Sticky Orange Chicken | Delish
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INGREDIENTS
2 large eggs, beaten
1/2 c. plus 1 tbsp. cornstarch, divided
1/4 c. all-purpose flour
kosher salt
Freshly ground black pepper
2 lb. boneless skinless chicken breasts, cut into 1” pieces
canola oil
2 cloves garlic, minced
1/2 tsp. minced ginger
1/2 tsp. red chili flakes
2/3 c. freshly squeezed orange juice
2 tbsp. soy sauce
1 tbsp. apple cider vinegar
1 tbsp. sweet chili sauce
1 tbsp. brown sugar
2 green onions, chopped
cooked white rice, for serving
DIRECTIONS
1. Set up dredging station: In one bowl add eggs, and in a second bowl mix together 1/2 cup cornstarch, flour, salt, and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.
2. In a large, deep skillet over medium-high heat, heat 1/4” oil. Once oil is shimmering, fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on paper towels.
3. In a small saucepan over medium heat, heat 1 tablespoon canola oil. Add garlic, ginger, and chili flakes and cook until fragrant, about 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, and brown sugar. Bring to a simmer.
4. Meanwhile, in a small bowl, make cornstarch slurry: Mix remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about 5 minutes, remove from heat.
5. Toss chicken with sauce and green onions. Serve over white rice.
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Kung Pao Chicken | Delish
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INGREDIENTS
1/4 c. soy sauce, divided
1 tbsp. rice wine (or white wine)
3 tsp. cornstarch, divided
1 lb. chicken breast, chopped into 1 pieces
1/4 c. low-sodium chicken broth
2 tbsp. apple cider vinegar
1 tbsp. hoisin sauce
2 tsp. sesame oil
1 tsp. garlic chili paste
1 tbsp. vegetable oil
2 cloves garlic, minced
1 bell pepper, chopped
3 green onions, finely sliced
1/3 c. Chopped peanuts
DIRECTIONS
1. In a medium bowl, combine 1 tablespoon soy sauce, rice wine and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes.
2. Make sauce: In a small bowl, whisk together remaining 3 tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil and garlic chili paste. Whisk until evenly combined.
3. In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through, about 10 minutes. Remove from heat.
4. Add more oil, if necessary, and add the bell pepper. Cook until tender, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute more.
5. Return chicken to skillet and pour in sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened, about 2 minutes.
6. Stir in green onions and peanuts. Serve immediately.
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How To Make Pizza Chicken | Delish
Pizza chicken is here to spice up dinner!
DIRECTIONS
1. Preheat oven to 350 degrees F. In a large skillet over medium-high heat, heat oil. Add chicken and sear until golden, 2 minutes per side. Transfer to a plate.
2. Reduce heat to medium-low and add garlic to skillet. Cook until fragrant, 1 minute. Add crushed tomatoes, crushed red pepper flakes, and parsley. Bring to a simmer and let cook 5 minutes.
3. Return chicken to skillet and arrange in sauce. Top chicken with mozzarella and pepperoni and bake until chicken is cooked through, 15 minutes. (Broil for last 2 minutes if you want more golden cheese.)
4. Garnish with parsley and serve.
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
3 cloves Garlic, Chopped
1 15-ounce can crushed tomatoes
1/2 tsp. crushed red pepper flakes
1 tbsp. chopped fresh parsley, plus more for serving
1 c. shredded mozzarella
1/4 c. mini or regular pepperoni
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Trash Chicken | Delish
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INGREDIENTS
1/2 c. ranch dressing, plus more for serving
Juice of 1 lemon
kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken tenders (or breasts cut into tenders)
4 c. potato chips
Fresh chives, for garnish
DIRECTIONS
1. Preheat oven to 400° and grease a baking sheet with nonstick spray. In a large bowl, whisk together ranch dressing and lemon juice and season with salt and pepper. Add chicken and toss until completely coated.
2. Place potato chips in a Ziploc bag and crush with your hands or a rolling pin. Add chicken to bag, seal tightly, and shake vigorously until coated in crumbs
3. Bake until chicken is golden and cooked through, 20 minutes, flipping once halfway through.
4. Garnish with chives and serve with ranch.
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Slow-Cooker Garlic Parm Chicken | Delish
This recipe is taking over Pinterest. Find out why.
DIRECTIONS
1. In a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
3. Garnish with Parmesan and parsley and serve.
INGREDIENTS
1/3 c. plus 2 tbsp. extra-virgin olive oil
2 lb. bone-in chicken thighs
kosher salt
Freshly ground black pepper
1 lb. baby red potatoes, quartered
5 cloves Garlic, Chopped
2 tbsp. chopped fresh thyme
Grated Parmesan, for serving
Chopped fresh parsley, for serving
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Chicken Carbonara | Delish
This creamy pasta is too good to be true.
DIRECTIONS
1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.
3. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
4. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.
5. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.
6. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
7. Garnish with Parmesan and parsley and serve immediately.
INGREDIENTS
12 oz. fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 c. freshly grated Parmesan, plus more for garnish
1/3 c. freshly chopped parsley, plus more for garnish
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