Chicken

If you're looking for new chicken recipes to try, today's post will help you out. Check out the Slow Cooker Chicken Stroganoff, the Gingery Chicken Stew, and the rest of today's yumminess. Enjoy!

GINGER-SCALLION CHICKEN

This is from Lan Hing Riggin and adapted by Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger."

Time: 15 minutes; Yield: 4 servings

This was featured in "A Fresh, Bright Way to Stir-Fry", and can be viewed online at https://cooking.nytimes.com/recipes/1019283-ginger-scallion-chicken.

Ingredients

2 large scallions, trimmed

1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary

1-3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks

1/2 teaspoon kosher salt, as needed

1 cup roughly chopped cilantro leaves and tender stems

1 (2-1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)

3 tablespoons soy sauce

Large pinch sugar

Preparation

Cut the scallions in quarters lengthwise, then cut crosswise into 1-1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don’t have to be very thorough; some mixing of colors is fine.)

Heat oil in a wok or 12-inch skillet over very high heat. When it’s shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.

Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.

EASY KUNG PAO CHICKEN

This is from Pearl Han and Grace Han and adapted by Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Sweet, sour and a little spicy, this meal tastes like home — specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: “quick, easy and my mom’s favorite.” Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer — no high-heat stir-frying necessary — to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish’s signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal."

Time: 15 minutes; Yield: 4 servings

This was featured in "The Irresistible Thrill of Kung Pao", and can be viewed online at https://cooking.nytimes.com/recipes/1023351-easy-kung-pao-chicken.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks

3 tablespoons soy sauce

2 teaspoons cornstarch

Salt and ground black or Sichuan pepper

1-1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar

2 teaspoons sugar

1/4 cup neutral oil, such as grapeseed

1/2 cup small dried red chiles (15 grams; see Tip)

Preparation

Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.

Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.

Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don’t burn.

Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

Tip

The small dried red chiles typically used in kung pao dishes are available in Chinese markets. Any small dried red chiles work, though they do range in heat. For a similar spice level, use chiles de árbol.

CHICKEN WITH PICANTE PEACH SALSA

This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6

To view this recipe online, click here.

Ingredients

2/3 cup Pace® Picante Sauce

2 tablespoons lime juice

1 can (about 15 ounces) peach halves in heavy syrup, drained and diced

1/3 cup chopped red bell pepper or green bell pepper

2 green onions, sliced (about 1/4 cup)

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 3/4 pounds skinless, boneless chicken breast halves

1/2 cup peach preserves or apricot preserves

Directions

Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.

Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.

Serve the chicken with the peach salsa mixture.

CHICKEN MARSALA

This is from Tyler Florence on the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

GINGERY CHICKEN STEW

This is from Mark Bittman in The New York Times cooking enewsletter. For this recipe, Mark wrote, "Just 1-1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it."

About 1 hour, largely unattended; Yield: 4 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1016045-gingery-chicken-stew. While you're at it, please sign up for The New York Times cooking enewsletter. Really great recipes, lots of guides...If you're like me, you won't regret it.

Ingredients

2 tablespoons olive oil

1-1/2 pounds (4 whole bone-in) chicken thighs

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 large onion, chopped

2 cups chopped daikon radish

1/4 cup minced ginger

2 cups vegetable or chicken stock, or water, more as needed

1/4 cup soy sauce

2 tablespoons lime juice

3 pieces star anise

1-1/2 pounds any winter squash, cut into 1-inch chunks

Preparation

Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.

Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.

Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.