General Tso's Chicken (Light Version)

Ingredients:
1lb boneless skinless chicken breast, cut into 1″ chunks
2 tbsp + 1 tsp cornstarch, divided
1 tbsp minced garlic
1 tbsp minced ginger
¼ cup low sodium soy sauce
¼ cup low sodium chicken broth (or veggie broth)
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp honey
2 tbsp tomato paste
scallions, sliced
2 tbsp white sesame seeds

Preheat oven to 375 degrees.

Toss chunks of chicken with 2 tbsp corn starch. On a baking sheet,  spray with oil and spread chicken chunks into a single layer.
Bake chicken for 12-15 minutes, until cooked through.

While chicken is cooking, in a medium saucepan combine garlic, ginger and sesame oil, saute for 2 minutes
. 

Add soy sauce, broth, vinegar, honey, tomato paste and hoisin sauce, Simmer mixture on medium heat for 4-5 minutes

Dissolve 1 tsp of cornstarch in ¼ cup of cold water. Add cornstarch to sauce mixture, stirring until combined.

Continue to simmer sauce for another 3-4 minutes, until it begins to thicken. 

Toss cooked chicken with sauce, coating thoroughly.

Serve chicken with 1 tbsp sesame seeds and scallions.

Garlic Chicken and Herb White Pizza

I made this pizza at my sisters apartment in guelph. Lets just say the cooking supplies were limited... but I someone managed to get this recipe together and it turned out more then amazing. We split it between 3 people and the whole thing was gone.

Ingredients:
1 pound pizza dough
1 tbs butter
6 cloves garlic, minced
2 tbs all-purpose flour
½ tsp black pepper
½ cup skim milk
½ cup half and half
¼ cup Parmesan cheese
1½ cup boneless skinless chicken breast, cooked and shredded
¼ cup red onion, diced
¾ cup Mozzarella cheese
1 tsp fresh thyme, chopped
½ tsp dried oregano
1 tbs fresh parsley, chopped

(To cook and shred chicken, cook for 20 - 25 minutes in a 400 degree oven.)

Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal.

Melt butter in a small saucepan. Saute roasted garlic for 1 minute.

Add flour, and mix until well blended. Cook for 1 minute.

Slowly whisk in the milk and half and half. Mix in the pepper.

Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.

Spread dough into roughly a 12 inch circle on prepared baking sheet or large rectangle. Spread white sauce over the dough. Top with chicken, red onions and cheese.

Bake for 17 minutes, or until the crust is golden, and the cheese is melted.

Remove from the oven, sprinkle with herbs. Cut and serve immediately.

Chicken Curry Noodle Soup

This soup is perfect for a could snowy day like today. It's creamy with a kick of spice. Cilantro has become one of my favourite herbs to use on dishes so I highly recommend it as a garnish. It adds a freshness to the soup that you wouldn't normally achieve. 

Ingredients: 

1 pound fresh thin or regular Chinese egg noodles
Peanut or corn oil for deep-frying
3 cloves garlic, finely chopped
2 cans coconut milk, unshaken
2 - 3 tablespoons red curry paste, or to taste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
3/4 pound chopped chicken meat
4 cups chicken stock
3 tablespoons Thai fish sauce
1 teaspoon palm sugar or brown sugar
1/4 cup shredded green cabbage
Juice of 1 lemon

green onions

cilantro

Preheat oven to 400 degrees. Sprinkle salt and pepper on chicken. Rub a tablespoon of curry paste onto chicken. Cook for 20 - 25 minutes. Shred and set aside.

Cook noodles according to package instructions. Set aside.

Pour oil to a depth of 2 inches in a small saucepan and heat until ready for frying. Meanwhile, pat dry 1 cup of the cooked noodles with paper towels. When the oil is hot, add the noodles. tongs, stir gently to separate the strands and lightly fry, about 30 seconds. Lift out the noodles and place on paper towels to drain. Remove the pan from the heat. Set noodles aside.

Measure out 2 tablespoons of the oil used to fry the noodles and place in a large saucepan over medium heat. Add the garlic and sauté until browned, about 1 minute. 

Do not shake the cans of coconut milk before opening. There should be a thick layer of cream on top of each. Spoon off 1/2 cup of the thick cream from the top of each can and add it to the garlic. 

Raise the heat to medium-high and cook, stirring frequently, until the cream boils gently. Add the red curry paste, curry powder and turmeric and stir until smooth. Reduce the heat to medium and simmer until the mixture is thick and the oil begins to separate around the edges and rises to the surface, about 5 minutes.

Add the chicken. Cook until the chicken becomes white, about 2 minutes. Raise the heat to high. Add the remaining coconut milk, the chicken stock, fish sauce, palm or brown sugar and cabbage and stir well. When the mixture begins to boil, adjust the heat to maintain a gentle boil and continue cooking for 8 minutes longer.

Add the lemon juice and noodle and serve with green onions and cilantro.

Creamy Chicken Curry Sauce with Rice Noodles (Khao Soi)

I'm currently obsessed with curry now. I came across this creamy chicken curry sauce and just had to try it. It was so simple and fast to make yet so packed with flavor. The rice noodles are a nice change from just rice.

Ingredients: 
2 tbs vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
3 tbs Thai red curry paste
2 tbs curry powder

2 green onions, chopped
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
1 tsp fish sauce
1 1/2 teaspoons sugar
8 ounces rice noodles
Cilantro
Roasted chopped peanuts

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste, curry powder, and green onions and cook for another 30 seconds, stirring constantly.

Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering.

Drain and divide between two bowls. Top with curry, cilantro and peanuts.

Enjoy!

Healthy Baked Chicken Nuggets

This is a perfect main for any weekday night. Its easy and takes no time to make. I found this recipe from one of my favourite healthy food websites called skinny taste.

Cajun Chicken Fettuccine Alfredo

Yesterday the deHaan's had their first christmas celebration and I just had to make the meal. I started with a deep fried wonton stuffed with sharp cheddar and parmesan cheese. I then made this cajun chicken alfredo. This sauce is so creamy and filled with the best cheeses. The cajun chicken added a nice spice to the pasta. Together it made a great paring and something I will make again and again.

Ingredients:
4 small chicken breasts
1 ½ tbs Cajun blackening spice
2 tbs butter, divided
1 tbs olive oil
2 garlic cloves, minced
1 cup grape tomatoes, halved
1/4 cup dry white wine (or chicken broth)
1 1/2 cup heavy cream
1 1/2 cup good quality,grated Italian cheeses (I used a blend of asiago, parmesan, and fontina.)
3 oz. goat cheese, crumbled
1 tsp kosher salt (or more)
1/2 tsp ground black pepper (or more)
1 pound fettuccinie
Chopped parsley and basil 

Chicken:

Preheat oven to 350 degrees.

Pound each chicken breast flat with a mallet between two sheets of plastic wrap. 

Set flattened breasts on a clean plate.

Sprinkle a heavy amount of blackening spice on both sides of each chicken breast and rub into pieces.

Heat 1 tablespoon of the butter and olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes.

Flip chicken and sear the other side until very brown, about another 2 minutes.

Place browned chicken onto a greased baking sheet, and bake for 15 minutes, or until chicken is cooked through and no longer pink inside. (depends on size of chicken)

Remove chicken from the oven and thinly slice. Set aside.

Sauce:

Cook pasta according to package. While pasta is cooking start sauce. 

Using the same skillet, pour in the dry white wine (or chicken broth) into the skillet and whisk to incorporate the seasoning from the chicken, about 2 minutes. Add the garlic and tomatoes to the pan and sauté to soften, about 2 minutes.

Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for about 4 minutes. The cream will reduce slightly.

Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

Remove from heat and add chopped parsley and basil. Pour in pasta and chicken. Stir until everything is combined.

Serve!

Cashew Chicken

I recently bought a wok and have been dying to find new meals to make with it. When my mother raved about how good cashew chicken was I just had to try it out! It was for sure a success and one of my favourite meals I've attempted so far.

Ingredients: 
1 pound chicken breast cut into cubes
2 tbs white wine
2 tsp minced ginger
3 1/2 tsp cornstarch
Coarse salt
1/2 cup chicken broth
2 tbs soy sauce
1 tbs rice vinegar
2 tsp sugar
1 or 2 tbs vegetable oil
2 garlic cloves minced
2/3 cup unsalted cashews, toasted
3 green onions, white and green parts separated
Cooked white rice for serving

In a medium bowl mix together chicken, white wine, ginger and 1 tsp cornstarch. Refrigerate for 30 minutes.

In a small bowl mix remaining cornstarch, chicken broth, soy sauce, rice vinegar and sugar. Set aside.

Heat oil over medium heat. Add garlic and white part of green onions, sauté for about 30 seconds.

Add chicken and cook until partially done.

Add sauce and cashews. Cook until chicken is done.

Add green onions. Stir and serve.

Chicken Pho

mmm best chicken noodle soup I've ever had.

Ingredients:
2 chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbs minced fresh ginger
1 tbs sesame oil
1/4th tsp salt
8 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbs soy sauce
1 tbs rice vinegar
3 baby bok choy, chopped
1 1/2 cups Chinese noodles (pho noodles)
chopped cilantro for serving (optional)

Heat the sesame oil over medium high heat in a large stock pot. Add the minced garlic and ginger and stir for about 30 seconds. 

Add the chicken and bok choy, add salt and saute for another 3 minutes until chicken has turned white but not completely cooked.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. 

Cook for 15 minutes until chicken is done.

Meanwhile cook the noodles in boiling salted water. Drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. Add more salt if desired. Add the noodles to the pot.

Serve with chopped cilantro.

Fried Chicken Wontons

Chicken meatball wrapped in a light dough then deep fried to crispy perfection. mmm so amazing!

Ingredients: 

2 chicken breasts quartered 

1 egg

4 tbs flour

1 tsp salt and pepper

1 small carrot grated (optional)

Place chicken breast in the food processor, add egg. Blend until nice and smooth.
Add the flour, salt and pepper. Pulse it until everything combined.

Transfer to a bowl and add grated carrot. Mix well.

Take 1 wonton skin, take 1 tsp wonton mix and place it in the middle of the skin.
Take all the edges of the skin and press the middle so it seals. Repeat with every wonton. 

Deep fry with medium heat for 2 to 3 minutes or until nice golden brown.

Serve hot with sweet chilli sauce or plum sauce.

Skinny Chicken Parmesan

Never had or made chicken parmesan before this just because its usually very heavy. However this recipe is only a little over 200 calories and is quite delicious, not too much for tiny stomachs.

Ingredients: 

4 chicken breasts, sliced in half to make 8 pieces 

3/4 cup seasoned breadcrumbs

1/4 cup grated parmesan cheese

2 tbs light margarine or butter

3/4 cup reduced fat mozzarella cheese 

1 cup pasta sauce (bought or homemade)

Preheat oven to 450 degrees. Spray baking sheets with cooking spray.

In a medium bowl combine breadcrumbs and parmesan cheese.

In a small bowl melt butter. 

Brush chicken with butter then cover with breadcrumbs mixture. Place on baking sheet and bake for 20 minutes.

Take out of oven and turn over pieces. Cover with sauce then cheese. Bake another 5 minutes until cheese has melted.

Volla!