Stir Fry’s are a dinner staple with my family. They are (generally) a low fat, low calorie, low budget… but very fulfilling meal that incorporates vegetables, meats (or not), and rice… all in one. They often come together very quickly too. Today’s lunch was a very easy version of the Asian dish Kung Pao Chicken. In all technicality, this is not your classic Kung Pao Chicken, however the chicken is marinated and cooked in an orange marmalade, and peanuts are added.

There was no written recipe base for this dish, as I have made so many Stir Fry’s, I doubt any of them have been exactly re-created. This Asian cuisine is so user friendly though, a specific recipe is usually not necessary.

Kung Pao Chicken (aka Orange Marmalade Chicken Stir Fry)

Serves 4 – 5, double as necessary

Ingredients:

• 2 large skinless chicken breasts, cut into strips
• 1/2 cup orange marmalade
• 1/4 cup peanuts (I used honey roasted because that’s all I had)
• 1 bag frozen stir fry mix (peppers, onions (mine included broccoli too)
• 1/4 cup soy sauce
• 1 tbl cornstarch
• Seasonings, as desired
• 1 tbl Cornstarch
• Water
• Hot Cooked Rice

Directions:

Combine chicken, marmalade and peanuts in 1 - 2 tablespoons of oil in wok or skillet. When chicken is nearly cooked through, add stir fry mix and soy sauce. You may need to add water throughout the cooking process. The key is to maintain a liquid base which you will thicken before serving. Once the dish is heated through, in a small cover-able cup, combine the cornstarch with 2 – 3 tablespoons of liquid… for me, I used equal amounts of water and soy sauce. Shake the cup until the cornstarch is dissolved, then add to stir fry. Let stand long enough to thicken. Serve over rice.

Bourbon Chicken

 This is one of the many “gotta try” recipes I have bookmarked at Blog Chef.net by Bobby.  My whole family enjoys Asian dishes and I have plenty of choices on her blog. I almost talked myself out of making this dish… mainly because it involved frying and I hate the smell that frying in the house leaves… but I am SO glad I did. My husband said this was the best Bourbon Chicken dish that he’s ever had… (We have a few mall food court dishes that we frequent… but this is better, and less expensive.)

I served the chicken over long grain rice that I cooked in broth instead of water. Using broth keeps the “customers” from asking for extra salt and butter. I also steamed some vegetables in my recently purchased food steamer – which I LOVE. Other than the frying (which I used peanut oil) this was a very nutritious meal. It was pretty easy and straightforward too.

Oh, and I am curious too as to why this is called Bourbon…since there is no liquor in it… Maybe it’s from Bourbon Street in New Orleans… don’t know… too tired to care…

Bourbon Chicken

adapted from Blog Chef

Ingredients:

• 2 pounds boneless skinless chicken breast cut into chunks
• Corn starch
• Peanut Oil

For the sauce:

• 1 garlic clove, minced (I didn’t have any, but I used some garlic salt)
• 1/4 teaspoon ginger
• 3/4 teaspoon red pepper (I went real light on this)
• 1/4 cup apple juice
• 1/3 cup brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions:

Cube chicken and dust with cornstarch. In large skillet brown the chicken in hot oil then remove and drain. (I didn’t use the same skillet for the sauce).

Combine the sauce ingredients in large skillet or wok. Bring to a boil. Reduce heat and add chicken. Simmer for ten minutes and serve over rice with sauce.

Grilled Chicken Quesadilla's

I posted these back in October without pictures. I made them again tonight and took the time to take a few photos. As usual these were a hit for dinner. I will post the recipe for a re-cap…

These are sooo easy to prepare. They are very basic, but delicious and appetizing. I grill the tortilla until it begins to crisp, we prefer that over a soggy shell. I always serve them with tortilla chips and salsa.

Chicken Quesadilla’s

Ingredients:

• 1 pound chicken breast or tenderloin (no bone or skin)
• 1 small onion, chopped
• 1 small green pepper chopped
• 2 cups shredded cheese (reserve some for topping)
• 10 flour tortillas (8″)
• Sour Cream
• Butter
• Salsa
• Any other desired toppings

Directions:

Grill chicken and slice into thin strips. Meanwhile saute onions and peppers. Butter one side of tortilla and heat griddle. Place tortilla butter side down. On one half, place cheese, chicken, onion/pepper and cheese again, in that order. Cook on griddle until shell is browned then fold in half. Remove and serve with sour cream, salsa and extra cheese. Slice in half if desired. Makes ten Quesadillas.

For ease of preparation, I place the chicken, cheese and vegetables in three separate bowls next to my griddle in an “assembly line” fashion.

Buttermilk Fried Chicken

I originally set out to bake this chicken. Then, under the influence of hungry family members, I figured the frying pan would cook a little faster than the oven. Breaded chicken really does taste better fried, and I figure it’s ok to poison the family every once and a while…

I live with leg lovers… chicken legs that is. Legs seem to be the first pieces of chicken taken… and the ones most asked for. Last night I filled a gallon storage bag with fresh chicken legs and doused them with buttermilk. They soaked all night and all day today. Just before cooking I strained them and prepared the flour mixture. They were awesome, and they really did cook faster then the oven would have. My recipe was just random. All I knew was that I had to have them swim in buttermilk overnight.

Fried Buttermilk Chicken (Legs)

Ingredients:

• 5 lbs chicken legs
• 2 cups buttermilk (I used low fat)
• 2 cups flour
• Salt, Pepper, Garlic Salt, Seasoned Salt
• 2 cups canola or peanut oil

Directions:

Marinate chicken in the buttermilk as long as possible, overnight is best. *Add some pepper and garlic salt to mixture. Remove and strain chicken. Prepare flour mixture, season as desired… add some chili powder for a little zing! Heat oil in thick pan (I used a 10″ cast iron pan). On my stove top, I kept the burner between medium and high. The oil is ready when the oil “bubbles” when drops of flour are added. Dredge chicken in flour mixture. Place chicken in oil. Cook for 10 minutes, turn the chicken over and cook about 10 more minutes. Thicker pieces of chicken will need longer cooking times. The chicken is cooked when the internal temperature has reached at least 165 degrees. Drain on wire rack position over a sheet pan.

I served my legs with mashed potatoes and gravy with corn on the cob. The classic southern dinner! (huh Paula Dean)

Dinner went over great and since I completely ruined any thought of a healthy dinner, I gave the kids some cookies and cream ice cream for dessert. Does it count that it was “light”???

Have a great night!

Grilled Chicken BLT Wraps

I wanted to make an easy dinner without having to make a trip to the store. I put together these chicken wraps with what I had on hand. These wraps were easy to make. I used my George Foreman to “grill” them and melt the cheese. The grill does a pretty good job of panini making… 

Grilled Chicken BLT Wraps

Ingredients:

• 4 Boneless, Skinless Chicken Breast, Slice into thin strips – season 15 minutes prior
• 1 tsp Olive Oil
• 8″ Flour Tortillas
• Mayonnaise or Ranch Dressing
• Lettuce and tomato, sliced in thin strips
• Shredded Cheddar Cheese
• Cooked Bacon, cut into small pieces (I used “real bacon bits”)

Directions:

Season chicken strips to taste and pan fry with oil untiI fully cooked. While chicken cooks, warm the tortillas in microwave for about 15 seconds to make them pliable. Spread mayo or dressing in the middle of the tortilla. Place 2 – 3 sliced of chicken over dressing, the add some lettuce, tomato, cheese and bacon pieces. Fold the tortilla on the bottom and then both sides. Place in the your grill (panini press). Allow to cook for 1-2 minutes, or until cheese is melted. Serve right away with sour cream and salsa. Goes well with fresh sliced vegetables or tossed salad. (I went the less healthy route baked some tater tots and topped them with season salt.)

I made the wraps until I ran out of ingredients. I had a couple left that I sent with my husband for lunch the following day.