STIR-FRY WITH SHIITAKI AND CHICKEN
Provided by Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
- In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.
TANGY CHICKEN WITH SHIITAKE CRUST
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
Provided by Marian Burros
Categories dinner, main course
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan. Boil over medium-high heat until reduced to 1/2 cup. Add chicken broth and tomato paste, boil until reduced to 1 cup. Strain through a fine sieve, pressing to extract liquid. Season with salt and pepper. (Can be prepared a day ahead.)
- For the chicken, heat olive oil in a large heavy skillet over medium-high heat. Add mushrooms, shallots and garlic and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Cool completely. Season with salt and pepper.
- Remove small fillets from underside of each chicken breast and place in a food processor. Pulse until chicken forms a smooth paste. Add mushroom mixture and pulse until coarsely chopped.
- Line a large baking sheet with parchment paper. Pat chicken breasts dry. Pound them lightly between 2 sheets of waxed paper to an even thickness. Season with salt and pepper. Divide mushroom mixture into 6 parts. Place a 12-inch piece of plastic wrap on a work surface, placing 1 part of the mushroom mixture in the center. Fold the plastic in over the mushroom mixture and pat it to an even thickness, slightly larger than the chicken breasts.
- Pull back plastic and place 1 breast, rounded side down, on top of the mushroom mixture. Gather plastic tightly around the chicken breast until mushroom mixture adheres to the top and sides of the chicken. Unwrap and gently invert the breast, uncoated side down, onto baking sheet. Carefully peel away plastic. Repeat with remaining breasts and mushroom mixture. (Can be prepared ahead and refrigerated; bring to room temperature before baking.)
- Preheat oven to 350 degrees. Bake chicken for 12 minutes (10 minutes for medium or small breasts). Remove from oven and let stand for 12 minutes; chicken will continue to cook. Slice breasts diagonally. Arrange each breast on a plate, fanning out slices. Reheat sauce over medium high heat. Stir in chervil. Whisk in the butter and ladle around chicken. Serve immediately.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 6 grams, Protein 84 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 16 grams, TransFat 0 grams
STEAMED CHICKEN AND SHIITAKE BUNS
Provided by Ming Tsai
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard.
- In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces.
- Filling: In a saute pan coated with oil, saute garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool.
- Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns.
- Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes.
- In a steamer basket, steam buns for 10 to 12 minutes.
TANGY CHICKEN WITH PISTACHIOS AND FRUIT
A sweet and tangy mixture of chicken with peaches, apricots and pistachios. Indian curry powder and garam masala can be added for an even more exotic flavor. Serve with plain or basmati rice and a green vegetable for color.
Provided by MATTHEWF335
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
- Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 49 g, Cholesterol 108.4 mg, Fat 26.9 g, Fiber 8.5 g, Protein 38.4 g, SaturatedFat 5.2 g, Sodium 247.7 mg, Sugar 37.2 g
SHIITAKE-CRUSTED CHICKEN WITH CREAMED MUSHROOMS
Steps:
- Prepare coating:
- Preheat oven to 450°F.
- In a shallow baking pan drizzle oil over shiitakes and toss to coat. Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden. Keep oven at 450°F.
- Mince roasted shiitake and in a shallow bowl stir together with bread crumbs and salt and pepper to taste. Have ready in separate shallow bowls seasoned flour and egg.
- Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate. Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack.
- In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and sauté chicken until golden, about 1 minute on each side. Transfer chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked through.
- Make creamed mushrooms while chicken is roasting:
- Wipe out skillet and cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake and salt and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.
- Serve chicken with creamed mushrooms.
PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS
Give pan-roasted chicken extra appeal with toasted sesame dressing and light soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win you can pair with steamed white rice and veggies.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
- Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
- Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
- Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
TANGY HAWAIIAN CHICKEN
This is a tasty twist on everyday chicken. At 16 years of age, I love to cook, bake, anything that has to do with culinary arts, and I enjoy making up recipes. This recipe is tried tested and true. A perfect idea for your next meal!
Provided by Shannon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
- Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
- Serve the chicken on a bed of rice with the sauce covering it, or to the side.
Nutrition Facts : Calories 672.5 calories, Carbohydrate 119.5 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 0.6 g, Sodium 3791.9 mg, Sugar 19.3 g
TANGY BAKED CHICKEN
This is a delicious tangy chicken recipe, my husband loves the taste of this sauce, I make it quite often at my house....never any leftovers here! You could easily double the sauce recipe if desired....I usually serve this with white rice or potatoes on the side deeeeeelicious! (note: plan ahead, this chicken needs to sit in the fridge for a couple of hours before baking.... I have even prepared it the night before and baked it the next evening for supper!)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.
Nutrition Facts : Calories 789.2, Fat 46.9, SaturatedFat 13.3, Cholesterol 230, Sodium 566.5, Carbohydrate 31.6, Fiber 1.2, Sugar 24.8, Protein 58.4
TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
SHIITAKE-CRUSTED CHICKEN WITH SPINACH SAUCE
For decades, chicken has been America's most familiar culinary canvas - and its popularity continues to grow. This recipe is adapted from Michel Richard, the chef of the French-California restaurant, Citrus, in Los Angeles, and his three less-ambitious French-California restaurants in Santa Barbara, Calif., Washington and Baltimore -- all called Citronelle.
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- To make the sauce, in a large pot of salted boiling water, cook the spinach until deep green, about 45 seconds. Drain it and transfer to a plate to cool. When cool enough to handle, squeeze out the excess liquid and set aside.
- In a medium saucepan over medium heat, heat the butter. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, vinegar, broth, sugar and curry and bring to a boil. Boil until reduced by a third, about 1 1/2 minutes. Stir in the spinach and return to a boil. Remove from the heat and set aside.
- When the spinach mixture has cooled, transfer to a blender and puree until smooth. Season with salt and pepper and set aside.
- To make the chicken, in a large skillet over high heat, heat 2 tablespoons of the oil. Add the mushrooms, shallots and garlic and cook, stirring occasionally, until lightly browned and soft, about 6 minutes. Season with salt and pepper. Transfer the mushroom mixture to a baking sheet in an even layer and set aside to cool.
- Preheat the oven to 300 degrees. When the mushroom mixture is cool, transfer to a food processor with the chicken tenderloins and pulse until a paste forms. Divide the paste into 6 equal portions. Season the chicken breasts with salt and pepper. On a work surface, lay out a 12-inch length of heavy-duty plastic wrap and place 1 portion of the paste in the center. Fold the plastic in half and, using a rolling pin, flatten the paste until slightly larger than half a chicken breast. Unfold the plastic and place a piece of chicken, smooth-side down, on the paste and gather the plastic up and around the breast. Cut the excess plastic and discard. Transfer the wrapped chicken, paste-side up, to a parchment-lined baking sheet. Repeat with the remaining paste and chicken breasts. Bake until firm and cooked through, about 25 minutes. (The plastic will not melt.)
- Remove the chicken from the oven and preheat the broiler. Carefully unwrap the plastic and return the breasts, paste-side up, to the baking sheet relined with foil. Brush with the remaining tablespoon of oil and lightly sprinkle with bread crumbs. Broil until golden brown, about 3 minutes. Set aside for 5 minutes.
- Reheat the sauce. Slice the breast halves on the diagonal and arrange each one on a plate, fanning out the slices. Ladle the sauce alongside each breast and serve.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 20 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 809 milligrams, Sugar 6 grams, TransFat 0 grams
SHIITAKE STUFFED CHICKEN BREASTS WITH TERIYAKI GLAZE
Don't be scared off by the long title. This dish is not difficult to make and goes together in 30 minutes.
Provided by Geema
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a large skillet over medium heat.
- Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
- Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
- Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
- Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
- Heat 1 teaspoon oil in skillet over medium high heat.
- Add chicken, cooking for 6 minutes on each side or until chicken is done.
- Remove from skillet and set aside, keeping warm.
- Add 2 tablespoons teriyaki sauce, orange rind and next 3 ingredients to skillet; bring to a boil and cook for 2 minutes or until reduced to 1/4 cup.
- Spoon the orange glaze over chicken and garnish with some more sliced green onions.
Nutrition Facts : Calories 278.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 68.4, Sodium 601.7, Carbohydrate 18.2, Fiber 1.7, Sugar 8.1, Protein 29.4
SWEET 'N' TANGY CHICKEN
My slow cooker comes in so handy during the haying and harvest seasons. We're so busy that if supper isn't prepared before I serve lunch, it doesn't seem to get done on time. This recipe is fuss-free and ready when we are.-Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.
Nutrition Facts : Calories 385 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 892mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 38g protein.
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