Chicken

Crockpot Teriyaki Chicken

January 23, 2009 by Tiffany King 27 Comments

It can’t get any easier or yummier than this. I found this recipe on Everyday Kitchen.
It takes all of two minutes to throw in the crockpot and later you come home to a delicious dinner.

Gather up your ingredients:

2-3 pounds boneless chicken breasts
20 oz can pineapple chunks
1 cup Teriyaki Sauce
ground ginger, just a shake or two

You’ve got to love a recipe with only 4 ingredients! And they can all be kept on hand for those days when you just don’t know what to make.

Put all the ingredients in the crockpot and cook 6-8 hours on low or 4-6 on high. Don’t over cook this! I made that mistake recently, and it was okay, but a bit salty. It tasted much better when I didn’t over cook it.

*Note* – To avoid overcooking the pineapple, drain the juice off and reserve the pineapples until later. Go ahead and put the juice in the crockpot, but don’t add the pineapples until you are finishing up the rest of your dinner. That way they will be warm, but not fully soaked of Teriyaki sauce, which makes them taste too salty.

Maple Apple Chicken

January 18, 2009 by Tiffany King 11 Comments

This is a Kraft Foods recipe. It’s easy and good.

Gather up your ingredients: [Read more…] about Maple Apple Chicken

Sweet and Sour Chicken

January 10, 2009 by Tiffany King 17 Comments

We celebrated my oldest daughter’s birthday with Sweet and Sour Chicken. The recipe is adapted from the More with Less Cookbook.

Gather up your ingredients:

For the marinade:
1 egg, beaten
1 Tbs. sugar
1 tsp. salt
1 Tbs. soy sauce

1 lb. pork or chicken, cubed (I used 4 boneless chicken breasts)

To stir fry later:
1 clove garlic, minced
4 slices ginger root, finely chopped
1 green pepper, cut up
1 onion, cut up
20 oz can pineapple chunks, drained (reserve the juice)

For the sauce:
3 Tbs. vinegar
3 Tbs. brown sugar
2 Tbs. soy sauce
1 Tbs. cornstarch
the reserved pineapple juice

Mix up the marinade and add the chicken or pork. Let it stand 20-30 minutes while you prepare the other ingredients.

Combine the sauce ingredients and set aside.

Dredge the meat in cornstarch. Fry on all sides until brown. Remove from the skillet and keep warm. Stir fry the garlic, ginger and vegetables in oil, 2-3 minutes. Add the sauce and cook just until the sauce thickens and clears. Return the meat to the skillet. Serve with hot rice.

I keep thinking I need to double the pineapple and sauce amounts, but I haven’t done it. We would like more sauce than what the recipe makes.

Sticky Coconut Chicken

December 30, 2008 by Tiffany King 17 Comments

When I saw this recipe on Good Stuff Maynard, I knew it would be perfect for our Christmas dinner. I like to make something other than traditional ham or turkey because we eat those meals at extended family celebrations.

This chicken was a hit and luckily it was nice enough to grill out on Christmas day.

Gather up your ingredients:

6-8 boneless chicken thighs or breasts (I used tenders)
1 cup canned coconut milk
1 Tbs. minced fresh ginger
1 tsp. black pepper
1 tsp. red pepper flakes

Mix these ingredients together and marinate the chicken for at least an hour. I let mine marinate several hours. Grill the chicken.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbs. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring these ingredients to a boil over medium-high heat. Cook 8-10 minutes until it reduces and starts to thicken. (Mine didn’t really thicken but it worked anyway) Glaze the chicken with the sauce during the last few minutes of grilling.

I took the suggestion on Good Stuff Maynard and used the rest of the coconut milk as part of the liquid in the rice. Very yummy!

Honey Mustard Chicken Wings – Crockpot version

November 24, 2008 by Tiffany King 8 Comments

These were really good. My kids licked them up. I modified a Rachel Ray recipe from her cookbook 30-Minute Get Real Meals.

I have to say though, chicken wings are expensive. I bought a large pack that had 20 wings in it. It cost me over $7 for that pack of wings. Kind of singed my wing feathers to pay it, but I did. Next time I might use legs or even thighs for this recipe.

The original recipe calls for 12 wings, but since I was making them for dinner for my family of six, I bought the big pack. In addition to the wings, you’ll need oil, salt and pepper and the ingredients for the sauce.

Season the wings with salt and pepper and brown them in hot oil.

I don’t care how good you are at taking pictures, there’s no pretty way to photograph a chicken wing.

Gather up the sauce ingredients:
1/4 – 1/3 cup spicy deli mustard
1/2 cup orange juice
2 inch piece of fresh ginger root, peeled
2 Tbs. hot sauce
2 Tbs. soy sauce
1/2 tsp. crushed red pepper flakes
3 Tbs. honey

I didn’t measure anything for the sauce, but just eye-balled it. I made a bit more than what the recipe called for because I had more wings. The actual recipe calls to heat this sauce on the stove, then remove the ginger and pour it over the wings in the skillet, popping the skillet into the oven to let the wings finish cooking. I think this would give a nice glaze to the wings. But I changed the recipe for my needs.

Here’s what I did. After the wings browned, I put them in the crockpot. Then I poured the sauce ingredients into the hot skillet and let it cook a minute.

Remove the ginger and pour the sauce over the wings in the crockpot.

I cooked mine on high for several hours. There were no leftovers because the kids loved them.