Sesame Chicken Noodle Bowl

A super quick weekday meal with rich Asian flavors.  You can use just about any vegetables in this - bamboo shoots, water chestnuts, broccoli, snow pea pods, baby corns etc.  I kept it simple here with red bell peppers.  This version served the hubby and I with some chicken left over.  I would double everything but the chicken if you are making it for 4 people.  I adapted this from Cooking Light's August 2012 edition.

1 cups water
1 cup broth - chicken or veggie
2 tsp soy sauce
2 tsp fish sauce
1 tsp sesame oil
2 garlic cloves, smashed
1-2" piece of ginger, cut in slices
12 - 16 (or more) shiitake mushrooms  (I love these, so I did about 20)
1 - 1.5# chicken tenderloin
1/4 - 1/2 cup sesame seeds
1 Tbsp olive oil
1 red bell pepper cut into thin strips
1 package Udon noodles
Optional - sliced green onions for garnish

Put the broth, water, soy sauce, fish sauce, sesame oil, garlic, and ginger in a pan.  Remove the caps from the mushrooms, thinly slice and set aside.  Cut the root end off the stems, then add them to the broth.  Bring to a boil for 3 minutes, then turn off heat and let steep while you prepare the rest of the meal.

Sprinkle the chicken with salt and pepper on both sides.  Press the sesame seeds into the chicken.  Add the olive oil to a non-stick skillet over medium high heat.  Cook the chicken, in two batches, until just done.  The seeds will become toasted and browned.  Set chicken aside and add the mushrooms and peppers (or whatever veggies you are using) to the pan.  Cook until barely softened.  Pour the broth through a strainer over the veggies and bring to a simmer.  Add the Udon noodles and heat through, 1- 2 minutes.

Arrange the chicken to the side of each bowl.  Divide the veggie/noodle mixture among the bowls and then ladle some broth around the chicken.  Garnish with green onions if desired.

Tandoori Chicken Thighs

Spiced chicken thighs are quick to cook on the grill

or baked in the oven. Serve with Steamed Haricot Verts with Tomatoes and Almonds.  

This marinade will easily cover 4-6 thighs; you can double the recipe for 8-12 thighs:

1/2 cup low-fat Greek yogurt

1 Tbsp fresh grated ginger

1/2 onion, grated

1 Tbsp cumin

1/2 tsp cayenne pepper

1 tsp turmeric

3-5 garlic cloves, minced or microplaned

4-6 boneless, skinless chicken thighs

In a large bowl, combine the first 7 ingredients.  Add the boneless, skinless chicken thighs and stir and turn to make sure that the chicken is well coated on both sides.  Let sit for 30 - 45 min on the counter, or refrigerate for 2 hours.  Heat the grill and spray with non-stick spray OR place foil on the grill OR heat an oven to 350.  Scrape off the excess marinade and sprinkle chicken with salt.  Grill on each side about 6 minutes, or bake for 10-12 minutes, until cooked through.  

Super Crispy Fried Chicken

So, before tonight, I had not actually made fried chicken.  However, I've seen it done many times, so I went for it!  This was so crispy and delicious, I don't think I can ever do KFC again...well, maybe the biscuits ;)

6 bone-in, skin on chicken thighs
3 eggs
1/2 c or so flour
1 cup or so Panko bread crumbs
Rotisserie chicken seasoning - or something similar
salt and pepper
Vegetable oil or Peanut oil

To prepare the thighs, trim the excess fat from the thighs, but leave the main covering on.  Season both sides with salt and pepper.  On one plate, put the flour with a tablespoon or so of the chicken seasoning and mix.  One a second plate, crack the eggs and whip with a fork.  On a third plate, pour the Panko.

In a large deep skillet, pour half an inch (or enough to go halfway up the chicken) of oil and get it going over high heat.  Use a thermometer to check that the oil is around 375.  The temperature will drop when you add the chicken.  If the oil gets too hot while you are preparing the chicken, turn the heat off.  Just make sure that it is back up to temp when you add the chicken in.  This allows a crust to form, which will prevent grease from soaking into the chicken and give you a super crunchy crust.

Dredge the chicken in the flour, then egg, then flour, then egg, then Panko.  The flour helps the egg stick, which then helps the Panko stick.  I do a double dip to get a thick crunchy crust.  Gently place the thighs into the hot oil.  Don't crowd the pan - I cooked mine in two batches. Cook until a deep golden color on one side - about 8 min - and then carefully flip.  Continue cooking until a thermometer inserted in the thick part away from the bone reads 140.  Remove the thighs to paper towels to drain.  They will continue cooking while they rest - I let the first batch rest while I cooked the second, and they were perfect - clear juices, hot inside and crispy on the outside.

I served this with a simple salad of mache mix, cherry tomatoes and cucumbers with lemon basil vinaigrette.  Delicious!

Mustard Maple Marinated Chicken Thighs

An easy marinade that doubles as the dipping sauce.  The hubby had it with baked beans.

For the marinade:
1/2c spicy brown mustard
1/4c sugar free maple syrup
2 Tbsp yellow mustard
2 Tbsp brown sugar or Splenda
2 minced garlic cloves
1 tsp onion powder
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1/2 tsp black pepper
8-10 skinless, boneless chicken thighs

Mix all the marinade ingredients in a large bowl.  For each person you have eating, put 2 tablespoons marinade in a ramekin or little dish.  Add the chicken to the big bowl and stir to coat the chicken on all sides.  Let sit for 1 hour.

Line 2 cookie sheets with foil and spray with Pam.  Spread thighs out on sheets, scraping off excess marinade.  Bake at 350 degrees for 15-20 minutes, or until thighs are cooked through.  Serve with the reserved sauce.  I also put out blue cheese dressing to dip in - what a great combo!

Chicken and Peppers in Tomato Sauce

4-6 boneless, skinless chicken thighs, cut into small pieces

2 red bell peppers, diced

4 garlic cloves (at least) either minced or grated on a microplane

2 swirls of EVOO

1 large can (28-32oz) crushed tomatoes

8oz can tomato sauce - I prefer Goya Spanish style tomato sauce

large handful fresh basil, chopped

1/4 cup grated Parmesan cheese

chili pepper flakes, if you like it spicy

salt and pepper

1/2 cup FF half and half

Swirl the EVOO 2x around the pan and allow to heat up over medium high heat. Add the bell peppers with a good pinch of salt and saute while dicing the chicken. Once peppers are lightly browned and getting soft, add in the chicken and the garlic. Saute until chicken is cooked and browned. Add the chili pepper flakes if using and saute 30 sec longer. Lower the heat and carefully add in the crushed tomatoes and the tomato sauce. Place a splatter shield over the pan, or a lid tipped so the steam can vent. Simmer over low heat for at least 30 min. Sauce should thicken. When ready to serve, stir in the FF half and half, Parmesan cheese and basil. Check for seasoning and add salt if needed.