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    Recipes — Chicken

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    Cheesy Chicken Mexican Doritos Casserole

    Prep Time

        •    Cook time: 35 minutes
        •    Yield: Serves 4-6

    Ingredients

        •   3 c shredded cooked chicken
        •   2 c shredded cheese (or more if you are a cheese hound)
        •   1 can(s) cream of chicken soup
        •   1/2 c milk
        •   1/2 c sour cream
        •   2 can(s) ro-tel tomatoes (canned tomatoes with jalepenos-mild)
        •   1/2 pkg taco seasoning (or more- to taste)
        •   1 bag(s) doritos
        •   fell free to top it off with lettuce ,tomatoes and onions

    Method

    1. Pre-heat oven to 350-f degrees.
    2. In a mixing bowl, combine all ingredients except doritos.
    3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
    4. Then if you like, you can top it off with lettuce ,tomatoes and onions



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Cheesy-Chicken-Mexican-Doritos-Casserole_-1617663?prm-v1&utm_medium=email&utm_campaign=popular-searches-email#9e789af4-939a-4294-860e-b03a33e8cc28

    Chicken Madeira – Cheesecake Factory Copycat

    Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

    Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it. This creamy Chicken Madeira is  one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •  1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
        • 
    1 lb asparagus blanched*
        • 
    3/4 tsp sea salt, divided and black pepper to taste
        • 
    3 Tbsp Unsalted Butter divided
        • 
    2 Tbsp Olive Oil divided
        • 
    16 oz button mushrooms thickly sliced
        • 
    1 small or 1/2 medium yellow onion finely diced
        • 
    2 large garlic cloves minced
        • 
    2 Tbsp fresh parsley finely chopped, plus to garnish
        • 
    1 1/2 cups Madeira Wine sweet white wine*
        • 
    1 1/2 cups low sodium beef stock or broth
        • 
    1/2 cup Whipping Cream heavy or regular
        • 
    1 cup mozzarella cheese shredded

    Method

    1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
    2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
    3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
    4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
    5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

    NOTE: * Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.



    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/chicken-madeira-recipe/?

    6-Ingredient Orange Chicken

    A crowd favorite in the world of Chinese takeout, orange chicken traditionally fries chicken to crispy perfection and smothers the bits in a tangy citrus sauce. Unfortunately, this fast food dish flaunts a less-than-favorable nutritional profile. Luckily, SkinnyMs. has created a light alternative that calls for just six ingredients!

    This orange chicken recipe delivers mouthwateringly juicy flavor without a frightening calorie count. Tender cubes of chicken are cooked until lightly golden, and coated in a tasty mixture of bbq sauce, freshly squezed orange juice, and lite soy sauce. With 100% clean ingredients and a protein-packed profile, this awesome recipe puts takeout dishes to shame!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 6

    Ingredients

        •   1.25 pounds chicken breast fillets (about 3 breasts), cut into cubes
        •   3/4 cup flour (we used white whole wheat)
        •   3 tablespoons coconut oil
        •   2 navel oranges
        •   1/2 cup barbecue sauce
        •   2 tablespoon lite soy sauce, optional tamari

    Method

    1. In a gallon-sized ziplock bag, add chicken cubes and flour. Shake vigorously until chicken is well-coated. Remove chicken and shake off excess flour.
    2. Add oil to a large skillet or wok, turn to medium heat, add cubed chicken and cook until lightly golden on all sides. Remove chicken and place on a paper towel. Drain any remaining oil from skillet.
    3. Zest oranges and add to a mixing bowl. Squeeze juice from oranges, discard seeds, and add to the same bowl. Add barbecue and soy sauce and whisk to combine.
    4. Add chicken and sauce mixture to the skillet. Toss to coat chicken. Cook on medium heat until sauce has thickened to desired consistency, about 10 minutes. Remove chicken with a slotted spoon and place on a platter.
    5. Garnish with green onion slices, if desired. Add remaining sauce from the skillet to a bowl and serve along side chicken.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/6-Ingredient-Orange-Chicken-2345371?prm-v1&utm_medium=email&utm_campaign=browse-email

    One Pot Teriyaki Chicken Zoodle

    One Teriyaki Chicken Zoodles {Zucchini Noodles} and easy low-carb weeknight meal made with tender chicken and sweet pineapples over a bed of spiralized zucchini noodles.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 medium pieces boneless skinless, chicken breasts (about 2/3 lb) cut into strips or chunks
        •   2 Tablespoons cooking oil olive or coconut oil for paleo
        •   5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
        •   1 cup chopped pineapple chunks fresh, frozen or canned - I used fresh - leave out for low carb and swap in broccoli instead
        •   salt and black pepper to taste

    Sauce:

        •   1/4 cup low-sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        •   2-3 Tablespoons honey coconut sugar or low carb sweetener of your choice (depending on how sweet your preference is)
        •   3 Tablespoons rice vinegar
        •   2 garlic cloves minced
        •   1/2 teaspoon grated ginger
        •   1 Tablespoon corn starch or use arrowroot powder or tapioca starch for a paleo version
        •   2 Tablespoons water plus more as needed to thin out sauce
        •   salt, black pepper, and red pepper flakes to taste; optional

    Sauce:

        •   Green onions sliced thinly
        •   Broccoli florets
        •   Sesame Seeds

    Method

    1. In a small bowl, whisk together all the ingredients for the sauce.
    2. In a large bowl, season chicken with salt and pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
    3. Heat cooking oil in a large skillet on medium-high heat. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 1 minute, until slightly softened. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes - add more water a little at a time (only as needed if the sauce is too thick). Season to taste with salt, black pepper and/or red chili flakes.
    4. If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
    5. Remove from heat and drizzle extra sauce in pan over chicken and serve immediately. Garnish with green onions and sesame seeds if desired.

    For meal prep: Divide evenly into lunch containers and store in fridge for up to four days.

    NOTES: Do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/One-Pot-Teriyaki-Chicken-Zoodles-1889191?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=One_Pot_Meals?prm-v1

    Chipotle Lime Grilled Chicken

    Chipotle Lime Chicken - ridiculously delicious and juicy grilled chicken recipe with chipotle chili, lime juice, garlic and cilantro!

    What is better than chili lime chicken? This ridiculously delicious, absolutely mouthwatering and you-just-want-to-eat-them-off-your-screen chipotle lime grilled chicken. I bet you are hungry just buy looking at my picture here.

    This chipotle lime grilled chicken is SO good. The crispy and slightly charred skin, moist, juicy and citrusy chicken meat bursting with the flavors of the marinade, with the signature smoky heat from chipotle chili powder. I was transported to grilled chicken heaven, and the recipe reinforces the reason why I LOVE summer SO much. The amazing summer food, the BBQ smell lingering in my backyard, the refreshing cold drinks, and the eternal warmth of the sun.

    Now, this chipotle lime chicken is not only for outdoor grill. You can easily make this amazing recipe in an oven, or even pan-seared in a regular skillet or cast-iron grill pan. The end result will be somewhat similar and satisfying. With Memorial Day weekend just around the corner, this is the perfect recipe for your family and your guests!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 – 2.5 lbs skin on chicken thighs, deboned

    Marinade:

        •   1/2 cup fresh lime juice
        •   1 teaspoon fresh lime zest
        •   1/4 cup olive oil
        •   3 tablespoons fresh cilantro leaves, roughly chopped
        •   1 jalapeño, chopped finely
        •   2 teaspoons chipotle chili powder, or more to taste
        •   5 garlic cloves, minced
        •   1 1/2 tablespoons honey
        •   2 teaspoons salt, or to taste
        •   Lime wedges, for serving

    Method

    1. Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.
    2. In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.
    3. Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.

    NOTE: You may cook the chicken in an oven at 400F for about 20 minutes or until they turn golden brown and charred. You may also cook the chicken on stovetop using a regular skillet or cast-iron grilled pan.



    This great family recipe is thanks to Best Recipes at https://www.yummly.com/recipe/Chipotle-Lime-Chicken-1115759?prm-v1