Chicken Sate

The sauce got mixed reviews, but everyone enjoyed the chicken. I served it with rice, green beans and rolls.


RECIPE INGREDIENTS:
Chicken and Marinade
1/4 cup soy sauce
1/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon vegetable oil
1 to 2 garlic cloves crushed
1 teaspoon sesame oil
1 1/2 pounds boneless chicken, cut into 1-inch cubes

Saté Sauce
3/4 cup chicken broth
1/4 cup fresh orange juice
1 tablespoon soy sauce, or to taste
1 garlic clove, crushed
1 tablespoon sugar
1/4 cup smooth peanut butter
2 scallions, chopped (optional)

1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl.
2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through.
4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.
5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes.
6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.

Roasted Chicken and Wild Rice Soup

Roasted Chicken and Wild Rice Soup
(from Cooking Light)

1 (6 ounce) box of long grain and wild rice mix
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 (8 ounce) package of mushrooms, halved (I omitted these)
1/4 c. flour (I used 1/2 c.--I like the soup to be a little thicker)
1/2 t. dried tarragon
1/4 t. thyme
2 c. water
2 (15.75 ounce) cans fat free chicken broth
1 (12 ounce) can of fat free evaporated milk
3 c. shredded roasted skinless chicken

Prepare rice according to package directions, set aside.

Heat oil in a large dutch oven (I just used a big soup pot) over medium high heat. Add chopped onion and next 4 ingredients, and saute 6 minutes or until onion is tender. Lightly spoon flour into dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.

(I added more of the thyme and added pepper and garlic powder to taste. I also added one chicken bouillon cube instead of salt.)

Chicken Chili

Line a 9x13 pyrex with foil.
Place 6 chicken breasts inside (or you can use thighs, just use more of them).
Dump 2 cans of diced tomatoes (with the juice) on top.
Slice 1 onion and put in.
Add spices: s&p, garlic, chili powder, cumin
Mix until everything is covered with sauce and spices, then cover w/ foil and bake in the oven at 375 for at least an hour.

Once chicken is done, take out chicken with tongs and chop into bite size (or slightly larger) pieces. This can be done while chicken is hot.

Put chicken pieces into a large pot.
Pour all of the tomatoes and onions from baking into the pot.
Add two cans of beans (black or kidney or whatever you like in chili).
Add two cans of corn (or use frozen).
Add another can of diced tomatoes.
Add chicken stock until the chili has desired consistency.
Add one or two chicken boullion cubes to give richer flavor.
Spice s&p, garlic, chili powder, cumin until chili has reached desired spicy-ness.
Heat through and serve! I usually serve w/shredded cheese and sour cream along with corn bread and/or chips. I sometimes serve it over rice.

Balsamic Dijon Chicken Tenders

So, this is from greenlitebites.com. I wanted to do something different with the frozen chicken breasts I had on hand and this fit the bill.

16 oz. chicken breasts cut into tender style pieces.
2 T. balsamic vinegar
1 T. dijon mustard
1 t. dried parsley flakes

Mix the vinegar, mustard and parsley in a small bowl. Place chicken pieces into ziploc bag; pour in marinade. Seal and let sit at least 10 minutes. I let it sit for about 3 hours and cooked it in my grill pan. Everyone loved it. (Even Eldon who doesn't really like balsamic vinegar. ) I served it with baked potatoes.