If you like the flavors of Thai food then you’ll love this simple grilled chicken recipe. After cooking, the chicken is brushed with a flavorful sauce that is a little sweet, a little tart, and little spicy all at the same time. The sauce only takes a few minutes to make and really brings the grilled chicken to life (so to speak). I served it with steamed jasmine rice and a boat load of stir-fried veggies.

Thai-Style Grilled Chicken Breasts
-recipe from America’s Test Kitchen

 Test Kitchen Discoveries
We’re always looking for ways to dress up versatile chicken breasts. A fast, flavorful Thai-style sauce pairs well with tender, juicy chicken cooked on the grill.
•Pat the chicken dry with paper towels before cooking. If wet, the chicken will stick to the grill and cook improperly.
•When it comes to fish sauce—a very potent and pungent Asian condiment made of the liquid from salted, fermented fish—color correlates with flavor; the lighter the sauce you buy, the lighter the flavor. Most supermarkets carry the lighter colored (and flavored) brands.
•If you can’t find any fish sauce, 2 minced anchovy fillets combined with 2 tablespoons soy sauce will work just as well.
•For color and bite, we added some fresh cilantro and red pepper flakes to the sauce. Keep in mind that cilantro becomes soapy-tasting if chopped in advance, so we recommend chopping this herb right before adding it to the sauce.
•Boneless chicken breasts can get dry on the grill. For tender, juicy meat, quickly grill the chicken breasts over high heat. Pay close attention to the chicken as it grills, since boneless meat cooks much faster than bone-in chicken.
•Brushing the chicken breasts with some of the sauce as they come off the grill and allowing them to rest allows the flavors to come together before serving.

Serves 4

1/2 cup white vinegar  
1/3 cup sugar  
1/4 teaspoon red pepper flakes  
1/2 cup chopped fresh cilantro leaves   
2 tablespoons fish sauce (see note) 
1 tablespoon grated fresh ginger  
3 garlic cloves , minced 
4 boneless, skinless chicken breasts (about 1 1/2 pounds) 
1 tablespoon vegetable oil  
 Salt and pepper  

Heat vinegar, sugar, and pepper flakes in small saucepan over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in cilantro, fish sauce, ginger, and garlic.

Rub chicken with oil and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Transfer to platter and brush with 1/4 cup sauce. Tent with foil and let rest 5 minutes. Serve, passing remaining sauce at table.

Tags: Chicken, Grilling/BBQ, Quick Cooking, Thai

Oh my, these are good sandwiches! Basically, Spiedies (pronounced speedies) are marinated and grilled chicken served in a sandwich roll with a drizzle of lemony-garlicky sauce. Now I know they don’t look like much but they are really delicious and a cinch to make! The chicken is flavorful but it’s the sauce that makes the sandwich. Toasting the inside of each sandwich roll on the grill adds flavor to the roll and a crunchy texture to the sandwich. Yumm!

Chicken Spiedies
-recipe from Cook’s Country Magazine

These grilled sandwiches are upstate New York’s best-kept secret. To help the marinade flavors penetrate the chicken, we pricked the raw meat all over with a fork before marinating. We next cut the chicken into small cubes to expose more surface area to the marinade. Adding lemon zest to the marinade boosted flavor. A bit of mayonnaise whisked into the dressing gave it body and helped it cling to the chicken. You will need six 12-inch metal skewers here. To prevent sticking, preheat the grill, covered, for 15 minutes (5 minutes if using charcoal) and scrape and oil the cooking grates before grilling.

Serves 6.

1/2 cup olive oil  
2 garlic cloves , minced 
2 tablespoons finely chopped fresh basil  
1/2 teaspoon dried oregano  
2 teaspoons grated zest  plus 1 tablespoon juice from 1 lemon 
1 teaspoon salt  
1/2 teaspoon pepper  
1/4 teaspoon red pepper flakes  
3 tablespoons mayonnaise  
1 tablespoon red wine vinegar  
4 boneless, skinless chicken breasts  (about 1 1/2 pounds) 
6 (6-inch) sub rolls , slit partially open lengthwise 

MAKE SAUCES: Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. (Sauces can be refrigerated, covered, for 2 days.)

PREP CHICKEN: Following photos 1 to 3, prick chicken breasts all over with fork, cut into 1¼-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.

GRILL CHICKEN: Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Transfer chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture. Serve.

Tags: Chicken, Grilling/BBQ, sandwich, spiedies

Curried chicken salad is simple to make and packs a ton of flavor in every bite. This recipe calls for “commercial chutney” which is pretty vague. I always use a Major Grey’s chutney, a  type of mango chutney (not a brand) that is slightly sweet and spicy. You should be able to find it at most major grocery stores.  Trader Joe’s  has a Mango Ginger Chutney that works great, too.

For the chicken mixture, I always add a few tablespoons of finely chopped red onion (or scallions) and substitute roasted cashews for the walnuts. If the chutney already has raisens in it then I usually don’t add any more because I don’t want it to be too sweet. Serving the curried chicken salad on halved croissants makes the sandwich a bit fancier, but your favorite bread or pita bread works great, too. If using pita bread, soften it in the microwave for about 15 seconds to lessen the chance of it breaking apart when you fill it with the salad. Or, skip the bread all together and serve it with mixed greens.

Curried Chicken Salad Sandwich
- Recipe from  foodnetwork.com

Makes 4 servings 

Dressing:
2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder

Sandwich:
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants

To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.

To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

Tags: Chicken, chicken salad, curry, sandwich

I seriously could eat Thai food everyday and be completely happy, and that’s saying a lot because I love variety. Thai soup is actually comfort food for me. When I’m getting a scratchy throat, I send Husband to the local Thai restaurant for some take-out soup. There’s something about the spicy broth that does wonders for me. This soup is a little different than the one I order at a Thai restaurant but just as delicious.

I pretty much followed the recipe with the exception of a few additions. I substituted a teaspoon of ground coriander for the coriander seeds (didn’t have them and didn’t want to buy them). Because I wanted the soup to be spicy, I added more green curry paste (at least twice as much…taste as you go if you add more). I also added carrots, thinly sliced onions and sliced mushrooms to the simmering soup; a few minutes before serving, I added a few handfuls of fresh spinach. Once the spinach wilted, I served the soup. Also, taste for seasoning before adding salt to the finished soup…I didn’t think it needed it. The curry, coconut milk and ginger blended together to make an exotic, fragrant and very flavorful soup, while the snow peas and other vegetables added crunch and color.  

Thai-Style Chicken and Rice Soup
- recipe from Gourmet Magazine – www.epicurious.com

Using shrimp instead of chicken in this recipe makes for an equally delicious soup.

Yield: Makes 8 main-course servings

8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste

Accompaniment: lime wedges 

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
 
Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.

*Available at Asian markets, some specialty foods shops, and some supermarkets.

Tags: Asian, Chicken, coconut milk, curry, Soup/Stew

Who needs Asian takeout when you can easily make it yourself in just a few minutes? Ok, I admit that it is fun to get takeout but this recipe for Cashew Chicken just might inspire you to skip the takeout joint and try it yourself at home. With just a few minutes of prep and a few minutes on the stove, I had a great weeknight dinner for my family. I actually tripled the recipe so I could take some over to my neighbor who was recovering from knee surgery. My family and my neighbor gave the Cashew Chicken two thumbs up.

For other recipe ideas, check out: Friday Food.

Cashew Chicken
-recipe from williams-sonoma.com

For a quick and easy side dish, separate 1 lb. broccoli into small florets. Bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender-crisp, about 3 minutes. Drain well, place in a dish, drizzle lightly with soy sauce and chili or sesame oil, toss and serve.

3 Tbs. soy sauce
1 Tbs. rice wine or dry sherry
2 tsp. grated fresh ginger
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp. Worcestershire sauce
1 tsp. Asian sesame oil
1/2 tsp. sugar
1/4 tsp. cornstarch
3 Tbs. corn or peanut oil
2 green onions, chopped
1 cup salted roasted cashews
Steamed rice for serving

Marinate the chicken:
In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.

Make the sauce:
In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.

Stir-fry the chicken:
Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice. Serves 4.

Tags: Asian, cashew, Chicken, ginger, Quick Cooking, sesame oil, soy sauce, stir-fry

I tried this recipe for Chicken with Marsala, Mushrooms & Gorgonzola the other night. It’s from a Fine Cooking article called Chicken in a Flash. I loved the combination of flavors: the earthy mushrooms, dry Marsala and tangy Gorgonzola. Cutting the chicken into smaller pieces made the chicken cook quicker but I’m not sure how much time it saved in the long run since you have to brown several batches of the chicken pieces. Next time I’ll probably try it with whole chicken breasts instead of cutting them into pieces. The recipe doesn’t make a ton of sauce so you might want to double the sauce if you like lots of it. I served the finished dish over penne pasta. Yumm! Note that the recipe calls for dry Marsala not the sweet kind.

Chicken with Marsala, Mushrooms & Gorgonzola
-recipe from Fine Cooking Magazine

Serve with pasta. Serves two to three. 

1 lb. boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/3 cup heavy cream
1-1/2 oz. crumbled Gorgonzola (1/3 cup)
1 Tbs. chopped fresh flat-leaf parsley

Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.

In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediately, sprinkled with the remaining cheese and the parsley.

Tags: Chicken, gorgonzola, Marsala, Pasta

Now don’t let the word casserole scare you away. Festive Chicken Casserole is simply a chicken, cheese and tortilla dish, similar to enchiladas only layered instead of rolled and served with salsa instead of baked with enchilada sauce. I substituted chile powder for paprika and cheddar cheese for the jack cheese. I also added some thawed frozen white corn for added flavor. To add a little color to the finished casserole, I garnished with chopped red peppers and green olives. Serve with plenty of good salsa.

Festive Chicken Casserole
-recipe from The Big Book of Casseroles by Maryana Vollstedt

Serves 6.

This is a good casserole to make for a party because it should be assembled several hours ahead or even the night before baking. Layers of tortillas, chicken, chiles, and cheese in a creamy sauce will get you “raves” on this casserole dish. Serve with a salad of orange and jicama slices.

2 cups light sour cream
1 can (7 ounces) diced green chiles, drained
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chopped green onions, including some tender green tops
2 cloves garlic, minced
9 corn tortillas, softened*
4 cups cubed cooked chicken breasts (about 2 pounds)
4 cups (about 1 pound) grated Monterey Jack cheese
Salsa for topping

In a medium bowl, mix sour cream, chiles, paprika, cumin, salt, onions, and garlic. In a 9-by-13-inch baking dish lightly coated with cooking spray or oil, place 3 tortillas so that they overlap slightly. In layers, add one third of the chicken, one-third of the sour cream mixture (it will not cover chicken completely), and one third of the cheese. Repeat layers 2 more times, beginning with tortillas. Cover and refrigerate sevral hours, or overnight.

Preheat oven to 350F. Bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. Let stand 5 to 10 minutes before serving. Serve with salsa as an accompaniment.

*To Soften Tortillas: There are a number of easy methods for warming tortillas. Wrap them in paper towels and microwave for 15 to 20 seconds. Wrap them in aluminum foil and place in a 350F oven for 6 to 7 minutes. Fry them one at a time over medium heat in a small nonstick skillet or griddle lightly coated with cooking spray or oil. Heat on a grill turning once with tongs. Stack tortillas and keep warm until ready to use.

Tags: Casserole, Chicken, Mexican, tortillas

Chili is a great for entertaining because it can be made ahead of time and reheated, and it’s an easy dish to serve when feeding a crowd. I decided to make this White Bean Chicken Chili recently when I was hankering for chili but wanted to try out something new. 

I pretty much followed the recipe except for omitting the aniseed (didn’t have it), adding more cumin, and substituting more chicken broth for the reserved bean liquid. I think I added a bit too much broth because it was a little soupier than chili normally is (oops). The recipe calls for whipping cream (aka heavy cream…not the sweetened variety) which is something you don’t normally see in chili. The combination of flavors were great…slightly creamy, slightly spicy and a great change from the typical versions made with tomatoes and chili powder. This recipe could easily be doubled or tripled. And, as an added bonus, it’s a cinch to make. What more can you ask for?

White Bean Chicken Chili
- recipe from Bon Appétit

Serves 4 to 6

2 tablespoons corn oil
1 large onion,chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon aniseed
1/2 teaspoon dried crushed red pepper
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3 15-ounce cans cannellini beans (white kidney beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream
Grated cheddar cheese
Chopped fresh cilantro

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.

Tags: beans, Chicken, chili

I’m convinced that our world would be a happier place if more people made Chicken noodle soup for each other. Just think of all the comfort and mirth we’d be sharing…kind of like Whirled Peas (you’ve seen the bumper sticker), only better! Chicken noodle soup is one of those basic foods that, not surprisingly, tastes so much better homemade than from a can. Yes, there’s a few steps involved but they are simple steps that result in something truly comforting. Imagine the goodwill you’ll be creating when you make a pot of homemade chicken noodle soup for your family or a sick friend.

This recipe for Chicken Noodle Soup comes from Tyler Florence of The Food Network (you gotta love a man that cooks!). It calls for making your own chicken stock by simmering the whole chicken with veggies and water. Be sure to use only about 3 quarts of water to make the stock or it will be too weak. In the pot I was using, 3 quarts of water didn’t totally cover the chicken so I turned the chicken over in the pot about half-way through cooking it to make sure the whole thing was cooked. Once you’ve made the stock then it’s on to finishing the soup. Next time I’ll probably double the carrots just because I like lots of carrots in my soup. The recipe calls for using 1-1/2 cups of the chicken meat which was about half of the cooked chicken.  Save the unused chicken for another use (chicken salad, enchiladas, a casserole, etc). The finished soup was satisfying and comforting…a perfect meal for a chilly Fall day.

Chicken Noodle Soup
-Recipe courtesy Tyler Florence at foodnetwork.com
Makes 4 servings

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped 

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
 
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Yield: 2 quarts

Tags: Chicken, Soup/Stew

So here’s my story about Shoyu Chicken. I worked in a Japanese restaurant during summer vacation one year when I was in college. It was a fun job. Not only did I genuinely like the family that owned the restaurant (a mom and her adult sons), but I also loved the food. In fact, my family and I ate there frequently before I landed the job. One of my favorite dishes on the menu was Shoyu Chicken. The chicken was braised in a soy sauce mixture (shoyu is soy sauce in Japanese), and was always tender and delicious.

One day I asked one of the brothers for the recipe but he politely declined. Since it was the late 80′s and internet cooking sites didn’t exist yet, I decided to try my hand at recreating it at home. Now I was a pretty decent cook for a 19-year-old and fairly confident in the kitchen. At this point, though, I was just guessing as to what the chicken was braised in. I put some chicken in a pot, added soy sauce and chopped garlic. My memory is fuzzy on this part but I may have added some water or chicken broth to dilute the soy mixture. Then I let it simmer until I deemed it was finished cooking. I was so proud of myself for embarking on this little adventure, and fully expected the finished dish to be perfection. With great anticipation I took the first bite. Boy was I bummed…it was NASTY!!! I had no idea at the time that sugar was one of the main ingredients so, of course, my version was sans sugar. It was hideously salty. I felt terrible for ruining good chicken but that’s just the way it goes sometimes when you experiment.

I decided to move on with my life and so the pursuit of shoyu chicken faded into my past. Imagine my delight some 20 years later when I saw a recipe for shoyu chicken in the Oregonian FOODday. I now make shoyu chicken for dinner regularly. It’s quick, easy and my family loves it. I always serve it with steamed rice and veggies. Chop sticks are optional.

Shoyu Chicken
The Oregonian

¾ cup soy sauce (also called shoyu)
¾ cup granulated sugar or firmly packed brown sugar
1 ½ piece ginger, peeled and thinly sliced
2 cloves garlic, minced
8 boneless, skinless chicken thighs
Hot cooked rice

Put soy sauce, sugar, ginger and garlic in a skillet, bring to a boil, add chicken. Cover and simmer on low for 20-30 minutes. Serve with rice.

Tags: Asian, Chicken, Quick Cooking, shoyu, soy sauce