With President's Choice new fully -
cooked chicken strips, time saving meals have never been easier.
Return
the cooked chicken strips back to the pan and cook for another minute.
I used
cooked chicken strips so toasting the pine nuts were the only heat added to the kitchen.
Add the prawns to heat through as well as
the cooked chicken strips.
Place
the cooked chicken strips on warm flour tortillas and add desired toppings.
Top with
cooked chicken strips, red onion and potato slices, then cheeses.
Not exact matches
Once browned and fully
cooked, remove
chicken to cutting board to cool before slicing in
strips.
Swap the prosciutto with crispy bacon
strips or
cooked chicken.
Simply take a juicy, grilled
chicken breast, two
strips of thick
cooked bacon, and a slice of mozzarella or provolone and slide between two 1/2» planks of watermelon cut right from the sweetest, ripest «heart» of the melon.
Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo
Chicken Sliders by Beer Girl
Cooks Quick and Easy Baked Buffalo
Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal
Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee
Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She
Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia
Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo
Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
Cook chicken for about 5 - 6 minutes until
cooked through, cut into
strips or large chunks.
To the same pan (but without
chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the
chicken (sliced into small
strips) and half the bacon (already
cooked and drained of fat).
You won't find refined white flour or nasty
cooking oils with these
chicken strips.
Instead of egg noodles I used fettuccine cut into fourths, and used (
cooked) Gardein
chicken strips (they are breaded but took off half the bread), cut up into small pieces.
Products include frozen Beast burgers and sliders (which are being reformulated to more closely mirror the Beyond Burger, and will switch from a frozen
cooked patty to a ready - to -
cook product);
chicken - style
strips (made from non-GMO soy and pea protein); crumbles (made with pea protein); and its highest profile product, the pea protein - based Beyond Burger, which is sold chilled alongside conventional meat.
I do whole
chicken in the slow
cooker with skin on for moisture and flavor, then
strip the skin off, save the skinless meat for other dishes, season the skin with whatever I'm in the mood for, lay it out on a lightly spray - oiled cookie sheet, and broil it for a few minutes until crispy.
3 to 4 cups shredded
cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short
strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
For lunch and dinner, Starbird
cooks small batches of
chicken throughout the day to serve
chicken sandwiches,
strips and tacos.
(I prefer 1/2 butter lettuce and 1/2 red or green leaf lettuce) 2 Carrots, chopped 1/3 c celery, chopped Coconut Oil
cooked Buffalo
Chicken, cut into small
strips.
Saute for another 10 minutes or until
chicken strips are
cooked through.
Ingredients 2
chicken breasts,
cooked and shredded (I like to
cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin
strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
* 8 cups organic
chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind
Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into
strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into
strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup
chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups
cooked jasmine or basmati rice
1) Cut the
chicken breast into thin
strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated
chicken strips until
cooked through, the remove the
chicken from the pan and set aside 4) Using the same saucepan,
cook an omelet using the three beaten eggs, and remove from pan once
cooked, then slice into small
strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables,
cooking them over low heat 6) Meanwhile,
cook rice noodles according to package instructions, then drain well 7) Add
cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in
strips of fried egg,
chicken, stir well and then serve.
9 bacon
strips, diced 1-1/2 pound boneless skinless
chicken breasts, cubed 3 medium carrot, chopped 3 celery rib, chopped 6 eggs, beaten 4-1/2 cups
cooked rice 6 Tablespoons soy sauce
1 Pound
Cooked Chicken Breast Meat, Cut Into
Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper
Toss in the
chicken strips to
cook through, 5 - 8 minutes.
Beef steak
strips,
cooked beans (water, beans, flavorings including paprika, salt, dehydrated onion, bleached wheat flour enriched [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]-RRB-, onions, tomatoes (tomatoes, tomato puree, citric acid), jalapeños (jalapeño peppers, water, vinegar, salt, garlic powder, calcium chloride), bell peppers (bell peppers, water, citric acid), green chiles, modified food starch, water, contains 2 % or less of: vinegar, flavorings including paprika, beef flavored base (salt, hydrolyzed soy protein, dextrose, seasonings [onion powder, garlic powder],
chicken fat, beef extract, caramel color and spices), salt, chile peppers (red chile peppers, citric acid).
10
chicken breast tenders,
cooked and torn into small pieces 1/2 cup sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled,
cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small
strips)
Since I have little guys at home, I cut the
chicken into
strips before slow
cooking them.
Add
chicken strips to the hot oil and fry for 3 - 4 minutes or until
cooked through and coating is dark golden brown.
That's what I love about this rice bowl idea, it includes a mixture of home -
cooked ingredients like charred peppers and freshly steamed grains with high - quality store bought ingredients like Tyson Applewood Smoked
Chicken Strips and Wish - Bone EVOO Garlic and Basil salad dressing.
They
cooked Chicken - Free Tikka Masala (watch the video and get the recipe) and Grilled
Chicken - Free
Strips and Vegetable Salad with Sunflower Seed Pesto (watch the video and get the recipe).
Spicy
chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts, sliced into
strips 300g freshly
cooked basmati rice 200g small
cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts, sliced into
strips 300g freshly
cooked basmati rice 200g small
cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
1 pound yellow split peas * (soaked overnight in warm water, then rinsed) 6 cups stock / water (I used 3 cups homemade
chicken stock, 3 cups water) 1 ham bone 1 onion, diced 1 small
strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2 tablespoons butter (optional) 1 cup diced
cooked ham (optional)
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups
cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired):
strips of steak or
chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
ingredients
CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to
CHICKEN BREAST MARINADE: 2 and 1/2 pounds
chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to
chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas
cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to
chicken breasts sliced into
strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)
While the khorasan wheat continues to
cook, to the bowl of
chicken strips, add 1/4 of the labneh and as much of the harissa paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.
When the oil is hot, drop in as many
chicken strips as the pan can hold and
cook on medium - low heat till golden and crispy and
chicken is done on all sides, 5 - 6 minutes.
Add the
chicken strips to the onions and garlic and
cook over medium heat until
cooked through, turning over as needed.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into
strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into
strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not
cooked (optional) 2 cups
chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium
chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin
strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or
cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
In 2016, it created the world's first cultured meatball (then streamed the
cooking and eating of the world's first cultured meatball) and last year presented the world's first lab - grown
chicken strips.
1 1/2 cups (about 6 ounces) shredded jalapeno Pepper Jack cheese or substitute Monterey Jack cheese 1 1/2 cups (about 6 ounces) shredded queso asadero, or substitute mozzarella cheese 2 1/2 tablespoons cornstarch 1 1/2 cups beer or substitute
chicken broth 4 green New Mexico chiles, roasted, peeled, stems and seeds removed, cut in thin
strips 3 tablespoons minced onions 1 tablespoon lemon juice 1 teaspoon minced garlic 1/4 teaspoon dried oregano, crumbled 1/2 pound
cooked and crumbled chorizo
ingredients WEEKNIGHT PENNE WITH VEGGIES AND
CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne pasta or whole wheat 2 cups small broccoli florets 1 tablespoon olive oil 2 cups sliced button mushrooms 4 links fully cooked Italian - style chicken sausage (sliced) 1 large red bell pepper (stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (op
CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne pasta or whole wheat 2 cups small broccoli florets 1 tablespoon olive oil 2 cups sliced button mushrooms 4 links fully
cooked Italian - style
chicken sausage (sliced) 1 large red bell pepper (stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (op
chicken sausage (sliced) 1 large red bell pepper (stemmed, seeded, chopped) 1/2 cup
chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (op
chicken broth 1/4 cup fresh basil (cut into
strips) Parmesan cheese (optional)
This
Chicken with Creamy Poblano Sauce is another excellent and delicious way to
cook Poblano peppers, besides using them to make the famous «Chiles Rellenos,» the stuffed peppers, or for rajas con crema, Poblano
strips with cream.
1 Large Carrot, cut into long
strips 1 Large Seedless Cucumber, cut into long
strips 1 or 2 Avocados, sliced Spinach Leaves, chopped 1/2 Red Cabbage, finely chopped 1 Small Bunch Cilantro leaves,
stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped
cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms
Add minced garlic, and red chili pepper flakes then stir up the
chicken strips to
cook on the other side for a couple of minutes, until almost
cooked through.
Once melted, add the
chicken strips in one layer and
cook for one minute without stirring.