Heather’s Harissa Mango Chicken Stir-Fry

Heather’s Harissa Mango Chicken Stir-Fry
A one pot meal that is very tasty with the bonus of being oh so healthy. Omit the chicken, and you have a great side dish. : A friend gave me this recipe, and I added a couple of ingredients. The first time I made it I forgot to add the chicken and honestly, I didn’t miss the chicken at all. The photo is also hers and what a delicious looking photo it is
Source:
Recipe type: Stir Fry Side Dish Main Dish
Serves: 5-6 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • The veggie mix Makes about 6 cups
  • ½ Red Pepper roughly chopped
  • ½ Yellow pepper roughly chopped
  • 1 Carrot medium sliced
  • 1 Broccoli stem broken into small bite-sized pieces
  • ¼ small head of Cauliflower cut into small bite-sized pieces
  • 120-gram bag Snow peas, de-stringed
  • 180 gm mushrooms sliced
  • 1 small red onion roughly chopped
  • For stir fry
  • 2 tsp oil
  • 1 tablespoon butter
  • ¼ inch piece of ginger peeled and minced for each cup of veggie mix
  • 1 clove of garlic for each 1 cup of veggie mix
  • Mango peeled and chopped
  • 2 oz chicken cooked and cut into bite-size pieces (optional) for each cup of mixed veggies
  • ¼ cup dried cranberries (optional)
  • ¼ cup peanuts or other nuts (optional)
  • 1 tsp Harissa
  • Salt and pepper to taste
Directions
  1. Mix the veggies. Microwave the veggies you wish to use for about 1 minute per cup. Just to soften the vegetables.
  2. Heat oil in a non-stick frying pan until simmering add butter when butter is melted add garlic and ginger sauté 30 seconds and then add the veggies and sauté for another 3 minutes. Add the chicken to the veggies. Heat chicken through for about 2 minutes. Add the mangoes, cranberries & nuts. Sprinkle the mixture with Harissa to taste. Add salt and pepper. Mix and heat. Serve immediately.

 

Cabbage & Chicken Soup

Cabbage & Chicken Soup
The broth is flavorful and tasty. The Soup filling and that it is very low in calories a bonus. One of those meals that are great for those chilly cooler days.
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Recipe type: Soup
Serves: Serves 4
Ingredients
  • 1 chicken breast cooked and chopped
  • ½ head of cabbage, chopped
  • 1 onion, diced
  • ½ cup carrots, diced
  • ½ green bell pepper, diced
  • 3 cloves garlic, minced
  • ½ inch ginger minced
  • 4 cups chicken broth
  • 3 cups water
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • few shakes of black pepper
  • ½ teaspoon salt
  • 2 tablespoons fish sauce
Directions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add, onions, bell peppers, and carrots.
  3. Sauté until slightly tender.
  4. Stir in garlic & ginger.
  5. Pour in chicken broth & water.
  6. Stir in cabbage.
  7. Bring to a boil and then reduce heat.
  8. Cook until cabbage is almost tender.
  9. Add the cooked chicken
  10. Stir in oregano, basil, red pepper flakes, black pepper, and salt
  11. Continue cooking until cabbage is tender
  12. Add the fish sauce
  13. Taste broth and adjust seasoning if needed
Notes
To save time I use white meat from a rotisserie chicken pulled into pieces which you can pick up at any grocery store

 

Harissa one pan Roasted Chicken (Cuisinart Convection Steam Oven)

Harissa one pan Roasted Chicken (Cuisinart Convection Steam Oven)
This Pan-Roasted Chicken with Harissa (which is a Mediterranean type spice) is quick and so easy to make. Did I mention it is also very very tasty. Instructions on how to bake in a standard oven are in the notes section of this recipe.
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Serves: 1 to 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 small red onion quartered then quarters halved
  • 1 Bell Pepper
  • Salt and pepper to taste
  • 1 tablespoon oil
  • 1 tablespoon Harissa paste ( if you only have the dry spice just mix with a little oil to make a paste)
  • ½ teaspoon balsamic vinegar
  • 2 large chicken thighs with bone and skin (the thigh slashed about 2 times to the bone)
Directions
  1. In the Cuisinart, roasting pan place the bell pepper and onion. Sprinkle with oil add salt and pepper to taste.Mix. Add about ½ of the Harissa paste to the veggies and mix well. Sprinkle with the vinegar. Rub the rest of the Harissa Paste on the chicken thighs and place on pan.
  2. Put on the middle rack of the Cuisinart Convection Steam oven; dial to bake steam; Temp: 450 F; and time: 25 minutes.
  3. When done check to ensure chicken’s internal temp is 165 F if not just bake another few minutes at same temp but use the convection bake setting.
  4. Serve with rice or couscous
Notes
To Bake in a standard oven. Preheat the oven to 350 F and bake 50 to 60 minutes.

 

Chicken Broccoli Mushroom Stir Fry

Chicken Broccoli Mushroom Stir Fry
Quick and delicious every time
Source:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 1-pound chicken breast or cooked chicken,
  • cubed
  • Salt, to taste & Pepper, to taste
  • 1-pound broccoli florets
  • 8 ounces’ mushrooms, sliced
  • 3 tablespoons oil for frying
  • For the sauce:
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • ¼ cup flour
Directions
  1. If using cooked chicken skip this step. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned.
  2. Remove cooked chicken from pan and set aside.
  3. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  4. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  5. Return the chicken and vegetables to the saucepan; stir until heated
Notes
Serve with hot rice or noodles.



I buy a rotisserie chicken which will provide lots of extra chicken for these types of meals also can be used to make a great quick Bok Choy Chicken soup in less than 30 minutes by using the cooked rather than raw chicken to make this soup.

 

Honey-Balsamic Chicken with Roasted Veggies for Two

Honey-Balsamic Chicken with Roasted Veggies for 2
This one-pan meal of chicken and roasted vegetables is low-cal and packed with flavor. A delicious healthy meal-in-one
Source:
Recipe type: main dish
Serves: 2 servings
Ingredients
  • Marinade
  • 2 tablespoons balsamic vinegar
  • 2 ½ tablespoons honey
  • ½ tablespoons olive oil,
  • 1 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon red chili flakes
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • Veggies
  • 10 baby potatoes, quartered
  • ½ tablespoon olive oil
  • ½ cup carrots, sliced in half long, cut into 3-inch pieces
  • 4 oz. mushrooms sliced
  • ½ red onion chopped in large chunks
  • ½ sweet red pepper sliced
  • 10 Brussel sprouts halved
  • Chicken
  • 4 chicken legs (4), trimmed thigh leg separated
Directions
  1. Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
  2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt, and pepper. Stir well to mix.
  3. Place the chicken pieces in a re-sealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes or up to overnight
  4. While the chicken marinates, place the potatoes and Brussel sprouts, carrots onion, mushroom on Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
  5. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt, and pepper. Stir well to mix.
  6. Place the chicken pieces in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes or up to overnight
  7. While the chicken marinates, place the potatoes and Brussel sprouts, carrots onion, mushroom on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 20 minutes.
  8. Remove the sheet pan from the oven.
  9. Remove the marinated chicken from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced and beside the vegetables (chicken should not touch or be put on top of the veggies). Pour the marinade from the bag over the top of the chicken and vegetables.
  10. Return the sheet pan to the oven. Bake for 25-35 minutes, periodically basting the chicken with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
  11. Allow the chicken to rest for 5 to ¬10 minutes. Spoon the pan juices over the top of each chicken piece before serving.
Notes
The vegetables should not touch the chicken or it will steam instead of roast.
Line the pan with foil for easy cleanup. Chicken breasts could also be used.

 

ASIAN CHICKEN WITH PEACHES

ASIAN CHICKEN WITH PEACHES
So many flavors, so little time! You can get this easy supper on your table 30 minutes.
Source:
Recipe type: main dish
Serves: 4
Ingredients
  • 1 tablespoons butter
  • 4 boneless skinless chicken breasts (1 lb)
  • ¾ teaspoon salt
  • 2 peaches pitted and sliced
  • 2 green onions, whites, and greens separated, sliced on the bias
  • 1 tablespoons packed brown sugar
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons chili garlic sauce
  • 1 ½ teaspoons soy sauce
  • Lime wedges
Directions
  1. Heat oven to . In ovenproof skillet, melt butter over medium-high heat. Rub chicken breasts with salt; add to skillet. Cook 3 to 4 minutes or until browned on the first side. Turn; cook 3 to 4 minutes longer or until browned on the second side. Transfer to plate; cover to keep warm.
  2. Add peaches and green onion whites to skillet; cook 1 to 2 minutes or until beginning to brown. Stir in 1 tablespoon of the brown sugar and the water; cook 1 to 2 minutes or until caramelized. Remove from heat.
  3. In a small bowl, mix remaining 1 tablespoon brown sugar, the rice vinegar, chili garlic sauce and soy sauce. Place chicken on top of peaches in skillet; brush rice vinegar mixture over breasts. Bake 16 to 20 minutes or until juice of chicken is clear (when center of thickest part is cut at least ). Top with green onion greens. Serve with lime wedges and rice.
Notes
You can use a 398 ml can of sliced peaches in water or pear juice or even frozen (thaw first). This is especially good served with Dirty Rice

 

Lettuce, Chicken, and Cherry Salad with Horseradish Dressing

Lettuce, Chicken, and Cherry Salad with Horseradish Dressing
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Source:
Recipe type: main dish, salad
Serves: 2 servings
Prep time: 
Total time: 
Ingredients
  • For the dressing:
  • ¼ cup mayonnaise
  • 1 tablespoons lime juice
  • 1 tablespoons prepared horseradish
  • 1 tablespoon honey
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • For the salad:
  • 1 tablespoon extra virgin olive oil
  • ¼ cup panko (Japanese breadcrumbs)
  • ¼ teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 cups shredded cooked chicken
  • 4 cups green lettuce leaves
  • 1 cups cherries (about ), pitted, halved
  • 2 figs (sliced if fresh chopped if dried)
  • 2 radishes, thinly sliced
  • 2 tablespoons coarsely chopped fresh chives
Directions
  1. Make the dressing:
  2. Purée mayonnaise, lime juice, horseradish, honey, salt, and pepper in a blender until smooth. Set aside.
  3. Make the salad:
  4. Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
  5. Combine chicken, lettuce, cherries, radishes, figs, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
Notes
The dressing can be made and chilled for up to 2 days.

 

Chicken Lettuce Wraps

Chicken Lettuce Wraps
Delicious and bursting with flavor and low carb what could be better. A copycat recipe of PF Chang’s Lettuce Chicken wraps that you can easily make right at home in just 20 minutes. And it tastes a million times better too.
Recipe type: main dish, appetizer, snack
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tablespoon olive oil
  • 1-pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1 () can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
Directions
  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
Notes
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style

Note if you leave out the water chestnuts calorie count down to 320 for 407 for a 4 oz serving
Nutrition Information
Serving size: 4 oz Calories: 407 Fat: 13 g Carbohydrates: 34.7 g Sugar: 6.7 g Sodium: 831 mg Fiber: 2 g Protein: 36.1 g Cholesterol: 101 mg

 

Spicy Honey Mustard Chicken

Spicy Honey Mustard Chicken
A super quick marinade with a delicious heat. Say goodbye to boring chicken breasts!
Recipe type: Main Dish
Serves: serves 4
Ingredients
  • ¼ cup honey
  • ⅓ cup spicy brown mustard
  • ½ tsp. Paprika
  • ½ tsp. Kosher salt
  • ½ tsp. pepper
  • 2 tbsp. apple cider vinegar
  • 1 tsp. Garlic powder
  • ½ tsp. Cayenne
  • ½ tsp. cumin
  • 1 tbsp. olive oil
  • 2 lbs. boneless, skinless chicken breast
  • optional garnish: chopped Italian parsley
Directions
  1. Prepare the marinade by combining all the ingredients but the chicken in a small mixing bowl.
  2. Cover the chicken breasts with the marinade. Cover and let sit in the fridge for 1-2 hours, or up to overnight.
  3. Cook on medium-high in 1 tbsp. Olive oil, occasionally flipping, until cooked throughout and golden brown on all sides.
Notes
Feel free to use chicken thighs or legs instead of the breasts all equally tasty

How to make this Dish

Mini Bacon-Wrapped Meatloafs

Mini Bacon-Wrapped Meatloafs
Small in size, big in flavor. Meatloaf may not be the most glamorous dish, but it is a classic comfort food that we all crave from time to time. These mini loafs are so much better when wrapped in Bacon.
Source:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 1½ pounds ground meat (beef, pork, turkey, chicken or a mixture)
  • ¾ cup plain breadcrumbs
  • 6 strips bacon halved
Directions
  1. Preheat the oven to . Line a baking sheet with parchment paper.
  2. In a medium sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Transfer the mixture to a medium bowl and let cool about 5 minutes.
  3. Add the Worcestershire, ketchup, vinegar, mustard, paprika, cumin, salt, pepper and egg to the bowl with the onion and mix to combine.
  4. Add the meat and mix to combine fully. Add the bread crumbs and mix to combine.
  5. Divide the mixture into four even portions and then form into miniature loaves on the prepared baking sheet. Each loaf should be about long and 1½ to wide.
  6. Wrap each loaf with 3 pieces of the halved bacon.
  7. Bake the meatloaves until the bacon is well browned, and they are cooked through, 20 to 25 minutes. Cool slightly before serving warm.
Notes
If you have mini loaf pans, you can use them in step 5 instead of forming the loaves on the baking sheet. In step 6, just lay the bacon strips on top of the loaves in the pans.

 

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