Sentences with phrase «sliced chicken pieces»

Not exact matches

1 (12 oz) package al fresco Buffalo Style & Blue Cheese Chicken Sausage, fully cooked, sliced into 1/2» pieces

The sesame ginger chicken chopped salad meal prep bowls are perfection topped with green onion slivers, sesame seeds, and sliced almond pieces.

We plated our Healthy Buffalo Chicken between 2 pieces of toast along with some fresh arugula, apple slices, and a drizzle of olive oil.

Once marinade is ready, I either slice chicken into bite - size pieces or pound chicken tenders into flat strips to make (little fancy) skewers.

Slice chicken breasts into bite - sized pieces.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Pour marinade over chicken pieces, top with sliced onions, cover and refrigerate for at least 3 hours or overnight.

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

Throw in sliced smoked sausage, sautéed chicken pieces and any seafood you like before baking.

My mods: added crushed red pepper because I love it, no celery, parmesan reggiano and asaigo cheese because that's what I had, did a chicken stock / water mix because that's what I had, added half a zucchini, pieces thinly sliced then quartered just for fun

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.

Just brown thinly sliced chicken breast pieces for a few minutes and set them aside, then continue with the rest of the recipe.

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.

Spread a generous amount of dijon mustard on top of each chicken piece, layer a slice of deli ham, and then top with a slice of swiss and grill until cheese is melted.

Feel free the swap the shrimp for cubed pieces of chicken or thin slices of beef, or if making plant - based, cubes of extra-firm tofu.You can use fresh or frozen shrimp in this recipe, just make sure to look for the peeled and deveined kind free of additives (like STP).

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

7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices

Finely chop the onion and celery, crush the garlic and slice the chicken into cubes the same size as the sweet potato pieces

Place half the arugula on the bottom piece of bread and then layer in order: the sun - dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken.

2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole

Chicken Recipe with Kancha Lonka Recipe & Image: Cooking From The HeartTime: 45 Minutes Ingredients: Chicken 600 gm (medium pieces with bone) Green chilli 20 +4 pieces (I used medium hot chillies) Coriander leaves 1 bunch Onion 2 medium (sliced) Garlic 8 - 10 fat cloves Ginger 1 inch piece 7.

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.

500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste

2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese

Pour the marinade over the chicken pieces, top with the sliced onions, and refrigerate, covered, for at least 3 hours or overnight.

Sometimes, it's rather the opposite: a dish like La Zi Ji — basically, spicy chicken — consists of chicken pieces hidden in a heap of sliced, fried chile peppers (see recipe below).

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

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.)

* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices

If chicken breast are thick, slice them in half horizontally so you have 4 pieces of chicken breast.

Transfer the chicken to a work surface and slice into pieces, on an angle and serve immediately.

Slice each piece of chicken and place on the serving tray, pouring the Dijon sauce over the top of the chicken.

2 pieces flanken (short ribs) 1 tbsp olive oil 1 onion, diced 4 cloves garlic, minced 2 stalks celery, diced 2 parsnips, diced 2 carrots, diced 1 container button mushrooms, cleaned and sliced 1 container baby bella mushrooms, cleaned and sliced 5 sprigs thyme 1 tbsp soy sauce 10 cups beef or chicken broth 3/4 cup barley salt and pepper, to taste

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

Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces) of grilled / roasted chicken with 1 orange container (about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit

1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces

-LSB-...] tablespoons coconut oil / ghee 4 skinless and boneless chicken thighs (about 1 pound), cut into bite - size pieces 1 onion, sliced -LSB-...]

Cut the chicken diagonally into 1 - inch slices, 4 to 5 pieces per half of chicken.

Slice the cooked chicken into bite - size pieces.

Slice the chicken breasts into pieces of even thickness (for even grilling) 2.

Once chicken is done baking, remove and top each piece with 2 tbsp pesto marinara + a thin slice of mozzarella cheese and place back in the oven for an additional 5 minutes, until cheese has melted.

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

1 Can Tomato Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh Ginger, Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut Into Half Moon and Sliced Thinly (Optional) 8 Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro

Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese.

Use 4 slices of Bacon per Chicken Fillet by wrapping each piece around the Chicken until it is completely wrapped - use toothpicks to keep the Bacon securely in place.

Top one piece of bread with 1 0r 2 slices of havarti cheese, and a few slices of deli chicken.

Make once serve multiple ways: a few ideas include 1) slice chicken and serve over a Cobb / Caesar salad 2) chop chicken into bite size pieces add a touch of light mayo and chopped celery to make a chicken salad (stuff in an avocado, or wrap, or sandwich) 3) shred chicken (with two forks) and serve in tacos with lettuce, tomatoes etc..