Tangy Glazed Chicken

Ingredients 2 bone-in chicken breast halves (8 ounces each) 1/4 teaspoon salt, optional 4-1/2 teaspoons butter 1 small onion, thinly sliced 1 celery rib, thinly sliced 1/2 cup chicken broth 1/2 cup apple jelly 3 tablespoons orange juice 1 tablespoon minced fresh parsley 1/4 to 1/2 teaspoon dried thyme Directions Sprinkle chicken with salt if … Read more

Hot & Sour Chicken Broth by “Jamie Oliver”

Ingredients 2 shallots 3 sticks of lemongrass 5 cm ginger 2 cloves of garlic 1-2 fresh red chillies ½ a bunch of fresh coriander , (15g) 1 bunch of spring onions 2 free-range chicken breasts groundnut oil 1.75 litres light organic chicken or vegetable stock fish sauce 3 limes 1 large handful of beansprouts , … Read more

Teriyaki Glazed Chicken

Ingredients 1 pound boneless skinless chicken breast halves, cut into strips 3 tablespoons canola oil, divided 4 medium carrots, julienned 1 medium , julienned 1/2 cup soy sauce 1/4 cup packed brown sugar Hot cooked rice Sesame seeds, toasted, optional Sliced green onions, optional Directions In a large skillet or wok, stir-fry chicken in 2 … Read more

Simple Homemade Curry Powder

Simple-Homemade-Curry-Powder-BestRecipeFinder

Ingredients 1 Tbsp ground coriander seeds 1 ½ tsp cumin 1 tsp turmeric ½ tsp ground black pepper ½ tsp chili powder ½ tsp ground ginger Instructions In a small bowl, mix all the ground spices. Use immediately, or store in an air-tight container in a cool, dry place for up to 3 months.

Hunan Chicken by “Sara Welsch”

INGREDIENTS 2 tablespoons vegetable oil 1 pound boneless skinless chicken breasts thinly sliced 1/4 cup + 2 teaspoons cornstarch divided use salt and pepper to taste 1 cup broccoli florets 1/2 cup celery thinly sliced 1 red bell pepper cored, seeded and diced 1 cup canned baby corn drained and halved 1 1/2 teaspoons minced garlic 1/2 cup chicken broth 2 tablespoons soy sauce 2 tablespoons oyster sauce 2 teaspoons rice vinegar 1 teaspoon honey 2 teaspoons chili paste such as sambal oelek INSTRUCTIONS Place the chicken … Read more