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
One-Pan Balsamic Chicken and Asparagus #kitchenrecipes #chicken #recipe
One-Pan Balsamic Chicken and Asparagus
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INGREDIENTS
1/4 c.
balsamic vinegar
1/4 c.
extra-virgin olive oil, divided
1 tbsp.
honey
1 tbsp.
Dijon mustard
2
cloves garlic, minced
pinch of crushed red pepper flakes
2 lb.
chicken breast tenders
kosher salt
Freshly ground black pepper
1 lb.
asparagus, woody ends trimmed
1 pt.
cherry tomatoes, halved
Stir -Fried Asparagus with Bell pepper and onion
Creamy Garlic Chicken Breasts
RECIPE:
Chicken breasts in an irresistible garlic cream sauce filled with caramelized onions and garlic is a winner of a chicken dinner! Easy and delicious comfort food at its finest.
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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Video Recipe: Chicken Asparagus Pepper Stir Fry
Chef Keith Snow from demonstrates how to make an Asian stir-fry with chicken, asparagus, and peppers.