thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon white sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

Jamaican Curry Chicken

Ingredients

• Servings: 6
• 1/4 cup curry powder, divided
• 2 tablespoons garlic powder
• 1 tablespoon seasoned salt
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 sprig fresh thyme, leaves stripped
• 1 pinch ground allspice, or more to taste
• salt and ground black pepper to taste
• 2 1/4 pounds whole chicken, cut into pieces
• 3 tablespoons vegetable oil
• 3 cups water
• 1 potato, diced
• 1/2 cup chopped carrots
• 2 scallions (green onions), chopped
• 1 (1 inch) piece fresh ginger root, minced
• 1 scotch bonnet chile pepper, chopped, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. add chicken to the hot oil mixture and reduce heat to medium. add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees f (74 degrees c). remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). serve chicken with gravy.

Quick And Easy Mexican Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• cooking spray
• 1 clove garlic, minced
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch ground cumin
• 1 cup salsa
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat a greased skillet to medium. rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. cook until brown on both sides and no longer pink, 10 to 15 minutes.
• transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Delicious Chicken Casserole

Ingredients

• Servings: 8
• 4 skinless, bone-in chicken breast halves
• 2 stalks celery, cut into thirds
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup cooked rice
• 6 ounces sour cream
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 1/4 teaspoon celery salt
• 1/8 teaspoon onion powder
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 2 cups crushed buttery round crackers
• 1/2 cup butter or margarine, melted

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. cover, reduce heat to medium low; simmer for 35 minutes. drain, reserving 1 cup liquid. cool chicken, remove meat from bones, and cut into bite-size pieces.
• in a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. mix in cooked rice and chicken. spoon mixture into a 9x13 inch casserole dish. in a resealable bag, shake together crushed crackers and melted butter. sprinkle crackers over the top.
• bake in preheated oven for 30 to 35 minutes.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.