Zingy Chicken Food

ZINGY BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400°. Mix first 6 ingredients; stir in chicken to coat., Place bread crumbs in a shallow bowl; add chicken, 1 piece at a time, and toss to coat. Place 1 in. apart on a greased baking sheet., Bake until lightly browned and chicken is no longer pink, 18-20 minutes. If desired, serve with honey mustard.

ZINGY CHICKEN SALAD WITH SOUR CREAM

Steps:

• Mix together sour cream, mayonnaise, mustard and horseradish.
• Stir in chicken, celery, onion, tarragon, salt and pepper.
• Allow at least a few hours "meld" time in the refrigerator. It improves the flavor dramatically. * I've counted the minimum meld time as cook time *.
• Serve on greens or use for sandwiches. This zingy salad stands up particularly well to strong flavored breads, like dark pumpernickel.

POPCORN-FRIED CHICKEN

Steps:

• Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
• Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs - press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
• When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don't overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.

ZINGY CHICKEN AND SALSA

Steps:

• Make 2 or 3 deep cuts in the skin and flesh of each chicken drumstick or thigh.
• Cut off any excess pieces of skin or fat - you want to leave enough skin to cover each piece.
• Put the chicken in an ovenproof dish in a single layer.
• Mix together the lime juice, zest, soy sauce, brown sugar, coriander, ginger, garlic, chili and oil.
• Pour the marinade over the chicken, turning the pieces so that they are completely coated.
• Cover and refrigerate for 2 to 3 hours, turning occasionally.
• Preheat the oven to 375°F Remove the covering and cook the chicken, skin side up, for 20 minutes.
• Drain off and discard the liquid. Increase the temperature to 400F and cook for 15 minutes more.
• To make the salsa, mix all the ingredients together in a bowl. Serve with the chicken and a few lime wedges.

ZINGY CHICKEN STIR-FRY

Steps:

• Boil the noodles according to pack instructions, then drain and toss with 1 tsp of the oil.
• Heat the remaining oil in a wok and add the chicken and vegetables. Stir-fry for a few minutes.
• Add the honey, soy and lime juice, bubble for about 30 seconds, then add the noodles and sesame seeds.
• Mix well and heat through thoroughly.
• Serve with the cashew nuts and coriander sprinkled on the top.

ZINGY CHICKEN

Steps:

• Make 2 or 3 cuts in the chicken thighs.
• Place chicken in an ovenproof dish.
• Zest and juice the limes.
• Peel and grate ginger.
• Deseed and chop chili.
• Mix lime juice, lime zest, soy sauce, brown sugar, coriander, ginger, garlic, chili and oil.
• Pour over the chicken marinate for 2 to 3 hours.
• Preheat oven to 190 degrees Celsius/Gas 5.
• Cook skin side up for 20 minutes.
• Drain off liquid and discard.
• Increase temperature to 200 degrees Celsius/Gas6; cook for another 15 minutes.

ZINGY SALSA CHICKEN CASSEROLE

Steps:

• Spray a 9 x 13 inch baking dish with oil.
• Add rice to baking dish. Salt and pepper chicken breasts and place on top of rice.
• Pour water over chicken and rice. Spoon salsa over chicken.
• Cover with foil and bake in a 350 degree oven for 1 hour. Uncover, sprinkle cheese on top and return to oven for 3 minutes.