STIR-FRIED CHICKEN WITH GREENS
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 3 to 4 main-dish servings
Number Of Ingredients 18
Steps:
- In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
- Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely
- Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
- Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
EASY STEAM CHICKEN
This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.
Provided by HANNAKRISTINA
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
- Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g
GREENS STUFFED ROASTED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 1 chicken or 3 to 4 portions
Number Of Ingredients 9
Steps:
- For the seasoning: Combine the cayenne, paprika, salt and pepper in a bowl, mixing well.
- For the chicken: Preheat the oven to 300 degrees F. In a bowl, mix the greens, onions, peaches, 1/4 cup butter and 1 tablespoon of the prepared seasoning, mixing well. Next, open the center cavity of the chicken and stuff it with seasoned greens/fruit mixture. Then drizzle the remaining 1/4 cup butter over the skin of the chicken. Dust with the remaining seasoning.
- Roast the chicken for 50 minutes, and then remove from the oven. Raise the oven temperature to 450 degrees F, allow to heat for 10 minutes, and then place the bird back in the oven and finish until skin is crisp, 8 to 10 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before cutting or carving.
MEDITERRANEAN GRILLED CHICKEN & GREENS
Any chicken entree that's this easy and yummy is a win-win for me. And it's healthy, too! -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°., In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.
Nutrition Facts : Calories 282 calories, Fat 11g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 717mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
ASIAN GREENS WITH CHICKEN
Easy weeknight recipe with plenty of room for variation: use chicken or fish, bok choi, tat soi, choy sum, mustard greens, or turnip greens. It's made with things I normally have on hand (greens, onions tomatoes, cheese, frozen protein, couscous or rice) and cooks up in a jiffy. Feels like a real treat!
Provided by Utopienne
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
- Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
- Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.
Nutrition Facts : Calories 525.7 calories, Carbohydrate 66.6 g, Cholesterol 49.9 mg, Fat 18.9 g, Fiber 5 g, Protein 30.6 g, SaturatedFat 3.3 g, Sodium 1065.4 mg, Sugar 4.7 g
STEAMED CHICKEN WITH GINSENG
Make and share this Steamed Chicken With Ginseng recipe from Food.com.
Provided by Kim Ong
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in Shaoxing wine, light soy sauce, oyster sauce and pepper for 10 mins.
- Add in the remaining ingredients and mix well.
- Steam on high heat for 10 minutes until chicken is cooked.
Nutrition Facts : Calories 1735.4, Fat 22.2, SaturatedFat 5.9, Cholesterol 138.6, Sodium 1270.4, Carbohydrate 376.6, Fiber 40.2, Sugar 317.1, Protein 44.5
CHICKEN STEAMED WITH FRESH LEMONS (SAI LING MUNG CHING GAI)
This recipe is from Eileen Yin-Fei Lo's "Chinese Chicken Cookbook". There are quite a few chicken plus lemon dishes already on Recipezaar, including Italian (chicken piccata), Indian and Thai. This recipe is quite different, since it is steamed (actually, double steamed, which makes for a very intense, clear broth) ... the ingredient list is imposing, but the process is really easy ... and the flavor is fabulous -- very different from the usual, thickly coated restaurant dish. As Eileen says in her introduction, the translation of the sai ling mung refers to "foreign lemons" because this is designed to use western-style lemons. Added comment (Oct 2008): Thanks to all the reviewers for their comments and photos. First, many of the recipes from Eileen Yin-Fei Lo's book are her remembrances of her family's (especially her aunt's) home cooking in rural China, very traditional ... so modern taste would definitely think about adding to the spectrum of spices used in this recipe. I think she would approve of changes to reflect individual palates. Second, looking at the sodium content of the analysis, I agree that getting 32% of your RDA in one dish is a bit much ... you could reduce the amount of soy sauce, but if you do, you might want to increase either the wine or oyster sauce (or just add water) to maintain the liquid volume ... I'd think first of reducing the 1/2 tsp salt directly and then reducing the soy if I needed more salt removed ....
Provided by Gandalf The White
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all the ingredients except the chicken and the red bell pepper (garnish) into a bowl, mix well.
- Add the chicken, mix to coat and allow to marinate for 20 minutes.
- Put the chicken and marinade into a steamproof dish (see note below).
- Place the dish in a steamer and steam for 10 minutes.
- Turn the chicken over and steam for another 10 minutes or until the chicken is cooked through.
- Turn off the heat.
- Remove the chicken from the steamer.
- Sprinkle the red bell pepper over the chicken.
- Serve over cooked rice, with a slice/wedge of lemon.
- (Note re steamproof dishes)-- You may want to"temper" any dish that is not known to be"steamproof" or"ovenproof"-- here's how (steps 11-14).
- Put 5-6 cups of cold water in a wok, place a cake rack in the wok and place the dish to be tempered on the rack.
- Make certain the water covers the dish completely.
- Cover with the wok cover and bring the water to a boil.
- Allow the water to boil for at least 10 minutes, then turn off the heat and let the wok and water come to room termperature.
PARMESAN CHICKEN WITH MIXED BABY GREENS
Categories Cheese Chicken Leafy Green Poultry Sauté Quick & Easy Parmesan Fall Lettuce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Stir together panko, Parmesan, and marjoram on large plate. Whisk egg in small shallow bowl. Place chicken in plastic bag. Using rolling pin, pound to flatten to 1/2-inch thickness. Place chicken on plate; sprinkle with salt and pepper. Brush on all sides with egg. Dredge in panko mixture, turning to coat evenly.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Reduce heat to medium; cool skillet slightly. Add remaining 2 tablespoons oil and vinegar. Stir, scraping up browned bits, until vinaigrette is just hot.
- Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.
QUICK-BRAISED CHICKEN WITH GREENS
There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).
Provided by Ali Slagle
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.
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