Tag Archives: chicken

Lemon Honey Garlic Chicken

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  • 5 bone in , skin on chicken thighs (2 lbs | 1 kg)
  • Salt to taste
  • 1/2 cup honey
  • 1/4 cup fresh squeezed lemon juice (or juice of 1 lemon)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 heaping tablespoons minced garlic
  • 6 whole garlic cloves , peeled
  • Lemon slices and zest to garnish
  • Sliced green onions , to garnish

Preheat oven to 360°F. Place chicken thighs in a large shallow dish and season with salt; set aside. In a large mixing jug, whisk together the honey, lemon juice, soy sauce, vinegar and minced garlic. Pour about 1/4 cup of the sauce over the chicken (or just enough to lightly coat each thigh) and rotate each thigh to coat evenly in the sauce. Heat an oven-proof skillet over medium high heat; sear the chicken skin side down first until golden for about 5 minutes. Turn and repeat on the other side. Drain most of the excess oil from the pan, leaving about 1 tablespoon for added flavour. Arrange chicken skin-side up in the pan; add the whole garlic cloves between the chicken; pour half of the remaining sauce over each thigh (about 1-2 tablespoons per thigh) and bake for 40-45 minutes until the chicken is cooked through and the juices run clear. The skin should be crispy and sticky. While the chicken is baking, pour the remaining sauce into a small pot (or saucepan), and bring to a boil over medium-high heat. Reduce heat down to low and allow to simmer while occasionally stirring; lifting the pot off of the heat when the sauce bubbles up to the rim of your pot, and repeat the process until the sauce has sightly reduced and thickened (about 6 minutes).

French Chicken Casserole

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  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, halved
  • 3 large shallots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 pound baby gold potatoes, halved
  • 1/4 cup heavy cream
Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, thyme, rosemary, bay leaf and potatoes. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste.


Chicken with Cashews and Celery

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  • 1 cup cashews
  • 1 + 3 tbsp tamari or soy sauce
  • 1 tbsp. fish sauce
  • 1 tbsp. sriracha sauce
  • 2 tbsp. rice vinegar
  • 1 tsp. brown sugar
  • 1 + 1 tsp. cornstarch
  • chicken
  • garlic
  • ginger
  • scallions
  • celery stalks
  • red pepper
  1. Toast the cashews
  2. Place chicken in a bowl with 1 tbsp. soy sauce and 1 tsp. cornstarch
  3. Whisk together soy sauce, fish sauce, sriracha, vinegar and 1 tsp. cornstarch
  4. Cook chicken with garlic and ginger. When almost cooked, add scallions, celery, red pepper and cashews; stir and cook for about 2 minutes.
  5. Stir the sauce and then pour over chicken and vegetables; cook until sauce appears glossy

Instant Pot Rotisserie Chicken

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  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. dried thyme
  • 1.5 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 whole roasting chicken
  • 1 lemon, halved
  • 2 tbsp. canola oil
  • 1 cup chicken stock

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.

Dry chicken thoroughly and season skin and cavity with spice mixture. Stuff lemon into cavity.

Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Flip and cook for an additional 4 minutes.

Place trivet in pot and add chicken stock. Place chicken on top of the trivet. Set time for 28 minutes. Natural pressure release.

Instant Pot Chicken Pho

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  • 1 chicken
  • 2 medium onions
  • 13 grams ginger
  • 1 bunch fresh cilantro
  • 1 garlic clove, crushed
  • 1 tbsp. brown sugar
  • 4 cloves
  • 1/2 cinnamon stick
  • 1 tbsp. coriander seeds
  • 8 cups cold water
  • 2 tbsp. fish sauce
  • 1/2 tsp. salt
  • 2 tbsp. vegetable oil

Toast coriander seeds, cinnamon stick and cloves in instant pot and saute for 2 minutes (or until you can smell them). Set spices aside.

Pour in vegetable oil, and then place halved onions (flat side down) and ginger pieces in. Allow them to char for 5 minutes without moving them. At four minute mark, add crushed garlic clove.

Pour in 1/2 cup cold water and deglaze bottom of pot. Add the spices, brown sugar, cilantro, fish sauce and salt. Pour in 3.5 cups of water. Add the chicken. Pour in 4 cups of water. Make sure the chicken is 90% submerged. Close lid and pressure cook for 10 minutes and then 20 minutes natural release.

Transfer whole chicken into large bowl filled with cold water – this will firm up the meat and cool chicken so you can touch it. Strain broth through a fine mesh strainer.

Bring chicken broth back to a boil over medium heat.

Put noodles in bowl, and then cover with chicken broth. Garnish with green onions, fresh cilantro, hard boiled eggs (optional) and freshly ground pepper.

Honey Soy Chicken

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  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 5 tablespoons honey
  • 4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fresh ground pepper
  • 3 pounds (approximately) chicken thighs (or preferred chicken meat)
  • salt and pepper to taste
  1. Preheat oven to 425-degrees F.
  2. Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to the plastic bag, seal bag and turn chicken to coat each piece, then place in refrigerator to marinate until ready to cook, up to a day ahead.
  3. When ready to cook, add chicken and marinade to a baking dish in a single layer. Bake chicken in a 425-degrees oven for 25 minutes with the skin side up. Flip the chicken and cook skin side down for another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin, for a total of 45 minutes. Cook until internal temperature of chicken reads 165-degrees F.

Sweet and Sour Chicken

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Chicken
  • 1 lb chicken breasts boneless and skinless, cut into 1 inch pieces
  • 3/4 cup cornstarch
  • oil for frying
  • 3 eggs lightly beaten
  • 1/4 tsp salt or to taste
  • 1/2 tsp pepper or to taste
Sauce
  • 3/4 cup sugar
  • 4 tbsp ketchup
  • 1/2 cup vinegar
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes

  1. Preheat oven to 325 F degrees. Spray a 9×13 baking dish with cooking spray.

  2. Season the chicken with salt and pepper. Sprinkle the cornstarch over the chicken and gently toss making sure each piece of chicken is coated in cornstarch.

  3. Dip a few pieces of the chicken into the egg and gently toss the chicken around making sure they are coated completely in egg.

  4. Heat the oil in a large skillet, start with about 1/4 cup. Add a few pieces of chicken at a time and cook just until lightly golden, 1 to 2 minutes. You will have to do this in batches until done. Transfer the chicken to a paper towel-lined plate and discard excess oil.

  5. To make the sweet and sour sauce whisk all the sauce ingredients together in a large bowl.

  6. Add the chicken pieces to the prepared baking dish and pour about 2/3 to 3/4 of the sauce over the chicken and toss so that each piece is coated in the sauce.

  7. Bake the chicken for 45 minutes, turning it over every 15 minutes.

  8. Garnish with green onions and sesame seeds. Use the remainder of the sauce for dipping.

Maple Dijon Chicken

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  • 1/4 cup Dijon mustard
  • 2 Tbsp real maple syrup
  • 1 Tbsp olive oil
  • 2 tsp soy sauce
  • 1 clove garlic
  • 1/2 Tbsp dried rosemary or fresh
  • 6 boneless skinless chicken thighs 

  1. Preheat the oven to 375 degrees. In a small bowl, stir together the Dijon mustard, maple syrup, olive oil, and soy sauce. Mince the garlic and chop the rosemary. Stir both into the marinade.

  2. Coat the inside of a casserole dish with non-stick spray. Arrange the chicken thighs in the dish so that they are close, but not overlapping. Pour the marinade on top and then spread it around until the thighs are completely covered.

  3. Bake the chicken thighs in the preheated oven for 45-50 minutes, or until they are cooked through and the liquid around the thighs is simmering. Spoon some of the liquid over the thighs, return them to the oven, then switch the oven’s setting from bake to broil. Broil for about 5 minutes, or until the top of the chicken is golden brown.

Honey Hoisin Garlic Chicken

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  • 2 lbs. bone-in, skin-on chicken thighs
  • pinch salt and pepper
  • 2 Tbsp vegetable oil
  • 1/3 cup hoisin sauce
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 2 Tbsp hot water
  • 1 tsp minced ginger
  • 4 cloves garlic, minced
  • sesame seeds for garnish (optional)
  • 1/4 cup fresh cilantro for garnish (optional)

  1. Season both sides of the chicken with salt and pepper.

  2. Heat a large skillet over medium-high heat, then add the vegetable oil and swirl to coat the surface of the skillet. Add the chicken, skin side down, and sauté until golden brown (about 5-6 minutes). Flip the chicken and cook 2 minutes more. Transfer the chicken to the slow cooker.

  3. In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, water, ginger, and garlic. Pour the sauce over the chicken in the slow cooker.

  4. Cover and cook the chicken on high for 3-4 hours, or low on low for 5-6 hours. Flip the chicken half-way through to make sure all of the chicken infuses with the sauce.

  5. To serve, spoon the chicken over a bed of rice, drizzle the sauce from the slow cooker over top, then garnish with sesame seeds and cilantro (if desired).