Tandoori Chicken Quesadillas
/in All, Chicken Recipes, Chicken SkinlessThighs /by HalalUserTandoori Chicken Quesadillas




PREPARATION
STEP 1
INGREDIENTS
Crunchy Chicken Nuggets
/in All, Chicken Recipes, Chicken SkinlessThighs, Thigh Recipes /by HalalUserThai Grilled Chicken: Southern Curry-Basted Grilled Chicken
/in All, Chicken Recipes, Chicken SkinlessThighs /by HalalUserChicken Tortilla Soup
/in All, Chicken Recipes, Chicken SkinlessThighs /by HalalUserChicken Tortilla Soup




PREPARATION
STEP 1
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 2 jalapenos, finely diced
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (14.5-ounce) can black beans, rinsed and drained
- 3 Crescent boneless and skinless chicken
- 2 limes, juiced, plus wedges for garnish
- Salt and freshly ground black pepper
- 1 cup roughly chopped fresh cilantro leaves
- 1 (8-inch) flour tortilla, grilled, cut into thin strips
- 1 avocado, pitted, sliced
- 1 cup shredded Monterrey cheese
Chicken Shawarma
/in All, Chicken Recipes, Chicken SkinlessThighs, Dinner, Lunch, Thigh Recipes /by HalalUserPineapple Chicken Teriyaki
/in All, Chicken SkinlessThighs, Dinner /by HalalUserPineapple Chicken Teriyaki




PREPARATION
STEP 1
Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugars, garlic powder, onion powder, red pepper flakes, ginger and orange zests in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. In a separate bowl, combine water and cornstarch. Stir the water and cornstarch mixture into the sauce and continue cooking until the mixture thickens again. Remove from heat and serve immediately. If mixture is to thick you can thin it with a teaspoon of water or two.
STEP 2
:For the chicken
STEP 3
Sprinkle the chicken pieces with five spice powder. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
STEP 4
Heat vegetable oil in a large saucepan. Add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate, discard excess oil.
STEP 5
:For the Vegetables
STEP 6
Heat oil in wok or large skillet on medium-high heat. Add onions, peppers, broccoli and garlic, stir-fry 4 to 5 minutes.
STEP 7
Add the pineapple and stir-fry 2 minutes more or until heated through.
STEP 8
Layer cooked rice, vegetables then chicken. Garnish with green onion and top with the pineapple teriyaki sauce.
INGREDIENTS
- :For The Chicken
- 1 1/2 pounds Crescent boneless, skinless, chicken thighs, cut into 1-inch chunks
- 1 teaspoon chinese five spice powder
- 1 cup 2 tablespoons cornstarch, divided
- 2 large eggs, beaten
- 1 cup canola oil
- :For the Vegetables
- 1 tablespoon canola oil
- 1 large red pepper, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 cup fresh broccoli florets
- 1 small onion, chopped
- 2 cups fresh pineapple chunks (1 inch)
- 1 cup cooked white or brown rice
- Pineapple Teriyaki Sauce
- :Pineapple Teriyaki Sauce Ingredients
- 3/4 cup pineapple juice
- 2 tablespoons teriyaki sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon lemon juice
- 4 slices canned pineapple in juice, chopped
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 tablespoons garlic powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon grated orange zest
- 1/4 cup water
- 1/2 teaspoon cornstarch