#chicken Archives » Kay's Clean Eats

Chicken and Mushroom Skillet

Chicken and mushroom skillet is so flavorful and tender. You can serve it during the week or its fancy enough for date night. 

This is a dish that you would find on a restaurant menu. Made in one pan and truly delicious. This Chicken and Mushroom Skillet is not a quickie however its worth the time and its honestly so delicious! We served it with Instant Pot Garlic Mashed Potatoes and it was a match made in heaven!

chicken and mushroom skillet

How to make Chicken and Mushroom Skillet

The favors for the chicken and mushroom skillet build off one another. It starts with browning the chicken. I did this in a cast-iron skillet and it works perfectly every time. All the bits and pieces get kept in the pan. Next sautè mushrooms and onions then add in your garlic. Once the garlic is fragrant and mushrooms are browned and onions are caramelized then its time to add in the wine. Once you add in the white wine the bottom of the pan will deglaze with all those flavorful bits and pieces. Finish off the dish by adding fresh thyme, chicken broth, and cream, dairy or non-dairy will work. 


Love delicious chicken dishes, also try:

Yield: 6 servings

Chicken and Mushroom Skillet

Chicken and Mushroom Skillet

Chicken and mushroom skillet is so flavorful and tender. You can serve it during the week or its fancy enough for date night. 

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 3 chicken breasts, cut diagonally into cutlets 
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 2 tbsp avocado oil
  • 4 tbsp butter, divided
  • 8 ounces baby Bella mushrooms, sliced
  • 1/2 white onion, sliced
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3 springs fresh thyme
  • 3/4 cup chicken broth
  • 1/3 cup of cream, dairy or non-dairy 
  • 2 tsp of cornstarch dissolved in 2 tsp water

Instructions

  1. Pat chicken breast dry with paper towels. Cut breast diagonally and set aside.
  2. In a shallow bowl combine flour, salt, pepper, garlic powder, and oregano. Dredge the chicken cutlets in flour mixture, coating both sides. Place dredged cutlets on a plate.
  3. Heat a large skillet over medium-high heat. Add 2 tbsp of butter and 1 tbsp of oil and heat till butter melts. Add dredged chicken to the skillet and cook till golden brown, about 4-5 minutes. Flip chicken and cook another 3-5 minutes. Place chicken on a clean plate and set aside. Repeat this till all chicken is browned.
  4. Add the remaining 2 tbsp of butter to the skillet, and heat till melted. Add in mushrooms and onion, sautè till mushrooms are nice and brown. Add in minced garlic and satuè till garlic is fragrant, about 30 seconds.
  5. Add in wine to the skillet and deglaze the bottom of the pan. Add in the chicken broth, thyme sprigs, and cream. Bring it to a simmer.
  6. Add in cornstarch mixture to the skillet and put the chicken back in. Heat and bring back to a simmer till sauce is thicked and chicken is warmed through, about 5-7 minutes. Remove thyme springs and season with salt and pepper if desired.
  7. Serve hot, enjoy!

Notes

I used a dairy-free creamer, nut pods, however, regular cream works great in this recipe too.

Black Pepper Chicken

Black pepper chicken is an easy restaurant favorite you can make at home. It is versatile, you can add any veggies you like to this yummy dish.

black pepper chicken

Black pepper chicken was my favorite Chinese dish during college. I lived pretty close to panda express so I had my fill of black pepper chicken over the years, especially after swim practice every day. Those were the good ole days, I could eat anything and everything thanks to all those calories being burned in the pool daily! 

This dish is so filling and comforting. I used onion and celery but any vegetable would be great in this dish, think of it as a stir fry, use what you like.

As much as I loved takeout back then, it’s so much better and healthier to make your favorite dishes homemade.

I usually add some chili garlic to my chicken however this pregnancy has given the absolute worst heartburn so no spicy food me! However, if you like a little heat feel free to throw in some chili garlic or sriracha to the sauce. I like to serve this dish with white rice but quinoa or cauliflower rice would go great with it too, or whatever side you fancy.

Making this dish is so easy, start by cubing your chicken tossing it in corn starch and cooking it till brown on the outside. Set it aside and add in the veggies, while veggies cook to make your sauce. Add your chicken back in and toss with the veggies. Pour sauce over the chicken and veggies and let simmer and soak up all the delicious flavor! Serve with some green onion, and freshly cracked black pepper, yum!

Love quick and easy meals also try:

Yield: 5

Black Pepper Chicken

Black Pepper Chicken

Black pepper chicken is an easy restaurant favorite you can make at home. It is versatile, you can add any veggies you like to this yummy dish.

Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes

Ingredients

  • 2 pounds chicken thighs, cut into bite size pieces
  • 1 medium yellow onion, diced
  • 2 cups diced celery
  • 1 tbsp corn starch
  • 1/8 cup chicken broth
  • 1 tbsp avocado oil
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Sauce

  • 1/2 cup chicken broth
  • 1/3 cup soy sauce
  • 2 tbsp avocado oil
  • 2 tbsp rice vinegar
  • 2 tbsp agave
  • 1 1/2 tsp garlic powder
  • 2 tsp black pepper + more for serving

Instructions

  1. In a small mixing bowl add chicken thigh pieces, 1 tbsp corn starch, black pepper, and salt. Mix till all pieces are evenly coated.
  2. To a medium wok or nonstick pan add avocado oil and saute chicken bowning the outside. Remove the chicken from the pan and set aside.
  3. Add celery, onion, and garlic to the pan, sautee for a few minutes, and pour in 1/8 cup chicken broth scraping off the bit stuck to the bottom of the pan. Saute till liquid is gone, 3-4 minutes.
  4. While the veggies are sauteeing prepare you sauce. In a small bowl whisk together chicken broth, soy sauce, avocado oil, rice vinegar, agave, garlic powder, and black pepper.
  5. Once veggies are ready, put the chicken back in the pan and pour the sauce over, stir till everything is well combined. Continue to let chicken and veggies simmer in the sauce for 5-7 more minutes. Taste, season with more soy sauce, hot sauce, and black pepper if desired. Enjoy!

Notes

Garnish with green onions if you desire.

Easy Grilled Chicken Teriyaki

Teriyaki Grilled Chicken can be used with breast or thighs, the chicken is marinated then grilled to perfection. This can also be done in a cast-iron skillet.  

This chicken packs such great flavor from the super-easy marinade. It reminds me of flame broiler chicken. This teriyaki chicken comes together rather quickly, serves it up with your favorite sides, we love having it with rice, Easy Macaroni Salad, and steamed veggies. 

So chicken has been harder and harder to find in the markets these days. The supply is low and really the selection is too! I always prefer thighs over breast they have so much more flavor and stay juicy. This week I got the last pack of chicken thighs at sprouts market, I felt like a bandit grabbing the last one, haha! Maybe its time to sign up for a meat delivery box, any suggestions?

How to Make Grilled Chicken Teriyaki

  • In a small bowl combine coconut aminos, soy sauce, ginger, agave, rice vinegar, minced garlic, garlic powder, and black pepper. Pour half the mixture over your chicken, and let the chicken marinate 2 hrs to overnight. The longer you let it marinate the more flavor chicken will have. 
  • Pour the remaining marinade in a small saucepan and bring to simmer for 3-4 minutes and remove from heat. 
  • Heat your grill to medium-high heat, if you’re using a cast-iron heat your skillet to medium-high heat. Cook chicken 6-7 minutes per side, until chicken is 165°. 
  • Remove chicken from grill and let rest 10 minutes before serving.
  • Serve with sesame seeds and green onions.
  • Use simmered marinade to glaze the top of chicken. 

Serving Suggestions

This teriyaki chicken can be served over rice for a teriyaki chicken bowl. For a low carb option serve with some cauliflower rice or over a salad. 

Looking for more chicken dishes?

 

Yield: 4 serving

Easy Grilled Chicken Teriyaki

Easy Grilled Chicken Teriyaki

Teriyaki Grilled Chicken can be used with breast or thighs, the chicken is marinated then grilled. This can also be done in a cast iron. This recipe is easy and great for those warm summer nights. 

Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes

Ingredients

Chicken

  • 4-5 chicken thighs, boneless and skinless

Marinade

  • 1/2 cup coconut aminos
  • 2 tbsp soy sauce ( can sub tamari for gluten free option)
  • 2 tsp minced ginger
  • 2 tsp agave
  • 1 tbsp rice vinegar
  • 6 garlic cloves, minced 
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions

    1. In a small bowl combine coconut aminos, soy sauce, ginger, agave, rice vinegar, minced garlic, garlic powder, and black pepper. Pour half the mixture over your chicken, and let the chicken marinate 2 hrs to overnight. The longer you let it marinate the more flavor chicken will have. 
    2. Pour the remaining marinade in a small saucepan and bring to simmer for 3-4 minutes. 
    3. Heat your grill to medium-high heat, if you're using a cast-iron heat your skillet to medium-high heat. Cook chicken 6-7 minutes per side, or until chicken is 165°. 
    4. Remove chicken from grill and let rest 10 minutes before serving.
    5. Serve with sesame seeds and green onions.
      Use simmered marinade to glaze the top of chicken. 

Mexican Orange Chipotle Chicken

 Orange Chipotle Chicken is so flavorful thanks to the amazing marinade.  Grill this chicken up outside or in a cast-iron skillet, then serve it up in some tacos, over a salad, or my favorite way in a bowl! 

There is nothing better than adding some delicious protein to your meals. This Orange Chipotle Chicken is packed with so much flavor it’s smoky, a little spicy, and slightly sweet. The kids and hubs love it grilled and chopped up in some tacos, we eat it this chicken often! Top it with Pico de Gallo or some Fresh Mango Salsa, yum!

If you choose to cook indoors keep a window open and the fan on. Cooking adobo sauce makes the air feel a little spicy, but all in the name of the best Orange Chipotle Chicken! I have no personal preference between the outside grill or my cast-iron skillet they both give a great grill flavor. 

How to make Orange Chipotle Chicken 

For this recipe I’ve used chicken thighs, I find them to be more flavorful and juicy than chicken breast. However, if chicken breast is your thing you can use it for this recipe. 

  • Make the marinade by whisking together all the ingredients together till combined. 
  • In a shallow baking dish place your chicken thighs and season with salt and pepper. Pour the marinade over the chicken making sure both sides of chicken are marinating. Alternatively, you can do this in a ziplock bag. Let chicken marinate for 2 hrs to overnight in the fridge.
  • Preheat your cast iron to medium-high heat, let it get hot before you put the chicken on. Cook the chicken 6-7 minutes each side, or until chicken is done, 165 F. 
  • Let chicken rest 5 minutes before serving or cutting up. Serve with some fresh lime and cilantro, or chop it up and put it in tacos. 
  • To build a Mexican bowl serve the chicken over rice or quinoa, beans, lettuce cheese, avocado, and salsa. 

Love Mexican dishes also try Authentic Carne Asada, Chicken Street Tacos, Fresh Mango Salsa, and  Pico de Gallo.

Yield: 5-6 boneless & skinless chicken thighs

Orange Chipotle Chicken

Orange Chipotle Chicken

 Orange Chipotle Chicken is so flavorful thanks to the amazing marinade.  Grill this chicken up outside or in a cast-iron skillet, then serve it up in some tacos, over a salad, or my favorite way in a bowl! 

Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes

Ingredients

  • 1-1.3 lbs chicken thighs

Orange Chipotle Marinade

  • 6 garlic cloves, minced
  • 3 tbsp adobo sauce, from can 
  •  1 orange, juice of (1/4 cup)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tbsp avocado oil
  • 1/2 tsp salt

Instructions

    1. Make the marinade by whisking together all the ingredients together till combined. 
    2. In a shallow baking dish place your chicken thighs and season with salt and pepper. Pour the marinade over the chicken making sure both sides of chicken are marinating. Alternatively, you can do this in a ziplock bag. Let chicken marinate for 2 hrs to overnight in the fridge.
    3. Preheat your cast iron to medium-high heat, let it get hot before you put the chicken on. Cook the chicken 6-7 minutes each side, or until chicken is done, 165 F. 
    4. Let chicken rest 5 minutes before serving or cutting up. Serve with some fresh lime and cilantro, or chop it up and put it in tacos. 
    5. To build a Mexican bowl serve the chicken over rice or quinoa, beans, lettuce cheese, avocado, and salsa. 

Hibachi Style Chicken & Veggies + Sauce

Hibachi Style Chicken and Veggies a quick and easy weeknight meal. This healthy chicken stir fry served over rice with some Yum Yum style sauce. 

yum yum sauce

I’ve been craving Hibachi style chicken for a few days now! Typically I would go get my fix at a local Hibachi grill, but everything around here is still shut down! So here we are again making another one of my restaurant favorites, Hibachi Chicken and Veggies plus that amazing Yum Yum sauce they serve it with! One of my favorite things about hibachi is the dinner show, its so entertaining and the food is delicious. 

This is a pretty quick stirfry made with delicious stir-fried veggies and chicken breast. You will need no special equipment for this dish, just a large skillet or fry pan. 

How to make Hibachi Style Chicken & Veggies

  •  Chicken:  Start by butterflying your chicken breasts, then slicing them horizontally into thin strips, set aside.
  • Veggies: Chop the carrots, zucchini, mushroom, and onion. Mince the garlic cloves.
  • Heat your skillet over high heat and add in 2 tsp of sesame oil. Season your chicken with salt and pepper and stir fry it for about 3 minutes, until outside is golden brown but not fully cooked. Remove chicken from the skillet and set aside. 
  • Add 2 tsp of butter and the garlic to your skillet stir fry for 30 seconds and add your veggies and 3 tsp of soy sauce in, stir fry till onion is tender about 4 -6 minutes ( may need to add more cooking oil if veggies are sticking to the pan). Add the chicken back in and stir fry for a few more minutes until veggies are tender and chicken is done. 
  • Prepare the sauce by whisking together all the ingredients till combined. Refrigerate 1 hour before serving, best overnight. 
  • Serve with rice. Enjoy!

Love quick and easy chicken dishes, also try Easy Hawaiian Chicken and Easy Take-Out Style Chicken.

Yield: 4-5 servings

Hibachi Style Chicken & Veggies + Sauce

Hibachi Style Chicken & Veggies + Sauce

This Hibachi Style Chicken and Veggies a quick and easy weeknight meal. This healthy chicken stir fry served over rice with some Yum Yum style sauce. 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 lbs chicken breast
  • 2 carrots, sliced
  • 2 zucchinis, chopped
  • 1 medium yellow onion, chopped
  • 1 1/2 cups mushrooms, sliced
  • 6 garlic cloves, minced
  • 2 tsp sesame oil
  • 2 tsp butter
  • 3 tsp soy sauce
  • salt and pepper to taste
  • white rice for serving 

Yum Yum Style Sauce

  • 1 cup mayo
  • 2 tsp rice vinegar
  • 4 tsp ketchup
  • 1 tsp butter, melted
  • 1 tsp sriracha (optional) or more if you like it spicy
  • 2 tsp coconut sugar
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • salt & pepper to taste 
  • water to thin, as needed ( used about 1 tbsp)

Instructions

    1. Start by butterflying your chicken breasts, then slice them horizontally into thin strips, set aside.
    2. Chop the carrots, zucchini, mushrooms, and onion. Mince the garlic cloves.
    3. Heat your skillet over high heat and add in 2 tsp of sesame oil. Season your chicken with salt and pepper and stir fry it for about 3 minutes, until outside is golden brown but not fully cooked. Remove chicken from the skillet and set aside. 
    4. Add 2 tsp of butter and the garlic to your skillet stir fry for 30 seconds and add your veggies and 3 tsp of soy sauce in, stir fry till onion is tender about 4 -6 minutes ( may need to add more sesame oil if veggies are sticking to the pan). Add the chicken back in and stir fry for a few more minutes until veggies are tender and chicken is done. 
    5. Prepare the sauce by whisking together all the ingredients till combined. Refrigerate for 1 hour before serving.
    6. Serve chicken with rice and the sauce for dipping. Enjoy!

Notes

Yum Yum style sauce is better after it sits overnight in the fridge. It can be made ahead of time and stored in the fridge, in a sealed container.

Perfectly Baked Chicken Drumsticks with Amazing Marinade!

These easy baked chicken drumsticks are a perfect way to make juicy tender chicken the whole family will love. Made in a simple and flavorful marinade that doubles as a sauce for the perfect meal. They are a little bit sweet and a little bit salty. 

Baked Chicken Drumsticks are perfect for feeding the family, they are easy to work with and relatively inexpensive. I love that drumsticks pair so well any side dish, we serve them up with some rice, salad, and butter french bread. The marinade that cooks with the chicken is the perfect sauce to top on your rice or Perfect Mashed Potatoes.

Not only is the recipe easy and delicious it’s a huge hit with the kids!

How to marinate Perfectly Baked Chicken Drumsticks

My marinade is simple but packs such amazing flavor. It consists of yellow mustard, honey, fresh parsley leaves, minced garlic, lemon juice, salt, and pepper. Wisk all the ingredients together in a small bowl and place the chicken in a large zip lock bag. Pour marinade over chicken and remove as much air as possible from the bag. Seal the bag and massage marinade into the chicken. 

Let chicken marinate in the fridge, I find 2 hrs and longer is best for maximum flavor, however, if your short on time 30 minutes is okay too!

Marinade Sauce

This sauce taste so dang good! We pour it all over our sides, its truly perfect for rice, mashed potatoes, and veggies!!

Recipe tips for Perfectly Baked Chicken Drumsticks

  • Baking Dish. Do not use a sheet pan it will become awfully messy, use a baking dish with high sides to keep all the juices in. You don’t want the dish too small, chicken should not be on top of each other.
  • Make Clean up Easy: Line your baking dish with foil, you don’t want to be soaking and scrubbing it for a whole day, haha! 
  • Sauce: Pour it all over your rice, mashed potatoes, and veggies, YUM!!
  • Check that temp: Always check the chicken temperature to ensure the meat is fully cooked 165 degrees F.
  • Chicken Skin: I love crisp skin, I will broil the dish for 3-5 minutes after baking to give it a nice crisp skin.

Love baked chicken also try Rosemary Honey Chicken with Roasted Veggies, and  Balsamic Honey Sheet Pan Chicken & Veggies.

Yield: 12-13 chicken drumstick

Perfectly Baked Chicken Drumsticks with Amazing Marinade!

Perfectly Baked Chicken Drumsticks with Amazing Marinade!

These easy baked chicken drumsticks are a perfect wat to make juicy tender chicken the whole family will love. Made in a simple and flavorful marinade that doubles as a sauce for the perfect meal. They are a little bit sweet and a little bit salty. 

Prep Time 2 hours
Cook Time 55 minutes
Total Time 2 hours 55 minutes

Ingredients

  • 1/3 cup yellow mustard
  • 1/3 honey
  • 1/3 fresh parsley leaves, diced
  • 4 cloves garlic, minced
  • 1 lemon, juice of
  • 1 tsp salt
  • 1/2 tsp pepper
  • 10-12 chicken drumsticks, about 2 1/2 pounds

Instructions

    1. Wisk together the yellow mustard, honey, fresh parsley leaves, minced garlic, lemon juice, salt, and pepper.
    2. Place the chicken in a large zip lock bag. Pour marinade over chicken and remove as much air as possible from the bag. Seal the bag and massage marinade into the chicken. 
    3. Let chicken marinate in the fridge, 30 minutes or more, I find 2 hrs + is best.
    4. Preheat the oven to 350 degrees F. Line a baking dish with high sides with foil.
    5. Layout chicken drumsticks and marinade on your prepared baking dish. You don't want the chicken fully covered in the marinade, half the chicken should be out.
    6. Place chicken in the oven and bake for 45 minutes. Take the chicken out and turn up the oven temp to 450 degrees F. Turn chicken so the bottom side that was in the sauce is now facing up.
    7. Bake the chicken for 10-15 more minutes, until sauce is bubbling and skin is slightly golden. If you like a nice crispy char on your skin broil for an additional 3-5 minutes.
    8. Remove chicken and let rest for 5 minutes. Serve the chicken and sauce with rice and veggies for a complete meal. Enjoy!

 

Teriyaki Chicken Skewers

These Teriyaki Chicken Skewers come together quickly and are perfect for a weeknight dinner or entertaining. Serve them over a bed of rice with a side of green veggies for a complete meal.

teriyaki chicken skewers

One of our favorite chicken recipes is these Teriyaki Chicken Skewers, they are a big hit with the kids! There is something about chicken served on a stick that they love! These skewers are great for entertaining too, fun and delicious finger food for everyone to enjoy! 

So now that the cat is out of the bag if you missed my Instagram post… I’m Pregnant!!! That’s right baby number 3 will be here in the Fall. Lately, I’ve been craving Asian flavors, so these Teriyaki Chicken Skewers hit the spot!! I made on the cast iron cause I love a good char and well it was too cold to fire up the grill. 

The marinade is simple, make it the night before and you will have dinner out in 20 minutes! I choose to use chicken thighs for these Teriyaki Chicken Skewers because I find them to be more flavorful and juicy than chicken breasts, and they tend to not dry out as fast!

 

Love Easy Chicken dishes also try Easy Hawaiian Chicken, Rosemary Honey Chicken with Roasted Veggies + Video, and  Easy Take-Out Style Chicken.

Yield: 8 servings

Teriyaki Chicken Skewers

Teriyaki Chicken Skewers

These Teriyaki Chicken Skewers come together quickly and are perfect for a weeknight dinner or entertaining. Serve them over a bed of rice with a side of green veggies for a complete meal.

Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes

Ingredients

  • 1 tablespoon corn starch
  • 3/4 cup coconut aminos
  • 4 tbsp agave (can sub brown or coconut sugar)
  • 3 tbsp rice vinegar
  • 3 cloves minced garlic
  • 1 tsp ground ginger
  • 2 lbs chicken thighs, cut into strips

Instructions

    Whisk together corn starch with 1/4 cup of water and set aside.

    In a small saucepan over medium heat whisk together the coconut aminos, agave, rice vinegar, garlic, and ginger, bring to a simmer. Turn off heat.
    Pour in your cornstarch mixture and whisk till sauce thickens about 2 minutes. Let cool to room temperature.

    In a large bowl or a zip lock bag, combine your teriyaki sauce and chicken thigh strips. Let marinate for 1 hour to overnight.

    Heat your grill or cast iron to medium-high heat.

    Thread your chicken onto the skewers. Place skewers on your grill and cook till chicken is cooked through, about 4 minutes each side.

 

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

This meal was inspired by my craving for L&L Hawaiian bbq, a local hole in the wall Hawaiin food joint! Oh man… it is truly delicious, and probably full of ingredients you don’t want to find yourself eating every day! My favorite plate is the Hawaiin chicken plate served with Healthier Hawaiian Macaroni Salad salad and rice.

Because of all the restaurant closures due to the Covid-19 we are forced to recreate some of our favorite takeout meals. Introducing a healthy version of my favorite Hawaiian take out, Easy Hawaiian Chicken!! 

Love easy weeknight dinners, also try Easy Tofu and Vegetable CurryEasy Take-Out Style Chicken, and Rosemary Honey Chicken with Roasted Veggies. 

Yield: 5

Easy Hawaiian Chicken

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

Prep Time 10 minutes
Cook Time 1 minute
Additional Time 3 hours
Total Time 3 hours 11 minutes

Ingredients

Chicken

  • 1 lb - 1.3 lbs chicken thighs, boneless and skinless

Hawaiian Chicken Marinde

  • 2 tbsp ketchup
  • 3 tbsp agave
  • 4 tbsp rice vinegar
  • 4 tbsp canned pineapple juice
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil 
  • 2 tbsp avocado oil, can sub any cooking oil
  • 1 tsp ginger minced
  • 4 garlic cloves minced
  • 3 tbsp soy sauce 

Instructions

  1. Place the ketchup, agave, pineapple juice, rice vinegar, sesame oil, avocado oil, giber minced garlic, and soy sauce into a medium-size bowl or a zip lock bag. Mix till well combined.
  2. Add chicken and marinate for 3-24 hours.
  3. Heat a cast-iron skillet to medium-high heat or a grill to medium heat. Remove the chicken from the marinade and cook for 6-8 minutes each side, or until chicken is cooked through.
  4. Serve chicken with rice, your favorite vegetable side, and Healthier Hawaiian Macaroni Salad. Enjoy

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Have you ever just been in the mood for some delicious Chinese take-out? I can’t really say I eat it often but when the craving hits it is always delicious splurge! Last night Kyson, my son was asking for Panda Express… if you are not familiar with it, its just fast food place for American-Chinese food. Heres the thing, it’s delicious but it makes me feel so gross afterward.  I wasn’t in the mood to feel icky so I made my own style take-out for the fam!

After rummaging through the fridge I was able to pull out all the ingredients for this Easy Take-Out Style Chicken! The kids loved it, and so that’s a huge mom win!

How Do You Make Easy Take-Out Style Chicken

You will start this recipe by thinly slicing your chicken breast. The chicken slices will then be coated in corn starch. I recommend using non-GMO corn starch. The chicken is then stir-fried till golden and crispy. 

What Is The Sauce Made Out Of?

The crispy chicken is then tossed in a savory and sweet Asian sauce. The sauce is made out of tamari, coconut aminos, coconut sugar, ginger, garlic, and sesame oil. Once the chicken is tossed in the sauce the fresh green onions are added and give this dish so much flavor.

Recipe Tips 

Because I was low on groceries, I kept this dish super simple. You could add in any veggies you like to this Easy Take-Out Style Chicken. Some great additions are:

  • bell pepper
  • zucchini
  • mushrooms
  • carrots 
  • broccoli

I serve this dish over white rice for the family. For myself, I have a small amount of rice mixed with cauliflower rice or zucchini noodles. 

If your not a big fan of chicken breast you can use chicken thighs, shrimp, or beef. Regardless of what you use this recipe is delicious!

Love easy and healthy Asian inspired dishes, also try Teriyaki Chicken and Rice Bowls.

Yield: 5

Easy Take-Out Style Chicken

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2.5 lbs chicken breast, boneless and skinless, thinly sliced
  • 1/3 cup corn starch
  • 2 tbsp avocado oil
  • 1 tbsp ginger, finely chopped, skin removed
  • 5 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1/4 cup tamari
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar
  • salt and pepper to taste
  • 3 green onion sprigs, diced

Instructions

  1. Place the thinly sliced chicken breast in a plastic bag with the corn starch. Seal the bag and give it a few shakes till chicken is coated.
  2. Add the avocado oil to a large skillet over medium-high heat. Add in chicken and cook for 3-4 minutes per side, till golden.
  3. Transfer chicken from the pan to a plate lined with a paper towel. It will absorb excess oil.
  4. Add ginger and garlic to the pan and cook for 1 minute. Add in tamari, coconut aminos, sesame oil, and coconut sugar. Whisk together and bring sauce to a simmer.
  5. Add chicken and green onions to the pan and toss till chicken is coated.
  6. Taste, season with salt and pepper. Enjoy!

Balsamic Honey Sheet Pan Chicken & Veggies + Video

Cooked on a single pan, easy cleanup, healthy and delicious! Balsamic Honey Sheet Pan Chicken & Veggies is a perfect easy weeknight meal.

Balsamic Honey Sheet Pan Chicken & Veggies

I love sheet pan meals mainly because there are almost no dishes to do after we eat. For my hubby and the kids I serve it up with a side of rice but for myself, I eat it as is because it is a terrific low carb meal! When I am feeling really on top of my day I will usually make it ahead of time. It stores great in the fridge for 6 days and is easy to reheat.

Speaking of reheating… I still do not own a microwave, I’ve gone without for 6 years. So I always reheat in a pan or the oven, but you could definitely reheat this in the microwave!

Balsamic Honey Sheet Pan Chicken & Veggies is perfect for all us busy people! Balsamic is a flavor most people really like especially when it has a touch of sweet. I used honey but brown or coconut sugar could be a great substitute. 

 

Choosing Your Chicken and Vegetables 

  • The beauty of this recipe is that its so easy to adapt and make your own! 
  • If you are not a fan of the veggies I used, change them up to ones you like! Asparagus will burn if cooked the full 40 minutes so make sure if you’re using this vegetable to add if halfway thru cooking.
  • I used chicken thighs as I find them to be so flavorful. However, breast or boneless chicken thighs work great too!

Recipe Tips

  •  Create an even layer of veggies across your sheet pan, do not overcrowd the pan. 
  •  Choose veggies you like cauliflower, onions, broccoli, squash, and potatoes are also great choices. 
  • I used bone-in chicken thighs. You can use boneless and skinless if preferred. 
  • If you don’t have honey you can sub coconut or brown sugar. 
  • Eat as is and keep it low carb or serve it with some noodles or rice.

How To Make Balsamic Honey Sheet Pan Chicken & Veggies

  1. Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper.
  2.  Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings. Toss veggies till well combined.
  3. Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
  4. In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper.
  5.  Coat each chicken thigh with balsamic marinade on both sides.
  6. Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
  7. Dish, Serve & Enjoy!

 

Love sheet pan meals, also try Rosemary Honey Chicken with Roasted Veggies + Video!

Yield: 5

Balsamic Honey Sheet Pan Chicken & Veggies

Balsamic Honey Sheet Pan Chicken & Veggies
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes

Ingredients

Veggies

  • 3 cups cauliflower florets 
  • 4 cups broccoli florets
  • 1 cup diced red onion
  • 2 cups baby carrots 
  • 4 tbsp avocado oil
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano 
  • salt & pepper to taste

Chicken

  • 2.5 pounds of chicken thighs

Balsamic Marinade

  • 1/2 cup balsamic vinegar 
  • 1/8 cup yellow mustard
  • 1 tsp smoked paprika 
  • 1 tsp dried oregano
  • 5 cloves garlic, minced
  • 1/4 cup honey
  • 2 tbsp avocado oil
  • salt & pepper to taste 

Instructions

    Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper
     Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings.
    Toss veggies till well combined.
    Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
    In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper. 
    Coat each chicken thigh with balsamic marinade on both sides.
    Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
    Dish, Serve & Enjoy!