Spring Chicken
By BETH BENCE REINKE for Smart
Lori Broberg of New Freedom loves cooking with chicken because it’s quick, versatile and low in fat.
As chef for Shannon’s Serendipity Catering, Broberg prepares chicken dishes year-round. Winter recipes are usually heavier and use some kind of sauce on the chicken, she said. But with warmer weather around the corner, now is the time to go lighter.
“A lot of spring chicken recipes are marinated and put on the grill or sautéed,” she said. Light fruit sauces can dress up chicken entrees, too.
There are a myriad of ways to prepare chicken, such as broasted, steamed, baked, grilled or stir-fried. Since poultry meshes well with a lot of flavors, the recipe combinations are endless. “Chicken takes well to pretty much everything - spices, oils, marinades,” Broberg said.
Stock up on chicken next time you're at the supermarket. That way, if your creativity has flown the coop by dinnertime, you can whip up one of these simple recipes.
Teriyaki Chicken Kabobs
6 (12-inch) wooden skewers
1½ pounds chicken tenderloin, cut into 1½ inch pieces
3 assorted bell peppers, cut into 1-inch pieces
2 small red onions, quartered
½ fresh pineapple, cut into 1-inch pieces
For the marinade
¼ cup soy sauce
¼ cup teriyaki sauce
¼ cup firmly packed light brown sugar
2 tablespoons dark sesame oil
1 tablespoon fresh minced garlic
1 tablespoon fresh grated ginger
¼ cup chopped green onions
Whisk all marinade ingredients together and set aside.
To assemble kabobs: Soak wooden skewers in water for 30 minutes to prevent burning. Thread chicken, peppers, onion and pineapple alternately onto skewers. Place kabobs into a rectangular baking pan and pour marinade over them. Refrigerate overnight.
Discard marinade and grill kabobs with lid closed over medium heat for 8-10 minutes on each side or until done.
Makes 6 servings.
Source: Chef Lori Broberg
Spicy Chicken Corn Skillet
1 pound boneless, skinless chicken breasts cut into thin strips
2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 (14.5-ounce) can stewed tomatoes, cut up
1 cup frozen corn, thawed
1 cup cooked rice
For the seasoning
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon pepper
1/8 teaspoon cayenne pepper
In large skillet, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside. In same skillet, sauté onion and green pepper in 1 tablespoon oil until tender. Stir in tomatoes, corn and seasonings. Bring to a boil. Stir in chicken and rice. Reduce heat, cover and cook until heated through.
Makes 4 servings.
Source: AllRecipes.com
Apricot Chicken
4 (4-ounce) boneless, skinless chicken breast halves
2 tablespoons butter
1 (15-ounce) can apricot halves
1 tablespoon cornstarch
¼ cup apricot preserves
2 tablespoons white wine vinegar
In a large skillet, cook chicken in butter over medium heat for 5 minutes, turning occasionally. Cover and cook 5 minutes longer or until juices run clear. Remove and keep warm. Drain apricots, reserving juice. Cut apricots into ½-inch slices and set aside. In a small bowl, combine cornstarch and reserved juice until smooth.
Stir in preserves and vinegar until combined and pour into skillet. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until thickened. Add apricots and chicken and heat through.
Makes 4 servings.
Source: Allrecipes.com
Comments (0)
