How To make Chicken, Asparagus and Red Pepper
1 lb Boned,skinned chicken breast
2 tb Finely minced fresh ginger
2 md Garlic cloves
- peeled and minced 2 tb Soy sauce
2 tb Sweet port, sherry, OR
- Madeira 3 tb Sesame oil
1 ts Chili oil
1 1/2 lb Asparagus
1 md Yellow onion
1 md Red bell pepper
1 ts Cornstarch; blended with
1/4 c Chicken broth
POUND THE CHICKEN brEASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus. Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin
slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice.
How To make Chicken, Asparagus and Red Pepper's Videos
ROASTED ASPARAGUS With MARINATED RED BELL PEPPERS
Roasted asparagus with marinated roasted red peppers is a healthy and delicious. It makes a perfect side dish for any meat, chicken and fish etc.
Recipe serves 4
For asparagus and bell pepper:
1 1/2 Pound asparagus-washed and trimmed
1 Large red bell pepper or 2 small-cut into bite size
1-2 Tbsp olive oil
Salt and pepper to taste
For balsamic marinade:
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1 Tsp dried oregano
1 Tsp honey
1 Tsp Dijon mustard
1/2 Tsp salt
1/2 Tsp black pepper
1/4 Cup feta cheese-crumbled
1/4 Cup red onion-diced
1/3 Cup olives-sliced
Bake 400F/204C for 15-20 minutes
Super Quick Stir Fry Broccoli and Carrot with Chicken | Chicken with Broccoli Recipe
300 grams of broccoli
1/2 carrot
3 cloves of garlic
250 grams of chicken breast
A pinch of salt
A pinch of black pepper
2-3 tablespoons of oil
1 tablespoon of light soy sauce
2 tablespoons of oyster sauce
1/2 teaspoon of dark soy sauce
1/2 cup of water
Corn starch slurry - 1 teaspoon of corn starch + 2-3 teaspoon of water
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Stir -Fried Asparagus with Bell pepper and onion
Chicken Stuffed with Red Pepper Dip
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Serves 4:
4 boneless skinless chicken breasts
¼ cup olive oil
Salt and black pepper to taste
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon dried crushed oregano
1 cup shredded mozzarella cheese
For the Red Pepper Dip:
• 1 tablespoon sundried tomatoes packed in oil
• 8 ounces feta cheese
• 3 ounces cream cheese
• 3 roasted red peppers
• Pinch of crushed red pepper flakes
• 2-3 tablespoons olive oil
• Freshly cracked black pepper, to taste
For the Balsamic Vinaigrette:
• ¼ cup Balsamic vinegar
• ½ cup olive oil
• 1 tablespoon honey
• ½ teaspoon dried oregano
Preheat the oven to 400 °F, 200 °C.
Make the dip: Place the sundried tomatoes in a food processor and pulse until finely chopped. Crumble the feta and add it to the food processor along with all of the remaining dip ingredients. Process until smooth. (This dip can be made a few days ahead of time and stored in the refrigerator in an airtight container.)
Slice the chicken breasts in half horizontally taking care not to cut all the way through. This will create a pocket to hold the dip.
Place the chicken breasts on a baking sheet or oven safe dish. Cast iron pans are great for this recipe.
Drizzle olive oil over chicken and season with salt, pepper, paprika, cumin, and oregano.
Spread 2 tablespoons of the dip in the pocket of the chicken.
Top with ¼ cup shredded mozzarella cheese and secure with some toothpicks.
Bake the chicken for 25-30 minutes or until the internal temperature reaches 165 degrees F.
Remove from oven and allow to rest 5 minutes. Spoon any of the dip that oozed out back into the chicken.
Add all of the Vinaigrette ingredients to the bowl and whisk well until emulsified.
Pour over the chicken and serve.
Roasted Asparagus goes great with this chicken. Enjoy!
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CHICKEN STIR FRY RECIPE | QUICK AND EASY CHICKEN STIR FRY | STIR FRY CHICKEN
30 Minute Chicken Stir Fry | Chicken Stir Fry Recipe | Stir Fry Chicken | Chicken Stir Fry | Chicken Stir Fry With Vegetables | Quick And Easy Chicken Stir Fry | Stir Fry Chicken Recipe | How To Make Chicken Stir Fry
Ingredients for Chicken Stir Fry:
Prep Time - 15 mins
Cooking Time - 15 mins
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 1 lb or 450 gms (cut into bite sized pieces)
Seasoning for the Chicken:
- Salt- 1/2 tsp
- White Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/2 tsp
Vegetables:
- Broccoli florets- 2 US cup measure (100 gms)
- Carrots, sliced- 1 US cup measure (90 gms)
- Red Bell Pepper- 1 US cup measure (90 gms)
- Yellow Bell Pepper- 1 US cup measure (90 gms)
- Garlic, chopped- 2 tsp (around 4 cloves)
- Ginger, chopped- 1.5 tsp
Stir Fry Sauces:
- Chicken Stock- 1/4 cup (can use readymade low sodium chicken broth/stock too)
- Dark Soy Sauce- 2.5 tsp
- Red Chilli Sauce- 3 tsp
- Honey- 1 tbsp
- Corn slurry- 2 tsp corn flour/starch (Mixed in 1 tbsp water)
- Sesame Oil- 2 tsp
Other Ingredients:
- Oil- 2-3 tbsp
- Salt- to season
- Pepper Powder- 1/4 tsp
Preparation:
Cut the boneless chicken into bite sized pieces.
Take out the broccoli florets, cut the carrots into slices and the red & yellow peppers into cubes.
Also peel and chop the garlic and ginger.
Process:
- Heat oil in a wok and add the chicken pieces. Give a stir for 30 secs and then add salt & white pepper powder to season the chicken.
- Now stir fry on high heat for around 2-3 mins and then add 1/2 tsp Dark Soy Sauce. Give a mix and continue to stir fry on high heat for another 2-3 mins till the water has completely dried up and the chicken is fried and browned.
- Remove and set aside on a plate.
- In the same oil, add the chopped garlic & ginger. Give a stir for 15 secs and then add the sliced carrots and cubed red & yellow peppers. Mix and stir fry on high heat for 1 minute before adding the broccoli florets. Also add salt to season (a pinch) and 1/4 tsp pepper powder. Give a mix and continue to stir fry on high heat for 2 mins.
- Now add the sautéed chicken pieces and give a mix on high heat for 1 minute.
- Add the Dark Soy Sauce, Chicken broth, Red Chilli Sauce and honey. Give a mix and stir fry on high heat for around 2 mins till the sauce has nearly dried up.
- Now add the corn slurry and the sesame oil, give a mix and continue to stir fry on high heat for 1 min till all the sauce has dried up and coats the chicken and vegetables.
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Roasted Red Pepper & Basil Stuffed Chicken
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Here is the recipe:
Ingredients:
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning
Directions:
Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America.
Jack's motto is Do God's work and He will do your work!
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