This dish is fantastic. Try to use seasonal veggies to keep cost down, and when you are choosing your broth, go for the low sodium version. Serve this with white rice.
- 1 can 14 ½ oz chicken broth
- 2 Tbsp cornstarch
- 2 Tbsp soy sauce
- 1 lb chicken, cut into strips
- 4 cubs fresh vegetables
- ½ tsp garlic powder
- ½ tsp ground ginger
Reserve 1/3 cup broth.
In bowl, stir together cornstarch, soy and remaining broth; set aside.
In skillet, heat reserved broth until hot. Add chicken. Cook 5 mins or until chicken is no longer pink; stir often. Remove.
In Broth remaining in skillet, combine vegetables, garlic powder and ginger. Cover; cook 3 mins or until vegetables are tender-crisp.
Add cornstarch mix. Cook until mix boils and thickens; stir constantly. Return chicken to skillet. Heat through; stir occasionally. Serve over rice.
This is such a creamy and herb-a-lishis dish. Feel free to add your own spices, I tend to add garlic to everything I eat. This goes well with egg noodles.
- 4 boneless skinless chicken breasts
- Vegetable cooking spray
- 1/8 tsp dried thyme or rosemary
- 1/8 tsp pepper
- 1 can condensed cream of mushroom soup
- ¼ cup water
Pre-heat oven to 350F.
Remove skin from chicken.
Spray 12”x8” baking dish. Arrange chicken, breast side up, in dish. Sprinkle with thyme and pepper.
Combine soup and water. Spoon over chicken and cover with foil. Bake in pre-heated oven 50 mins or until chicken is fork-tender. Remove foil halfway through cooking. Stir sauce before serving.
I keep a whole lot of the spice mix on hand so I can make this whenever I want. I use the Parmesan shaker the Italian restaurants use for the mix. The bulk measurements are in the brackets. This could also be used on any type of fish if desired.
- 1/2 tsp paprika (1 Tbsp 2 tsp)
- 1/8 tsp salt (1 1/4 tsp)
- 1/4 tsp cayenne pepper (
- 1/4 tsp ground cumin
- 1/4 tsp dried thyme
- 1/8 tsp ground white powder
- 1/8 tsp onion powder
- 2 boneless skinless chicken breast halves
Note: I use a George Forman grill for this- I have included the original cooking instructions here.
Preheat oven to 350F. Lightly grease a baking sheet. Heat a cast iron skillet over high head for 5 minutes until it is smoking hot.
Mix spices together, make sure they are blended well. Lightly spray chicken on both sides, coat evenly with spice mix.
Place chicken in hot pan and cook for 1 minute. Turn and cook for another minute. Place breasts on the prepared baking sheet.
Bake in preheated oven until no longer pink in the center and juices run clear, about 5 minutes, depending on thickness.
Slice chicken breast down the middle so that the pieces are thiner. Let the grill heat up. Once grill's light has gone off, place chicken on the grill. Coat the side that is up, turn over and coat the other side. Cook until chicken is no longer pink and juices run clear. I serve with veggies and mac & cheese.