Must say that this recipe turned out very well. The sauce was great. Be very carefulnot toovercook the zucchini or it will get mushy!
Zucchini Chicken Stir Fry
- 1 pound boneless – skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
- 4 tablespoons low sodium soy sauce – divided
- 2 teaspoons apple cider vinegar – divided
- 2 teaspoons granulated sugar – divided
- 1 tablespoon minced fresh ginger
- 3 cloves minced garlic – about 1 tablespoon
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes
- 2 medium zucchini – yellow squash, or a mix
- 1 large red or yellow onion
- 2 tablespoons extra virgin olive oil
- Sesame seeds – optional for garnish
- Chopped green onion – for garnish
1 In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
2 In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
3 Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
4 In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Sauté until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
5 Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
6 Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
7 Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.
Who expects to find butternut squash in summer, let alone summer in MEXICO? Walking into our favourite grocery store in Merida, Yucatan, there were TWO just waiting for us…at the door! No others in sight…was I dreaming? Nope, snatched ’emup fast.
You northerners can watch for them later. This recipe was a keeper. How can you say no to maple syrup and Dijon mustard?
Sheet Pan Maple Dijon Chicken with Roasted Butternut Squash
- 4 chicken thighs
- salt and pepper
- 2/3 cup maple syrup
- 2/3 cup Dijon mustard
- 1 1/2 lb butternut squash, uncooked, peeled and cubed into 1- or 2-inch cubes
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, as it can be runny)
- Season chicken thighs with salt and pepper on both sides.
- In a medium bowl, whisk maple syrup and Dijon mustard.
- Dip each chicken thigh on both sides into maple-Dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
- Add cubed butternut squash into the same bowl with the remaining maple-Dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
- Roast for 30 or 40 minutes at 450 F, uncovered, until the chicken is cooked through.
The original recipe called for adding Brussel sprouts, but I had some leftover fresh asparagus. They didn’t turn out as I had hoped….
I really should make up a Costco Cookbook, since many of the recipes are found because the quantities are so large to use in a short period of time, especially in vegetables! This one was found on Pinterest, since I needed to use up asparagus before it started to spoil. Thanks Pinterest and Costco…Of course, the beauty of this was only one pan to clean!
One Pan Garlic Herb Chicken and Asparagus
- 1-pound asparagus, ends trimmed
- 3 tablespoons butter, divided
- 1 tablespoon minced garlic
- 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness – (Mine were already butterflied so no pounding, silly, chicken thighs)
- salt and pepper, to taste
- 1/2 teaspoon dried basil (see note)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- salt and pepper, to taste
- fresh herbs for garnish (optional)
- Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
- Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then turn over and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
- Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
- Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
Ok…its a little chilly out there, depending on where you live. Actually it’s chilly in Mexico where the temperature last night dropped to 13 C. Forget Christmas…LOL. It’s chicken soup time! Dig in (to the soup, NOT the snowbanks).
Turmeric and ginger are excellent additions healthwise BTW.
- 8 bone-in chicken thighs , skin removed
- 12 cups cold water
- 2 tablespoons cider vinegar
- 1 cup chopped fresh cilantro stems or fresh parsley stems
- 2 shallots , quartered
- 2 carrots , coarsely chopped
- 2 large cloves garlic , smashed
- 1 piece (1 inch) fresh turmeric (unpeeled), thinly sliced
- 1 piece (1/2 inch) fresh ginger (unpeeled), thinly sliced
- 1/2 teaspoon salt (approx.)
- 1/2 cup chopped fresh cilantro leaves or fresh parsley leaves
- OPTIONAL – 1 liter of Campbell’s Chicken Broth
In Dutch oven or large heavy-bottomed saucepan, combine chicken, water and vinegar; cover and refrigerate for 1 hour. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium; simmer for 30 minutes, skimming and discarding froth.
Stir in cilantro stems, shallots, carrots, garlic, turmeric and ginger; partially cover and simmer, stirring occasionally, for 30 to 40 minutes.
Remove from heat; using tongs, transfer chicken to cutting board.
Using 2 forks, shred into bite-size pieces; sprinkle with salt.
Strain broth through fine-mesh sieve into separate large saucepan; discard solids.
I prefer my soups chunky, so I used my immersion blender to chop up some of the veggies before I added the chicken back to the pot. At this point I also added the liter of chicken broth.
Return chicken to broth; stir in cilantro leaves. Season with salt to taste.
Makes 4 to 6 servings.
Per each of 6 servings:
Sodium 493 mg
Sugars 0 g
Protein 30 g
Total fat 5 g
Potassium 611 mg
Cholesterol 155 mg
Saturated fat 1 g
Total carbohydrate 0.0
Well maybe an overstatement, as I am still looking for the BEST one…LOL. In the interim I tried this one and was quite happy with it overall. Any suggestions you might have would be greatly appreciated as I approach 14000 views on this blog!! Thanks to all of you have stopped by… here is the result with chicken thighs…
Best Chicken Marinade Ever
- 6 Chicken breasts or 3.5 lb. chicken
- 2 tsp Garlic powder
- 2 tsp Rosemary, dried
- 1/2 cup Balsamic vinegar
- 2 tbsp Dijon or spicy brown mustard
- 1/8 cup Lemon juice
- 1/4 cup Soy sauce
- 1/4 cup Worcestershire sauce
- 1 tsp Black pepper, ground
- 3/4 cup Brown sugar ( I cut this back to 1/4 cup so not so sweet)
- 2 tsp Salt
- 1/2 cup Olive oil, extra virgin
- Combine all ingredients, except for chicken, in a large Pyrex measuring cupor mixing bowl and whisk together.
- Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a large, Ziploc bagand pour marinade over the top. Close securely.
- Marinate for at least 4 hours and up to 24 hours.
- Preheat grill to medium high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting the excess drip off.
- Grill chicken for 5 to 6 minutes on each side or until cooked through.
- Baste the chicken occasionally with the reserved marinade.
- Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
Just in time for your Thanksgiving dinner! Make ahead and refrigerate. Serve as your first course!
Thai Style Chicken Pumpkin Soup
- 1 tablespoon extra virgin olive oil
- 6 boneless skinless chicken breasts or thighs cut into 1 inch cubes
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 1 T. minced fresh ginger
- ½ to ¾ teaspoon crushed red pepper flakes
- 2 stalks celery diced
- 2 carrots, peeled and diced
- 15 ounce can pumpkin
- ½ cup mango nectar
- ½ cup fresh lime juice
- ½ cup peanut butter (or more)
- 1 liter low sodium chicken broth
- 2 cups water
Heat oil in a large nonstick pan over medium heat. Add chicken and cook about three minutes, stirring frequently. Add onion, garlic, ginger and red pepper flakes. Cook 1 to 2 minutes longer.
Transfer chicken to crock pot. Add celery, carrots, pumpkin, nectar, lime juice, peanut butter, broth and water. Stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours,
After the time is up, stir in the following –
3 Tablespoons rice vinegar
¼ cup chopped cilantro
Mix ½ cup heavy cream and 1 Tablespoon of cornstarch together.Stir into soup and turn cooker to HIGH for 10 minutes or less until soup thickens.
Serve over white rice which has been previously cooked. Sprinkle with more chopped cilantro and chopped peanuts.
Source – Crock-Pot Best Loved Slow Cooker Recipes.
What to do when your stove gets taken away for repairs? Three choices – BBQ, Microwave or Slow Cooker. Oh, and company for dinner… Pinterest to the rescue as always. The best part is that we had everything in the house! Hope you will try this sometime soon, it beats cooking inside, as we can put our cooker outside, A great way to enhance the BBQ season!
Slow Cooker Chicken and Corn Chowder
- 4 slices bacon, diced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 12 ounces red potato, diced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups corn kernels, frozen, canned or roasted
- 4 cups chicken broth 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Pinch of cayenne pepper (optional)
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup half and half
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
- Serve immediately, topped with bacon and garnished with chives, if desired.
Was looking for something to do with chicken thighs and came across lots of recipes for chicken wings. What the…? Why not use the same ingredients and substitute the thighs? Happy to report that they worked very well! So next time you are looking for recipes to do something different with thighs OR legs, just use any wing recipe…… WING IT! LOL
Maple Mustard Chicken Wings OR Thighs
2 lb. Chicken wings or thighs
2 T vegetable oil
2 cloves of garlic minced
½ teaspoon each of salt and pepper
1/3 cup maple syrup
¼ cup Dijon mustard
¼ cup grainy mustard
2 T cider vinegar
Mix all of the above ingredients in a bowl large enough to contain the wings or thighs. Add in the chicken pieces and toss well. Cover and refrigerate for at least 4 hours or for up to 24 hours.
Reserving marinade, arrange chicken on a rack on foil-lined rimmed baking sheet. Spoon half of the marinade over top. Bake in 400 degree oven for 20 minutes and turn over. Brush reserve marinade over the chicken. Bake until juices are clear…about 20 minutes more. Broil for 1 minute if you want them crispier.
This recipe can be found in Canadian Living : Best of Chicken magazine Spring 2008, page 61