Tag Archives: chicken

Pressure Cooker Honey Sesame Chicken

So this makes the third recipe in a row that requires a pressure cooker. But I feel like almost everyone has an Instant Pot at this point (or is getting one for Christmas). I actually don’t, but I do own a stove top pressure cooker.

The awesome part of pressure cookers is how quickly things come together. I love using mine to make brown rice in about 30 minutes, much faster than the hour suggested on the package.

Meat dishes are a little trickier since you can’t know if it is “done” without opening it. But the chicken pieces in this dish cook quickly so that isn’t a concern.

This dish is as good as take out. And can be made very quickly, if you are in a rush (which who isn’t this time of year?). Enjoy!

Pressure Cooker Honey Sesame Chicken (Serves 6)

Pressure Cooker Honey Sesame Chicken

4 boneless skinless chicken breasts, cut into bite-size pieces
½ tablespoon canola oil
½ onion, diced
2 cloves garlic, minced
½ cup low sodium soy sauce
¼ cup ketchup
¼ teaspoon red pepper flakes
2 teaspoon sesame oil
½ cup honey
2 tablespoons cornstarch
3 tablespoons cold water
2 green onions, chopped
4 cups cooked brown rice

1. Preheat pressure cooker. When hot, add the oil, onion, garlic, and chicken to the pot. Sauté for about 3 minutes, stirring occasionally, until the onion softens.

2. Stir in the soy sauce, ketchup, and red pepper flakes. Lock the lid in place. Once the cooker comes to pressure, cook for 3 minutes.

3. When the cook time ends, a quick pressure release. When the valve drops, carefully remove the lid. Add the sesame oil and honey to the pot and stir to combine.

4. In a small bowl, whisk the cornstarch and cold water until smooth. Add to the pot. Simmer, stirring constantly, until the sauce thickens. Stir in the green onions. Serve over rice

Recipe Notes: I really like to serve this with a cooked bag of stir fry vegetables as well. Really rounds out the meal.

Nutritional Information (amount per serving):

Calories: 531
Protein: 47 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 132 mg
Carbohydrates: 66 g
Fiber: 3 g
Sodium: 945 mg

Source: Two Peas and Their Pod

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Chicken and Wild Rice Soup

When I was in college, the food court had these amazing bread bowls with soup. My favorite was on Wednesdays – Chicken and Wild Rice Soup. It was delicious soup made even more delicious when it would soak into the bread bowl. (Why can I remember what soup they served on what day but I can’t remember what I’m doing once I walk into a room?)

I’ve searched for soup like it and never really found it. I figured it was nostalgia’s fault – I just remembered it being super amazing. But then I tried this recipe. It is even better than I remember the other soup being, which is saying something. Even better, it doesn’t take long to make. Since they are forecasting several inches of snow and ice tomorrow at my house, I will probably be making this to warm up. Enjoy!

Chicken and Wild Rice Soup (Serves 6)

Chicken and Wild Rice Soup

5 bacon slices, chopped
1 medium onion, chopped
1 cup thinly sliced carrot
1 cup thinly sliced celery
1 tsp dried thyme
4 cloves garlic, minced
4 cups low sodium chicken broth
1 cup water
4 cups lightly packed chopped kale or other dark leafy green
½ teaspoon black pepper
6 ounces shredded cooked chicken breast
2 cups cooked wild rice
1 cup nonfat half and half
⅓ cup all-purpose flour

1. Heat a large pot over medium-high heat. Add bacon; cook until crisp. Remove from pan, draining on paper towels. Reserve 1 tablespoon of bacon drippings in pot, discard the rest.
2. Add onion, carrot, and celery. Saute 3-5 minutes, until they begin to soften. Add garlic, cook 2 minutes more. Add chicken broth and water. Bring to a boil. Reduce heat, and simmer 8 minutes.
3. Add kale, salt, pepper, chicken and rice. Cook 3 more minutes. .
4. Combine half-and-half and flour in a small bowl. Stir into soup. Cook until thickened, about 2-5 minutes. Stir in bacon and serve.

Nutritional Information (Amount per serving):

Calories: 292
Protein: 17 g
Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 36 mg
Carbohydrates: 29 g
Fiber: 3 g
Sodium: 150 mg

Recipe notes: In the soup pictured above, I used spinach because that is what I had on hand. I’ve also used kale. Whatever leafy green you like and have on hand works here. I have also substituted evaporated milk for the half and half with good results.

Source: adapted from Cooking Light

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Chicken Kebabs with Blueberry Salsa

I hope you had a great Fourth of July, full of food, family, fireworks, and fun.

When you hear “barbecue” what do you think of? Smoked meat? Burgers? Grilled meats? I find all of the above come to my mine in different ways.

These kebabs were some of the best “barbecue” I’ve made in a while. I was so busy making and then eating them, I forgot to take a picture. Sorry. I threw some veggies on other kebabs and had dinner ready with very few dishes. Win!

Chicken Kebabs with Blueberry Salsa (Serves 4)

1 clove garlic
¼ cup chopped parsley
¼ cup chopped cilantro
2 tablespoons olive oil
grated rind of 1 lemon
juice of 1 lemon
¼ teaspoon pepper
¼ teaspoon salt
2 boneless, skinless chicken breasts cut into bite sized pieces
1 pint blueberries
2 tablespoons balsamic vinegar
½ teaspoon honey
2 tablespoons finey chopped red onion
1 teaspoon minced jalapeno pepper (or to taste)

1. Combine garlic, parsley, cilatnro, oil, lemon rind, lmeon juice, salt, and pepper in a food processor until well chopped. Combine mixture with chicken in a resealable bag. Refrigerate for 1 hour.

2. Combine ½ of the blueberries, vinegar, and honey in a small pan over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes, occasionally pressing on blueberries with a spoon to break them up. Place in a medium bowl.

3. Place remaining blueberries in a food processor; pulse 5 times. Add to cooked berries along with onion and jalapeno.

4. Heat grill to medium-high heat. Thread chicken pieces onto skewers, not packing them in tightly. Grill for 10 minutes, turning occasioally. Serve with blueberry salsa.

Nutritional Information (Amount per serving):

Calories: 268
Protein: 31 g
Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 102 mg
Carbohydrates: 15 g
Fiber: 2 g
Sodium: 202 mg

Adapted from Cooking Light

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Lo Mein

Panda Express’s lo mein is one of my favorite fast foods. A few weeks ago, I needed a quick dinner for my family on a night where I hadn’t planned ahead well. I realized quickly that I had most of the ingredients for lo mein already on hand. It was a great night, and much cheaper than running to my local restaurant. Enjoy!

Lo Mein (Serves 4)

Lo Mein

½ package whole wheat thin spaghetti
1 chicken breast, chopped
2 cloves garlic
1 inch ginger root, peeled and grated or minced small
½ large onion, sliced
1 rib celery, sliced
¾ cup julienne carrot
½ cabbage, shredded
1 zucchini, sliced
⅓ cup low sodium soy sauce
1 teaspoon brown sugar
dash sriracha

1. Cook pasta according to package directions, minus salt or oil. Drain and set aside.

2. Heat a large nonstick skillet or wok over medium high heat. Add chicken. Cook until done about 5-7 minutes. Remove to a plate.

3. Add garlic, ginger, onion, celery, and carrot to pan. Saute for 5-7 minutes, until vegetables are mostly softened. Stir frequently to prevent any burning. Add cabbage and zucchini. Cook 3-5 minutes more.

4. In a small bowl, combine soy sauce, brown sugar, and sriracha.

5. Add chicken and noodles to vegetables in skillet. Add soy sauce mixture. Stir and cook over heat until well combined, about 2 minutes. Serve hot.

Nutritional Information (Amount per serving):

Calories: 318
Protein: 27 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 50 mg
Carbohydrates: 50 g
Fiber: 9 g
Sodium: 853 mg

Source: adapted from several sources online

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Chicken Shawarma

As part of my schooling, I participated in several cultural sensitivity programs. Food and diet are a huge part of every culture, so it was important to try to understand different cultural groups before trying to treat them. However, I think the thing I learned most from these programs was how culturally insensitive we all are, on purpose and completely on accident.

Ethnic-inspired recipes on this site are an area where I verge on being culturally insensitive. I hesitate to even use the traditional name for dishes, since I know that I have made changes to each dish. So please be aware, dishes on my site are often inspired by flavors from around the globe. But I don’t feel restricted from adding my own personal flair to dishes.

Chicken shawarmas are no exception. I first ate shawarma in London and fell in love. Juicy meat, chewy bread, an assortment of vegetables I didn’t recognize, and some sort of sauce that leaked out purple on my hands came together in a beautiful harmony. I’ve tried a few at a variety of restaurants since, but none have lived up to the one in my memory. This recipe is more of an homage than trying to recreate what I had in London. But it makes for a delicious, hearty dinner. Enjoy!

Chicken Shawarma (Serves 4)

Chicken Shawarma

2 tablespoons lemon juice
1 teaspoon curry powder
2 teaspoons olive oil
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into strips
4 whole grain pitas or flatbreads
1 cup plain nonfat Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
¼ cucumber
1 garlic clove, minced
¼ recipe of roasted red pepper hummus
2 cups chopped romaine lettuce
12 tomato slices
½ red onion, thinly sliced

1. Combine lemon juice, curry powder, oil, salt, pepper, cumin, and cloves in a large, resealable plastic bag. Add chicken. Toss to coat. Allow to marinate for at least an hour, up to 24 in the fridge.

2. Heat grill to medium-high heat. Grill chicken until cooked through, about 4-5 minutes per side. Once chicken is done, lightly grill pitas until just warmed through.

3. Combine yogurt, tahini, lemon juice, cucumber, and garlic in a food processor. Blend until combined.

4. To serve, spread about 1 tablespoon of hummus on flatbread. Top with chicken, lettuce, tomato, onion, and yogurt sauce.

Nutritional Information (Amount per serving):

Calories: 453
Protein: 43 g
Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 87 mg
Carbohydrates: 47 g
Fiber: 7 g
Sodium: 816 mg

Recipe Notes: You could marinate and grill the chicken breasts whole, and then slice when ready to serve. They will just take longer to cook that way. I was too lazy to make or buy pitas when I took this picture. This was some leftover naan bread I warmed up from the freezer. Not traditional in any way, but a decent substitute. You will not use all of the yogurt sauce. But it is delicious on salads, sandwiches, etc.

Source: adapted from Cooking Light

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Sesame Noodles

Have you ever made a dish you thought was really delicious but no one else could remember it?  It has happened to me a few times, including the first time I made these noodles.  I remember making them for a picnic dinner date we went on.  I even remember my husband saying he liked it.  But anytime I asked him about them, he couldn’t remember what I was talking about.  Partly because the only way I could describe them was as “peanut butter noodles” which would usually remind him of the Thai Style Chicken and Noodles I shared before.   That is one of his favorites, so the discussion would end.  So, these gradually drifted off my radar for about two years.

Wow, those two years were really missing something.  When I rediscovered this to take lunch to a friend, I was reminded of how easy, quick, delicious, and versatile this dish is.  And the fact that it is cold makes it perfect for summer.  It can be a main dish or a side dish that is easy to transport wherever you need it.  I recently made a big batch right before we went hiking, and it made an awesome dinner after a long day of hiking and lugging around a toddler.

Enjoy!

Sesame Noodles (Serves 4-6)

Sesame Noodles

1 small eggplant, cubed
½ teaspoon salt
1 (13.25 ounce) box whole wheat spaghetti
1 tablespoon sesame oil (optional)
½ tablespoon canola oil
1 chicken breast, chopped into bite size pieces
1 clove of garlic
1 1-inch piece peeled fresh ginger
½ cup peanut butter (smooth or crunchy)
¼ cup low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
½ teaspoon red pepper flakes (to taste)
¼ cup hot water (as hot as your tap will go)
½ cucumber, sliced (peeled if it isn’t a hothouse cucumber)
¼ green cabbage, shredded
6 green onions, sliced into 2 inch chunks

1. Sprinkle eggplant with salt. Let it drain in a colander for 30 minutes. OR Place eggplant on several layers of coffee filters or paper towels. Microwave for 10 minutes, or until beginning to look slightly shriveled.

2. Cook pasta according to package directions, omitting oil and salt. Drain and rinse under cold water. Place in a large bowl and toss with sesame oil (if using).

3. Heat canola oil in a medium pan over medium-high heat. Saute eggplant until browned, about 8 minutes, stirring frequently to prevent sticking. Add to pasta. Saute chicken in same pan until cooked through, about 5-8 minutes. Add to pasta.

4. In a blender or food processor, process garlic and ginger until well chopped. Add the peanut butter, soy sauce, brown sugar, vinegar, red pepper, and hot. Process until smooth. (The sauce may be a little thick. If it is overly thick, add more water).

5. Toss the pasta, eggplant, chicken, cucumber, cabbage, and green onions with the peanut butter sauce. Chill until ready to serve.

Nutritional Information (Amount per serving):

Calories: 473
Protein: 23 g
Fat: 16 g
Saturated Fat: 2 g
Cholesterol: 21 mg
Carbohydrates: 66 g
Fiber: 11 g
Sodium: 713 mg

Recipe Notes: Feel free to mix it up on this dish. I’ve made it without the chicken and without the eggplant. All the combinations have been good. I like the crunch the cabbage gives to this, but I have also omitted that. A hothouse cucumber works really, really well in this. But I’m usually too cheap to buy one, so I just half peel a regular cucumber with good results. Also, you could substitute garlic powder and ginger powder and mix the sauce by hand. It takes a fair amount of muscle, but can be done.

Source: Adapted from Food Network Kitchens’ Making It Easy Cookbook

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White Chicken Chili

I have a confession to make: I don’t make chili very often. I make soup all the time. But not really traditional chili. Why? Because I always find myself somewhat underwhelmed no matter what recipe I try and resort to adding all sorts of mix-ins. If you have to add a million ingredients at the table, why bother. I’m always game for a veggie chili, turkey chili, or something like that.

This white chicken chili is my favorite though. Even though there are no tomatoes, it still manages to hit all the right notes to satisfy a “chili” craving. And you can adjust the seasonings to be as spicy as you would like.

Enjoy!

White Chicken Chili (Serves 8 or more)

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1 tablespoon unsalted butter
1 ½ cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 ¼ cups chopped red bell pepper
1 minced jalapeño, seeds and membranes removed to your preference
1 clove garlic, minced
3 cups cooked, chopped chicken (boneless, skinless chicken breast)
2 cans of great northern beans, drained and rinsed well
4 cups low sodium chicken broth
1 small can chopped green chiles
1 cup frozen corn
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
¼ teaspoon pepper
1 cup skim milk
½ cup chopped cilantro

1. Melt butter in large stock pot over medium high heat. Add onion, carrot, celery, bell pepper, jalapeño, and garlic. Sauté 5 minutes or until beginning to soften.

2. Add chicken, beans, broth, chiles, corn, cumin, chili powder, and pepper. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.

3. Stir in milk. Simmer uncovered for 20 minutes or until beginning to thicken, stirring frequently. Stir in cilantro just before serving.

Nutritional Information (Amount per Serving):

Calories: 243
Protein: 25 g
Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 45 mg
Carbohydrates: 27 g
Fiber: 6 g
Sodium: 139 mg

Recipe Notes: This doesn’t become as thick as a traditional chili. Just cook it until it thickens a little beyond a brothy soup. You really do need to stir it to keep the milk from forming a skin on top, which isn’t the best.

Source: Adapted from a friend’s recipe

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