Chicken is one of the mainstays of our diet so when time is running short, look no further than these 30-minute chicken recipes to help feed your family!
Chicken-broccoli stir fry
2 plus 1 tablespooon of vegetable oil
3-4 boneless, skinless chicken breasts, sliced into strips
3 cups of chopped broccoli
1-1/2 cups diced onion
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1-1/2 cups of low sodium chicken broth
1/2 teaspoon finely minced ginger
2 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup chopped cashews
1/4 cup of toasted sesame seeds
Chinese noodles or rice for serving
In a large skillet heat two tablespoons of oil over medium heat.
Add the sliced chicken. Cook for 6-8 minutes or until the chicken juices run clear then remove the chicken from the pan.
Using the same skillet, heat the remaining oil over medium heat.
Stir-fry the broccoli, onion, red pepper flakes and garlic for 5-8 minutes or until the broccoli is tender. Remove the mixture from the pan.
Combine the broth, ginger, soy sauce and cornstarch in a small bowl.
Pour into the skillet.
Bring to a boil, stirring constantly. Cook two minutes or until thickened.
Add the chicken strips, cashews and broccoli mixture. Heat throughly and top with sesame seeds before serving.
Serve with noodles or rice.
Double decker Buffalo chicken sandwiches
1 tablespoon of extra-virgin olive oil
4 boneless, skinless chicken breasts
1/2 teaspoon of freshly ground pepper
1/2 teaspoon of salt
1 teaspoon of paprika
4 Kaiser rolls
1/2 - 1 cup of crumbled bleu cheese, depending on taste
Mayonnaise, to taste
4 lettuce leaves
4 slices of ripe tomato
1/2 of a red onion, thinly sliced
Between two layers of plastic wrap, flatten the chicken breasts to a uniform thickness of approximately 1-4-1/2 of an inch. Divide each one into two pieces.
Season with salt, pepper and paprika.
Heat oil in a large skillet, over medium to high heat, cook flattened chicken breasts for about five minutes or until cooked through and the juices run clear. Remove from heat.
Pour the hot sauce to a large bowl or casserole dish. Add the cooked chicken and fully coat with the sauce.
Cut the roll in half, spread with mayonnaise then layer on the tomato, lettuce, onion, one cooked chicken piece topped with bleu cheese then a second chicken piece and finish with the bottom half of the roll.
Serve with extra hot sauce or blue cheese dressing for dipping.
Home-style chicken stew
1 tablespoon of extra virgin olive oil
3 boneless, skinless chicken breasts, cut into 1 inch by 1 inch size pieces
2-1/2 cups of small baby potatoes
3/4 of a cup of very thick sliced carrots
1 medium onion, diced
3/4 of a cup of peas
1 tablespoon of butter
2 tablespoons of flour
3/4 a cup of low-sodium chicken stock
1/2 cup of milk
1/2 a cup of cream cheese
1-1/2 teaspoons of dried thyme
1-1/2 teaspoons of ground sage
1 teaspoon of freshly ground pepper
In a large skillet over medium heat, heat oil then add the chicken pieces, cook for 8-10 minutes or until cooked through.
Meanwhile add potatoes, carrots and onions to a microwave-safe dish then microwave for approximately six minutes or until veggies are almost tender. Add peas and cook for an additional two minutes.
While the veggies and chicken are cooking, melt the butter over medium heat in a saucepan.
Add flour to make a roux .
Whisk in the milk, stock, cream cheese, thyme, sage and pepper.
Cook until thickened.
Add chicken and veggies to the pot and heat thoroughly.