You only have 30 mins, make Honey Garlic Glazed Chicken Thighs
Green Pepper And Chicken with Black bean Sauce Recipe
Learn How to Cook Green Pepper And Chicken with Black bean Sauce Recipe
#greenpepper #blackbeansauce #blackbean #chinesechickenrecipes
Please like, share, comment and/or subscribe if you would like to see new future recipes or support our channel.
Baked Salsa Chicken
Based salsa chicken recipe is scrumptious casserole style dinner that takes 40 minutes to cook. Juicy flavorful chicken baked along with layers of delicious Mexican ingredients like refried beans, black beans, corn and salsa topped with loads of cheese!
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4 servings
Ingredients
4 chicken breasts
16 oz refried beans, canned or homemade
1 cup (15 oz can) black beans
¾ cup corn, canned or frozen
2 cups chunky salsa, divided
1 packet taco seasoning or use 1 ½ tablespoon taco seasoning
1 tablespoon olive oil
1 ½ cups cheddar cheese (used white and yellow cheddar)
Salt to taste
Pepper to taste
For garnish-
Fresh cilantro
Instructions
Pre heat oven at 375°F.
If chicken breasts are large, slice it into half lengthwise. Pat dry chicken breast completely in kitchen towel. Season chicken breast with salt, pepper and taco seasoning on both sides. Rub to evenly spread the seasoning.
Heat olive oil in cast iron pan or any heavy bottom pan. Sear chicken breast on both sides by cooking it for 2-3 minutes on each side.
Remove from the pan and set it aside.
Grease a casserole or baking dish with cooking spray.
If you choose to use cream cheese, add it as first layer on the baking dish. I skipped cream cheese.
Add refried beans and spread it evenly on the casserole baking dish.
Add a layer of black beans. You can add as much or as little you prefer according to your taste preference. Canned black beans should be drained and rinsed before you use.
Add a layer of corn. If using canned corn, drain it completely and use.
Add half the quantity of salsa and spread evenly.
Place seared chicken breast on top of salsa.
Top each chicken breast with remaining salsa. Spread evenly all over the breast.
Sprinkle loads of fresh grated cheese on top.
Cover the dish with aluminium foil.
Bake in pre-heated oven at 375°F for 20 to 25 minutes.
Remove foil and bake for additional 10 minutes until cheese is bubbly and chicken is cooked through. Note: if you have meat thermometer use it to check doneness of chicken, internal temperature of chicken should read 165°F
Garnish baked salsa chicken with fresh cilantro.
Serve immediately.
For more information click on detailed recipe link shared below.
DETAILED RECIPE LINK -
Crockpot Salsa Chicken
Crockpot Salsa Chicken
1 package boneless, skinless chicken breasts
1 can corn. drained
1 can black beans, drained and rinsed
1 package taco seasoning
1-1/2 cups salsa
Place drained corn, drained and rinsed black beans, taco seasoning and salsa in crock pot and stir until combined. Nestle chicken breasts down into salsa mixture. Cover and cook on high 4 hours or low about 8 hours. Using spoon or forks, break up chicken into shreds and stir all together in crock pot. Keep on warm setting until ready to serve.
Use for burrito filling, taco filling, nachos or salad or anything else you like.
Hi, I'm Caren....Welcome to my channel. Our kids are all grown and gone and my husband and I spend most of our time these days trying to earn the approval and affections of our feral rescue cats, Richard and Baby Girl and the sweet boys outside, Tom and Dickey. You know what they say, Dogs have masters and cats have slaves. Truer words have never been spoken!
Thanks for watching ~ Caren
Sesame Chicken | Sesame Chicken Recipe | How to make Sesame Chicken
Sesame Chicken | Sesame Chicken Recipe | How to make Sesame Chicken
Sesame Chicken - BETTER THAN TAKEOUT
I would like to share sesame chicken recipe which is better than takeout. This sesame chicken recipe is best when the chicken is deep fried. My family love to indulge in deep fried crispy sesame chicken once in a while. If you are looking for crispy honey sesame chicken, try this chicken recipe.
Ingredients for Sesame Chicken:
300 gm Chicken Thigh
Grated Garlic - 1 Clove
Light Soy Sauce - 1 Tablespoon
A pinch of salt
Black pepper powder - 1/2 Teaspoon
1 egg white
Cornstarch - 2 Tablespoon
Honey - 2 Tablespoon
Sugar - 1 Tablespoon
Light Soy Sauce - 2.5 Tablespoon
Water - 3 Tablespoon
Ketchup / Tomato Sauce - 2.5 Tablespoon
White Vinegar - 1 Tablespoon
Sesame Oil - 1 Tablespoon
Cornstarch
Toasted Sesame Seeds
Green Onions
Oil for deep frying
Tips:
1. It is best to fry the chicken in 2 batches without overcrowding the wok so that the temperature of the oil would not drop.
2. If you prefer a stronger sesame flavor, add few drizzles of sesame oil after adding the fried chicken into the sauce and stir quickly.
3. This crispy sesame chicken is best to serve immediately after cooking.
Please Subscribe and click on the bell icon to get the latest video from us. It's free.
Subscribe to our YouTube Channel:
Like our Facebook Page:
Watch More Recipes:
BBQ Chicken Wings:
Crispy Chicken Burger:
Sweet and Sour Chicken Recipe:
KFC Style Popcorn Chicken:
Quick Chicken Fried Rice in 10 Mins:
Fish in Soy Sauce:
Tandoori Chicken In Oven:
Stir fry Cabbage Recipe:
Bread Pizza Pockets:
#sesamechicken #honeysesamechicken #chinesesesamechicken
#crispysesamechicken #sesamechickenrecipe #chinesechicken #asianfood #chinesefood #chicken #VisualsRecipes #Visuals
BETTER THAN TAKEOUT – Sesame Chicken Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
To be honest, the first time I ate this I was thinking, no, Chinese people do not eat sesame chicken. And now, I make it every week. Seriously, who can say no to these crunchy nutty little bites of chicken? And this recipe could be the best sesame chicken you ever had.
???? RECIPE - Note: Here I want to correct a mistake in the video. At 03:16 I said to heat up the oil to 300 degrees Fahrenheit. It was an audio mistake, please keep the oil temperature at 380 degrees Fahrenheit while frying. I am really sorry about that. The video is already uploaded, I can't edit it anymore.
Ingredients to marinate the chicken (Serve 2-3 people with some white rice)
- 1 lb chicken thigh, cut into 1.5 inches cubes
- 2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce [Amazon Link:
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 0.5 tbsp of starch (add it to the marinade)
- 1 cup of Potato starch (use it to coat the chicken)
- 2 cups of oil to fry the chicken
Ingredients for the sauce
- 2 tbsp of Honey
- 3 tbsp of brown sugar
- 2.5 tbsp of Soy sauce [Amazon Link:
- 3 tbsp of water
- 2.5 tbsp of ketchup
- 1 tbsp of vinegar
- Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp of water) (Amazon Link:
- 1 tbsp of sesame oil [Amazon Link:
- 1.5 tbsp of toasted sesame seeds [Amazon Link:
- Diced scallion as a garnish
INSTRUCTION
Cut some boneless and skin on chicken leg into 1-inch size pieces. You can use chicken breast if you wish to.
Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
Add half of the starch into a big container. Spread it out. Add in the chicken. Cover the meat with the other half of the starch. Put on the lid and shake for a few minutes or until the chicken is coated nicely
Heat up the oil to 380 F. Add the chicken piece by piece. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
Next, we gonna make the sauce. In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.