Sweet Coconut Chicken

Sweet Coconut Chicken recipe from Kids in the Sink For the chicken:2-3 boneless, skinless chicken breasts, cut into 1-2 inch pieces salt and pepper, to taste 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil (I used vegetable oil) For the sauce: 1 (14 oz.) can coconut milk (use the full fat version, the "lite" version doesn't have enough flavor) 3/4 cup sugar 1 tsp cider vinegar Directions: For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325˚. While oil is heating, season chicken with salt and pepper. Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. I had to fry in a couple of batches so as not to overcrowd the pan. Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice (*ahem* jasmine rice, although any rice will do because the chicken in this dish rocks!) P.S. Some readers on Kids in the Sink asked if one hour was too long to cook and worried it would dry out the chicken. Let me tell you.... it will not. Trust me. Let it cook for an hour and gently stir it every 15 minutes and it will be perfect!

Satay Chicken with Peanut Sauce

Satay Chicken with Peanut Sauce * If you use bamboo skewers, soak in water for 30 min. before use so they don't catch fire!! Satay Chicken 3 Tbls. lime juice 1 tsp. curry powder 2 tsp. honey 1/2 tsp. ground corriander 1/2 tsp. ground cumin 1/8 tsp. salt 2 cloves garlic chopped 1 pound boneless skinless chicken breasts cut into 1 inch cubes Mix all ingredients except chicken. Place chicken in a bowl with a lid and pour marinade over. Stir or shake to coat. Cover and refrigerate 2 hours, stirring occasionally. Set oven to broil. Thread chicken on skewers and place on cookie sheet that has been sprayed with cooking spray. Broil for 4 min. Brush with marinade and turn. Broil for 4-5 min. longeror until no longer pink. Peanut Sauce 2/3 c. vanilla yogurt 1/4 c. creamy peanut butter 1/4 c. coconut milk 1 Tbls. soy sauce Beat with a wire whisk and serve with satay chicken.

Sweet and Sour Chicken 2

Sweet and Sour Chicken Sweet and Sour Chicken 5 chicken breasts, cubed Flour Vegetable Oil 2 Tbsp cornstarch 1 cup light brown sugar 2 Tbsp soy sauce 2/3 cup white vinegar 1 small can crushed pineapple, juice reserved (I also like to use pineapple tidbits or chunks instead so you get actual pieces of pineapple) 1/4 cup green bell pepper, chopped (I usually use more) Place chicken in Ziploc bag with flour and shake to coat (this works best if you pat down the chicken a little then add the flour last). Add to oil and cook until most are browned and crispy. You'll need enough oil to cover the entire bottom of your pan. Meanwhile, combine brown sugar and cornstarch in a small saucepan, then add vinegar, pineapple juice plus enough water to make one cup, and soy sauce. Stir to combine and let boil one minute. Add reserved pineapple and bell pepper. Place chicken in 9x13 dish and pour sauce over it, making sure it covers everything (I kind of stir it in gently to make sure it covers everything). Bake at 375 for 30 minutes. Serve with rice.

Egg Rolls with Sweet and Sour Sauce

Egg Rolls with Sweet and Sour Sauce Egg Rolls 2 C. cooked chicken breasts, chopped well 2 C. cabbage chopped 1 clove garlic minced 2 T. chopped green onion 1 T. cooking oil 2 C. bean sprouts 1 T. soy sauce ½ tsp. fresh ginger minced or grated (optional) Egg roll wrappers (usually found in the produce or organic section) Stir fry everything, except the chicken, together until tender. Add chicken. Wrap in egg roll wrappers according to instructions on the package. Fry until golden brown on each side (the oil should be around 350 degrees- any hotter and they will get too "golden"). Sweet and Sour Sauce ½ C. brown sugar 1 T. corn starch 1 T. soy sauce 1/3 C. chicken broth ½ tsp. minced fresh ginger root 1/3 C vinegar (you can use either red wine vinegar or apple cider vinegar) 1 clove garlic minced Cook on medium high heat until it bubbles and then 2 more minutes (you should definitely double this as it barely was enough for our egg rolls when Kelli and I made them and it is really good!).

Sweet and Sour Chicken

Sweet and Sour Chicken Sweet and Sour Chicken Courtesy Mel's Kitchen Cafe Chicken: 3-4 boneless, skinless chicken breasts ( I always use thighs because that's what we have!) Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a glass baking dish. Mix sauce ingredients (below) together and pour over chicken. Sauce: ¾ cup sugar 4 tablespoons ketchup ½ cup vinegar 1 tablespoon soy sauce 1 teaspoon garlic salt *Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stove top at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken Bake for one hour at 325 degrees in a glass pan. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice or with Celeste’s easy fried rice! When cut in smaller pieces, bite sized, bake for 30-40 minutes! Serves 4-6

Chicken Roll Ups

Got this recipe from my friend Jacie. OK GIRLS! I stole it from my mom who made them when I was little! I have tweaked it a little cause I'm lazy and it's all about simplicity. You will need: 1 rotisserie chicken, 2 pkgs nuefchatel cream cheese (it's softer), 1 cup of shredded cheddar cheese, chicken gravy mix (or chicken bouillon and some cornstarch), and Rhodes bake and serve dinner rolls.

First thaw the rolls using the quick thaw method on the back of the package. (Heat oven to 200. spray a cookie sheet with nonstick spray, fill it with frozen rolls spaced evenly, boil a pan of water, turn oven off and put the boiling water on the bottom shelf and the rolls on the top shelf. )
Let the rolls rise for an hour in the oven.

Mix together the 2 pkgs of cream cheese and all the meat from the rotisserie chicken (I do this chicken so I don't have to cook it first!)
When the rolls are risen, take one, flatten it out and fill it with the chicken/cream cheese mixture topped off with a little shredded cheese, then close the roll and put on a cookie sheet! Continue with all the rolls till they are all filled. Bake at 300 for 15 minutes!

While the rollups are cooking, make your gravy! You can use some of the juice from the chicken to add to the flavor. If you don't like gravy, cream of chicken soup works too.

Serve warm with gravy on top!

Another variation you can do is to add crushed corn flakes on top before baking! It gives it a little crunch and is delicious, but my kids don't like that. :) Hope you like them!

Chicken Parmesans Macaroni Casserole

Chicken Parmesans Macaroni Casserole, Optional: Serve with Garlic Bread

Ingredients:
1/2 Jar Market Pantry Pasta Sauce
2 Cups Parmesan/Mozzarella Cheese Blend
2-3 Chicken Breasts (whatever is left over from the previous recipe), Poached and Shredded
1/2 box Market Pantry Pasta (about 3 cups)

1. Cook Pasta according to package directions, and preheat oven to 350 degrees.
2. In large bowl, mix Pasta, shredded chicken, 1 Cup of Cheese, and pasta sauce together. Stir until everything is combined.
3. Pour pasta mixture into 9×13 inch baking dish. Cover with the remaining cheese, and bake for 15 minutes or until macaroni salad is heated through and cheese has melted.

Swiss Cheese Chicken

Swiss Cheese Chicken, Optional: Serve with side salad

Ingredients:
Use 6 of the Market Pantry Chicken Breasts
4-6 Slices of Swiss Cheese
1 (10.75 oz) Can of Condensed Cream of Chicken Soup
1 (8 oz) Bag of Stuffing
2 Tablespoons of Butter, melted

1. Preheat Oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
2. Arrange thawed chicken breasts in baking dish. Place on slice of swiss cheese on top of each chicken breast. Spoon cream of chicken soup over the cheese and spread evenly. Sprinkle with stuffing, I used about half the box. Then, pour your melted butter over the top of the stuffing evenly.
3. Cover with foil and bake for 40 minutes. Remove foil and bake another 10 minutes until chicken in no longer pink, and juices run clear.