Just brown thinly
sliced chicken breast pieces for a few minutes and set them aside, then continue with the rest of the recipe.
Not exact matches
Slice chicken breasts into bite - sized
pieces.
10 - 12
chicken pieces (thighs, wings, legs,
breasts... any combo you like) 1/2 large yellow onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup
sliced mushrooms 1 green bell pepper,
sliced 4 teaspoons capers 2 cups
chicken broth 1/4 cup parsley, chopped salt and pepper to taste
piece of galangal, cut into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut into 3 - 4
pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are more authentic, but definitely not essential) 1
chicken breast (approx.
To clone the shape of the
chicken served at the burger giant, you'll
slice the
chicken breasts in half, and pound each
piece flat with a mallet.
1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound
chicken breast, cut into small
pieces 1/4 pound
sliced bacon
Slice the
chicken breasts in half lengthwise (cut the thickness in half), then cut those
pieces in half, so you should have 4
pieces from each
breast.
You didn't - it's really that easy!Thai
Chicken4
chicken breasts, cut in 2 or 3
pieces each 1 T. grated ginger 1 small onion,
sliced in thin strips 1 (14 oz.)
If
chicken breast are thick,
slice them in half horizontally so you have 4
pieces of
chicken breast.
For
chicken 2 boneless, skinless
chicken breasts 2 garlic cloves, peeled and smashed 1 teaspoon kosher salt 1 - inch
piece fresh ginger,
sliced 1 / 4 - inch thick
Slice the
chicken breasts into
pieces of even thickness (for even grilling) 2.
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)
Place each
slice of
chicken breast between two
pieces of wax paper or plastic wrap and pound with the flat end of a meat mallet until very thin.
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pep
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless
chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pep
chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly
sliced 1 small head garlic (about 6 large cloves), thinly
sliced about the same quantity ginger, thinly
sliced 1 napa cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick
pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly
sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
Thai Coconut
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups
chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken broth — 1 stalk lemongrass, cut into 3 - inch
pieces and crushed with the back of a cleaver — 1 1 - inch
piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless
chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken breasts,
sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice
for the
chicken: 3 boneless, skinless
chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch
piece of fresh ginger, grated a bunch of snow peas,
sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
1L Organic free range
chicken broth (no sugar added / low sodium) 1L filtered water 2 brown onions, peeled and
sliced 2 cloves garlic 1 x 10 cm
piece ginger, finely
sliced or grated with a microplane 2 free range
chicken breasts, thinly
sliced himalayan pink salt and freshly ground pepper, to taste 2 large zucchini, spiralised into noodles (or 1 packet bean thread / glass noodles, soaked in water for 15 minutes)
ingredients RICE JOLLOF WITH
CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
CHICKEN: 2 tablespoons olive oil 1
chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken (broken down into 8
pieces,
breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups
chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly
sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
1 Tablespoon vegetable oil 4 cups
chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless
chicken breasts (1 to 1.5 pounds), cut into 1/4» thick
slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick
slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size
pieces 2 stalks celery (about 1/2 pound),
sliced on an angle into 3» long
pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and
sliced on an angle into 3» long
pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick
slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
1 Tablespoon vegetable oil 2 medium onions, cut into medium dice 1 whole
chicken (about 4 pounds),
breast removed and split; remaining
chicken cut into 2 - inch
pieces Salt 2 bay leaves 1 large carrot, peeled and
sliced 1/4 inch thick 1/2 teaspoon dried thyme leaves 2 cups (3 ounces) hearty egg noodles (or 1/4 -1 / 3 cup dry stars pasta) Ground black pepper 1/4 cup mined fresh parsley leaves
Ingredients: 6 bone - in
chicken breast halves, skin removed (you could substitute
chicken pieces of any kind) 1 tablespoon vegetable oil 2 cups
sliced fresh mushrooms 1 medium onion, halved and
sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed cream of
chicken soup and condensed cream of mushroom soup OR skip the condensed soup and make a quick cream sauce from 1/2 cup butter, 1/2 cup flour, and 1 1/2 cups milk.
Slice each
chicken breast into 3 - 4 large
pieces, and add to the bag.
Slice the
chicken breast into bite - sized
pieces and sautee in a skillet over high heat, with a Tbsp of olive oil.
Top each
chicken breast with 2 - 3 large basil leaves and a few thinly
sliced pieces of fresh buffalo mozzarella.
2 tablespoons extra-virgin olive oil, divided 1 pound
chicken breast, cut into 3 / 4 - inch
pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 2 large carrots,
sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper,
sliced Chopped fresh cilantro
For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly
sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled
chicken breasts (see above), chopped into bite - size
pieces * approximately 12 sun - dried tomatoes,
sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided 1 pound
chicken breast, cut into 3 / 4 - inch
pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 1 large carrot,
sliced 1 poblano pepper, seeded and
sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño pepper,
sliced Chopped fresh cilantro
2 lbs
chicken breasts (about 4 - 5 large
chicken breasts), cut into 2 ″
pieces 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon crushed red pepper 1/4 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons dried italian seasoning 1 teaspoon cajun seasoning olive oil for sautéing 1 onion,
sliced 2 cloves garlic, minced 1 red pepper,
sliced 1 yellow pepper,
sliced 2 jalapeño peppers, seeds + ribs removed,
sliced 1 28 oz.
1 cup unsalted roasted peanuts 1 red chili, deseeded and roughly chopped 1 lime, zest and juice 3 garlic cloves, peeled 1 - inch
piece ginger, peeled and
sliced 1 handful cilantro plus more for garnish 1/2 teaspoon salt 2 teaspoons canola oil 2 boneless skinless
chicken breasts,
sliced 8 ounces bok choi, stems
sliced and leaves roughly torn 1 red pepper, deseeded and
sliced 2 tablespoons low sodium soy sauce 8 ounces udon noodles, cooked
You can cut your own thin -
sliced breasts easily by carefully cutting the
chicken horizontally into two thin
pieces.
Slice the
chicken breast into small
pieces and place on top of the noodles and soup.
Ingredients 4 organic, skin free
chicken pieces (
breast or thigh) 1/2 cup green peas, shelled 1/2 cup sugar snap peas, trimmed and cut in half 1/2 cup snow peas, trimmed and finely
sliced lengthwise 1/2 cup bean shoots 2 tablespoons fresh coriander, chopped 2 tablespoons Vietnamese mint, chopped 500 grams dried rice noodles 1/2 red onion, finely
sliced 1/4 cup cashew nuts
2
chicken breasts (cut in small
pieces) 1 small head of broccoli (cut in small florets) 1/2 package fresh mushrooms (
sliced) 1 handful Cherry Tomatoes (
sliced in half) 1 - 2 garlic cloves (crushed) 1/2 small onion (chopped) 1/2 cup Parmesan cheese 1 8 oz.
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Chicken & Bok Choy Soup Recipe type: Soup Serves: 4 servings Ingredients 1 yellow onion, diced 2 cloves garlic, minced 6 cups water 4 teaspoons chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch pieces 2 boneless, skinless chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Re
Chicken & Bok Choy Soup Recipe type: Soup Serves: 4 servings Ingredients 1 yellow onion, diced 2 cloves garlic, minced 6 cups water 4 teaspoons
chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch pieces 2 boneless, skinless chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Re
chicken broth 4 carrots,
sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch
pieces 2 boneless, skinless
chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Re
chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Read More
Slice chicken breasts into very thin
pieces (freeze slightly if desired to make this easier) and place in a medium bowl.
2 lbs of
chicken breast or thighs, skinless & boneless cut into 1»
pieces 1 lb of romanesco, chopped into 1»
pieces 6 medium onions, thinly
sliced 2 cups sweet potato, chopped into 1»
pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2»
piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
Ingredients 2 tablespoons olive oil 1 frozen pizza crust 1 can organic
chicken - broken into
pieces (you could also use a
sliced, cooked
chicken breast) 1 jar sun dried tomatoes -
sliced 2 cups shredded mozzarella cheese 1 teaspoon cayenne...
I've seen packaged thin - cut
chicken breasts or cutlets at some grocery stores, but you can easily make your own by
slicing a regular
chicken breast in half horizontally to create two thin - cut
pieces.
melted butter or3 - 4
chicken breasts, grilled and
sliced in strips or chopped 2 zucchini, cut in quartered
pieces 2 tomatoes,
sliced 2 onions,
sliced 2 yellow squash, cut in quartered
pieces 1/4 c. panko crumbs 1/4 c. grated Parmesan cheese 1/2 tsp.