KILLER CHICKEN WITH MUSHROOM, ASPARAGUS, AND RED BELL PEPPER
Simple and delicious, this Asian-style chicken recipe is one I've refined over years. I used to spice it up as I love hot food, but this recipe just works better when you let the fresh flavors speak for themselves. You can also leave out the chicken and just make it with two eggs if you want a vegetarian option.
Provided by globalmitch
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
- When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.
Nutrition Facts : Calories 1094.8 calories, Carbohydrate 86.7 g, Cholesterol 269.9 mg, Fat 47.7 g, Fiber 5.7 g, Protein 77.8 g, SaturatedFat 12.6 g, Sodium 609.7 mg, Sugar 4.3 g
CREAMY OLIVE CHICKEN BAKE WITH RED PEPPERS AND MUSHROOMS
Now I'm not much into casseroles, just a few, and not a big fan. But this is good. Whole wheat pasta, chicken breasts, fresh crimini mushrooms, olives tossed with a creamy sauce and some extra cheese. Baked and served. After a review, I admit, this is a lighter flavor I admit. This was designed for a friend who doesn't like quite as much spice as me. Two options ... I have made this with 1 1/2 cups or 1 can of green olives to the kalamata which does give a little more salt and flavor. I do use some of the broth as well. Also using whole wheat pasta is a key, and cremini is a key for this recipe. Good parmesan not the green can is again important and fresh basil. This dish really relies on KEY ingredients. But the extra olives will definitely help. But this is a very mild dish with subtle flavors.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Chicken -- Lets make the chicken. In a large pan add some olive oil 1 tablespoon should be good, salt and pepper and just saute the chicken just a couple of minutes till cooked 1/2 way and golden brown on high heat, but don't over cook. It will continue to bake in the oven. Once the chicken is nice and brown, should take 5-8 minutes remove, set to the side and cover.
- Vegetables -- To that same pan, add a little more olive oil if needed and add the garlic, onion and crimini mushrooms and cook until golden brown and soft but still not all the way cooked. Add some salt and pepper and cook 1 minute. Transfer to a large bowl with the chicken and keep covered.
- Bechemel sauce -- Add the butter in a large pot and melt on medium heat. Add the flour and mix well and cook another minute. Add the cream and milk and cook until thick. Add the olives, parmesan and some ground black pepper to taste and set to the side as the pasta finishes cooking.
- Pasta -- According to directions Drain and toss with the bowl that has the chicken and the grilled vegetables. Pour the olive sauce over the top, add the grated cheese and fresh basil and toss well.
- Baking -- Pour in a 13x9 casserole dish sprayed with pam or greased lightly, topped with the 1 cup parm for a garnish, and cook at 375 for 30 minutes uncovered until nice and brown on top and the cheese is melted and bubbly.
KILLER CHICKEN WITH MUSHROOM, ASPARAGUS, AND RED BELL PEPPER
Simple and delicious, this Asian-style chicken recipe is one I've refined over years. I used to spice it up as I love hot food, but this recipe just works better when you let the fresh flavors speak for themselves. You can also leave out the chicken and just make it with two eggs if you want a vegetarian option.
Provided by globalmitch
Categories Asian Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
- When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.
Nutrition Facts : Calories 1094.8 calories, Carbohydrate 86.7 g, Cholesterol 269.9 mg, Fat 47.7 g, Fiber 5.7 g, Protein 77.8 g, SaturatedFat 12.6 g, Sodium 609.7 mg, Sugar 4.3 g
KILLER CHICKEN WITH MUSHROOM, ASPARAGUS, AND RED BELL PEPPER
Simple and delicious, this Asian-style chicken recipe is one I've refined over years. I used to spice it up as I love hot food, but this recipe just works better when you let the fresh flavors speak for themselves. You can also leave out the chicken and just make it with two eggs if you want a vegetarian option.
Provided by globalmitch
Categories Asian Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
- When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.
Nutrition Facts : Calories 1094.8 calories, Carbohydrate 86.7 g, Cholesterol 269.9 mg, Fat 47.7 g, Fiber 5.7 g, Protein 77.8 g, SaturatedFat 12.6 g, Sodium 609.7 mg, Sugar 4.3 g
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