Chicken Recipes // Mom on Time-Out

 

Harissa Chicken

Ingredients

  • 3 pounds chicken thighs bone-in, skin-on
  • 1 cup harissa sauce or paste
  • 8 cloves garlic minced
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons honey up to 3 tablespoons for added sweetness
  • 2 tablespoon lemon juice fresh is best
  • 2 teaspoon cumin
  • 2 teaspoon smoked paprika
  • 1.5 teaspoon fine sea salt
  • 1 teaspoon fresh ground black pepper

Optional Garnish

  • chopped parsley
  • lemon wedges

Instructions

  • Pat the chicken thighs dry with a paper towel.
    3 pounds chicken thighs
  • In a large bowl, mix together the harissa paste, minced garlic, olive oil, honey, lemon juice, cumin, smoked paprika, salt, and pepper until well combined.
    1 cup harissa sauce,8 cloves garlic,4 tablespoons extra virgin olive oil,3 tablespoons honey,2 tablespoon lemon juice,2 teaspoon cumin,2 teaspoon smoked paprika,1.5 teaspoon fine sea salt,1 teaspoon fresh ground black pepper
  • Add the chicken thighs to the bowl and toss to coat thoroughly in the harissa marinade. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
  • Preheat your oven to 425°F (220°C). Grease a rectangular baking dish with cooking spray.
  • Place the marinated chicken thighs skin-side up on the baking dish. Spoon any extra marinade over the top.
  • Roast in the oven for 30–35 minutes, or until the skin is crispy and the chicken is cooked through. For a slightly charred finish, broil for 2–3 minutes.
  • Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.
    lemon wedges,chopped parsley

Firecracker Chicken

Ingredients

Firecracker Sauce

  • ⅓ cup buffalo sauce or hot sauce
  • ½ cup light brown sugar packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce low sodium
  • 1 tablespoon minced garlic
  • 1 teaspoon ginger paste

Chicken

  • ½ cup cornstarch
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cups boneless skinless chicken breasts or chicken thighs, cut into bite-sized pieces
  • 3 tablespoons vegetable oil

Garnish (Optional)

  • green onions thinly sliced
  • sesame seeds

Instructions

Firecracker Sauce

  • In a medium bowl, whisk together all sauce ingredients until brown sugar dissolves. Set aside.
    ⅓ cup buffalo sauce,½ cup light brown sugar,2 tablespoons rice vinegar,1 tablespoon soy sauce,1 tablespoon minced garlic,1 teaspoon ginger paste

Chicken

  • In a large Ziploc bag, combine cornstarch, salt and pepper. Add chicken pieces and shake to coat evenly.
    ½ cup cornstarch,¾ teaspoon fine sea salt,¼ teaspoon freshly ground black pepper,3 cups boneless skinless chicken breasts
  • Heat vegetable oil in a large skillet over medium-high heat.
    3 tablespoons vegetable oil
  • Working in batches if necessary, add coated chicken to the skillet in a single layer. Cook until golden brown and crispy on all sides, about 7 to 8 minutes. Transfer to a paper-towel lined plate.
  • Reduce heat to medium-low and carefully pour sauce into the skillet. Bring to a simmer and cook for 2-3 minutes until it begins to thicken.
  • Return chicken to the skillet and toss to coat in the sauce. Cook for an additional 2 to 3 minutes, stirring occasionally, until chicken is glazed and sauce has thickened.
  • Garnish with sliced green onions or sesame seeds and serve hot over steamed rice, if desired.
    green onions,sesame seeds

Chicken Lo Mein

Ingredients

  • 10 ounces lo mein noodles
  • 16 ounces boneless skinless chicken breast or chicken thighs, sliced into thin strips
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper freshly ground
  • 3 tablespoons extra virgin olive oil divided
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger paste or finely chopped or minced ginger
  • 1 ½ cups carrots julienned
  • 4 ounces mushrooms sliced, I used shiitake
  • 1 red bell pepper cut into thin strips
  • 6 ounces snow peas

Stir Fry Sauce

  • ¼ cup chicken broth low sodium
  • ¼ cup soy sauce low sodium
  • 2 tablespoons light brown sugar packed
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon corn starch
  • 1 teaspoon toasted sesame oil

Garnish (Optional)

  • green onions optional
  • sesame seeds optional

Instructions

  • Heat water to boiling in a large pot or dutch oven. Cook the lo mein noodles just to al dented, according to package directions. Drain well and set aside.
    10 ounces lo mein noodles
  • While the noodles are cooking, toss the chicken with toasted sesame oil, salt and pepper in a medium bowl.
    16 ounces boneless skinless chicken breast,1 tablespoon toasted sesame oil,1 teaspoon sea salt,½ teaspoon black pepper
  • Add one tablespoon of extra virgin olive oil to a wok or deep skillet over medium-high heat. Add the seasoned chicken and cook until done, flipping halfway through, about 3 to 4 minutes.
    3 tablespoons extra virgin olive oil
  • Stir in the garlic and ginger in and cook for one minute, stirring constantly. Remove everything from the skillet and set aside.
    1 tablespoon minced garlic,1 tablespoon ginger paste
  • Add two tablespoon of extra virgin olive oil to the clean skillet. Add the carrots, mushrooms and red bell pepper and cook for 3 minutes, stirring frequently.
    1 ½ cups carrots,4 ounces mushrooms,1 red bell pepper,3 tablespoons extra virgin olive oil
  • Add the snow peas and cook for 2 minutes, stirring frequently.
    6 ounces snow peas
  • While the veggies are sautéing, combine the stir fry sauce ingredients in a medium bowl and whisk until combined.
    ¼ cup chicken broth,¼ cup soy sauce,2 tablespoons light brown sugar,1 tablespoon hoisin sauce,1 tablespoon oyster sauce,1 teaspoon corn starch,1 teaspoon toasted sesame oil
  • Add the chicken and noodles to the veggies in the skillet. Pour in the sauce and gently toss to coat. Bring just to a simmer and cook for 3 to 5 minutes or until the sauce thickens and all the ingredients are heated through.
  • Garnish with green onions and/or sesame seeds if desired. Serve immediately. Enjoy!
    green onions,sesame seeds

Notes

Storage Information
  • Make Ahead: Prepare the noodles, chicken, sauce, and stir fry the veggies. Refrigerate in an air tight container for up to 3 days. To prepare, combine everything in a wok or deep skillet and bring sauce to a simmer. Cook, stirring frequently, until sauce has thickened and all the ingredients are heated through.
  • Storage: Leftovers should be stored in an airtight container, in the refrigerator, for up to 3 days.
  • Freezing: I do not recommend freezing as the noodles tend to get soggy and mushy when thawed.
  • Reheating: To reheat, place leftovers in a skillet with a splash of water or chicken stock and heat over medium heat until heated through. Leftovers can also be reheated in the microwave.

Nutrition

Calories: 404kcal | Carbohydrates: 48g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 1347mg | Potassium: 581mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6299IU | Vitamin C: 46mg | Calcium: 39mg | Iron: 2mg




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