Ingredients
Skewers
2 red bell peppers that are cut into pieces of 2 inches
5 small onions that are cut into pieces of 2 inches
2 cloves of garlic
8 boneless and skinless halves of chicken breast that are cut into cubes of an inch
¼ teaspoon of ground black pepper
1/3 cup of soy sauce
1/3 cup of honey
¼ cup of vegetable oil
Directions
Take a large bowl and whisk pepper, soy sauce, honey, and oil together. Before you add chicken, reserve a little marinade that you can brush on the kabobs while you cook. Place the peppers, onions, garlic, and chicken in the bowl and then marinate inside the refrigerator for about 2 or more hours.
Preheat your grill keeping the heat high.
Drain the marinade from the vegetables and the chicken and then discard the marinade. Thread vegetables and chicken on the skewers alternatively.
Oil your grill grate lightly and place skewers on this grill. Cook for around 12 to 15 minutes until the chicken juices have all run clear. Turn frequently to brush with the reserved marinade.
2) Loquat Chicken
Ingredients
2 boneless and skinless halves of chicken breast
1 tablespoon of grapeseed oil
¼ cup of vinegar\1/3 teaspoon of smoked paprika
½ teaspoon of lemon pepper
1 teaspoon of ground cinnamon
1 tablespoon of ground ginger
1/3 cup of brown sugar
½ cup of orange juice
½ cup of water
6 pitted, large, and pealed ripe loquats
Directions
Take a saucepan and place the loquats in it. Stir this in brown sugar, orange juice, and water until the sugar has been completely dissolved. Boil the mixture and stir this in smoked paprika, lemon pepper, cinnamon, and ground ginger. Reduce the heat and simmer up until the loquats have started to bread and have become soft. This may take around 20 minutes during which you are to whisk vigorously and occasionally so that the fruit can be broken up. When the sauce has become thick, stir the vinegar in and then simmer for an additional 3 minutes. Remove this from heat.
Take a skillet and heat the grapeseed oil using medium heat. Pan fry the chicken breast until they have become golden brown. This may take around 5 to 8 minutes on each side. Remove the chicken breasts and then cut them into pieces that are bite sized. Return these into the skillet and then stir the ¼ of loquat sauce in, dissolving and scraping all the browned food bits in the sauce. Serve this with the remainder of the loquat sauce.
3) Stir Fry Chicken With Broccoli
Ingredients
Ground black pepper and salt according to taste
2 sliced green onions
½ cup of sliced onion
3 cups of broccoli florets
2 tablespoons of divided vegetable oil
1 teaspoon of sambal oelek
2 tablespoons of oyster sauce
3 tablespoons of dry sherry
3 tablespoons of soy sauce
½ teaspoon of fresh and minced ginger root
1 teaspoon of minced garlic
2 teaspoons of dry sherry
2 teaspoons of soy sauce
1 tablespoon of cornstarch
2 tablespoons of vegetable oil
2 boneless, skinless, and sliced halves if chicken breast
Directions
Mix together ginger, garlic, 2 tablespoons of sherry, 2 teaspoons of soy sauce, cornstarch, and 2 tablespoons of vegetable oil in a bowl. In another bowl, whisk together sambal oelek, oyster sauce, 3 tablespoons of sherry, and 3 tablespoons of soy sauce.
Take a skillet or wok and heat a tablespoon of vegetable oil using medium high heat. Stir and cook the chicken in batches until they have become golden. This may take around 5 minutes. Transfer the chicken to a platter. Heat the remainder tablespoon of vegetable oil in the same skillet or wok and stir and cook onion and broccoli in it. This should be done for around 2 to 3 minutes until the broccoli is cooked partially but still remains firm. Stir in the mixture of oyster sauce and continue to cook for about 5 minutes until the broccoli has become tender.
Return the chicken to your wok and add in the green onions. Toss these until properly heated and coated thoroughly with sauce. Season this using black pepper and salt.
Ingredients
2 cups of fresh sliced mushrooms
2 teaspoons of olive oil
3 tablespoons of dry bread crumbs
4 skinless and boneless halves of chicken breast
1 minced clove of garlic
1/8 teaspoon of salt
½ teaspoon of dried oregano
¼ teaspoon of ground black pepper
1 ½ tablespoons of tomato paste
¾ cup of chicken broth
Directions
Take a medium bowl and combine together garlic, salt, oregano, ground black pepper, tomato sauce, and broth. Mix this well and set it aside.
Dredge chicken in bread crumbs and coat it well. Take a large skillet and heat oil in it on medium high heat. Sauté chicken for around 2 minutes on each side until it has become lightly brown.
Add mushrooms and rest of the broth mixture to the skillet and boil. Cover this and reduce to low heat. Simmer for around 20 minutes. Remove the chicken and then set aside. Cover this so that it can remain warm.
Boil the broth mixture and cook for around 4 minutes. Spoon the sauce on top of the chicken and then serve.