. In a non-stick skillet, heat the 2 Tablespoons oil to medium-high. When oil is hot, saute the cutlets on both sides until golden brown (this only takes a few minutes on each side). Remove the chicken cutlets to a platter (and keep warm); drain the fat from the pan.
  3. REMOVE THE SKILLET FROM THE FLAME OR COOK TOP and add the vodka to "deglaze" the skillet (It is VERY important not to blow yourself up, so remember to do this off the heat!)
  4. After adding the vodka to the skillet away from the flame, put the skillet back on the stove.
  5. Continue stirring (to get any tasty bits up from the bottom of the skillet) and cook the vodka until it is nearly evaporated.
  6. Add the chicken broth and lemon juice to the pan.
  7. Add the chicken cutlets back into the pan. Cook on each side for another minute. Remove the cutlets; place them on top of hot pasta on the serving platter or individual plates.
  8. Finish the sauce by adding the chopped tomatoes and whipping cream. Heat through, then spoon the sauce over the cutlets.
  9. Garnish the chicken with the scallions. Serve and enjoy!
Recipe Notes

The calorie calculation includes half a cup of pasta per person, plus the chicken and sauce.

**Cook the pasta while making the chicken and sauce.

Nutrition Facts
Chicken Pomodoro
Amount Per Serving (1 cutlet + 1/2 cup pasta)
Calories 1134 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 109mg36%
Sodium 320mg14%
Potassium 1221mg35%
Carbohydrates 170g57%
Fiber 7g29%
Sugar 6g7%
Protein 65g130%
Vitamin A 290IU6%
Vitamin C 11.1mg13%
Calcium 62mg6%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

 

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Mar
2014

Mom’s Grilled Chicken Basting Sauce

categories: Chicken, For The BBQ Grill, Main Dishes, Sauces and Dressings
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You’re gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We’ve used the same recipe for over 50 years to grill fantastic chicken.You're gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We've used the same recipe for over 50 years to grill fantastic chicken.

Who doesn’t love a great grilled chicken dinner (well…aside from vegetarians, vegans…and chickens)? I know we sure do! My favorite way to grill chicken includes using this EASY recipe for Mom’s Grilled Chicken Basting Sauce!  It’s the BEST!

Once it gets warm enough to stand outside and fire up our BBQ, we routinely grill chicken THIS WAY!  My mom used this simple (yet packed with flavor) basting sauce on grilled chicken when I was growing up. I love grilling chicken with it to this very day! It’s probably the recipe from her that I use the most!

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

How I Got This Simple Recipe

My Mom got the recipe from my Great Aunt a LONG LONG time ago (over 50 years ago), and who knows where my Great Aunt (a great cook) got the recipe from! You just need to know this recipe has been used faithfully by our family for well over 50 years!

Everyone seems to have their own favorite recipe for grilled chicken. This is mine, and it’s DELICIOUS!   This grilled chicken basting sauce is ridiculously EASY to make, completely FOOLPROOF, wildly INEXPENSIVE and completely LIP-SMACKIN’ DELICIOUS!

Does This Grilled Chicken Basting Sauce Have a LOT of Ingredients?

Thankfully, NO! The only spices you will need are celery salt, seasoning salt, coarse ground black pepper, and garlic powder. Once these common spices are mixed with melted butter… boom! You’ve got an absolutely incredible and EASY grilled chicken basting sauce!

Spices needed for grilled chicken basting sauce

Melt the butter on low heat, and then add the spices, and stir, to combine. See how incredibly FAST that was? Grab a pastry brush to apply the sauce to the meat, and you’re ready to BBQ! See how easy that is? Easy is GOOD. This grilled chicken basting sauce is GREAT!

Spices added to melted butter to make easy basting sauce for chicken

Cooking With The Grilled Chicken Basting Sauce

We like to cook our poultry using this grilled chicken basting sauce on our trusty Weber charcoal grill. The flavor from the sauce AND the briquettes are a winning combo!

Brush the pieces with the grilled chicken basting sauce (all sides of the chicken). Turn the chicken several times while it cooks! Continue to baste the chicken pieces with the sauce as they cook. The chicken will begin to have a lovely brown color on the outside as it grills!

Grilling chicken with easy basting sauce on Weber BBQ .

Once the chicken is fully cooked, remove it from the grill.  See the lovely color on those pieces of chicken? That is because of the butter in the grilled chicken basting sauce! You really cannot believe how simple this is to make and how absolutely DELICIOUS the chicken tastes!

This poultry, seasoned with the grilled chicken basting sauce, is cooked and ready to eat!

Serve The Chicken – You’re Gonna LOVE It!

Now it’s time to serve a great tasting dinner! We had fresh asparagus and a nice baked potato with this delicious chicken dish. The chicken has tons of flavor, thanks to the yummy basting sauce, and pairs well with most side dishes!

Grilled chicken basting sauce covered chicken breast, served with baked potato and asparagus!

I really hope you will give this grilled chicken basting sauce a try. It’s fantastic (and did I mention just how easy it is)? Umm yeah, I did. Trust me…your grilled chicken dinner will be the better for it!

Looking For More Recipes For GRILLED MEAT?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few grilling recipes you might be interested in 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!
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Have a fantastic day! Make the most of each minute!

Author's signature

Recipe Source: My Mom

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Mom's Grilled Chicken Basting Sauce
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Absolutely fantastic grilled chicken basting sauce! This recipe has been used by our family for over 50 years for perfect grilled chicken.
Category: Grilling Sauce
Cuisine: American
Keyword: grilled chicken basting sauce
Servings: 8 servings (coats 8 pcs. chicken)
Calories Per Serving: 75 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (3/4 stick) , melted
  • 1/4 tsp. garlic powder
  • 1/4 tsp. celery salt
  • 1/4 tsp. seasoned salt
  • 1/4 tsp coarse grind black pepper
US Customary - Metric
Instructions

  1. Melt butter in small sauce pan (on low heat) until butter melts. Add remaining spices and stir until combined. Remove pan from heat.

  2. Using a pastry brush, spread sauce evenly over chicken pieces.

  3. Cook chicken pieces on grill, turning chicken and basting several times throughout the grilling process. Baste all sides of the chicken . Use all the sauce. Grill chicken until done. ENJOY!

Recipe Notes

The amount of sauce (as written) will coat approximately 8 pieces of chicken. The caloric calculation is for 1/8 of the total sauce (only).

Nutrition Facts
Mom's Grilled Chicken Basting Sauce
Amount Per Serving (1 serving)
Calories 75 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 194mg8%
Vitamin A 260IU5%
Calcium 3mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We've used the same recipe for over 50 years to grill fantastic chicken.

 

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Mar
2014

P.F. Chang’s Ginger Chicken With Broccoli

categories: Asian, Chicken, Copycat Recipes, Main Dishes
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You’ll love PF Chang’s Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!
Oh my goodness…this copycat recipe for PF Chang’s Ginger Chicken With Broccoli was so good! The Asian inspired ginger sauce tastes amazing with the broccoli and chicken breasts!

I found this recipe in one of my cookbooks called “More Of America’s Most Wanted Recipes” and decided to fix it for my husband and I last night for dinner. WOW! We both loved it! It’s a “copycat” recipe of a beloved PF Chang’s China Bistro entree.

The meal is described as “Chicken Served Cantonese-Style On A Bed Of Steamed Fresh Broccoli”. It sure sounded good to me, so into the ol’ kitchen I went yesterday afternoon to give it a test run.  YES! -this is an amazingly delicious entree! The flavors are phenomenal and the directions are very easy to follow. This will be a recipe we enjoy…often! Hope you like it, too! Here’s some picture to show how to make this great dish:

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

How To Make PF Chang’s Ginger Chicken With Broccoli

Slice boneless, skinless chicken breasts into thin strips before being marinated.

Chicken breast slices, with knife on red cutting mat.

Mix up the very simple “marinade” for the chicken. The chicken will need to marinate in the refrigerator for for 3 hours. Plan ahead!

Marinade for P.F. Chang's ginger chicken, in metal bowl

Chicken breast slices for P.F. Chang's ginger chicken, marinading in metal bowl

Make The Delicious Asian Sauce

Make the simple Asian stir fry sauce for PF Chang’s ginger chicken, by blending ingredients together in a bowl. It’s so quick and easy! When done combining the ingredients, set the sauce aside until later.

Stir fry sauce for P.F. Chang's ginger chicken.

Drain the chicken breast slices after marinating.

Chicken pieces for P.F. Chang's ginger chicken drains after marinating.

Cooking The Chicken And the Broccoli

The chicken pieces are cooked in chicken broth mixture until they are 2/3 of the way done. Remove the chicken from the broth and drain on paper towels. Save the broth in the skillet.

Cooking boneless chicken breast slices in broth, for P.F. Chang's ginger chicken.

Cooked chicken, draining on paper towel.

Cook the broccoli florets in the reserved chicken broth.

Broccoli florets for P.F. chang's ginger chicken with broccoli are cooking in broth.

Preparing the Sauce

Cook minced garlic, green onions, and ginger in oil in a large skillet. Boy does it smell good while they are cooking! Add the Asian stir fry sauce to the skillet.

Garlic, green onions and ginger, cooking in skillet for P.F. Chang's ginger chicken.

Asian stir fry sauce for P.F. Chang's ginger chicken cooking in skillet.

Place the marinated chicken pieces  back into the skillet with the green onions and stir fry sauce. Cook the chicken for several minutes until it is fully cooked through.

Mix up the cornstarch mixture that will help to thicken the stir fry sauce for PF Chang’s ginger chicken and broccoli. Once fully mixed, add it into the skillet with the chicken and sauce. Stir until all the cornstarch slurry is fully blended with the stir fry sauce. The sauce will thicken as it cooks.

Mixing up cornstarch in measuring cup to make thickened sauce for P.F. Chang's ginger chicken.

To Serve PF Chang’s Ginger Chicken with Broccoli

Once the sauce has thickened and is heated through, PF Chang’s Ginger Chicken and the sauce are ready to be served. Arrange the cooked broccoli in a ring around the outside of a serving dish. The steaming hot ginger chicken and sauce is then piled into the middle. Serve this delicious dish up, and enjoy!

P.F. Chang's Ginger Chicken With Broccoli, on serving platter.

Here is my version of PF Chang’s Ginger Chicken with Broccoli, served steaming hot, on top of a bed of white rice. It is DELICIOUS!

P.F. Chang's Ginger chicken and broccoli are served on top of white rice.

Hope you will give this recipe for PF Chang’s Ginger Chicken with Broccoli a try! It tastes fantastic!  Have a great day, and please come back again soon.

Looking For More Asian Inspired Chicken Recipes?

You can find many more chicken recipes in the Recipe Index, located at the top of the page. A few Asian inspired chicken recipes are there, including these favorites:

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 Adapted from the book: “More of America’s Most Wanted Recipes”, by Ron Douglas, page 215 (published 2010)

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PF Chang's Ginger Chicken With Broccoli
Prep Time
3 hrs
Cook Time
25 mins
Total Time
3 hrs 25 mins
 

You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

Category: Entree
Cuisine: Asian
Keyword: P.F. Chang's ginger chicken
Servings: 4 servings
Calories Per Serving: 377 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Chicken:
  • 2 large eggs , beaten
  • 2 Tablespoons cornstarch
  • 2 Tablespoons vegetable oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 large boneless , skinless chicken breasts, thinly sliced
For the Stir-Fry Sauce:
  • 1/2 cup soy sauce
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons granulated sugar
  • 1/2 cup chicken broth
For the rest of the recipe:
  • 3 cups chicken broth
  • 8 oz. fresh broccoli florets
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons minced , peeled fresh ginger
  • 2 Tablespoons minced green onion (green and white parts)
  • 1 teaspoon minced garlic
  • 1/4 cup cornstarch
  • 1 teaspoon sesame oil (found in Asian section of most grocery stores)
  • Steamed rice , for serving
US Customary - Metric
Instructions
  1. At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain...don't rinse...just drain as much of the slimy egg mixture as you can off of the chicken).
  2. Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead.
  3. Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about 3/4 of the way done - just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.
  4. After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.
  5. Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic... saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.
  6. Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix 1/4 cup cornstarch with 1/2 cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.
  7. Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!
Recipe Notes

Please take note that the long prep time is inactive prep time. The length of prep time includes 3 hours of marinade time for the chicken.

Nutrition Facts
PF Chang's Ginger Chicken With Broccoli
Amount Per Serving (1 serving (without rice))
Calories 377 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g94%
Cholesterol 118mg39%
Sodium 2078mg90%
Potassium 654mg19%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 7g8%
Protein 19g38%
Vitamin A 520IU10%
Vitamin C 66.4mg80%
Calcium 58mg6%
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 PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

Save

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Save

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