Kung Pao Chicken

Kung Pao Chicken

SERVES4

PREP TIME:30 minutes

COOKING TIME:20 minutes

INGREDIENTS

For the chicken and sauce:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/4 cup tamari or soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon cornstarch
• 1 1/2 teaspoons toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground white or black pepper
• 1 tablespoon Chinese black or rice vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon sambal oelek or chile-garlic paste

For the stir-fry:

• 3 tablespoons vegetable oil, divided
• 2 medium bell peppers, large dice
• 2 medium celery stalks, thinly sliced on a slight diagonal
• Kosher salt
• 2 cloves garlic, minced
• 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
• 1/2 cup roasted peanuts
• 2 medium scallions, thinly sliced (optional)
• Steamed rice, for serving (optional)

EQUIPMENT

• Measuring cups and spoons
• Whisk
• Flat-bottomed wok or large frying pan
• Cutting board
• Knife
• Mixing bowls
• Metal spatula

INSTRUCTIONS

1. Marinate the chicken. Place the chicken in a medium bowl. Place the tamari or soy sauce, wine or sherry, cornstarch, sesame oil, salt, and pepper in a small bowl and whisk until the cornstarch is dissolved. Drizzle 2 tablespoons of the mixture over the chicken and toss to combine; set the chicken aside.
2. Make the sauce. Add the vinegar, sugar, and sambal to the remaining marinade and whisk until the sugar is dissolved; set this sauce aside.
3. Stir-fry the vegetables and aromatics. Heat a flat-bottomed wok or large frying pan over medium-high heat until very hot (a flick of water should sizzle and evaporate right away), about 2 minutes. Drizzle in 1 tablespoon of the oil, add the bell peppers and celery, and season with salt. Stir-fry with a metal spatula until crisp-tender and browned in spots, about 4 minutes. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Transfer to a plate.
4. Stir-fry the chicken. Drizzle the remaining 2 tablespoons oil into the pan. Add the chicken and spread into an even layer. Let cook undisturbed until golden-brown and seared on the bottom, 3 to 4 minutes. Stir-fry until just cooked through, 2 to 3 minutes more.
5. Return the vegetables to the pan and stir-fry with the sauce. Add the reserved vegetables and peanuts to the pan. Rewhisk the reserved sauce to dissolve the cornstarch. Pour into the pan and stir-fry until the sauce thickens, is glossy, and evenly coats everything in the pan, about 1 minute more. Sprinkle with the scallions if using and serve immediately with rice.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Easy Chicken Tikka Masala

Easy Chicken Tikka Masala

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 cup basmati rice
• 1 1/2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 medium sweet onion, diced
• 3 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro leaves

Directions:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in heavy cream until heated through, about 1 minute.
6. Serve immediately with rice, garnished with cilantro, if desired.

Creamy Tortellini Soup

Creamy Tortellini Soup

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 medium sweet onion, diced
• 2 teaspoons Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 (8-ounce) can tomato sauce
• 1 (9-ounce) package refrigerated three cheese tortellini
• 1/2 bunch kale, stems removed and leaves chopped
• 1/3 cup heavy cream
• 3 tablespoons chopped fresh basil

Directions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
3. Whisk in flour until lightly browned, about 1 minute.
4. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in tortellini; cover and cook until tender, about 5-7 minutes.
6. Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
7. Serve immediately.

VIJ’S FAMILY’S CHICKEN CURRY

Ingredients

1/4 cup canola oil (original calls for 1/2 cup—I also like using ghee)

1 large onion, finely chopped

1 cinnamon stick

4-5 garlic cloves, crushed

2 Tbsp grated fresh ginger

2 large chopped tomatoes (or a similar quantity of diced canned tomatoes)

1 tsp salt, plus more to taste

1/2 tsp ground black pepper

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp garam masala

1 tsp turmeric

1/2 tsp cayenne (or to taste)

2-3 lbs chicken thighs, with skin and bone

1 cup sour cream (not low fat)

1/2 cup chopped cilantro (including stems)

Directions

Set a large, heavy skillet or braising dish over medium-high heat and add the oil; heat for a minute or two before adding the onions and cinnamon stick; sauté for about 4 minutes. Add the garlic, ginger, tomatoes, salt, pepper, cumin, coriander, garam masala, turmeric and cayenne. Cook the masala for 5 minutes, or until the oil separates from the masala. (I like adding a bunch of chopped cilantro stems here too.)

Remove and discard the chicken skin and add the bone-in thighs to the masala. Stir to coat them well and cook for 10 minutes, until the chicken looks cooked on the outside. Add the sour cream and a cup of water and bring to a simmer, stirring well. Reduce the heat to medium, cover and cook for 15 minutes, stirring once or twice, until the chicken is cooked through. Remove the cinnamon stick and set aside to cool slightly.

When the chicken is cool enough to handle, peel the meat off the bones, discard the bones and stir the chicken back into the curry. Refrigerate or reheat right away, stirring in the cilantro just before serving. Serves 6.

Creamy Parmesan Garlic Chicken

Creamy Parmesan Garlic Chicken

Ingredients

• 4 small-medium chicken breasts or 2 large halved
• salt and pepper to taste
• 2 tablespoons olive oil
• 3-4 cloves garlic minced
• 1 cup light cream or half & half, or heavy cream
• 1 tablespoons Italian seasoning or oregano
• 1/2 cup parmesan cheese grated
• 1 cup spinach chopped (optional)

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
3. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.

Slow Cooker Chicken Noodle Soup

INGREDIENTS:

• 1 1/2 pounds boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups chicken stock
• 4 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 8 ounces spaghetti, broken into thirds
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
5. Stir in lemon juice and parsley.
6. Serve immediately.

LINGUINE WITH SPICED BEEF AND FETA

From Milk Street. TIP: Don't use ground beef fattier than 90 percent lean or the sauce will be greasy.

INGREDIENTS

• 1½
  POUNDS 90 PERCENT LEAN GROUND BEEF
• 2
  TABLESPOONS GROUND CUMIN
• 2
  TEASPOONS SWEET PAPRIKA
• 2
  TEASPOONS CINNAMON
• KOSHER SALT AND GROUND BLACK PEPPER
• 2
  LARGE YELLOW ONIONS, FINELY CHOPPED
• 8
  MEDIUM GARLIC CLOVES, MINCED
• 28
  OUNCE CAN WHOLE PEELED TOMATOES, CRUSHED BY HAND
• 12
   OUNCES LINGUINI
• 8
  OUNCES FETA CHEESE, SHREDDED ON THE LARGE HOLES OF A BOX GRATER
• 1
  CUP CHOPPED FRESH MINT

DIRECTIONS

1. 01
   In a medium bowl, combine the beef, cumin, paprika, cinnamon, 1 teaspoon each salt and pepper and ¼ cup water. Mix with your hands until homogenous.
2. 02
   Add the beef mixture, onion and garlic to a 12-inch skillet. Set the pan over medium-high and cook, stirring and breaking up the meat with a spatula, until the onion has softened and the beef is no longer pink, 8 to 10 minutes. Stir in the tomatoes with juices and bring to a simmer, then reduce to medium and cook uncovered, stirring, until most of the liquid has evaporated and the sauce has thickened, 10 to 15 minutes.
3. 03
   Meanwhile, in a large pot, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about 1 cup of the cooking water, then drain the pasta. Return the pasta to the pot. Add about ¾ of the feta and toss. Taste and season with salt and pepper, then transfer to a platter.
4. 04
   Stir the mint into the sauce, then taste and season with salt and pepper. Pour the sauce over the pasta and sprinkle with the remaining feta.