SPICY MINT CHICKEN
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.
SPICE & LIME CHICKEN
A low fat chicken dish with plenty of spice
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 23m
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.
- Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.
Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 36 grams protein, Sodium 0.3 milligram of sodium
ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES
Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you'd need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread - and any leftovers tucked into a sandwich or tossed into salad.
Provided by Kay Chun
Categories dinner, easy, weeknight, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
- In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
- Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 28 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY CHICKEN PEPERONATA W/ LIME & MINT DRESSING
Steps:
- 1. Whisk 4 TBSP oil, lime juice, mint and coriander in medium bowl. Season dressing w/ salt & pepper 2. Heat remaining 2 TBSP oil in lg nonstick skillet over medium-high heat. 3. Sprinkle chicken w/ salt and pepper. Add to skillet & saute until brown on bottom, 6. Turn ck over. Reduce heat to medium-low. cover and cook until just cooked through, about 5 min. Txf to plate. 7. Return skillet to med-high heat. Add bell peppers, poblaon chile, & onipon to same skillet. 8. Sprinkle veggies w/ salt & pepper. Toss till tender & just beginning to color. 4-5 min. 9. Cover & cook 1 min. Mix in 2 TBSP dressing. Mound veggies top chicken.
SPICY CHICKEN PEPERONATA WITH LIME & MINT DRESSING
Steps:
- Whisk 4 tbsp oil, lime juice, mint and coriander in a medium sized bowl. Salt & pepper to taste. Heat remaining 2 tbsp oil in large nonstick skillet and saute until brown on bottom, about 5 minutes. Turn chicken over and cook until it's just cooked through, about 5 minutes, transfer to platter or plate. Return skillet to med-high heat. Add bell peppers, poblano chile, onion, salt & pepper (optional). Toss until tender and just beginning to color, 4-5 minutes. Cover and cook about a minute. Mix in 2 tbsp dressing. Mound veggies atop chicken, top with dressing and serve.
LIME AND MINT CHICKEN
When you have left over roast chicken this is a tasty and cool meal for one that's easily doubled if necessary.
Provided by Sackville
Categories Chicken
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium sized saucepan of water to the boil.
- Drop the beans into the boiling water with a pinch of salt.
- Boil for 2-3 minutes until the beans are just tender.
- Discard the chicken skin and any fat and tear bite-size pieces off the bone.
- Season the shredded chicken, with salt and pepper.
- Pour the lime juice into a bowl and whisk with olive oil until thick.
- Stir the beans into the dressing and then add the tomatoes, chicken, mint and chives.
- Toss and leave to sit for a few minutes, until the flavours meld together.
- Toss again and eat.
Nutrition Facts : Calories 342.5, Fat 27.6, SaturatedFat 3.9, Sodium 22.8, Carbohydrate 23.8, Fiber 9.7, Sugar 7.9, Protein 5.7
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