Spicy Ground Chicken Stir Fry

 Ingredients

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• 2 tablespoons olive oil, divided

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• 1 pound ground chicken

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• 1/2 medium onion

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• 6 ounces snow peas

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• 1 red bell pepper

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• 2 cups broccoli florets

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• 1/2 cup matchstick cut carrots

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• 3/4 cup cashews
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Sauce:

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• 1/2 cup chicken broth

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• 3 tablespoons hoisin sauce

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• 2 tablespoons sriracha sauce

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• 2 tablespoons soy sauce

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• 1/2 teaspoon apple cider vinegar or rice vinegar

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• 1 tablespoon brown sugar

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• 1 tablespoon cornstarch

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• 1 teaspoon grated fresh ginger

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• 3 cloves minced garlic 

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• 1/2 teaspoon crushed red pepper flakes

Instructions

Prep your ingredients before you start cooking – once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate.
Add the sauce ingredients to a medium bowl and whisk together.
Add 1 tablespoon of the olive oil and the ground chicken to a large skillet over medium-high heat. Cook the chicken, breaking it up with your spoon as you go along, until it's no longer pink and fully cooked through (about 6-8 minutes), stirring occasionally. Transfer the chicken to a plate or bowl.
Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.If the pan is looking dry, add a small splash more oil, then add in the rest of the veggies (peas, peppers, broccoli, carrots) and cook for 3-4 minutes or until they're tender-crisp. If you prefer them to be softer, cook them for a little longer.
Add the cashews to the skillet as well as the cooked chicken. Pour the sauce into the skillet. Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the stir fry off the heat and serve immediately.

Source: https://www.saltandlavender.com/ground-chicken-stir-fry/

 

Chicken & Bok Choy Stirfry

 

Ingredients 

• ▢1 pound boneless skinless chicken thighs or breasts diced into ½" pieces
• ▢1 tablespoon cornstarch
• ▢6 cups thinly sliced bok choy about 1 head
• ▢1-2 jalapenos seeded and minced, about 2-4 tablespoons
• ▢2 tablespoons olive oil
• ▢1 Tbls fresh ginger finely minced or sliced into very thin matchsticks
• ▢2 large garlic cloves minced

Sauce Ingredients

• ▢¼ cup soy sauce
• ▢1 tablespoon rice vinegar
• ▢2 teaspoons brown sugar

Instructions

• In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, combine the chicken with the garlic, ginger, and cornstarch. Stir or toss to coat.
• In a large skillet over medium-high heat, warm the oil and add the chicken mixture. Toss to coat and spread the pieces across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally until lightly browned and barely cooked through, about 6-7 minutes.
• Add the bok choy and jalapeno and continue cooking, tossing with tongs or stirring constantly for about a minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. Cook for about 2 minutes, just until the sauce thickens. Serve over rice.

Source:https://barefeetinthekitchen.com/chicken-and-bok-choy-stir-fry/#wprm-recipe-container-22013

Air Fryer Chicken Breast

Ingredients

The Spices

• 1 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon salt (I use Morton table salt for this because it’s fine and better for coating)
• 1 1/2 teaspoons brown sugar
• 1 teaspoon cornstarch

The Chicken

• 2 teaspoons avocado oil
• 1 pound boneless skinless chicken breasts 

Instructions

1. Cut the the chicken into thin pieces: Cut each chicken breast into thin, flat pieces (not bite-sized but something that looks like a thin chicken breast). For example: if a one-pound package gives me two chicken breasts, I’m often cutting it into 3-4 thin pieces per breast. Thin chicken is essential! And delicious! Pat the chicken breasts dry if they have a lot of moisture on them.
2. Coat the chicken with spices: Toss the spices together so they’re mixed well; sprinkle mixture over the chicken pieces in a bowl. Add the oil and toss (I use my hands but tongs will work). You want to thoroughly coat the chicken. You can give it a short rest if you want, but I find that the flavor is excellent even if it just goes straight into the air fryer, and that’s how I usually make it.
3. Air fry: Preheat the air fryer. Place the chicken on the air fryer basket / grate in an even layer, leaving a bit of space for air to circulate around. Air fry the chicken at 415 degrees for 10 minutes. If you have larger pieces of chicken, you’ll want to go closer to 13 minutes. You’re looking for an internal temperature of 165 degrees.

(Source: https://pinchofyum.com/ridiculously-good-air-fryer-chicken-breast)

Crispy Baked Chicken Tacos

 

• 2 ½ tablespoons canola oil, divided
• 1 pound ground chicken
• ½ medium sweet onion, diced
• 3 cloves garlic, minced
• 1 (4.5-ounce) can chopped green chilies
• 1 ½ teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups shredded Mexican cheese blend, divided
• 8 flour or corn tortillas, warmed

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in green chilies, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
• Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
• Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
• Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
• Place into oven and bake until toasted and crispy, about 12-15 minutes.
• Serve immediately with desired toppings.

(Source: https://damndelicious.net/2023/04/28/crispy-baked-chicken-tacos/)