One Recipe Two Meals Chicken Kebabs Food

CHICKEN KEBAB RECIPE

Steps:

• Mix the marinate ingredients together well in a large bowl.
• Add the chicken thighs and marinade for at least 30 minutes or even better, overnight. (Cover with cling film and put in the fridge.)
• Thread onto skewers and cook for about 20 minutes until golden on the outside and cooked through.

ONE RECIPE, TWO MEALS CHICKEN LO MEIN

Steps:

• Bring a large pot of salted water to a boil. Cook the lo mein noodles until al dente, about 3 minutes. Drain, and drizzle with a little bit of sesame or olive oil, to keep the noodles from sticking. Set aside.
• Heat a large skillet over medium-high heat. Add the chicken and brown, breaking it up with a wooden spoon. Add the Chinese 5-spice powder and a small pinch of salt. Continue to cook until the seasoning coats the chicken, about 30 seconds.
• At this point, set aside about 3/4 cup of the noodles with 1/2 cup of the chicken. Divide that between two small plates, and drizzle a tablespoon of orange juice over both plates. Garnish with a few mandarin orange wedges and a tiny bit of scallions, if your kids dig it! Serve it to your littles.
• Now, for you. In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, lime juice, olive oil, and the remaining 2 tablespoons orange juice. Pour the mix over the remaining ground chicken in your skillet, and bring the heat back up (if you've turned it down, to tend to the kids). Add the bean sprouts and bell pepper and cook, stirring, 3 more minutes, so the flavors have time to marry. Add the remaining noodles to the pan and toss to combine.
• Serve with fresh lime wedges and the remaining scallions! Good grief, almighty. Eat!

ONE RECIPE, TWO MEALS: CRISPY BAKED CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Place the flour in a shallow dish. In another shallow dish, combine the panko, Italian seasoning, 1/3 cup Parmesan and a pinch of salt. In one more shallow dish, beat the eggs.
• Set a shallow cooling rack in a baking sheet. Take each cube of chicken and lightly dredge it in the flour. Dip it in the egg wash, then roll it in the panko. Continue until all of the chicken cubes are coated in panko. Arrange on the cooling rack set in the baking sheet and bake, flipping halfway through, until golden brown on all sides, 15 to 20 minutes.
• Serve these baked nuggets with a side of steamed broccoli and a little bit of ketchup for dipping! Your kids will freak out.
• Now for your mature palate: Proceed with the pounded chicken, in the same fashion as the nuggets. First the flour, then the egg, then a good coating of the panko. Arrange the chicken on the rack on the baking sheet and bake until golden brown on both sides, 15 to 20 minutes.
• Meanwhile, cook the linguine in a pot of salted water until it is al dente and drain, reserving about 1/4 cup of pasta water. Transfer the pasta back to the pot. Add the butter, parsley, juice from half the lemon, the reserved pasta water and the remaining 1/4 cup Parmesan and give it all a good toss.
• To dress it up a tad more, slice the remaining half lemon, then sear a few lemon slices in a small saute pan-so fancy.
• Serve the baked chicken over the pasta and serve with extra Parmesan!

ONE RECIPE, TWO MEALS: CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons of the sesame oil in a large saute pan. Add the chicken to the pan, and sprinkle with salt and pepper; sear on one side for 3 minutes. Flip and sear until you see nice browning all over, another minute or two. Remove the chicken and set aside.
• Add the thawed veggies to the pan to simply warm through.
• In the meantime, bring a large pot of salted water to a boil. Add the rice noodles and boil for about 1 minute. Remove from the heat and let stand for about 5 minutes. Drain the noodles.
• At this point you're ready to serve the kids! Using tongs, grab a small mound of noodles and plate them. Top with the warm veggies and a few slices of chicken. If your kids can dig a little scallion, by all means, garnish away! Sesame seeds are fun, too.
• Now let's continue on for our adult mouth holes.
• Back in the saute pan, bring another tablespoon or two of sesame oil to a medium-high heat. Add the garlic, ginger and lemongrass. Let bloom and saute for about 30 seconds, then add the red bell pepper and snow peas. Sprinkle with a small pinch of salt and pepper. Toss and saute a couple of minutes, until the veggies slightly soften and pop in color.
• Add the chicken to the pan, along with as many noodles as you can fit. Add the soy sauce, lime juice and maybe 1 more tablespoon of sesame oil. Toss everything together to coat.
• Serve on a huge platter (or individual plates) garnished with scallions and sesame seeds!

ONE RECIPE, TWO MEALS: SPICE-RUBBED CHICKEN

Steps:

• In a small bowl, combine 1 tablespoon of the dried Italian seasoning with 1/2 teaspoon of the garlic powder. Add a pinch of salt. Rub the seasoning mixture all over half of the cubed chicken. This batch will be for yo' kids.
• In another small bowl, combine the remaining 1 tablespoon dried Italian seasoning with the remaining 1/2 teaspoon garlic powder; add the cumin, smoked paprika and a pinch of cayenne and salt. Rub this seasoning mixture all over the other half of the cubed chicken. This batch will be for you.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the kids' chicken to the pan and saute until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
• Add the remaining 1 tablespoon oil and the remaining, spicier chicken. Saute until browned and cooked through, about 5 minutes.
• Meanwhile, prep a simple green salad for the adult eaters, and boil a few ears of corn in a large pot of salted water. Melt some butter and roll the corn in it. This is a healthy, positive thing in life.
• Give some corn to your littles along with their seasoned chicken. And give yourself some corn (with some salad and the spicier chicken), only toss a little bit of hot sauce on the corn! This is also a healthy and positive thing in life. Serve, eat and be happy.

ONE RECIPE, TWO MEALS: CREAMY CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta until it reaches al dente, according to the package directions.
• Heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the chicken on both sides with salt and pepper. Sear the chicken, covered, for 5 minutes. Flip and sear another 5 minutes, covered. Remove the chicken from the pan and set aside to rest. After a few minutes, give the chicken a good chop.
• Back in the skillet, add the remaining tablespoon oil. Add the carrots and cook, stirring, until they start to soften, about 4 minutes. Add the onions and asparagus and cook, stirring, until the asparagus is crisp-tender, another few minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Season the veggies with a pinch of salt and pepper and reduce the heat the low.
• In the meantime, melt the butter in a small saucepan. Once the foaming subsides, add the flour and whisk until the color changes from cream to a golden brown, just a few minutes. Slowly add the milk, continuing to whisk over medium heat, until it becomes a bit thicker and creamier. Now, add the Parmesan and a good pinch of salt. Keep whisking until the cheese is melted and the sauce is good and creamy. Taste it and add more salt if needed.
• Ladle out about 2/3 cup cream sauce and add it to 1 cup cooked pasta, tossing to coat. Divide between 2 kids' plates and top with chopped chicken and extra Parmesan. Done! (Feel free to sprinkle the veggies on the kids' plates, if they'll remotely let you.)
• Now, back to the cream sauce: stir in the vodka and let it simmer for a couple of minutes.
• For your adult plates, serve the creamy pasta with chicken and a good helping of cooked veggies. Garnish with extra Parmesan and fresh parsley.
• Eat!

CHICKEN KEBABS

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.

TRAFFIC LIGHT CHICKEN SHISH KEBABS

Steps:

• Make the marinade by mixing all of the ingredients together in a large bowl. Spoon a third of the mixture into a smaller bowl, then cover and chill until needed. Stir the chicken into the marinade and set aside for 20 mins. Can be chilled for up to two days, covered.
• If using wooden skewers, soak them in water for 1 hr before using. Alternately thread the peppers and chicken onto the skewers until you have 6-8 kebabs. You can do this in advance if you like, and chill the kebabs until needed.
• Heat a barbecue to medium, or until a thin layer of coals has turned grey. Cook the kebabs for 10 mins, turning occasionally, until the chicken is charred and cooked through. Serve the kebabs with the reserved yogurt sauce, warmed flatbreads, chopped tomatoes and lemon wedges on the side.