Thai Chicken Lettuce Wraps

lettucewrap
It was one of those days…I had no clue what I felt like making for dinner, and I was unmotivated ( lazy) to go grocery shopping. I wanted something quick and easy that required only what I had on hand. Thankfully, this PW recipe met all those requirements. I thought the flavor was really good and I will make this again! Thanks for reading, enjoy :)

Thai Chicken Lettuce Wraps – adapted from The Pioneer Woman

*I only had one lime that gave me 2 TBSP of juice, so I used half for the marinade and half for the sauce*

  • 2 whole Boneless, Skinless Chicken Breasts (breast Halves)
  • OPTION 1 MARINADE/SAUCE
  • 1 Tablespoon Rice Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1 teaspoon Pure Sesame Oil
  • 1 teaspoon Hot Chili Oil
  • Juice Of 2 Limes
  • 1 Tablespoon Minced Fresh Ginger
  • 2 Tablespoons Brown Sugar (optional)
  • 1 teaspoon Cornstarch
  • 2 Tablespoons Honey (or Brown Sugar)
  • Peanut Or Canola Oil For Frying

For the Peanut Sauce

  • 1/2 cup Peanut Butter (crunch/chunky Is Good!)
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Honey
  • 1/2 teaspoon Hot Chili Oil
  • 1 teaspoon Crushed Red Pepper
  • Juice Of 2 Limes
  • Water, As Needed For Thinning
  • Romain lettuce leaves
  • 1 whole carrot, julienned
  • 1/2 cucumber, seeded and julienned

Directions -

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl.

Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit.

Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.

In a heavy skillet over high heat, pour in a small amount of oil. When it’s hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it’s totally done, about 3 to 4 minutes.

Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.

Peanut Sauce: To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency. Taste and add more of what it needs: spice, sweetness, etc. Set aside.

Lay our lettuce leaves, add chicken, carrots and cucumber then top with peanut sauce.

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Pretzel-Crusted Chicken Nuggets

These are crunchy, savory and kid friendly. Sorry, not much more to say because I made this a month ago! ;) Thanks for reading, enjoy!

Pretzel-Crusted Chicken Nuggets- adapted from Gimme Some Oven

  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 eggs, whisked (or you can substitute 3 egg whites)
  • 2 cups finely crushed pretzels (I used a full bag of Pretzel Crisps)
  • 3 boneless, skinless chicken breasts, cut into bite-sized (about 1-inch) pieces

Directions -

Preheat oven to 400 degrees. Cover a baking sheet (or you may need two) with aluminum foil.

Whisk together flour, salt and pepper in a bowl. In a separate bowl, add the two whisked eggs. Then in a third bowl, add the crushed pretzels. This will be your assembly line for the nuggets.

Take a piece of chicken and dip it in the flour mixture until it is evenly covered. Then dip it in the eggs, and then in the crushed pretzels, then place on the prepared baking sheet. Repeat with remaining chicken.

Bake nuggets for about 20 minutes, or until the chicken is fully cooked. (Cooking time can depend on the size of your nuggets). Serve with your favorite dipping sauce.

Chicken Fingers with Apricot Sauce

Quick Post: These are really so good and the sweet and salty sauce takes them over the top! They’re on the menu for tonight and I searched my blog to get the recipe again and discovered that it was never posted! I can’t believe I forgot to post this recipe three months ago when I first made it…better late than never! ;)

Chicken Fingers with Apricot Sauce – adapted from Folkmann.ca
For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 cups panko
  • 2 teaspoons finely grated lemon zest
  • kosher salt and pepper to taste
  • 2 large eggs, lightly beaten with a splash of water
  • 1 cup of cornstarch
  • Oil for frying  (*I use a combination of peanut oil and canola oil*)
  • 1 lemon cut into wedges

For the sauce:

  • cup apricot preserves
  • 2 tablespoons soy sauce
  • 2 teaspoons ketchup
  • Freshly squeezed juice from half a lemon
Directions – 

1. Set a rack on a baking sheet, put it in the oven, and preheat to 200F. Cut each chicken breast into 4 thick even pieces. To set up your dredging station: Put corn starch in one baking dish, and the eggs in another dish next to it. Finally, toss the panko, lemon zest in another dish.

2. Heat about 1/4 – 1/2 inch of oil in a large heavy skillet over a medium-high heat. Season the chicken all over with salt and pepper to taste, and then coat lightly in the cornstarch. Next, dip in eggs and then press into the panko mixture to coat evenly. Shake off any excess and place on a plate while you finish the other pieces. Carefully place the chicken in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the chicken a few pieces at a time, turning once until evenly brown. About 5 minutes total. Keep cooked fingers in the oven on the rack. Repeat with the rest of the chicken breasts. Serve with lemon and dipping sauce.

Apricot sauce -
Combine the preserves, soy sauce and ketchup in a small saucepan. Heat the mixture until the preserves have melted. Stir in the lemon juice and cool before serving.

Chicken Gyros

Well, I know my husband liked it because he ate three! Needless to say, there are no leftovers…boo! But I’m glad he liked them :) Thanks for reading, enjoy!

Chicken Gyros – adapted from The Girl Who Ate Everything

Tzatziki sauce:

  • 1 cup plain Greek yogurt
  • 1 regular cucumber, peeled and seeded
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried parsley
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice, and zest
  • Extra virgin olive oil

For the chicken:

  • 2 teaspoons minced garlic
  • Juice of 1 lemon (2-3 Tablespoons)
  • 2 teaspoons red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 heaping Tablespoons plain Greek yogurt
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried dill
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts

To assemble:

  • Pita bread (I made these again)
  • Fresh tomatoes, seeded and diced

Directions -

Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

BOMB Chicken Enchiladas

These were amazing! I was so impressed with this meal and it will go in the rotation. It’s totally worth the extra effort, and even my picky husband enjoyed these. For someone who doesn’t like red sauces or corn tortillas, he ate two large servings, and took leftovers to work the next day without a complaint! I served these with spicy pinto beans (I will share that recipe soon) and fresh pico de gallo. Thanks for reading, enjoy! Chicken Enchiladas with Red Chile Sauce – adapted from Pink Parsley

  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine
  • 1 teaspoon canola oil
  • 3 medim cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander (*my addition*)
  • 1/2 teaspoon ancho chili powder (*my addition*)
  • 3 teaspoons sugar
  • 1 15-oz can tomato sauce
  • 1 cup water
  • 2 roma tomatoes, seeded and chopped
  • 1 pound boneless, skinless chicken breasts
  • 1 cup extra sharp white cheddar, shredded
  • 1 cup monterey jack cheese, shredded
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • cooking spray
  • salt and ground black pepper

Directions: Preheat oven to 425. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste. Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don’t like the crunch). Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Lemon Thyme Chicken


Quick Post: I made this awhile back and forgot to post! It’s from Annie’s Eats, so if you’re a fan of hers, you know that she wont steer you wrong. This dinner is cheap, quick and flavorful and tasted great with this garlic rice pilaf – which is also one of Annie’s recipes. Pair it with a nice green salad and you’ve got a complete meal that is good enough to share with company. Thanks for reading, enjoy!

Lemon Thyme Chicken – adapted from Annie’s Eats

  • 2 boneless, skinless chicken breasts, butterflied into halves (4 pieces total)
  • Kosher salt and freshly ground pepper
  • ½ cup all-purpose flour
  • 1½ tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 tsp. fresh thyme leaves, minced
  • ½ cup dry white wine
  • ¾ cup low-sodium chicken broth
  • Juice of 1 lemon
  • 3 tbsp. butter

Directions

  • Season both sides of the chicken pieces with salt and pepper.  Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess.  In a large skillet, heat the olive oil over medium-high heat.  Add the chicken pieces to the pan and saute until lightly golden, about 2-3 minutes per side, and an instant-read thermometer reads 160˚ F in the thickest part of the chicken.  (Keep in mind that pieces of different sizes will finish cooking at different times to avoid overcooking.)  Remove the chicken pieces to a plate, tent with foil, and set aside.
  • Add the garlic and thyme leaves to the pan and sauté  just until fragrant, about 1 minute.  (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.)  Off the heat, add the wine to the pan, scraping the bottom of the pan to loosen any browned bits.  Return the pan to the heat and bring the liquid to a simmer.  Stir in the chicken broth.  Reduce until the sauce has thickened, about 4-5 minutes.  Add the lemon juice to the pan.  Add in the butter and whisk until completely melted.  Season with salt and pepper to taste.  Serve immediately, spooning the sauce over the chicken.