Spicy Tahini Chicken

Ingredients

1/2 lb chicken breast tenders

canola oil

salt & pepper

1/2 cup tahini

1 tbsp greek yogurt

1 1/2 tsp sambal chile paste

1/2 tsp honey

1/2 tsp shoyu (soy sauce)

1 tbsp lime juice

-Liberally season both sides of the chicken with salt & pepper.  Heat canola oil in a skillet on high.  Brown each side— approx 3 minutes each.

-Turn heat to low and cover until chicken is fully cooked— depends on thickness.

-Stir tahini, yogurt, chile paste, honey, shoyu and lime juice.  After allowing the chicken to rest after cooking, chop and toss with tahini mixture.

Grilled Balsamic Chicken

Sweet and moist…. pause.

Ingredients

4 cloves garlic, minced

1 cup balsamic vinegar

dash dried rosemary

2 tbsp agave nectar or honey

2 tbsp evoo

salt & pepper

2-4 boneless skinless chicken breasts, depending on size

-Stir it up stir it up, place marinade in a ziploc bag.

-Slice a few tiny incisions in chicken breasts so they absorb the marinate to full potential, then place in marinade bag.  Allow to marinate in fridge overnight.

-Grill the chicken until done (again, depending on size) trying to only flip once.  Baste with marinade once or twice as you see fit.

-After grilling, allow chicken to rest before cutting and serving to maintain juices.

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Bok Choy Chicken

All right, truth be told I played the glutton during my mini-vacation.  Time to get back on track and be healthy!  Here I brined some chicken breast (more adventures in maintaining moisture with chicken breasts), and cooked it up with a sweet and salty sauce and baby bok choy.  I paired it with roasted sweet potato and beets, and a side of quinoa.

Ingredients

6 oz boneless skinless chicken breast, cut into pieces

2 tbsp oil

8 oz + baby bok choy, sliced into pieces

1-inch piece ginger, peeled and sliced into pieces

Sauce:

1/2 heaping tbsp oyster sauce

2 tbsp water

1/4 tsp sesame oil

3 dashes white pepper

1 tsp rice wine

1/2 tsp sugar

Brine:

2 cups water

2 tbsp salt

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-Cut off extra tendons from chicken breasts then slice a few shallow incisions.  Place chicken breasts into a plastic bag with the salt and water, and allow to sit for at least 30 minutes.  I let it sit about an hour and it was super tender and moist, so you don’t need to go overboard and let it sit overnight.

-Combine sauce ingredients in a bowl and combine well.

-Heat 1/2 tbsp in your pan on medium high heat then add chicken.  Cook for about 3-4 minutes each side, just until white and smooth looking.  Doesn’t need to be cooked all the way through yet.

-Remove chicken from pan to rest and seal juices, and add remaining oil to stir-fry ginger until aromatic.  Add chicken back in for a few stirs.  Add bok choy, and sauce.  Stir-fry until bok choy is tender but still slightly crunchy.  Enjoy

(For the roasted vegetables, view previous posted recipes)

Homemade Chicken and Mushroom Marsala Pasta w/ Artichoke Hearts (Taken with Instagram at Cafe LK)

Caramelized Chicken with Mushroom Sauce and Herb Bread

Mushrooms.  Wine.  Butter.  Bread.  I could probably eat attempt to eat a whole loaf of bread as long as it was dipped into that sauce.  My picture doesn’t do the dish justice at all; go make this for dinner tonight.

Ingredients

4 thinly sliced boneless, skinless chicken breasts

1/3 cup all purpose flour

2 tbsp olive oil

3 tbsp butter

1/4 cup butter, softened + herbs of choice 

1/4 onion, chopped

2 cups sliced mushrooms

1/3 cup white wine (+ some to sip on)

bread of choice (I had french on hand)

salt + pepper to taste

-Heat a large skillet on medium high heat then add olive oil.

-Season the chicken with salt and pepper, then dredge in a bowl of flour to achieve a thin coat on the chicken.

-Add the chicken to skillet and brown each side, about 4 minutes per side.  While chicken is browning, chop onion and slice mushrooms.

-Once chicken is done, set it aside.  Turn heat down to medium and add 1 tbsp butter and the chopped onion.  Saute for 1 minute, add the remaining 2 tbsp butter and mushrooms, and saute for 6-8 minutes.

-Add in wine to deglaze the pan and stir well.  Add the chicken back in with the mushroom onion sauce.  After a moment, replate.

-Combine 1/4 cup of softened butter and herbs (I chose basil and parsley).  Spread over sliced bread and place under broiler for 1-2 minutes, or grill buttered side down.

-Serve hot, and keep the sauce on the side for dipping.