Thai Chicken Fried Rice - Food Easy Recipe

Fried remains the best thing to do with leftover rice. The slightly dried out rice will absorbed more of the flavors and crisp up slightly as is cooks. Something fresh rice could never do. Rather than soy sauce like a traditional Chinese fried rice would use, Thai fried rice uses fish sauce

Ingredients: 

2-3 Thai red chilis, thinly sliced

3 tbsp. fish sauce

2 tbsp. vegetable oil, divided

2 chicken breasts, thinly sliced

Kosher salt

Freshly ground black pepper 

1 medium carrot, peeled and diced

4 cloves garlic, minced 

4 green onions, white and light green parts cut into 1" pieces

1 tsp. freshly minced ginger 

4 c. cooked white rice, preferably day old 

3 tbsp. oyster sauce

2 large eggs, beaten

Freshly chopped cilantro, for serving Lime wedges, for serving 

Procedure: 

1. In a small bowl, combine chilis and fish sauce. Set aside while you prep the rest of your ingredients. 

2. Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, tossing occasionally, until cooked through, about 5 minutes. Remove chicken from skillet and set aside on a plate to keep warm. Drain skillet, if needed. 

3. Return skillet over medium-high heat and heat remaining tablespoon oil. Add carrots and cook until softened, 3 minutes. Add garlic, green onions, and ginger and cook until fragrant, 1 minute. Add rice, 3 tablespoons of the fish sauce mixture, and oyster sauce. Toss until rice is well coated, then push rice to one side of pan. 

4. On the empty side of the pan, add a little more oil if your pan is dry. Add beaten eggs and scramble with a rubber spatula until just barely set, then combine with rice. Return chicken to skillet and stir to combine. 

5. Serve with cilantro, lime wedges, and any remaining fish sauce. 

Bacon & Spinach Stuffed Chicken - Food Easy Recipe

Hasselback your chicken by cutting shallow slits into your chicken breasts (don't cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It's untraditional, but all the best meals are. 

Ingredients: 

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

4 oz. cream cheese, softened 

1/2 c. frozen spinach, defrosted and drained

1/3 c. chopped canned artichoke hearts

1 c. shredded mozzarella, divided 

Pinch crushed red pepper flakes

4 strips bacon, cut into 4 strips

2 tbsp. extra-virgin olive oil 

Procedure: 

1. Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 

2. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 

3. Bake until chicken is cooked through and bacon is crispy, 35 minutes.

Slow-Cooker Chicken Pozole - Food Easy Recipe

If you're looking for something more classic, check out our Best-Ever Pozole. It's the red variety, and it includes a puree of several chilis, giving a complex smokiness to the final dish. If you've got the time, you can even use Makinze's recipe for the chili puree and add it to this recipe!

Ingredients: 

4 c. low-sodium chicken broth

3 boneless skinless chicken breasts

2 poblano peppers, chopped 

1 white onion, chopped

2 cloves garlic, minced

1 tbsp. cumin

1 tbsp. oregano

2 tsp. chili powder

2 tsp. kosher salt

Freshly ground black pepper

2 (15-oz) cans hominy, drained and rinsed  

Thinly sliced radishes, for garnish

Sliced green cabbage, for garnish

Fresh cilantro, for garnish

Procedure: 

1. Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.

2. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.

3. Serve soup into bowls and garnish with radish, cabbage and cilantro.

Spatchcock Chicken - Food Easy Recipe

Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Ingredients: 

2 (3 1/2) pound whole chickens, wingtips removed

2 teaspoons salt

1 teaspoon dried tarragon

1 teaspoon paprika

¼ teaspoon black pepper

4 teaspoons olive oil

2 lemons, thinly sliced and seeded

Procedure: 

1. Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.

2. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.

3. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.

4. Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

Piri-piri chicken with smashed sweet potatoes & broccoli - Homemade Recipe

Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your 5-a-day. 

Ingredients:

3 large sweet potatoes (about 900g), peeled and cut into large chunks

oil , for drizzling

6-8 chicken thighs, skin left on

2 red onions , cut into wedges

25g sachet piri-piri spice mix (or a mild version, if you like)

300g long-stem broccoli

Procedure: 

STEP 1

Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.

STEP 2

Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.

Chicken and Snap Pea Stir-Fry - Food Easy Recipe

So you really, really don’t feel like cooking. (We’ve been there.) But if you have five ingredients, a few pantry staples and 20 minutes, you can make chicken and snap pea stir-fry. It’s easy, tasty and way healthier than that greasy takeout you were about to order.

Ingredients: 

2 tablespoons vegetable oil

1 bunch scallions, thinly sliced

2 garlic cloves, minced

1 red bell pepper, thinly sliced

2½ cups snap peas

1¼ cups boneless skinless chicken breast, thinly sliced

Salt and freshly ground black pepper

3 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

2 teaspoons Sriracha (optional)

2 tablespoons sesame seeds, plus more for finishing

3 tablespoons chopped fresh cilantro, plus more for finishing

Procedure: 

1. In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes.

2. Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.

3. Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes.

4. Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.

Mini Chicken Shawarma - Food Easy Recipe

Chicken, we love you, but sometimes you fall into a rut. These mini chicken shawarma sandwiches are the perfect way to invigorate our relationship. Typically cooked on a rotisserie and shaved off in thin slices, our take on this classic Middle Eastern dish is much simpler to make at home. Thanks to a quick marinade and a creamy herb sauce, these two-bite pita pockets are delightfully zesty and flavorful. And the best part? They’re small, so you can eat as many as you like. 

Ingredients: 

1 pound chicken tenders

¼ cup extra-virgin olive oil

Zest and juice of 1 lemon

2 teaspoons garlic powder

1 teaspoon ground cumin

¾ teaspoon ground coriander

½ teaspoon smoked paprika

1 teaspoon freshly ground black pepper

Sauce: 

1¼ cups Greek yogurt

1 tablespoon lemon juice

1 garlic clove, grated

¼ cup chopped fresh parsley

2 tablespoons chopped fresh dill

Kosher salt and freshly ground black pepper

½ red onion, thinly sliced

4 leaves romaine lettuce, shredded

½ English cucumber, thinly sliced

2 tomatoes, chopped

16 mini pita breads

Procedure: 

1. MAKE THE CHICKEN: Place the chicken in a large resealable plastic bag. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic powder, cumin, coriander, paprika and pepper to combine. Pour the marinade into the bag, seal and toss the chicken well to coat. Let the chicken marinate for 30 minutes to 1 hour. 

2. MAKE THE SAUCE: While the chicken marinates, stir together the Greek yogurt, lemon juice and garlic in a medium bowl. Stir in the parsley and dill; season with salt and pepper. Cover and refrigerate.

3. Heat a large skillet over medium heat. Remove the chicken from the marinade, letting the excess drip off, and cook until it’s well browned on both sides and fully cooked, about 4 minutes per side. Chop it into bite-size strips.

4. To assemble, divide the chicken, onion, lettuce, cucumber and tomato evenly among the pitas.