Chicken stir fry

  

  • 1 pound of chicken breast diced into cubes 
  • 2 tbsp of cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp of sesame oil 
  • 2 tsp honey
  • 1 tsp hoisin
  • 1/3 cup of soy sauce 
  • 1 tsp shriracha (optional) 
  • 1/2 cup of bean sprouts 
  • 1/3 cup of bamboo shoots 
  • 1/3 cup of baby corn 
  • 1/4 cup of diced scallions

In a large bowl, toss the chicken along with the salt, pepper and cornstarch. Heat up 1 tbsp of sesame oil in a wok and sautee the chicken for about 8 to 10 minutes on each side. In a small pan, whisk together the ingredients for the sauce. Heat up for about 4 to 5 minutes (option to add the shriracha). Pour that sauce over the chicken, add the bean sprouts, baby corn and bamboo shoots, cook for 10minutes on a low fire. Garnish with diced scallions on top. 

General tso’s chicken 

  
This is my favorite chicken dish that I enjoy making when we start getting into fall. The combination of different sauces and spices along with the crunchiness of the fresh broccoli gives this chicken dish a new twist to our weekly diners. Ready in less than 30 minutes, I usually serve it with simple white rice. 

1 pound of chicken diced into cubes

1 tsp salt

1 tsp pepper

1 tbsp of vegetable oil

2 tbsp of cornstarch

1 tsp of garlic powder 

For the sauce 

1/4 cup of cornstarch 

1/2 of cold water

1/2 cup of soy sauce 

1/4 cup of honey or agave

1 tsp of red pepper flakes or 1/4 tsp of sriracha 

1 tsp of garlic powder

1 tbsp of ginger

1 cup of steamed broccoli 

In a large bowl, toss the chicken along with the salt, pepper and cornstarch. Heat up 1 tbsp of vegetable oil in a wok and sautee the chicken for about 8 to 10 minutes on each side. In a small pan, whisk together the ingredients for the sauce. Heat up for about 4 to 5 minutes. Pour that sauce over the chicken, add the broccoli. Toss to coat and sprinkle some sesame seeds on top. 

This dish is perfect when served with white rice topped with chopped scallions. 

Chicken meatballs in saffron tomato sauce

  • 1 pound of ground chicken
  • 1 onion
  • 1 egg
  • 1 cup of breadcrumbs
  • Salt
  • Pepper
  • 1 tsp of turmeric
  • Olive oil
  • 5 tomatoes cut in small pieces
  • 1 tsp of paprika
  • 1 pinch of saffron

In a food processor, ground the onion. Add it to the ground chicken with the egg, breadcrumbs, salt, pepper, turmeric. Mix very well. In a large skillet, heat up one tbsp of olive oil. With wet hands, form the meatballs and flatten them a little. Sear the meatballs for about 3 minutes on each side.

In a small bowl, fill up with 1/2 cup of hot water and add the saffron. Let it infuse for a couple of minutes.

In a large pan, heat up 1 tbsp of olive oil. Add the tomatoes, salt, pepper, paprika, saffron in the water and cook for 10min. With a potato masher, puree the tomatoes.

Add the meatballs and cover. Cook on a low fire for 20minutes.

Moroccan Chicken with Nuts and Dried Fruits

moroccan chicken

This chicken is a traditional dish served for the holidays. Dried fruits mixed with different spices create a burst of flavors and a syrupy sauce that envelopes the chicken with a delectable taste.

  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 1 tablespoon nutmeg
  • 1 tablespoon garlic powder
  • 1 tablespoon allspice
  • 1 whole chicken, cut in 8 pieces
  • Salt
  • Pepper
  • 3 tablespoons honey
  • Juice of one lemon
  • 1 1/2 cups warm water
  • 1 tablespoon ground ginger
  • 2 cinnamon sticks
  • 4 garlic cloves minced
  • 2 star anise
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon thyme
  • 1/2 cup dried apricots
  • 1/2 cup dried plums
  • Toasted sliced almonds
  • Chopped cilantro
  • Ground cinnamon

Preheat oven to 350F. In a large pot, heat one tablespoon of olive oil and sauté the onions until translucent.  In a large bowl, mix the nutmeg, garlic powder, allspice and salt and pepper. Pour one tablespoon oil over the chicken and then rub in the spice mix.  Remove the onions from the pot and add the chicken.   Brown the chicken on both sides.  Then add the honey, lemon juice, water and the rest of the spices. Lower the flame and let it cook for about 10-15 minutes.

In a large oven proof dish, arrange the onions on the bottom and place the chicken on top. Cover and place in the preheated oven.  Cook for 35 minutes. Remove pot from oven and place chicken on a plate.  Put the dried fruit in the pot and then put the chicken back on top.  Place back in the oven, uncovered for 25 minutes.  Remove from the oven and garnish with toasted almonds and chopped cilantro and sprinkle some cinnamon on top.