Quick, Easy and Healthy Recipes: Chicken Recipes

ASIAN CHICKEN SALAD

Preparation Time: 20 minutes plus 15 minutes to marinate chicken

Cooking Time: 15 minutes

Servings: 4-6

Ingredients:

½ kg skinless chicken thighs or breasts fillet

3 tbsp Liquid Seasoning, Classic

¼ cup peanut butter, divided

1 tbsp soy sauce

1 teaspoon roasted sesame seeds

1 small garlic clove, peeled

A few drops of hot sauce (optional)

1 tsp MSG, Seasoning

Salt and freshly ground black pepper

1/4 teaspoon sugar

1 tablespoon rice or other mild vinegar

2-3 tsp of hot water

1-2 cups shredded lettuce

1 cucumber , sliced into rounds

1/2 cup minced cilantro leaves

Fried and crushed pansit canton

Procedure:

1. Cut the chicken meat into 1/2 to 1-inch chunks. Marinate in Liquid Seasoning, Classic and ½ of peanut butter for at least 15 minutes. Grill or pan fry until golden brown. Set aside.

2. In a blender, combine soy sauce with the other ½ of the peanut butter, sesame seeds, garlic, hot sauce, MSG, Seasoning, salt and pepper to taste, sugar and vinegar. Turn the blender on and add hot water, a teaspoon at a time, until the mixture is smooth and creamy.

3. Toss prepared chicken, lettuce, cucumber and cilantro with the prepared dressing. Top with fried pansit canton before serving.

Nutritional Content: Calories: 376, Carbohydrates (g): 25, Protein (g): 17, Fats (g): 24

Good to Know:

Stay physically active to maintain your ideal weight and size. A lean body burns energy more easily.

Good to Remember:

This Asian-inspired cuisine is an example of a balanced meal – it has vegetables, lean meat, and a mix of different spices.

Serves 4 to 6

Prep Time 45 minutes, plus 30 minutes inactive time

Total Cooking Time 20 minutes

Ingredients:

For the salad dressing

2 teaspoons mustard

1/4 cup Rizal Dairy Farms naturally fermented coconut vinegar

1/4 teaspoon freshly ground white pepper

3 tablespoons naturally fermented soy sauce (Kikkoman)

3 tablespoons Rizal Dairy Farms Greek yogurt or sour cream

3 tablespoons mayonnaise

scant 3/4 cup corn or canola oil

For the chicken

2 teaspoons fresh ginger juice squeezed from grated ginger

1 tablespoon naturally fermented soy sauce

3 cloves garlic, chopped finely

2 tablespoons Rizal Dairy Farms plain Greek yogurt, unsweetened

250 grams boneless, skinless chicken breast, cut into 1/4- x 1-inch fine strips

2 tablespoons canola oil

1/4 cup white onion, chopped finely

sea salt and white pepper to taste

pinch of chili flakes (optional)

For sautéing of mushrooms

2 tablespoons canola oil

2 cloves garlic, chopped finely

1/2 cup dried shiitake mushrooms, re-hydrated in warm water for 15 minutes, squeezed dry and sliced into strips

sea salt and white pepper to taste

pinch of chili flakes (optional)

250 grams farfalle (bow tie) pasta or spiral pasta, cooked according to package directions

1 1/3 cups frozen green peas, cooked in simmering water for 2 minutes to soften

For garnish

1/3 cup red bell pepper, diced finely

1/4 cup black olives, sliced into rings

1/3 cup spring onions, chopped finely

1/4 cup flat or curly parsley, chopped coarsely

1/4 cup toasted peanuts, chopped coarsely

Procedures:

1 Make the salad dressing: In a small mixing bowl, combine mustard, vinegar, pepper, and soy sauce. Mix in yogurt and mayonnaise. Add oil gradually and according to taste. For a more tart dressing, add less oil. Season with salt and pepper to taste; refrigerate.

2 Prepare the chicken: In a medium bowl, mix ginger juice, soy sauce, garlic, and yogurt. Add chicken and marinate for 30 minutes.

3 In a heavy-bottom pan, heat oil and add onion; sauté for 1 to 2 minutes. Add chicken and sauté for about 5 minutes or until chicken is golden; season with salt and pepper and a pinch of chili flakes, if desired. Remove from heat; set aside.

4 Prepare the mushrooms: In the same pan, heat oil and add garlic; sauté until golden. Add mushrooms and sauté until browned; season with salt and pepper, and chili flakes, if desired. Add mushrooms to cooked chicken.

5 Assemble the salad: In a salad bowl, combine cooked pasta, chicken-mushroom mixture, and peas. Toss with as much salad dressing as needed. Refrigerate for at least 2 hours or overnight before serving. Sprinkle with bell pepper, black olives, spring onion, parsley, and toasted peanuts before serving.

Preparation Time: 15 minutes plus 1 hour to marinade the chicken
Cooking Time: 30 minutes
Servings: 6-8

Ingredients:

¼ cup chopped ginger
2 tbsp chopped garlic
¼ cup brown sugar
¼ cup calamansi juice
1 tsp rock salt
½ cup coconut vinegar
2 sachets 8g MSG/seasoning
1 kg chicken, cut into serving pieces
¼ cup cooking oil
2 tbsp. atchuete

Bagoong-Calamansi Dip: Combine-
2 tbsp sinamak or bagoong isda
2 tbsp Savor/Liquid Seasoning, Calamansi
5 pieces siling labuyo, sliced
¼ cup calamansi juice

Procedure:

1.In a bowl combine ginger, garlic, sugar, calamansi juice, salt and MSG/seasoning. In another bowl, marinate chicken in the prepared mixture for at least 1 hour. Set aside.

2. Prepare the atchuete basting oil by heating the oil in a pan and frying the atchuete until oil turns red.
3. Discard the seeds and set aside the oil.

4. Grill marinated chicken while occasionally basting with atchuete oil. Serve with the bagoong-calamansi dip on the side.

Nutritional Content: Calories: 301 Carbohydrates (g): 10.2 Protein (g): 16 Fats (g): 21.9

Good to Know:
Grilling, as well as baking, poaching, and steaming, is a healthful cooking technique that aids in lowering the fat content of a dish.

Good to Remember:
Chicken should be cooked in higher heat for a short period of time. This makes chicken skin crispy and seals in the juices to make moist, tender meat. However, moderation should be considered in eating chicken skin as this contains saturated fat.

*Mouth-watering chicken pasta that's easy to prepare for impromptu family gatherings.

*Rich in Vitamin A - for good eyesight

*Makes 5 servings

Ingredients:

200 g Spaghetti Pasta, cooked

200 g chicken breast fillet, cut into large strips

2 tbsp margarine

4 cloves garlic, crushed

1 pc medium onion, diced

1/3 cup canned button mushrooms, each piece cut into 4 wedges

1 pc medium red bell pepper, diced

10 pc black pitted olives, sliced thinly

1 pouch (250 g) Italian Style Spaghetti Sauce

1/2 pc star anise (optional)

1/3 cup coarsely grated quickmelt cheese

Procedure:

1. SEASON chicken with salt and pepper. Heat pan with margarine. Pan-grill chicken until brown on both sides. Set aside.

2. IN the same pan, sauté garlic, onion, mushrooms, bell pepper, and olives for 5 minutes. Add water, Italian Style Spaghetti Sauce, chicken, salt, and star anise. Simmer for 5-10 minutes.

3. ADD cheese. Pour over cooked Spaghetti Pasta. Top with extra cheese if desired.

*Excellent source of Niacin- promotes normal digestion and healthy skin
*Makes 10 servings

Ingredients:

1 kg chicken breast and thigh, cut into serving portions
4 cloves (20 g) garlic, crushed
1 can (198 g) button mushrooms, sliced
1 pc each (150 g) large red and green bell pepper, cut into cubes
1/4 c (39 g) pitted green olives, sliced crosswise
1 pouch (250 g) Spaghetti Sauce
1/4 c (8 g) chopped fresh parsley, (optional)

White Sauce:
1/3 c (75 g) butter
2 tbsp (17 g) all-purpose flour
1 pc (30 g) small onion, chopped
1/2 c (138 g) all-purpose cream
1/3 c water

Procedures:

1. WHITE SAUCE: Heat half of butter. Add flour. Cook over low heat while stirring until light brown. Gradually add water, stirring until smooth. Stir in onion and all-purpose cream. Set aside.

2. SEASON chicken with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Sauté garlic and mushrooms in remaining butter. Add chicken. Cook until slightly browned.

3. ADD bell peppers, olives, Spaghetti Sauce and salt to taste. Simmer for 20 minutes. Add white sauce. Stir once. Top with parsley.

*High in Vitamin C – helps fight common infections.
*Makes 6 servings

Ingredients:

1/2 kg chicken, cut into serving portions
1 tbsp calamansi juice
4 cloves garlic, crushed
1 pc medium onion, sliced
1 pc medium singkamas, cut into cubes
1 pouch (250 g) Tomato Sauce
100 g chicharo
1 pc medium red bell pepper, cut into strips
4 stalks green onions, cut into strips

Procedures:

1. MARINATE chicken in 2 tbsp soy sauce, calamansi juice and 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) for 30 minutes. Fry until brown.

2. SAUTè garlic, onion and singkamas. Add chicken, Tomato Sauce and 1/2 cup water. Season with 1 tsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt )and 1/4 tsp pepper. Simmer until meat is tender.

3. ADD chicharo and bell peppers. Simmer until vegetables are cooked.

*Rich in Iodine – helps prevent goiter.

*Makes 6 servings

Ingredients:

350 g chicken breast, deboned and chopped

1 pc medium onion, chopped

2 stalks green onions, chopped

100 g singkamas, chopped

1 pc egg, beaten

1 tbsp all-purpose flour

1 stalk green onion, cut into strips

3/4 cup Sweet Chili Sauce

Procedures:

1. COMBINE chicken, onion, green onions, singkamas, egg, flour and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Mix well. Form into 1 tbsp balls. Deep-fry until golden brown.

2. SIMMER Sweet Chili Sauce for 1 minute. Add chicken balls and green onion strips. Mix well.

Preparation Time: 20 mins. + 30 mins
Cooking Time: 20 mins
Servings: 4-6

Ingredients:
½ kg sweet potato, half cooked, peeled and cubed
½ kg chicken breast fillet, cubed
½ kg cheese dog (optional)
4 pcs pickles, sliced diagonally
¼ cup olive oil
Seasoning/MSG

Herbed Lemon Basting Oil: Combine-
½ cup olive oil or vegetable oil
¼ cup lemon juice
¼ cup honey or white sugar
3 tbsp chopped parsley
1 tbsp dried oregano
¼ tsp pepper
2 tbsp finely chopped garlic
Seasoning/MSG

Procedure:
1. Marinate sweet potato, chicken and pickles in olive oil combined with Seasoning/MSG for at least 30 minutes.

2. Arrange marinated sweet potato, chicken, and pickles alternately on a bamboo skewer and grill while occasionally basting with the herbed lemon oil. Serve immediately.

Nutritional Content: Calories: 474 Carbohydrates (g): 24 Protein (g): 18 Fats (g): 34

Good to Remember:
Vary the flavoring in food with herbs and spices like the ones used in this dish (parsley, oregano). Aside from salt, other herbs and spices make great complements to flavorings and seasonings found in the recipe.

Preparation Time: 00:10
Cooking Time: 00:30
Servings: 4-6

Ingredients:
1/2 kg chicken thighs

Marinade:
1/3 cup water
1/3 cup Oyster Sauce
1 tbsp chopped spring onions
1 tbsp ginger strips
1 tbsp sesame seeds
1 tsp sesame oil

Procedure:
1. Marinate chicken thighs in the remaining ingredients for about 4 hours.

2. Grill in charcoal or on an electric grill. Brush chicken with marinade every once in a while to prevent drying. Serve with favorite pickle and hot rice.

Nutritional Content: Calories: 106 Carbohydrates (g): 1 Protein (g): 12 Fats (g): 6

Good to Know:
Grilling, stewing, braising, and steaming are examples of healthful cooking methods. It is recommended to cut down fat intake by minimizing frying.

Good to Remember:
Chicken is a good source of protein. Complement good eating habits with exercise to maintain a healthy, lean body.