Low Fat Tiny Spicy Chicken Food

TINY SPICY CHICKEN

Steps:

• Place all cut up chicken into a 9x13-inch pan and sprinkle with garlic salt.
• Let sit at least one hour.
• Mix the eggs in a bowl and pour the box of cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch.
• Fry them in a pan over medium heat in batches with a little olive oil (I have tried using pan spray to make them a little lower fat but it is too much to handle).
• After frying them, place them in a 9x13-inch pan.
• Mix all of the ingredients in the sauce in a sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan.
• Cook at 325°F stirring every 15 minutes for 1 hour.

LOW FAT TINY SPICY CHICKEN

Steps:

• Place all cut up chicken into a pan and sprinkle with onion salt.
• Let sit at least one hour.
• Mix the eggs in a bowl and pour the box of cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch.
• Fry them in a Teflon pan over medium heat with some pan spray.
• After frying them, place them in a casserole dish.
• Mix all of the ingredients in the sauce in a sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the casserole dish.
• Cook at 325°F stirring every 15 minutes for 1 hour.

LOW-FAT CHICKEN FAJITAS

Steps:

• In a small bowl, stir together the peppers, sour cream, picante sauce, chili powder and paprika, set aside.
• Preheat the oven to 375 degrees.
• In a 12-inch nonstick skillet over medium-high heat, warm the oil.
• Add the red peppers and onions.
• Cook, stirring frequently, for 3 minutes, or until slightly soft.
• Add the mushrooms.
• Cook, stirring often, for 4 minutes, or until the mushrooms release their juices.
• Raise the heat to high.
• Stir in the chicken, picante sauce, chili peppers and chili powder.
• Cook, stirring frequently, for 4 to 5 minutes, or until the liquid has almost completely evaporated from the skillet; be careful not to scorch the ingredients.
• Stir in the tomatoes, scallions, salt (if using) and black pepper.
• Cook for 1 minute; remove from the heat and stir in the sour cream.
• Fajitas: Divide the filling evenly among the tortillas and roll them up to enclose the filling.
• Coat a 3-quart baking dish with nonstick spray.
• Arrange the fajitas, seam-side down, in the dish.
• Cover with foil and bake for 10 minutes.
• Spoon the sauce over the fajitas.
• Sprinkle with the cheese.
• Cover the casserole with foil and bake for 10 minutes longer.
• Serve garnished with the tomatoes, cilantro and scallions, peppers or lettuce.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

EASY CHICKEN TACOS (LOW FAT IF YOU CHOOSE SOFT SHELL OVER HARD)

Steps:

• Prepare your tacos/tortillas as directed on the packaging.
• Place your onions, green peppers, and oil into a non-stick pan/skillet on medium/medium-high heat and cook until the onions are soft. Add in the garlic and chopped roasted red peppers. Cook until the garlic is fragrant (don't let it burn).
• Move the veggies to the edge of the pan and place your ground chicken in the center. You'll want to keep breaking apart the meat as it cooks.
• In the meantime prepare your Taco sauce by combining in a small bowl your spices and corn starch. Then, add water and Tabasco sauce, stir well to combine.
• Just as the chicken finishes cooking (roughly 5-12 minutes) stir to combine all the veggies and the chicken together, breaking apart any large pieces of chicken. Add your sauce mixture and stir together. The sauce will thicken, coating the chicken mixture, add additional water/broth if needed one tablespoon at a time. Allow the sauce to cook through. Cover and set aside.
• Now you're ready to assemble your tacos. Spoon about 2-3 tablespoons of the meat mixture into your shells, top with cheese, guacamole, tomatoes, lettuce, and enjoy!

LOW-FAT BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 400.
• Rinse chicken strips, lay on paper towels to dry.
• Dredge each strip in flour, then RedHot sauce, then Panko bread crumbs.
• Lay on sprayed baking sheet (or parchment covered baking sheet).
• Bake for 17 minutes at 400 degrees.
• You can use regular bread crumbs. The critical thing is not to overcook these. They should be soft and moist. If you cut breasts into strips, you should adjust the cooking time (less time if you slice them thinner than tenders, more if you slice them thicker). We like to serve them with extra Frank's RedHot Sauce. My package of tenders yeilded 9 tenders, I'm calling 3 tenders a serving.