Chicken Laksaquick Easy And Oh So Tasty Recipes

QUICK AND EASY CHICKEN LAZONE

Steps:

• Combine garlic powder, chili powder, onion powder, and pepper in a shallow dish. Add chicken strips and toss until coated on all sides.
• Melt 2 tablespoons butter in a skillet over medium-high heat. Add seasoned chicken strips. Cook and stir until browned on all sides, 4 to 5 minutes. Remove cooked chicken strips from skillet and set aside.
• Keep skillet on medium heat and pour in heavy whipping cream to deglaze skillet, scraping up all brown bits. Lower heat and simmer until sauce has reduced by half, 5 to 7 minutes. Add remaining 2 tablespoons butter and stir until melted. Add chicken back to skillet and heat until chicken is warmed thoroughly. Season with salt.

OH-SO-GOOD CHICKEN

Steps:

• In a skillet, heat oil over medium heat. Saute mushrooms.
• Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

25 QUICK CHICKEN RECIPES

Steps:

• Store any leftover chicken in an airtight container and place in the refrigerator for up to 3 days. Most of these recipes are also freezer-friendly and can also be stored in the freezer for up to 3 months.
• To reheat, simply reheat in the air fryer at 300F for 5-10 minutes, or in the oven at 300F for 10 minutes. You can also reheat on the stove over medium heat until fully warmed through. the oven at 350 F for 10 minutes. If heating from frozen, let it thaw first in the refrigerator and then reheat.

CHICKEN LAKSA.....QUICK, EASY AND OH SO TASTY

Steps:

• in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside.
• make the rice noodles according to directions on packet and put aside.
• in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent.
• add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling.
• add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat.
• TO SERVE:.
• place desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly. top with some bean shoots, chilli and coriander.

SPANISH CHICKEN EASY

Steps:

• Combine Cheez Whiz, Cream of chicken soup, and Green Chiles in small stew pot. Place on low heat and blend together. Let simmer.
• Boil Chicken breast until done.
• Rinse fat from chicken breast and cut into small chunks.
• Add Chicken chunks to stew pot and mix.
• Add milk to desired consistancy.
• Maintain over low heat for 10 minutes.
• Serve over rice or chips or by itself.

LUCKY'S QUICKIE CHICKIE

Steps:

• Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.

LAKSA

Steps:

• Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
• Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
• Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
• Add stock and slowly bring to boil over low heat.
• Add coconut milk, stir, and simmer.
• Boil noodles and drain. Add sesame oil and set aside.
• Serve immediately with noodles and garnish.

CHICKEN LAKSA SOUP

Steps:

• Saute garlic, ginger, onion and carrot in oil for a few minutes.
• Add chicken, stock, tomatoes and chilli sauce.
• Mash the tomatoes and simmer for 10 minutes.
• Add noodles and continue to cook until noodles are ready.
• Stir through coconut cream.
• Serve with coriander or parsley sprinkled over.

SHREDDED CHICKEN EASY

Steps:

• A great trick to getting perfectly shredded chicken in just seconds -- throw the cooked boneless chicken into your Kitchen Aid stand mixer with the cookie paddle attachment.
• Turn it onto speed 4-6 and in just 20 seconds you'll have perfect, restaurant style shredded chicken.
• Tip: Make sure the chicken is warm/hot before you shred it. Refrigerated chicken is harder and may harm your mixer.

EASY CHICKEN SATAY

Steps:

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
• Preheat a grill for medium-high heat.
• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.