Ginger Peanut Chicken Wraps. This recipe can be altered to include ingredients that you favor. I often add sugar snap peas, chopped water chestnuts, and bean sprouts. No matter what you put in these wraps, you'll love them!
- 1 teaspoon olive oil
- 6 (4-ounce) boneless chicken breasts
- 1 cup chopped seeded peeled cucumber
- 3/4 cup chopped red bell pepper
- 1 1/2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 garlic clove, crushed
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 4 tablespoons chopped fresh cilantro
- 8 (8-inch) flour tortillas
- 4 cups shredded iceberg lettuce
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Cut the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
- Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well.
- Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
This recipe for Sticky Chicken is very versatile. You can use chicken legs and thighs, breasts, or wings depending upon how you want to serve this. I use chicken legs and thighs and sometimes breasts when I am serving this as a main course. But wings make the perfect appetizer! These delicious sticky chicken wings are messy, but worth the clean-up.
- 3 -5 pounds bone-in chicken legs and thighs with skin (Can be done with wings)
- 1 cup ketchup
- 1 cup honey
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/2 teaspoon garlic powder
- 3 scallions cut into small pieces
- 2 tablespoons of toasted sesame seeds
- Preheat oven to 350.
- Place toasted sesame seeds and scallions in bowl
- In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.
- Bring it just to a boil while stirring. Remove from heat.
- Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.
- Place in oven, uncovered, for 90 minutes, turning after 45 minutes.
- Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.
- Remove and toss in toasted sesame seed/scallion bowl and serve
I'm always in search of ways to use left-over chicken. This recipe for chicken patties is a great way to disguise left-over chicken. These chicken patties can be served on a bun as a sandwich, topping a salad, or as the protein served with a potato and vegetable.
Best of all, these chicken patties are kid friendly.
- cups chopped cooked chicken
- 1 sleeve saltine crackers
- 3/4 cup milk
- 2 eggs
- 1 small onion, finely chopped onion
- 1 tablespoon poultry seasoning (can use less if you like)
- 1/4 tsp salt
- 1/8 tsp pepper
- In a large bowl, stir together chicken and cracker crumbs.
- In a separate bowl, whisk together all other ingredients.
- Pour wet mixture into bowl with chicken and stir until well combined.
- Cover with dish towel and allow to sit for five minutes.
- Form into 5-7 patties. You can freeze at this time if you wish and cook them later.
- Place about 2 tablespoons oil in large skillet and heat over medium high heat for a few minutes.
- Reduce heat to medium and add patties.
- Cook until well browned on both sides, flipping once.
- To cook from frozen, follow same instructions but allow longer cooking time. Remove from heat once hot through.
- Serve on or next to salad or on buns with mayo, lettuce, and fresh tomato.