Chicken
I was recently gifted a few products from one of my favorite food companies. I knew right away I was going to make something using this Cambodian Coconut Peanut Sauce. For inspiration, I went to Wozz’s Kitchen Creation’s website https://www.wozzkitchencreations.com/ and found this recipe and knew right away I was going to make it for dinner that same night as I had everything I needed on hand.
I did make just a couple of very small changes. I used chicken breast because that’s what I had and instead of turning my oven on with the weather pushing the high 90 degrees, I decided to air fry the chicken bites. These can be air fried, baked, or grilled. You can serve these as an appetizer with the sauce on the side or you can do what I ended up doing and serve this over rice with a drizzle of that amazing sauce. The sauce is sweet with a little pinch of heat. Robby and I both loved this dish and Robby does not typically like chicken in general but ate two helpings with extra sauce! That is high praise! Needless to say, I will be making this not just at home but when we are out in the motorhome as well. This will be a great dish to throw on the grill.
INGREDIENTS
- 1 package of 6 boneless chicken thighs (or breasts, but I do recommend thighs) diced into bite-size pieces
- 2 Tablespoons coconut oil
- 1 garlic clove, chopped
- 3 Tablespoons low sodium soy sauce
- 2 Tablespoon honey
- juice of 1 lime
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes
- Wozz! Cambodian Coconut Peanut Sauce for serving
DIRECTIONS
In a large bowl combine the coconut oil, garlic, soy sauce, honey, lime, turmeric, and chili flakes. Add the diced chicken coating all of the chicken. Let marinate in the fridge for 4 hours (or longer)
NOTE– The coconut oil after being in the fridge will look like little white balls due to the temperature but that’s ok. As soon as the heat hits it, it melts back to oil.
if you are grilling or baking, go ahead and skewer the chicken pieces on soaked wooden skewers.
Preheat oven to 400 degrees (or heat grill over medium heat). Bake skewers for 15 minutes turning once or until a nice brown, but still tender. Internal temperature needs to be over 165 degrees. Remove from oven or grill and serve with peanut sauce.
TO AIR FRY– place the chicken bites in the air fryer and fry at 350 degrees for 12-15 minutes or until cooked through depending on the size 9f the chicken pieces.
Enjoy!
We LOVED this dish. I used carrots and broccoli but you can easily add any of your favorite vegetables just be sure to cut them about the same size so they cook evenly. My family likes sauce so I did not reduce the sauce very much as I wanted that extra sauce to coat some of the jasmine rice. Of course, if you want a thicker sauce just reduce it to your liking. This is sweet from the honey, a little salty from the soy just perfect to add flavor to the chicken.
INGREDIENTS
Teriyaki sauce
- 1/2 cup lite soy sauce
- 3 cloves of garlic, minced
- 1/2 cup of honey
- 1 Tablespoon rice vinegar
- 1/2 cup chicken broth
- 1 1/2 Tablespoons cornstarch
Chicken Teriyaki
- 2 Tablespoons olive oil
- 1 to 1 1/2 pounds of boneless skinless chicken breast, cut in bite-size pieces
- 1 Tablespoon cornstarch
- salt
- pepper
- 2 cloves of garlic minced
- 1 to 1 1/2 cups broccoli florets
- 1 cup sliced carrots
- 1 Tablespoon of diced scallions for garnish
- Jasmine rice, cooked according to package directions
DIRECTIONS
Chop and slice vegetables and set aside. Whisk all of the ingredients for the sauce together and set aside. Place your bite-size chicken pieces in a Zip loc bag, add a pinch of salt and pepper. Add the cornstarch to the bag and coat all of the chicken pieces with the cornstarch.
Preheat a large pan over medium heat, add oil. Sauté chicken until almost done. Add your vegetables to the pan and sauté until the chicken is cooked through and your veggies are crisp-tender. If you think your chicken is cooked through and your veggies are not, simply take the chicken out of the pan and add back in when you are reducing the sauce. When the veggies are almost done add the minced garlic.
Add the sauce mixture and reduce to desired thickness. Remove from stove, add diced scallions if desired and serve over cooked jasmine rice.
Enjoy!
This is an easy dish any time of year and anyplace you may be. You don’t have to be in Key West to make them although that’s always a fun place to be! You don’t want to marinate the chicken for too long as this recipe has lime juice in it. I let it marinate for the amount of time it takes me to cut up vegetables and skewer to grill alongside the chicken.
INGREDIENTS
- 3 Tablespoon of soy sauce
- 2 Tablespoons of honey
- 1 Tablespoon of vegetable oil
- juice of 1 lime
- 1 teaspoon of minced garlic
- 3 boneless skinless chicken breasts
- skewers, soaked in water.
DIRECTIONS
Cut the chicken into 1-2 inch cubes, skewer on to bamboo sticks that have been soaked in water to prevent burning on the grill. Place the skewers in a food storage container. Add all of the remaining ingredients together in a bowl and mix well. Pour the marinade over the chicken skewers being sure to coat all of the chicken. Let marinate for 30 minutes in the fridge.
When you are ready to grill simply remove the skewers from the container and discard leftover marinade. Grill over medium-high heat for 5-6 minutes per side or until juices run clear.
Enjoy!
The picture does not do this dinner justice. This was delicious and with it being gluten-free, Robby could enjoy it as well. I loved the flavor in the rice, garlic, butter, wine, and cheese. Who would not love that combination! This is going to be in our dinner rotation from now on. It does take a little bit of time, but it’s time well spent.
INGREDIENTS
- 1 lb. chicken tenders
- salt and pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 stick of butter- I used Earth’s Balance
- 2 Tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1/2 cup dry white wine
- 1 1/2 cups dry white rice
- 3 cups chicken broth
- 1/2 cup grated Parmesan
DIRECTIONS
Season chicken with salt, pepper and garlic powder. Heat olive oil over medium heat in a large non-stick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from the skillet. Cover chicken and set aside.
Add butter, garlic, pepper flakes and 1/2 teaspoon of salt into the skillet and sauté garlic for three minutes, don’t let the garlic get too brown.
Increase the skillet temperature to medium-high heat then add the white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for about 5 minutes or until mixture is reduced by half.
Add rice to the skillet then stir and cook for 3-4 minutes. It will absorb the butter mixture. Add the chicken broth and remaining 1 teaspoon of salt. Bring the mixture to a low boil then reduce heat to medium-low, cover the skillet and cook for 20 minutes or until rice is tender. Stir once or twice in the first 15 minutes.
Sprinkle the Parmesan over the rice and arrange the chicken tenders into the pan. Cover for 5 minutes to heat the chicken through. Remove from heat and serve warm.
Enjoy!
I found this recipe at www.southyourmouth.com
This recipe was a Pinterest find. Although it takes a bit of time to put together we enjoyed these as an afternoon snack! I air fried them but these could easily be baked or even grilled. The salty bacon with the heat of the jalapeño and the cream cheese topped with a sweet BBQ sauce….what could be better? I know I’ll be making them again soon.
INGREDIENTS
- 8 jalapeño’s, top cut off and seeds inside removed
- 3/4 cup cream cheese
- 3/4 cup Monterey Jack cheese, shredded
- 1 scallion, diced
- 2 boneless, skinless chicken breast, pounded thin
- 8 slices of bacon
- 1/2 cup of your favorite BBQ sauce, we used a sweet sauce/ extra for serving if desired
DIRECTIONS
Slice the tops of the jalapeños off. Make a slit in each jalapeño along one side and carefully remove the seeds. Mix together cream cheese, cheese and scallions, and stuff the jalapeños with this mixture, trying not to overfill.
Pound the chicken so it is thin. Depending on the size of the chicken, slice into 8 strips. Season chicken with salt and pepper. Wrap one chicken strip around each jalapeño popper. Wrap one slice of bacon around each chicken jalapeño trying to seal the top opening with the chicken and bacon so the cheese does not ooze out. Secure with a toothpick or two.
Place the poppers in the air fryer and air fry at 350 for 20 minutes. After the 20 minutes, brush the bacon wrapped chicken with the barbecue sauce and cook at 400 degrees for 2 minutes. Remove from the fryer, remove toothpicks and serve warm with additional BBQ sauce if desired.
Enjoy!
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