Honey Garlic Chicken Drumstick

 

Ingredients:

- 10 chicken drumsticks

- 2 tbsp canola oil

- 3 tbsp honey

- 2 tbsp ketchup (optional)

- 2 tbsp GF soy sauce (optional)

- 1 tbsp mustard

- 1 tsp garlic powder

- 1 tsp salt

Preparation:

- Preheat oven at 400F;

- Mix oil, honey, ketchup, GF soy sauce, mustard, garlic powder and salt together;

- Cover a pan with aluminum foil. Lay chicken drumsticks on the pan. Baste chicken evenly with half of the sauce. Cover with aluminum foil;

- Bake for 20 minutes;

- Reduce heat to 375F and continue to bake for 30 minutes;

- Remove the top aluminum foil and continue to bake for 10 minutes until golden brown.

Thai Style Curry Chicken

Ingredients:
- 1 lb chicken breast, sliced
- 1 can (150mil) coconut milk
- 2 tsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp yellow curry
- 2 tbsp lemongrass paste
- 1 small Asian eggplant
- Vermicelli

Preparation:
- Soak vermicelli in cold water;
- Heat up a skillet on medium-low heat. Add red curry paste and saute for two minutes until the aroma comes out;
- Add coconut milk and mix it with the red curry paste.
- Mix in chicken until the meat is coated with sauce. Then add fish sauce, sugar, yellow curry,  lemongrass paste, and eggplant;
- Saute and turn heat low to stew for another 5 minutes;
- Drain water off vermicelli and blend it in with the stew. Simmer for a few minutes until the vermicelli becomes clear and soft.

Honey Bourbon Chicken

Ingredients:
- 8 chicken drumsticks, washed
- 2 tbsp ketchup
- 3 tbsp soy sauce
- 4 tbsp honey or brown sugar

Preparation:
1. Place chicken drumsticks in a pressure cooker;
2. Combine ketchup, soy sauce, and honey in a bowl. Pour the sauce in the pressure cooker;
3. Set the pressure cooker to the chicken setting. Cook for 20 minutes, and let the pressure release naturally;
4. Serve with rice.

Chicken Jambalaya

Ingredients:
- 1 lb chicken breast, cut in cubes
- 1 28oz can of diced tomatoes
- 2 cups chicken stock or water
- 1 tsp red curry paste
- 2 tsp dijon mastard
- 1 tsp thyme
- 1 tsp oregano
- 1tsp black pepper
- 2 bay leaves
- 2 tsp salt
- 1 clove garlic, minced

Preparation
- In a slow cooker, mix chicken, tomato, curry paste, mastard, thyme, oregano, black pepper, bay leaves, and chicken stock. Add salt as desired.
- Cook on low heat for 7-8 hours.
- Add garlic and cook for another 5 minutes.

Chicken with Mushrooms

Ingredients:

- 8 chicken thighs, cubed

- 6-8 white or brown mushrooms, cubed

- 1 tsp ginger

- 3 tbsp oil

Sauce

- 1 tbsp corn starch

- 1 tbsp gluten-free soy sauce

- 1/4 cup chicken broth or water

Preparation:

- Heat 2 tbsp oil in a skillet on medium-high heat. Add chicken and saute for 2-3 minutes until chicken change color. Take chicken out and set aside.

- Add remaining oil in the skillet. Add ginger and brown until aromatic. Then add mushrooms and stir for 2 minutes.
- Add chicken back into the skillet and mix well. Simmer for 10 minutes. 

- Mix sauce ingredients together and pour into skillet. Stir well and simmer for 2 more minutes.

Chicken and Rice Frittata

Ingredients:
- 2 cups shredded chicken (cooked)
- 2 eggs
- 1 cup grated cheddar cheese
- 1 cup crumbled rice
- 1 tsp butter
- 1/2 tsp salt
- 1/4 tsp ground black pepper

Preparation :
- preheat oven to 350F.
- In a frying pan on medium heat, melt butter. Add chicken, rice, salt, and black pepper. Mix all ingredients well.
- Grease a 5x7 inch baking pan. Transfer the mixture to the pan.
- Beat eggs with 1/2 tsp salt until slightly fluffy. Transfer the eggs to the baking pan and then cover the egg mixture with cheese.
- Bake for 30 minutes.

Thai Style Chicken with Spinach

Ingredients:

- 4 chicken breasts, thinly sliced

- 1/4 red onion, sliced

- 1 bunch spinach, cut in half

- 1/4 cup vegetable oil

- 1 tsp salt

Ingredients for Thai Sauce:

- 1/2 cup brown sugar

- 1 stalk lemongrass, fat part only, chopped into 2 inch long segments

- 4 Kaffir leaves

- 1 thick slice of ginger

- 1/4 cup water

- bunch of Thai basils (optional)

Preparation:

- Marinate chicken with salt for 30 minutes.

- In a small pot, mix brown sugar with water on medium-high heat. When boiled, add lemongrass, Kaffir leaves, and ginger. Turn heat down to simmer for 10 minutes.

- Heat 3 tbsp oil in large skillet or frying pan on medium-high heat. Add chicken and saute until all raw colors disappear. Remove chicken from pan.

- Add 1 tbsp oil in the same skillet on medium heat. Saute onion until aromatic. Add spinach and cook until the vegetable shrinks.

- Add chicken back to the skillet. Pour sauce over the mixture and stir well for 2 minutes.
 

Penne with Tomato Sauce and Sausage

Ingredients:
- 3 gluten-free smoked sausages, sliced
- 1 can (5.5oz) tomato paste or one dozen cherry tomatoes
- 1 carrot, thinly sliced
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 3 tbsp olive oil
- 1 cup water
- 1 tsp oregano
- 1 tsp salt
- 1 sprig parsley for garnish, minced
- 3 cups gluten-free penne

Preparation:
- Boil water In a large pot. Add penne and cook on medium high heat with lid open for 7-8 minutes. Drain water and rinse penne in cold water several times.
- In a skillet, heat 2tbps oil on medium heat. Add sausages and saute for 3 minutes. Then add carrots and simmer until the vegetables soften. Take sausages and carrots out and put aside.
-  In the same skillet, heat remaining oil on medium heat. Saute onion and garlic until aromatic. Slowly add tomato paste (or cherry tomatoes) while stirring. Then add water, oregano, salt, the sausages and carrots. Mix all ingredients well.
- When sauce starts to bubble, mix in penne and garnish with parsley.

Garlicky Crispy Chicken

Ingredients:
- 8 chicken drumsticks
- 2 cups gluten-free corn flakes, finely crushed
- 1/2 cup milk
- 3 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp sage
- 1/4 tsp cayenne pepper
- 1 tsp salt

Preparation:
- Preheat oven at 400F.
- Marinate chicken with salt in fridge for a few hours.
- In a small bowl, combine milk, garlic, black pepper, sage, and cayenne pepper together. Coat chicken with sauce and marinate for 30 minutes.
- Spread corn flakes on a flat plate. Coat chicken with corn flakes and then transfer them to a baking pan.
- Bake chicken for 40 minutes until corn flakes become crispy and golden brown.

Chinese Style Drunken Chicken

Ingredients:
- 2lb boneless chicken thighs
- 1 large slice ginger
- 2 tbsp Goji (red seeds)
- 4 dried dates
- 2 dried Chinese winter mushrooms
- 2 tsp salt
- 3-4 slices ginsen
- 1/2 cup rice wine

Preparation:
- Rinse chicken thighs under cold water.
- Place the thighs in a large pot and fill the pot with water under the meat is completely submerged. With the lid off, bring the water to a boil. Skim off the scum off the top, and add ginger and 1 tsp salt. Then simmer the meat for 20 minutes and let cool.
- Separate the chicken thighs from the chicken stock.
- In the same pot, pour 4 cups chicken stock previously prepared. Also, add Goji, dates, mushrooms, ginsen, and rice wine. Bring the soup stock to a boil and then simmer for 10 minutes. Let cool completely.
- Submerge the previously cooked chicken thighs back to the soup stock and store it in the fridge overnight.
- The drunken chicken is ready and can be served cold or hot.

Steamed Chicken Wings

Ingredients:

- 1 lb chicken wings (middle portion only)

- 1 clove garlic, minced

- 2 pieces ginger, thinly sliced

- 1 steamer

- 1 tsp salt

Preparation:

- Add 4 cups water to a pot and place snugly under a steamer.

- Marinate chicken with salt. Place the chicken evenly on a plate and fit the plate into the steamer. Sprinkle the top of the chicken with ginger and garlic.

- Close the steamer with a lid. Turn heat up to a boil and turn heat down to simmer for 10 minutes.

Chicken Glazed with Tomato and Green Pepper Sauce

Ingredients:

- 2-3lb chicken wings

- 2 tomatoes, wedged

- 1 green pepper, de-cored and sliced

- 3 tbsp oil

- 2 cloves garlic, minced

- 2 tsp ginger, minced

- 1 pinch thyme

- 1 pinch black pepper

- 1.5 tsp salt

- 1 tbsp corn starch

Preparation:

- Marinate chicken with 1tsp salt for 30 minutes.

- In a large skillet, heat oil on medium high heat. Brown chicken for 5 minutes. Turn occasionally to avoid sticking. Take chicken out and set aside.

- In the same skillet on medium heat, add ginger, garlic, green pepper, corn starch, tomatoes, and 1/2 tsp salt. Simmer for 3 minutes.

- Add chicken back to the skillet and mix well with the vegetables. Sprinkle thyme and black pepper. Simmer for another 20 minutes.

Penne with Chicken and Broccoli

 

Ingredients:

- 2 cups gluten-free penne

- 1 cup chicken breast meat, sliced and cooked

- 1 tomato, diced

- 1 broccoli crown, chopped into small pieces

- 1 clove garlic, minced

- 1/2 cup olive oil

- 1 tsp salt

- 1/2 tsp black pepper, ground

- 1 sprig fresh parsley, finely chopped

Preparation:

- Heat a medium pot on high heat. Add 1 quart of water. When water boils, add penne and cook for 5-7 minutes until al dente. Do not overcook. Drain water and set penne aside.

- Heat 1/4 cup olive oil in a skillet on medium-high heat. Add garlic and let its aroma come out. Add broccoli and 1/2 tsp salt. Saute for 2 minutes. Turn heat down and simmer for 2 minutes until the broccoli softens. Then add tomatoes and 1/2 tsp salt. When tomatoes soften, add penne, chicken, black pepper, and fresh parsley. Mix all the ingredients. Sprinkle the top with the remaining olive oil and mix well.

Chicken Noodle Soup

Ingredients:

- 3 cups chicken stock

- 1 stalk carrot, peeled and sliced

- 1 stalk celery, sliced

- 1/2 red pepper, cut into small pieces

- 4 white mushrooms, sliced

- 1 cup chicken breast meat, cooked and cubed

- 1 cup gluten-free penne, cooked and cut into 1/2 inch stubs

- 1 small potato, peeled and cubed (optional)

- 1 clove garlic, minced

- 1 tsp ginger, minced

- 1 pinch thyme

- 1 pinch black pepper

- 1/2 tbsp corn starch

- 1/2 tsp salt (adjust to taste)

- 1 tbsp vegetable oil

Preparation:

- Heat oil in a soup pot on medium heat. Add garlic and gently stir until aromatic. Add carrots and celery. Stir in corn starch and pour 1 1/2 cup chicken stock in the pot. Sprinkle in thyme, black pepper, and salt. Add potato if desired. Turn heat up to a boil and simmer for 5 minutes.

- Add red peppers, mushrooms, and the remaining chicken stock. Turn heat up to a boil and simmer for another 5 minutes.

- Add penne and chicken meat. Turn heat up to a boil and turn heat off. Let soup cool for 2 minutes.

- Serve with gluten-free crackers.

Sweet Chicken Wings

Ingredients:

- 2 lb chicken wings

- 1/2 cup brown sugar

- 1/2 cup gluten-free soy sauce

- 1/4 cup apple juice

- 1/4 cup water

- 1 tsp salt

- 2 cloves garlic, minced

- 1 tsp ginger, minced

- 3 tbsp vegetable oil

Preparation:

- Preheat oven at 350F.

- Mix chicken with brown sugar, soy sauce, apple juice, water, salt, garlic, and ginger. Marinate for 30 minutes.

- Line a baking pan with aluminum foil. Place chicken wings on the foil. Bake for 30-40 minutes.

Thai Chicken

 

Ingredients:

- 4 chicken breasts, thinly sliced

- 1/4 red onion, sliced

- 1 red bell pepper, sliced

- 8 white mushrooms, sliced

- 1 broccoli crown, cut in small pieces

- 1/4 cup vegetable oil

- 1 tsp salt

Ingredients for Thai Sauce:

- 1/2 cup brown sugar

- 1 stalk lemongrass, fat part only, chopped into 2 inch long segments

- 4 Kaffir leaves

- 1 thick slice of ginger

- 1/4 cup water

- bunch of Thai basils (optional)

Preparation:

- Marinate chicken with salt for 30 minutes.

- In a small pot, mix brown sugar with water on medium-high heat. When boiled, add lemongrass, Kaffir leaves, and ginger. Turn heat down to simmer for 10 minutes.

- Heat 3 tbsp oil in large skillet or frying pan on medium-high heat. Add chicken and saute until all raw colors disappear. Remove chicken from pan.

- Add 1 tbsp oil in the same skillet on medium heat. Saute onion until aromatic. Add red pepper, mushrooms, and broccoli and cook until the vegetables soften.

- Add chicken back to the skillet. Pour sauce over the mixture and stir well for 2 minutes.

Cantonese Style Lemon and Ginger Chicken

Ingredients:

- 3 whole chicken breasts

- 3 egg whites

- 1 1/2 tbsp corn starch

- 3 tbsp vegetable oil

- 1 tsp salt

Ingredients for sauce:

- 1/4 cup lemon juice

- 2 tbsp sugar

- 1 tbsp honey

- 1 tbsp corn starch

- 1 tsp ginger, minced

- 1 cup water

Preparation:

- In a large bowl, combine chicken, egg whites, 1.5 tbsp corn starch, and salt. Marinate for 30 minutes.

- In a separate bowl, mix sauce ingredients.

- Heat oil in a skillet on medium-high heat. Add chicken and saute for 3 minutes until the  meat changes color. Turn heat up and pour sauce into the skillet. Stir constantly until sauce thickens and reach consistency. Simmer for 10 minutes.

Corn and Egg Soup

Ingredients:

- 1/4 cup corn kernel

- 2 tbsp milk

- 1/2 tsp ginger, minced

- 2 tbsp corn starch

- 2 tbsp water

- 1 egg white, lightly beaten

- 4 cups chicken stock

- Chicken breast, cooked and striped

- 1 green onion, thinly sliced

Preparation:

- In a large pot, combine ginger, corn kernel, milk, and chicken stock. Heat on high heat until the soup boils. Turn the heat down to simmer for 10 minutes.

- Mix corn starch with water. Turn heat up. Add corn starch to the pot. Slowly pour egg white to the pot and stir well.

- Turn heat off. Sprinkle the top of soup with green onion flakes.

Chicken with Almonds

Ingredients:

- 4 chicken breasts, cubed

- 1 carrot, diced

- 3 stalks celery, sliced diagonally

- 1 tbsp corn starch

- 1 tsp ginger

- 1/4 cup almonds, roasted

- 1/4 cup oil

Sauce

- 1 tbsp corn starch

- 1 tbsp gluten-free soy sauce

- 1/4 tsp sesame oil

- 1/2 cup water

Preparation:

- Heat 3 tbsp oil in a skillet on medium-high heat. Add chicken and saute for 2-3 minutes until chicken change color. Take chicken out and set aside.

- Add remaining oil in the skillet. Roast almonds until golden. Then add ginger, celery, and carrots. Stir for 2 minutes.
- Add chicken back into the skillet and mix well. Simmer for 10 minutes until vegetables are tender. 

- Mix sauce ingredients together and pour into skillet. Stir well and simmer for 2 more minutes.

Thai Style Chicken with Water Chestnut *

Ingredients:

- 3 chicken breasts, sliced

- 1 red pepper, julienned

- 1 dozen water chestnuts

- 2 stalks celery, sliced

- 2 cloves garlic, minced

- 1 tsp ginger, minced

- 1 dozen fresh basil, torn into small pieces

- 1 tsp salt

- 4 tbsp oil

Sauce Ingredients:

- 1 stalk lemongrass

- 1/4 cup water

- 1 tsp corn starch

- 2 tbsp gluten-free soy sauce

- 2 tbsp sugar

- 1 tbsp red wine vinegar

Preparation:

- Cut lemongrass in 2 inches long sections. In a small pot, add 1/4 cup water and immerse lemongrass in water. Boil water and then simmer for 5 minutes with lid on. Pour lemongrass juice into a small bowl and let cool.

- Take 1 inch stem of lemongrass and mince as finely as possible. Add minced lemongrass to the bowl. Then add corn starch, soy sauce, sugar, and wine vinegar. Mix until corn starch and sugar are completely dissolved.

- Add 3 tbsp oil in a frying pan on medium-high heat. Saute sliced chicken for 3-4 minutes, until juice starts to come out. Take the chicken out and place on a plate.

- In the same frying pan, heat remaining oil on medium heat. Saute ginger and then garlic in the pan until aromatic. Add red pepper, celery, and water chestnut. Sauté for 5 minutes.

- Bring the chicken back to the frying pan and pour in the sauce. Sauté until sauce thickens. Add basil leaves and saute for another minute.