Category: Chicken

Serves: 4 Servings
Source: Anne Marie

Ingredients:

• 1 tablespoon canola oil
• 1 onion, chopped
• 1 tablespoon medium curry paste
• 1/2 teaspoon salt and pepper
• 1 1/4 pounds boneless chicken, chopped
• 1 tablespoon all purpose flour
• 1 Granny Smith apple, peeled and chopped
• 1/4 cup dried cranberries
• 1 (796 ml) can diced tomatoes
• 1 cup coconut milk

Instructions:

1. Heat oil in a large deep skillet over medium heat. Add onion, curry paste salt, and pepper. Cover and cook, stirring occasionally for 5 minutes. Increase heat to medium-high. Add chicken and sauté until browned, about 5 minutes. Bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 minutes.
2. Sprinkle chicken evenly with flour. Stir in apples and cranberries; cook, stirring for 1 minute. Add tomatoes and coconut milk. Bring to a boil; reduce heat to medium and simmer until sauce is thickened and chicken is fully cooked, about 20 minutes.
3. Serve with brown rice.

Serves: 4-6
Source: Bonnie Stern’s “The Best of Heart Smart Cooking”

Ingredients:

• 1/2 lb (500g) thin rice vermicelli
• 1/3 cup vegetable stock or water
• 2 tbsp soy sauce
• 1 tbsp granulated sugar
• 1 tbsp dark sesame oil
• 1 tbsp rice wine
• 1 tbsp vegetable oil
• 1/4 lb chicken
• 1 tbsp chopped fresh ginger root
• 3 green onions, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp curry powder or paste
• 1/2 tsp hot Asian chili paste
• 2 leeks, trimmed and thinly sliced
• 1 carrot, grated
• 1 sweet red pepper, seeded and thinkly seeded
• 1/4 lb very fresh bean sprouts

Instructions:

1.Cover ride noodles with warm water and soak for 15-25 minutes. Drain noodles well.

2.In a small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.

3.Heat vegetable oil in a large, deep non-stick skillet or wok on medium-high heat. Add chicken and stir-fry for a few minutes until slightly browned. Remove from pan.

4.Add ginger, green onions and garlic to skillet. Cook for 30 seconds. Add curry powder and chili paste and cook for 10 to 20 seconds longer. Add leeks, carrot and red pepper. Cook for a few minutes, or until barely wilted

5.Add bean sprouts and reserved sauce and bring to a boil. Add chicken and noodles and cook together until hot and well combined. Taste and adjust seasonings if necessary.

Serves: 4
Source: Anne Marie

Ingredients:

• 1 pound boneless chicken, sliced
• 1 garlic clove, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon cumin, ground
• 1 teaspoon oregano, dried
• 1 teaspoon canola or olive oil
• 1 green and 1 red pepper green and red peppers, sliced
• 1 large onion, sliced
• 1 cup shredded cheddar cheese
• 2 cups shredded lettuce
• 1 tomato, chopped
• salsa

Instructions:

1. Prepare toppings.
2. Slice chicken. Sprinkle with chili powder, cumin, and oregano. Brown garlic in oil over medium high heat. Add chicken strips and cook until brown. Add sliced onion and peppers and cook until vegetables are tender crisp.
3. In the meantime, warm whole wheat tortilla shells in a grill pan or frying pan.
4. Spread chicken mixture over torilla shells and add toppings.

Serves: 2
Source: Chatelaine

Ingredients:

• 1 teaspoon olive oil
• 2 boneless chicken breasts
• 1/2 cup orange juice
• 2 tablespoons salsa

Instructions:

1. Heat olive oil in frying pan over medium heat. Add chicken and cook until golden brown, about 4 minutes per side.
2. Stir in orange juice and simmer uncovered, turning often until chicken feels springy when touched, 6 to 8 minutes.
3. Stir salsa into sauce. Continue simmering until salsa is heated. Place chicken on plates and pour sauce over top. Sprinkle with fresh herbs.

Serves: 4 servings
Source: Crazy Plates

Ingredients:

• 1/2 cup low fat chicken broth
• 2 tablespoons each apricot jam, reduced sodium soy sauce
• 1 tablespoon each ketchup, grated ginger root, and cornstarch
• 1 teaspoon sesame oil
• 1 clove of garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 boneless chicken breast halves, cut in strips
• 1 cup sliced sweet red pepper
• 1 cup of snow peas
• 1 cup sliced water chestnuts
• 2 cups packed, baby spinach leaves
• 8 whole basil leaves, optional
• 4 cups of hot brown rice or noodles

Instructions:

1. To make the sauce, combine broth, jam, soy sauce, ketchup,ginger root, sesame oil, garlic, crushed red pepper flakes, and corn starch.

2. Heat oil in wok over high heat. Add chicken. Cook and stir until chicken is no longer pink. Continue to cook another 2 minutes until chicken is lightly browned. Add red pepper and cook for 2 more minutes. Add corn cobs, water chestnuts, spinach leaves, and green onion and cook for 3 more minutes. Add basil leaves and the sauce and stir until sauce is bubbly and has thickened. Serve over hot rice or pasta.