My week has been sweet and sour... so today I am cooking the sweet sour chicken to 'celebrate' it.
Prep Time: 20 minutes
Cook Time: 11 minutes
Serving: 4 servings
Ingredients:
* 4 boneless, skinless chicken breasts
* 8 oz. can pineapple chunks, drained, reserving juice
* 2 Tbsp. water
* 2 Tbsp. orange marmalade
* 1 Tbsp. plus 2 tsp. cornstarch
* 1/4 cup ketchup
* 2 Tbsp. soy sauce
* 3 Tbsp. apple cider vinegar
* 2 Tbsp. sugar
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1/2 cup halved green grapes
Preparation:
Cut chicken into 1" pieces and combine with pineapple chunks in 9" square glass baking dish.
Combine pineapple juice, water, marmalade, cornstarch, ketchup, soy sauce, vinegar, sugar, salt, and pepper in 2 cup microwave safe glass measuring cup and mix well to blend.
Microwave on high for 3-4 minutes, or until mixture thickens, stirring once during cooking.
Pour over chicken and pineapple in baking dish.
Cover with microwave safe waxed paper.
Microwave on high for 4-8 minutes or until chicken is no longer pink in center, turning dish once during cooking time.
Sprinkle grapes over chicken and microwave on high for 1 more minute. Let stand, covered, for 3 minutes before serving.
Source: By Linda Larsen, About.com
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Chicken Korma
I have always loved Indian food. But it is messy to cook the traditional way. I have found this Chicken Korma recipe that sounds yummy.... I am going to give it a try tonight for dinner. If you love Indian food, do give it a try today!
Serves: 4
Prep time: 20 minutes
Cooking time: 21 minutes
Ingredients:
1.5kg chicken, cut into 8 pieces and skinned
150g carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40g butter
1 large onion, sliced
5cm piece fresh root ginger, peeled and cut into thin strips
½ teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5cm piece cinnamon stick
2 teaspoons cornflour
142ml carton single cream
25g unsalted cashew nuts, browned under the gril
Method:
1. Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric, and pour over the chicken. Cover and leave to marinate overnight in the refrigerator.
2. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes.
3. Stir the ginger, chilli powder and coriander into the onion, and microwave on HIGH for 1 minute.
4. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and microwave on HIGH for 7 minutes.
5. Stir and re-arrange the chicken pieces, then microwave on MEDIUM for 6 minutes.
6. Blend the cornflour with the cream, stir into the chicken, and microwave on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.
Recipe by: Sainsbury's
Serves: 4
Prep time: 20 minutes
Cooking time: 21 minutes
Ingredients:
1.5kg chicken, cut into 8 pieces and skinned
150g carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40g butter
1 large onion, sliced
5cm piece fresh root ginger, peeled and cut into thin strips
½ teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5cm piece cinnamon stick
2 teaspoons cornflour
142ml carton single cream
25g unsalted cashew nuts, browned under the gril
Method:
1. Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric, and pour over the chicken. Cover and leave to marinate overnight in the refrigerator.
2. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes.
3. Stir the ginger, chilli powder and coriander into the onion, and microwave on HIGH for 1 minute.
4. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and microwave on HIGH for 7 minutes.
5. Stir and re-arrange the chicken pieces, then microwave on MEDIUM for 6 minutes.
6. Blend the cornflour with the cream, stir into the chicken, and microwave on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.
Recipe by: Sainsbury's
Briyani Chicken
I am cooking Briyani Chicken today. I am copying the method that I have used to cook the Shitake Mushroom Chicken (which I cooked a few days ago, check it out if you have not read it).
4 tbsp of ready briyani spices (you can get it at the Indian grocery shop)
600 gm of chicken cut into smaller pieces
2 tbsp of cornflour (for starch)
6 inches of cinnamon (break into two pieces)
150 ml water
1 tbsp of ghee
A pinch of salt for taste
Okay... now we marinade our chicken first
Clean the chicken and put 2 tbsp of briyani spices on to the chicken to marinade.
Keep it for half an hour.
Pour the chicken into the claypot.
Add water and 2 tbsp of briyani spices.
Put in the ghee and cinnamon.
Pop it in the microwave oven and cook for 8 minutes.
Put the cornflour into a bowl and add 50ml water. Mix well.
Take out the chicken after 8 minutes and add in the cornflour.
Pop it in the microwave for another 3 minutes.
Now enjoy your lunch.
Serving: 2 pax.
4 tbsp of ready briyani spices (you can get it at the Indian grocery shop)
600 gm of chicken cut into smaller pieces
2 tbsp of cornflour (for starch)
6 inches of cinnamon (break into two pieces)
150 ml water
1 tbsp of ghee
A pinch of salt for taste
Okay... now we marinade our chicken first
Clean the chicken and put 2 tbsp of briyani spices on to the chicken to marinade.
Keep it for half an hour.
Pour the chicken into the claypot.
Add water and 2 tbsp of briyani spices.
Put in the ghee and cinnamon.
Pop it in the microwave oven and cook for 8 minutes.
Put the cornflour into a bowl and add 50ml water. Mix well.
Take out the chicken after 8 minutes and add in the cornflour.
Pop it in the microwave for another 3 minutes.
Now enjoy your lunch.
Serving: 2 pax.
Shitake Mushroom Chicken
I have just put a few ingredients together and cook it. Lovely.
Ingredients:
600 grams of chicken, chopped it into smaller size
4 shitake mushrooms, slice it into small slices
4 tbsp of light soya sause
A pinch of white pepper
400 ml of shitake mushroom broth
2 1/2 tbsp of corn flour, mixed it in 50ml mushroom broth
Put it all in a claypot and pop it in the microwave oven. Boil for 7 minutes.
Then take it out and stir it and put it back in the microwave oven for another 2 minutes.
Take the claypot out and pour the mixture of corn flour and mushroom broth in.
Pop it in for another 2 minutes and you are done.
Lovely dish to serve 3 pax.
Ingredients:
600 grams of chicken, chopped it into smaller size
4 shitake mushrooms, slice it into small slices
4 tbsp of light soya sause
A pinch of white pepper
400 ml of shitake mushroom broth
2 1/2 tbsp of corn flour, mixed it in 50ml mushroom broth
Put it all in a claypot and pop it in the microwave oven. Boil for 7 minutes.
Then take it out and stir it and put it back in the microwave oven for another 2 minutes.
Take the claypot out and pour the mixture of corn flour and mushroom broth in.
Pop it in for another 2 minutes and you are done.
Lovely dish to serve 3 pax.
Check this out! My first real cooking!
I got this recipe from a friend of mine. Just tried. It is quite nice. You can give it a try!
Ingredients:
120g diced chicken thigh fillet;
2tbsp diced green pepper;
1tbsp diced red pepper;
2tbsp diced turnip;
2tbsp diced onion
Seanonings:
1/2 tsp grated ginger;
1/2tsp chopped garlic
Marinade:
2tbsp superior broth;
1tsp cornflour;
a dash of semame oil
a pinch of pepper
Method:
1. Marinate chincken fillet with marinade for 15 minutes.
2. Put 1 tbsp oil, diced onion, grated ginger, chopped garlic, chicken fillet and dried turnip in a casserole. Cover and microwave on Med High (70%) for 2-3 minutes.
3. Stir in diced green and red pepper, sauce to cook with cover at microwave Med (50%) for 2 minutes till boiled. Dish up and serve.
P/s: This is for 2-3 pax
Ingredients:
120g diced chicken thigh fillet;
2tbsp diced green pepper;
1tbsp diced red pepper;
2tbsp diced turnip;
2tbsp diced onion
Seanonings:
1/2 tsp grated ginger;
1/2tsp chopped garlic
Marinade:
2tbsp superior broth;
1tsp cornflour;
a dash of semame oil
a pinch of pepper
Method:
1. Marinate chincken fillet with marinade for 15 minutes.
2. Put 1 tbsp oil, diced onion, grated ginger, chopped garlic, chicken fillet and dried turnip in a casserole. Cover and microwave on Med High (70%) for 2-3 minutes.
3. Stir in diced green and red pepper, sauce to cook with cover at microwave Med (50%) for 2 minutes till boiled. Dish up and serve.
P/s: This is for 2-3 pax
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