Maple Ginger Sticky Chicken Bowls

 Backyard Chef: https://www.youtube.com/watch?v=9cre0CUrGv0

Serves 4

 

For the Chicken & Glaze:

4 TBSP Soy sauce
4 TBSP Maple syrup
2 TBSP Rice vinegar
2 TBSP Fresh ginger (grated)
4 cloves Garlic (minced)
1 tsp Chili flakes
2 tsp Cornstarch and a little water to dissolve
4 cups Chicken thighs or breast (diced) – about ½ breast per person

For the Yum Yum Sauce:

½ cup Mayonnaise
2 tsp Ketchup
2 tsp Maple syrup
1 tsp Rice vinegar
½ tsp Paprika
2-4 tsp Water (to thin)

For the Bowl:

4 cups Cooked rice (jasmine or long-grain)
1 cup Carrot (shredded)
1 cup Cucumber (diced-prefered or sliced)
4 TBSP Green onion (sliced)
2 tsp Sesame seeds (optional)

DIRECTIONS

Chicken & Glaze: Whisk together all ingredients except the diced chicken. Heat a little oil in a pan over medium heat, then add the chicken and lightly brown it (no seasoning needed). Pour the glaze over the chicken and cook until coated and cooked through, being careful not to overcook so the glaze stays smooth and doesn't get hard.

Yum Yum Sauce: Combine all ingredients and mix well.

 For the Bowl:  Add rice to a bowl, then top with the glazed chicken, carrots, cucumbers, green onions, and sesame seeds. Drizzle the Yum Yum sauce over the top.

Nancy Note:  Tried this for an easy gluten-free meal for Katie's friend Daedan.  It was an instant favorite and so easy to make!

Garlic Cheddar Chicken

Six Sisters Stuff

http://www.sixsistersstuff.com/2014/07/garlic-cheddar-chicken-recipe.html

INGREDIENTS:

1/2 cup butter

4 cloves garlic, minced

3/4 cup dry bread crumbs

1/2 cup freshly grated Parmesan cheese

1-1/2 cups shredded Cheddar cheese

1/4 teaspoon dried parsley

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/8 teaspoon salt

8 skinless, boneless chicken breast halves - pounded thin (or 4 butterflied-cut horizontally in half)

DIRECTIONS:

1.   Preheat oven to 350 degrees F.

2.   Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

3.   In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

4.   Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

5.   Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

NOTE:  Seems like it would be better to leave the cheddar cheese out of the breading and just sprinkle it on top of the chicken before cooking.  The cheddar is hard to coat on the chicken.

Buffalo Chicken Tacos

http://www.mrsregueiro.com/2011/09/buffalo-chicken-tacos.html

Yield: 5 servings, 2 tacos each.

Ingredients: 

1/3 cup flour
3 tablespoon cornstarch
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1/3 cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas

1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces

Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Directions:
Heat a large skillet oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder.  Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco. 

Grilled Chinese Chicken Kabobs

Another delicious recipe from one of my favorite blogs, Six Sisters' Stuff.  These kabobs are simple with lots of flavor!

Ingredients:

1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 teaspoons ginger
2 tablespoons sesame oil
1 1/2 lbs skinless, boneless chicken breasts, cut into bite-size pieces (1 breast per person)

Directions:
Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).

Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.

Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).

Top with sliced green onions and serve with Grilled Caramelized Pineapple.

Chicken Rolls

375 degree - 20 minutes

(May be frozen uncooked and then cooked for 25-30 minutes.)

Chicken Rolls:

2 cups cooked chicken, beef or turkey- small pieces

6 ounces Cream cheese, softened

1/4 teaspoon pepper

2 Tablespoons minced Chives

4 tablespoons butter, softened 

1 small can mushrooms (optional)

Slivered Almonds

2 cylinders of Crescent Refrigerated Rolls 

Optional Bread coating:

1 package stuffing, 

1/4 cup melted margarine 

Gravy:

1 can Cream of Chicken soup

enough milk to thin to a gravy texture (about 1 cup)

CHICKEN ROLL DIRECTIONS:

Combine cream cheese, (optional mushrooms), butter and pepper until smooth.  Stir in meat.  Separate rolls into 16 sections and divide the meat filling equally on each roll.  Roll up each roll and tuck corners under.  If adding, bread coating, dip top of each roll in melted margarine and then stuffing mix.

 

Bake on ungreased cookie sheet, leaving 1 inch space around each roll.  Bake at 375 degrees for 20 minutes or until browned.

GRAVY DIRECTIONS:

Combine Cream of Chicken soup with milk and heat.  Just before serving, put gravy over top of each cooked roll.

Recipe from Phyllis Nicoll & Sue Hirst, Country View Ward

Chicken Roll Recipe Calories = 3682/16 rolls = 230 calories per roll   

Gravy Calories =600/16 tbs = 38 calories per Tablespoon

Ritzy Chicken

This recipe comes from Real Mom Kitchen.

Serves 6

INGREDIENTS:

4 chicken breasts, each cut into thirds

1-1/2 sleeves Ritz crackers, crushed into crumbs

1/4 teaspoon salt

pepper to taste

1 clove garlic

2 cups shredded cheddar cheese

1/4 cup melted butter

Gravy:

1 (10¾ oz) can cream of chicken soup

2 Tablespoon light sour cream

1 Tablespoon butter

1/8 cup of milk

chopped chives or green onion, optional for garnish

DIRECTIONS:

Preheat oven to 400 degrees.

Spray a 9 x 13 pan with cooking spray.

In a bowl, combine the Ritz cracker crumbs, salt, pepper, garlic, and shredded cheddar cheese.

Dip pieces of chicken in the ¼ cup melted butter, followed by coating them in the cracker mixture and place them in the sprayed baking dish.  You have to smash the coating around the chicken to get a nice thick coating.

Cover with foil and bake at 400 degrees for 35 minutes. Remove the foil and bake another 10 minutes or until the chicken is golden brown and the edges are crispy.

Although the chicken tastes great without gravy, here is the gravy recipe.

GRAVY:  While chicken bakes, place the cream of chicken soup, sour cream, butter, and milk in a sauce pan. Cook over medium heat until heated through and well combined. This will be a sauce used to serve over the chicken.

To serve, place 2 pieces of chicken on each plate and top with the sauce and sprinkle with chopped chives or green onion if desired.   (Can serve with potatoes in picture - Chive and Onion Mashed Potatoes )

Recipe from:  Real Mom Kitchen

Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal}

Recipe from Six Sisters' Stuff

 This was a great meal.  The flavors were fantastic.  This makes a great freezer meal.  It is so yummy and incredibly easy to throw together. It is also so versatile! You can serve it over rice, in tortillas, with chips, or eat it like chili.

INGREDIENTS:
2 cans black beans, drained and rinsed

2 cans corn, drained

1 package taco seasoning

4-5 chicken breasts

1 cup salsa

3/4 cup water

Optional garnish toppings:

Shredded cheese

sour cream
avocado (diced)
lettuce (shredded)
tomatoes (diced)
hot sauce

*Serve in a flour tortillas, or with tortilla chips, rice or eat it like a chili.

DIRECTIONS: 

Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 4 hours.

Shred meat and serve however you want (see *explanation above). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Six Sisters' Stuff said, "This is such an easy freezer meal to make! I just made it with 5 chicken breasts and ate half of it for dinner and froze the other half (in a gallon-sized freezer Ziploc bag) for another night. Make sure you let the food cool before freezing it. On the day that you are ready to eat it, let it thaw and then cook on low in your crock pot for 2-3 hours."

Crock Pot Ranch House Pork Chops

Recipe from:  Real Mom Kitchen

When I made this for dinner, Katie and Josh went bonkers over it.  I was a bit surprised at how much they loved it.  The pork chops were so tender.  I used boned pork chops, but would use boneless next time.  That way your not fishing out bits of bone since it was falling off the bone.  I served it with Parmesan Mashed Potatoes, which I absolutely loved.  Katie thought she would prefer regular mashed potatoes with the gravey.

INGREDIENTS:
6 boneless pork chops, ½ inch thick
1 pkg dry Ranch Dressing Seasoning (3-4 Tablespoons dry mix)
2 (10¾ oz) can Cream of Chicken Soup

DIRECTIONS:

Mix ranch dressing with Cream of Chicken Soup. Place pork chops in crock pot and pour mixture on top. Cook in crock pot on low heat for 6 hours.

I served this with Parmesan Mashed Potatoes, green beans, and a roll.

Honey Mustard Chicken

Ready in 20 minutes 

1/2 cup Miracle Whip

2 tablespoons Dijon mustard

1 tablespoon honey

4 boneless skinless chicken breasts

DIRECTIONS:

Mix Miracle Whip, mustard and honey together in a bowl to make sauce.

Place oven rack 2 slots from the top.  Broil chicken breasts 4 minutes.  Spread some sauce on each chicken breast.  Broil 4 more minutes. Turn chicken breasts over.  Broil 4 more minutes without sauce; then spread sauce on each chicken breast and broil for 4 more minutes.

Swiss Chicken

Bake 350 degrees for 50 - 60 minutes

INGREDIENTS:
6 skinless, boneless chicken breasts

1 (10.75 oz) can condensed cream of chicken soup

1/4 cup milk

6 slices Swiss cheese

2 cups herb stuffing, crushed or Italian seasoned bread crumbs

1/4 cup butter

DIRECTIONS:

Preheat oven to 350 degrees F.

Spray a 9x13 inch baking dish with cooking spray.  In baking dish, layer the chicken breasts, soup and water.

Top each breast with a slice of Swiss cheese, and then top it all with the breadcrumbs. Cut the butter into pads and place them over the top of the casserole.

Bake in the preheated oven for 45 minutes. Let cool and serve.

Recipe from: Molly Prows (Country View Ward) & Kristi Jensen (Country Creek Ward)

Nutritional Information: 

Amount Per Serving -  Calories:488 | Total Fat:24.7g | Cholesterol:128mg

Crockpot Cream Italian Chicken

4 chicken breasts

1 packet dry Zesty Italian dressing

1-2 cans Cream of Mushroom or Chicken Soup

1 (8 oz) package cream cheese, softened

DIRECTIONS:

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over rice, pasta or mashed potatoes.

Recipe from my friend, Kathy Mills (Country View Ward 2000)

Also from:  http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html

Chicken Spaghetti

Another yummy recipe from The Pioneer Woman

(Her blog has step-by-step directions and pictures - Love it!!)

Our family is nuts over this recipe!  I first learned about Chicken Spaghetti from Nate while he was serving a LDS Mission to the Texas Houston East Mission.  I had no idea what it was so I begin to search for a recipe and found this one.  This recipe has so much flavor.  It is a crowd pleaser and a favorite of Nate!

Serves 8

2 cups cooked chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken & Mushroom soup
2 cups grated cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated cheddar cheese

DIRECTIONS:

Cook 1 cut up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar.  Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly. 

(If the cheese on top starts to get too cooked, cover with foil.)

Baked Sweet and Sour Chicken

This recipe is from Six Sisters’ Stuff 

This recipe is delicious!!  I doubled the sauce so that we could have extra to put on rice or noodles.  Note:  modified the vinegar from the original recipe.  

Bake for 1 hour, so plan ahead.

Chicken:

3 - 4 boneless, skinless chicken breasts

Salt and pepper to taste

1 1/2 cup cornstarch

3 eggs, beaten

1/4 cup canola oil

Sweet and Sour Sauce:

1 cup granulated sugar

4 Tablespoons ketchup

1/4 cup rice vinegar (or white vinegar)

3 Tablespoons apple cider vinegar

1 Tablespoon low sodium soy sauce

1 teaspoon garlic salt

DIRECTIONS:

Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into 1) cornstarch then coat in 2) beaten eggs. 

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

Grandma Nicoll’s Chicken Noodle Soup

Nothing like homemade Chicken Noodle Soup, especially Grandma's.

This is not a picture of the actual soup.  Grandma shreds her carrots.

Serves 4-6

6 cups water

4 chicken breasts

1 teaspoon Lawry’s Salt

Celery Salt

Pepper

1 Bay Leaf

1 onion

1 cup of shredded carrots

2 Tablespoons. Wyler's chicken bouillon granules (add less in the beginning – don’t get too salty)

1/2 cup finely diced celery

2/3's bag (16 oz.) "Country Pasta" Homemade Style Egg Pasta (or homemade noodles)

DIRECTIONS:

In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken onto a plate to cool. Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate. At this point I like to strain the broth to get a nice clear broth for the soup and put it back into the stock pot.

Peel onion and chop into chunks. Combine 1/2 c. of water and onion in a food processor. Puree for 30 seconds, add to the chicken broth.  Add carrots, chicken granules and celery.  Bring to a boil, then add either homemade noodles or I use about 2/3's bag of the "Country Pasta" Homemade Style Egg Pasta. Cook the noodles until done, 15-20 minutes.

While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the Wyler’s chicken bouillon granules to taste. Add bouillon granules and pepper to taste.

Recipe from Grandma Phyllis Nicoll.

Grilled 7-UP Chicken

I can remember the first time I tasted 7-UP as a marinade was at the Manti Mormon Miracle Pageant.  I don't remember too many details because I was real young when I went.  But I think the wards down in Manti use to have a fund raiser and serve dinner to people coming down for the pageant.  I believe they marinaded turkey.  I just remember how tender the meat was.  

Plan ahead.  This needs to marinate for at least 30 minutes, but overnight is better.

INGREDIENTS:
4-5 Chicken Breasts (I like to cut mine into chicken tenders (1-1/2” strips)

1/2 cup soy sauce

1/2 teaspoon Horseradish

            (It tastes okay without this, but I highly recommend using it! Adds the perfect amount of zip!!)

1 (12 oz) can of lemon-lime soda pop (not diet)

1/4 cup vegetable oil

DIRECTIONS:

Mix all ingredients together in a Ziploc bag. Add 4-5 chicken breasts and marinate for at least 30 minutes.  (Although the longer you go, the better they taste! I usually marinate my chicken for at least 8 hours or overnight.)

Grill over medium-high heat until cooked all the way through.  This will just take a few minutes (5-8 minutes total).

NOTE:  This marinade is good with turkey, pork, someone even suggested steak.

Recipe from Six Sisters' Stuff

Chicken Broccoli Rice Casserole

INGREDIENTS:
1-1/2 cups rice, cooked

broccoli, steamed

2 cans Cream of Chicken Soup

1 teaspoon curry powder

1/2 cup mayonnaise

lemon juice

3/4 - 1 cup cheese, grated

chicken, cooked & cut into pieces

1 can of dried onion rings

DIRECTIONS:

Heat oven to 350 F degrees. 

Mix soup, mayonnaise, cheese, chicken, lemon juice, and curry powder together.  In a casserole dish layer the casserole as follows: broccoli, rice, meat mixture.  Put onion rings on top.  

Heat in oven for approximately 30 minutes.

Recipe from Lori Smith (Country View Ward 2001)

White Chicken Chili

This recipe was served at a Sand Springs Ward Relief Society.  My friend, Cathleen Herbert, brought this and it was delicious!!  So glad she shared the recipe!!

Serves 4-6

INGREDIENTS:
4 boneless, skinless chicken breasts

2 T Oil & 2 T butter (to cook chicken in)

2 large onions, chopped

6 Tablespoons unsalted butter

1/4 cup all-purpose flour

3/4 – 1-1/2 cups chicken broth

2 cups Half & Half

1 teaspoon hot sauce

1-1/2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon white pepper or regular pepper

3 (15.5 oz) cans white beans, drained & rinsed

2 (4 oz) cans mild green chilies

Optional garnishes:

white cheese (mozzarella)

sour cream

DIRECTIONS:

Cook chicken:  Heat a large skillet over medium high heat.  Put in some butter and oil.  Meanwhile coat the chicken with salt and pepper and maybe some chili powder.  Brown chicken in the skillet for five minutes or until nicely browned then flip and brown the other side until it is no longer pink inside.  Remove chicken from pan.  When chicken is cool enough to handle, shred it with a fork and set aside.

Sauté onions:  While waiting for chicken to cool, cook the onion in the same pan as you did the chicken, with 2 tablespoons of butter until softened.

Make roux:  In a heavy pot, large enough to hold all the ingredients, melt remaining 6 tablespoons butter over moderately low heat and whisk in flour to make a roux.  Cook the roux, whisking constantly, for 1-3 minutes (don’t let it burn).  Stir in the onion and gradually add the 3/4 cup of chicken broth and Half & Half, whisking the whole time.  Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened.

Add remaining ingredients:  Stir in hot sauce, chili powder, cumin, salt and pepper.  Add white beans, chilies, and chicken. Cook over moderately low heat, stirring occasionally for 20 minutes.  Add more chicken broth to make it the thickness you would like. 

You can garnish with a white cheese and a dollop of sour cream.

Serve with Buttermilk cornbread.

Recipe from Cathleen Herbert, Sand Springs Ward.

Baked Fried Chicken

INGREDIENTS:

Chicken breast tenderloin strips

Milk to let chicken soak in

1/2 teaspoon salt

1 Teaspoon Lawry's Season Salt

3/4 teaspoons pepper

1 cup flour

2 teaspoon paprika

4 Tablespoons butter

DIRECTIONS:

Place thawed chicken breast tenderloin strips in a bowl of milk. (I like to pound them a little flatter.)  Let soak for 20-30 min.

Preheat oven to 400 degrees.  Mix in dry ingredients in a Gallon Size Ziploc or large bowl.

Cut butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots. 

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. Place each piece of chicken in the pan. Cook for 20 minutes. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.