Caramel Chicken
Caramel Chicken
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This is an original recipe coming from a good friend in the US. and sounds very nice (they have been making this for 23+ years). This is a two for one recipe, meaning you can serve as is after being cooked, over rice, or place in the fridge overnight and serve on a fresh green salad the next day, both options, sound delicious. On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Caramel Chicken
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This is an original recipe coming from a good friend in the US. and sounds very nice (they have been making this for 23+ years). This is a two for one recipe, meaning you can serve as is after being cooked, over rice, or place in the fridge overnight and serve on a fresh green salad the next day, both options, sound delicious. On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a splash of olive oil in a large non stick pan, when hot, add the cubed chicken and season with white pepper powder as desired. Cook, stirring often to just cook through and tender, the chicken will turn white, over cooked chicken will be tough and dry.
  2. While the chicken is cooking, in a bowl, mix together the soy sauce, water, and sugar.
  3. When all of the chicken is white (you can take a piece out and cut in half to check doneness), drain off any oil.
  4. Pour the soy sauce mixture into the chicken and stir to coat all the chicken, continue cooking until the sauce starts to bubble, cook for 5 more minutes. At 5 minutes, turn off heat, cover, and set aside.
  5. Cook your rice. Your preference on how to do that, I will use a rice cooker.
  6. Place a serving of rice on a plate, spoon on some chicken, and spoon sauce over the top.
  7. Serve.
Recipe Notes

Chicken breast will cost about 60 Baht/1 kilo, for 4 servings, this is about 47 cents per serving.

Variant: 1. After cooking the chicken and sauce, place in the fridge over night, use chicken and sauce in a green salad.

Recipe provided by good friend, Patti Stone.
United States.

Spicy Shredded Chicken Salad
Spicy Shredded Chicken Salad
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This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Spicy Shredded Chicken Salad
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This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. I use my little rice cooker to do steaming, it came with a steamer basket and works perfect for items like this. Three chicken breasts was just a bit over 500 grams, perfect, no one will complain.
  2. Steam the chicken breasts for 20-25 minutes or until cooked through, cut one in half to check doneness.
  3. When cooked, remove from the steamer and allow to cool, then shred and place in a large mixing bowl.
  4. Heat the oil in a non stick pan on medium heat, when hot, add the garlic and red pepper flakes. Stir fry until fragrant, about 1-2 minutes. Remove from heat.
  5. To the pan, stir in the salt, oyster sauce, soy sauce, and cumin.
  6. Add the cilantro, reserving a small amount for garnish) to the chicken in the mixing bowl and toss to mix that in.
  7. I did use a variant and added one diced red onion.
  8. Add the garlic mixture from the pan and toss to mix well.
  9. Serve and garnish with cilantro or chill and serve with cilantro garnish.
Recipe Notes

The chicken breasts will cost about 30 Baht/500 grams. For 2 servings, this is about 47 cents per serving.

Shortcut: Pickled Red Onion.

Variants: 1. Add diced red onion. 2. Add diced celery. 3. Add diced pickled red onion, excellent!

Inspired by the recipe Spicy Shredded Chicken Salad from Spice the Plate

Chicken Paprikash
Chicken Paprikash
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This sounds really good and would be perfect served on egg noodles or mashed potatoes. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Chicken Paprikash
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This sounds really good and would be perfect served on egg noodles or mashed potatoes. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). If you do not have an oven safe pan, get out a large baking dish. Season chicken on all sides with salt and pepper as desired.
  2. In a large oven safe pan (or if no oven safe pan, use a large non stick pan) heat the olive oil. When hot, add chicken, work in batches if needed, Cook about 8 minutes per side for nice golden brown skin and nearly cooked through. Remove chicken from the pan but leave the fat in the pan. If using a baking dish, place the chicken in the dish.
  3. To the pan, add the onion and cook until soft then add the garlic and cook for 1 more minute to make the garlic nice and fragrant. Whisk in the paprika and flour, mix well and cook until the flour is browned, about 1 minute then stir in the tomatoes and broth, stirring until well mixed.
  4. If using an oven safe pan, add the chicken back to the pan and place in the oven and bake until the chicken is cooked through, 15-20 minutes, cut a thick piece to check for doneness.
  5. If using a baking dish, pour the mixture over the chicken in the dish then bake for 15-20 minutes or until the chicken is cooked through, cut a big piece in half to verify doneness.
  6. Remove the chicken from the pan or dish, stir in the sour cream, add chicken back and spoon sauce over the chicken.
  7. Serve over cooked egg noodles or mashed potatoes. Enjoy.
Recipe Notes

One kilo of quarters will cost about 53 Baht. For 8 servings, this is about 28 cents per serving.

Shortcut: Sour Cream.

Adapted from an internet recipe.

Parmesan Chicken & Broccoli
Parmesan Chicken & Broccoli
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This is a oven cooked dish, and sounds great. One sheet pan used, easy clean up as well. Basic ingredients, this goes together quickly and is cooked in about 30 minutes. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Parmesan Chicken & Broccoli
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This is a oven cooked dish, and sounds great. One sheet pan used, easy clean up as well. Basic ingredients, this goes together quickly and is cooked in about 30 minutes. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C (425 F). Grease a rimmed baking sheet or shallow baking dish with 1 tablespoon of the oil.
  2. Lay the chicken in the center of the sheet and place the broccoli around the chicken. Drizzle (or use an oil mister) the remaining 1 tablespoon of oil. Season everything with salt, pepper, and garlic powder to taste or as desired.
  3. Bake for 30 minutes or until the chicken is cooked through and juices are clear. Use a thermometer for a target temp of 71 C (160 F) or sacrifice one piece and cut in half to check.
  4. While the chicken is cooking, mix together the minced garlic, Parmesan, and parsley in a small bowl.
  5. When the chicken is done, remove from the oven, top each piece of chicken with the mixture parsley mixture, then broil (top coil for counter top ovens) for 3 minutes until the cheese is melted and the broccoli nicely browned.
  6. Remove from oven, tent with foil for 5 minutes.
  7. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Lemon & Thyme Chicken
Lemon & Thyme Chicken
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This sounds good, but when I make this, I will use limes.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Lemon & Thyme Chicken
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This sounds good, but when I make this, I will use limes.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). Grease a baking dish, say a 7x11 dish, with butter or olive oil using a oil mister.
  2. Heat the olive oil in a non stick pan on medium heat, when hot, add the garlic and stir for 1 minute until fragrant. Do not burn the garlic, no one likes burnt garlic.
  3. To the pan, add the broth, lemon zest and juice, oregano, and the thyme leaves, stir then pour this into the prepared baking dish.
  4. Season each side of the chicken breasts with salt and pepper as desired, then place into the dish along with the lemon wedges and sprigs of thyme. If not using fresh sprigs, sprinkle some dried thyme over the chicken.
  5. Bake for 30-40 minutes, spooning the liquid over the chicken 2 to 3 times. Cook until the juices run clear from the chicken and it is cooked through.
  6. Remove from the oven and let rest for 5 minutes, serve and spoon the juices from the baking dish over the chicken.
Recipe Notes

I will price this when I get chicken breasts again at Tesco, for now, I will say this is easily Low cost per serving.

This recipe for Lemon and Thyme Chicken Breasts is from For the Love of Cooking.

Minced Chicken Oven Dish
Minced Chicken Oven Dish
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This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Minced Chicken Oven Dish
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This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Lightly grease a 8x8 baking dish with butter.
  2. In a mixing bowl, add the chicken, onion, celery, garlic, pepper, salt, nutmeg, and broth. Mix together with a large spoon, no need to get your hands involved with this.
  3. Fold the potatoes into the mixture.
  4. Add the chicken mixture to the baking dish and spread out evenly. Pour the beaten egg onto the chicken.
  5. Sprinkle breadcrumbs over the top then add a few chunks of butter.
  6. Place in the oven and bake for 30 minutes, check the doneness of the chicken and if not done bake for another 5-10 minutes.
  7. Serve with rice for a simple and enjoyable meal.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

This recipe for Minced Chicken in Oven Dish is from Pisang Susu.
Netherlands.

Fajita Peppers
Fajita Peppers
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I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. I made this on 26 Apr 2018 and they are very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 1-24 hours
Cook Time
20-30 minutes
Fajita Peppers
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I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. I made this on 26 Apr 2018 and they are very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 1-24 hours
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
To Marinate the Chicken
  1. Cut the chicken breasts into 4 strips lengthwise, then cut each strip into 1 inch pieces, i.e., bite size 🙂
  2. Place the chicken, olive oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 hour or even overnight to marinate.
To Prepare
  1. Cut the tops off the yellow and red bell peppers and empty out the seeds and remove the membranes as well. Place peppers in an 8x8 baking dish.
  2. Preheat your oven to 180 C (350 F). Remove the stems from the tops and dice the tops. Dice the entire green bell pepper.
  3. Drain off any liquid from the marinated chicken. Heat a large non stick pan with a splash of olive oil, when hot, add the sliced onion and the diced peppers, when starting to soften, add the drained chicken. Cook until the chicken is cooked on the outside and the onion and bell pepper is softened (the chicken cooks more in the oven).
  4. Fill each bell pepper halfway with the chicken mixture, then add some shredded cheese, then top that and fill the peppers to the top, be generous and spoon some extra chicken on the top to round them off. Sprinkle with a bit more cheese.
  5. Add about 1/2 inch water to the baking dish, cover with foil and bake for 30 minutes. Remove foil and continue to bake until the cheese is just starting to brown up, about 10 to 15 minutes.
  6. Remove from oven and serve with your favorite vegetable side dish or a salad. Enjoy.
Recipe Notes

Chicken breasts will cost about 30 Baht/500 grams. The peppers are about 40 Baht for 2, so 5 peppers would be about 90 Baht. For 4 servings, this is about 94 cents per serving.

Shortcut: Fajita Seasoning Mix.

My own creation, Lee Thayer.
Thailand.

Phad Prik King Gai
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the oil to a wok or non stick pan and heat on high then fry the garlic until fragrant but do not burn it, reduce heat to medium. Add the chili paste and and fry until fragrant, about 1 minute.
  2. Add the chicken pieces and turn the heat to medium high, if the chicken appears to dry, add more oil a tablespoon at a time.
  3. Fry the chicken until cooked halfway way through, stirring often, then add the long beans, and keep stirring often and cook for about 2-3 minutes then add the fish and mushroom sauces, and the sugar.
  4. Continue to fry until the chicken is cooked through and the long beans are soft and tender, about 5 minutes.
  5. Serve over jasmine rice and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken & Dressing I
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F).
  2. Mix together the soup and water and pour into a 9x13 baking dish. Lay the chicken breast in the dish.
  3. Place a slice of Swiss cheese on each chicken breast.
  4. Add the dry stuffing mix covering the entire dish.
  5. Cover the dish with foil and bake for 50 minutes to 1 1/2 hours.
  6. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.

Cheesy Chicken with Mushrooms
Cheesy Chicken with Mushrooms
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This sounds really good! Chicken and cheese, perfect! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Cheesy Chicken with Mushrooms
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This sounds really good! Chicken and cheese, perfect! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F), get out a 9x13 baking dish. Spread half of the sliced mushrooms in the bottom of the dish.
  2. Place the eggs and breadcrumbs in two separate bowls, you are making an assembly line for the chicken.
  3. Heat a large non stick and 2 tablespoons of the butter. Now place a chicken breast in the egg, then into the breadcrumbs patting them on as well, add the chicken to the hot pan and cook to golden brown on both sides, about 5 minutes, not looking to cook the chicken through, just good and golden brown. Work in batches until all the chicken is browned, using additional butter as needed.
  4. As the chicken is browned, place on top of the mushrooms in the baking dish. Add the remaining mushrooms on top of the chicken, then top with the cheese.
  5. Pour the broth into the pan. Bake for 30 minutes or until the cheese is melted and starting to brown up and the chicken cooked through.
  6. Remove from the oven and let rest for about 5 minutes, serve and enjoy.
Recipe Notes

One kilo of chicken breasts will cost about 60 Baht. The cheese will cost about 180 Baht for 250 grams. For 4 servings, this is about $1.90 per serving.

Shortcut: Italian Bread Crumbs.

This recipe is for Cheesy Chicken with Mushrooms is provided by Brown Eyed Baker.