Thai Peanut Chicken

Not the best picture, but this dish is delicious. It's the hubby's favorite.

Sauce:

• 1/4 cup honey
• 1/4 cup smooth peanut butter
• 1 tablespoon crunchy peanut butter (optional) - I didn't use this.
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sesame oil
• 2 teaspoons minced fresh garlic
• 1 tablespoon minced fresh ginger root ( I just sprinkle ground ginger, maybe 1/4  - 1/2 tsp)
• 1 teaspoon crushed red pepper flakes - this gave it a really good kick, I'd recommend 1/4 tsp if you want it mild.
• 
  
• Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. It tastes better if you make it the night before.

You can serve it over rice or pad thai noodles. I just cook my chicken in a skillet and then add the sauce and heat till warm.

Chicken in Spaghetti Sauce

1 lb. chicken (I used frozen chicken breasts)

1 can diced tomatoes (15 oz)

1 can tomato paste (6 oz)

1/4 c. chopped onion

1 rib celery chopped

1/2 carrots, grated or thinly sliced

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. garlic powder

Add all ingredients to the crockpot and cook on Low for 6 hours or High for 3 hours. Remove the chicken and use an immersible blender and blend well. Serve over spaghetti.

Thai Coconut Chicken

Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (see below for vegetarian substitution)
1 TBSP olive oil
3 cloves garlic, minced
1/2 yellow onion, sliced
1 tsp curry powder
1 14 oz can light or regular coconut milk
Zest and juice of 1/2 lime (use a 1/4 lime zest and hand squeeze half a lime, otherwise it's too limey)
1/4 cup green onion, chopped (optional)
2 tbsp fresh cilantro, chopped (optional)

Directions:
Heat the oil in a large skillet over medium heat. Add the chicken, garlic, and onion and cook chicken until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro. Serve over rice.

For vegetarian/vegan, replace the chicken with the following:
10 baby golden yukon potatoes, cut in 1-inch cubes
12 baby carrots, sliced

Chicken and Spaghetti with Capers

I found this recipe in a magazine. It was delicious! (It tasted a lot better than the picture looks) The label for the recipe was pan-seared pork chops but seeing as how I don't really cook with pork, I don't think I've ever purchased pork in my 7 years of marriage. Anyhoo I figured I could just sub chicken and it turned out great. I didn't have any broccoli but next time I will make sure I do!

1 T. oil
1 lb. boneless skinless chicken breasts (I used frozen breasts)
1/4 tsp. salt
1/4 tsp. pepper
2 T. cornstarch
1 can chicken broth (14.5 oz)
2 T. capers
2 T. lemon juice
1/4 cup fresh parsley, chopped (I cheated and sprinkled some dry parsley on it)
1/2 pound whole wheat spaghetti, or gluten free spaghetti, or any pasta you like
1 large head of broccoli, cut and steamed

Heat oil in a large skilled over medium-high heat. Season chicken with salt and pepper. Saute for 2 minutes on each side. Remove to a plate

Stir Cornstarch into the broth; add to skillet and simmer 1 minute until thickened. Add in capers, lemon juice, and chicken. Cover and simmer 7-9 minutes until chicken is cooked through. Stir in parsley.

Serve chicken with cooked spaghetti and steamed broccoli. Spoon Sauce over spaghetti.

Bourbon Chicken

My sister Alyx sent me this recipe. It is really good. I only use 1/8 tsp. red pepper flakes so it isn't too spicy for my kids, then I shake more red pepper on my husband's chicken when it's done.

1 lb. boneless skinless chicken breasts
2 T. oil
Sauce:
1 clove garlic, minced
1/8 tsp. ginger
1/8 - 1/4 tsp. red pepper flakes (depending on how spicy you want it)
2 T. apple juice
2 T. brown sugar (you can substitute coconut sugar, honey, or agave)
1 1/2 T. ketchup
1/2 T. apple cider vinegar
1/4 c. water
2 1/2 T. soy sauce

Cut chicken breasts into bite-sized pieces. Heat oil in your wok and fry chicken bits until lightly browned. Drain on paper towels and set aside. In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Serve over rice.

Lemon Chicken with Potatoes

My sister Amy sent me this recipe and it is really good. Make sure you use waxy potatoes, I used russet potatoes once and it was not nearly as good.

4 waxy potatoes (red skinned or Yukon gold)
1 T. olive oil
8 cloves garlic, minced (I always use the minced garlic in a jar, it's 4 teaspoons if you use that)
1/2 cup freshly squeezed lemon juice (about 2 lemons)
1 cup water
1 tsp. paprika
1 tsp. thyme
4 chicken breasts

Preheat oven to 375 degrees. Slice potatoes 1/2 inch thick. Boil for 8 minutes then drain. Cut chicken breasts in half. Mix remaining ingredients in a 9x13 dish. Place chicken in mixture and turn to coat. Add potatoes in between chicken. Cover baking dish with tin foil and bake for 30 minutes. Remove tin foil and bake for another 15 minutes.

I halved this recipe and baked it in an 8x8 dish.