Let’s Cook Chicken
However you like to prepare chicken, you can add a great marinade, or sauce, made with honey. Put some honey in a bowl and add whatever spices you prefer. You can vary the spices according to your tastes. Some of the items you can add include garlic, ginger, cinnamon, soy sauce, lemon juice, and orange juice or peel. You can add this during cooking, after cooking, or both. Experiment and discover some great new flavors.
If you desire to have your food without salt, just substitute cider vinegar in place of soy sauce, or use low salt soy sauce. I let it marinate in the refrigerator for approximately an hour and then I put it on a grill. I enjoy cooking with a George Foreman grill, however you can bake it your oven if you want to. I just think that the smoky taste of the grill is really great with this marinade.
This works okay for shrimp as well, but really shines with chicken. Do you like Chinese chicken? If you do then I have a great Chinese chicken recipe that I’m happy to share with you. It is based on an old ‘Java’ recipe I used to order at a Chinese restaurant that is no longer in business. The secret is Rum – you heard it – Rum!
Start with your favorite vegetables which are suitable for stir fry, wash, cut up and set aside. Next, you will need boneless, skinless, chicken breasts cut into thin slices. You should allow approximately one breast, or one cup, for each person.
The vegetables could be cut beforehand, frozen or prepared fresh (e.g. broccoli, carrot) or tinned (like water chestnut, bamboo). I generally cut them into identical bits. Sap any tinned vegetables well before placing in the mix fry. The amusing part of the process appears now. You would require some garlic and fine quality peanut oil, if you are not sensitive to nuts
If you prefer, a good quality canola oil similar to Mazola canola oil may be substituted. A wok is recommended for cooking this recipe but is not necessary. Instead of a wok you may use any skillet you have on hand, whether it be a non-stick or basic frying pan. Before applying anything else, season the chicken with salt, pepper, garlic powder and a touch of paprika. Dredge the seasoned strips through flour. Remove the excess flour by lightly shaking the strips.
When your pan and oil start to get hot, ease the chicken strips into the pan being careful not to spatter any of the hot oil. Once your chicken is nicely browned, remove the pieces and drain the excess oil on some paper towels.
Once the garlic is sauteed, add the vegetables and saute them also. Don’t overcook them. Firmer vegetables like broccoli or carrots should be just barely soft enough to split with a fork. Now put your chicken strips back in and lower the heat. Then we get to the fun part – add two or three tablespoons of soy sauce, two or three tablespoons of garlic-infused rice wine vinegar, and about 1 inch of peeled and finely chopped ginger root.
You should add about 3-4 tablespoons of warmed water as well, cover, simmer for about 5 minutes; stir frequently to avoid burning. Season with salt and pepper to taste. Just prior to serving, add about 1/4 cup of the best rum you have, but do not use a flavored rum. Stir frequently to avoid a flare.
Serve on top of brown rice cooked al dente. Enjoy. There are so many easy recipes to cook chicken. However, none are easier than this crockpot chicken recipe! All you need is a crockpot and bone in chicken breasts. You can use any part of the chicken in addition to the bone in chicken breast. Begin by placing the chicken into your crockpot.
Add about 14 ounces of chicken broth or chicken stock. A good brand is Swansons chicken broth, it has lower sodium levels. Cook the chicken on a low setting for about 8 hours. At this point you can also add any vegetables you like to the recipe such as carrots, potatoes and celery. You know the chicken is done when it falls off the bone.
Your chicken may be served with, or without, gravy and atop, or beside, potato, noodles, or rice. Other sauces or side dishe’s may be substituted, if preferred.