Chicken with Garlic Sauce Recipe

Chicken with Garlic Sauce Ingredients:

• 2 lg. garlic cloves, minced
• 1/4 c. soy sauce
• 1/4 c. water
• 1/4 c. honey
• 2 tbsp. vegetable oil, divided
• 1 tbsp. cornstarch
• 1/4 tsp. pepper
• 1/4 tsp. crushed red pepper flakes(or to taste)
• 1 lb. boneless, skinless chicken breast, cut into strips
• 1/4 c. chopped green onions

How to make Chicken with Garlic Sauce:

• Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat. Cover and refrigerate at least 2 hours, stirring once to twice. In large skillet, heat remaining oil. Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened. Remove to platter. Garnish with green onion. Serve with snow peas, if desired. 4 servings

Chicken with Peanut Sauce Recipe

Chicken with Peanut Sauce Ingredients:

Chicken:

• 8 large boneless, skinless chicken breasts

Marinade:

• 1 tablespoon brown sugar
• 2 tablespoons JIF® Creamy (or extra crunchy) Peanut Butter
• 1/4 cup CRISCO® All-Vegetable Oil
• 1/2 cup soy sauce
• 1/3 cup fresh lime juice
• 2 large cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

Peanut Sauce:

• 1 cup JIF® Creamy (or extra crunchy) Peanut Butter
• 1 cup unsweetened coconut milk
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 2 teaspoons finely minced fresh ginger root
• 2 cloves garlic, minced
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• Chopped fresh cilantro, for garnish (optional)

How to make Chicken with Peanut Sauce:

• Wash, trim and pound the chicken to 1/4-inch thickness.
• Combine chicken and next 8 ingredients in a plastic bag. Marinate 1 hour or overnight in the refrigerator.
• Combine the JIF®, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan over medium heat, stirring constantly for about 15 minutes or until thickened. Whisk in the stock and cream. Cook 1 minute more, whisking; set aside.
• Preheat grill. Remove chicken from marinade and place on a hot grill. Grill until browned - about 4 to 6 minutes on each side (or until center is no longer pink) - turning only once.
• Serve hot topped with the peanut sauce. Sprinkle with the cilantro.

Chicken with Mushroom Sauce Recipe

Chicken with Mushroom Sauce Ingredients:

• 6 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 lemon
• 1/4 cup butter
• 3 cups fresh sliced mushrooms
• 1/2 cup chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh parsley

How to make Chicken with Mushroom Sauce:

• Preheat oven to 400 degrees F (205 degrees C).
• Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
• In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!

Murgh Shorba Recipe

Murgh Shorba Ingredients:

• 1/2 cup butter
  
• 1/2 cup flour
• 4 cloves garlic; minced
• 2 tablespoon fresh ginger; grated

----DRY MASALA----1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon garam masala
• 1/2 teaspoon cayenne
• 2 quart chicken stock;
• 1 cup cooked chicken; diced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup milk;
• 1/4 cup heavy cream
• 1 fresh ground pepper; to taste

How to make Murgh Shorba:

• In a large soup pot, melt the butter over medium heat. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown.
• Stir in the garlic and ginger paste and the dry masala, blending well.
• Add the stock.
• Bring soup to the boil, then lower heat and simmer 10 minutes.
• Add the minced chicken breast, the sugar and salt, and the 1/2 cup of milk. Simmer 5 minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream. Recipe By : "The Bombay Palace Cookbook", by Stendahl

Chicken Pepper Recipe

Chicken Pepper Ingredients:

• 1/4 cup olive oil, divided
• 4 skinless, boneless chicken breast halves - cut into strips
• salt and pepper to taste
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 4 large cloves garlic, finely chopped
• 1 tablespoon dried basil
• 1/4 cup balsamic vinegar, divided

How to make Chicken Pepper:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.