Far from being boring, it is so flavourful that the remaining sauces from the boiled chicken is pure neat chicken stock. Talk about a two in one dish! And yes, this dish is pretty healthy as it involved loads of vegetables and no deep frying to be seen!

Chicken Recipes: Five Spice Boiled Chicken Recipe

Ingredients

1/2 chicken, chopped into small pieces

2 tbsp five spice powder

2 tsp salt

2 carrots, cut into chunks

2 stalks celery, chopped

1 large tomato, cubed

4 fresh shiitake mushrooms, cubed

2 pods garlic

2 cups water

Instructions

1. Season the chicken with the five spice powder and 1 tsp of salt for at least an hour.

2. Heat up the pot of water and then dump all the ingredients in and the rest of the salt.

3. Lower the heat and let it simmer partially covered for up to an hour. By then, you’d get a very thick sort of ‘gravy’ and you can dish out the chicken and vegetables.

If you noticed, I didn’t remove the chicken skin. I felt that by not removing the skin, it gave even more flavors to the chicken stock. Although a bit oily, I’m quite fine with it.

If you have a crock pot / slow cooker, it is even easier. Just dump everything in, set it at low and leave it on overnight and you’ll get tender chicken with absolutely wonderful gravy and chicken stock.

Just remember to set aside some of the gravy as chicken stock to be used in your cooking.

See? Boiled chicken aren’t all that bland after all and it even produced a great by-product of chicken stock!

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I’m just being my usual food-loving self. So, when I want pita bread, then it is what we have for dinner. Other than being healthy and wholesome and all, it is pretty easy to prepare with minimal cooking. Really, I’m not lying.

Okay, so I cheated by buying the pita bread but heck, it is readily available and the healthy, wholemeal, no-preservative types can also be bought so might as well buy them than spend goodness-knows-how-many-hours kneading and whatever making them, right? Right. I did say minimal cooking.

Now, let’s get on to the minimal cooking part…the meat fillings for the pita bread

Chicken breast recipes: Healthy baked chicken breast with mushrooms

Ingredients

For the baked chicken breast:

200g chicken breast meat strips

4 tbsp teriyaki sauce

1 tbsp fresh rosemary, chopped into tiny smithereens (or roughly chopped, whatever)

a dash of black pepper (or 1 tbsp if you really like black pepper)

olive oil (I use cold pressed, extra virgin olive oil for maximum health benefit but you can use any old un-virgin olive oil or any vegetable oil you like, for that matter.)

For the sauce:

4 medium-sized fresh shiitake mushrooms, cubed

4 button mushrooms, cubed

1/2 cup frozen mix vegetables, defrosted

3 tbsp oyster sauce

3 tbsp water

olive oil

For the fresh ingredients that don’t need to be cooked:

5 cherry tomatoes and some sliced tomatoes

1 cup cabbage, sliced thinly

Plenty of salad greens like baby butterhead

Oh, you can totally leave out the cabbage and replace it with thinly sliced carrots. I just happen to get a big huge head of cabbage so I had to use it. In fact, I came up with some other recipes because of the head of cabbage I needed to finish! But that’s some future posts, so let’s continue on with this one.

Here’s a pictorial idea of what you’ll need…

Don’t forget the most important ingredient…the pita bread!

Chicken recipes: Baked chicken breast recipe with mushrooms

Instructions

1. Season the chicken strips with the teriyaki sauce.

2. Add in the black pepper and herbs.

3. Use your fingers or spoon to mix it all around till it is all evenly covered in the sauce, pepper and rosemary (or whichever herb you took a fancy to, it doesn’t really matter).

4. Place the seasoned chicken breast meat on a tray covered with foil and then drizzle some of the thawed frozed vegetables and chopped mushrooms on top like so…

5. Don’t forget the extra virgin olive oil. Drizzle some on top of the chicken and then pop the tray into the oven and bake at 200C for 10 minutes. Then turn over and bake for another 10 minutes. Do check in between to make sure it is not being baked to a dried out old hump. These baking time are not as accurate due to different sized ovens, different wattages, different climate, different countries, different worlds, different chicken, I dunno. Just check the chicken.

Anyway, once done, they should look like this:

See? Juicy, succulent, cooked and NOT like dried out old hunks of stringy meat at all.

Now, on to the sauce for this beautiful, beautiful meat for the best, pita bread meal ever.

What sauce?

What do you mean what sauce? I don’t know about you but I don’t eat my pita bread with meat and veg without any sauce. That’s just too darn weird. And no, I don’t mean ketchup. Puh-lez!

Now, remember those chopped mushrooms and frozen vegetables?

6. Heat up some extra virgin olive oil in a wok or pan and then sautee the mushrooms and mixed vegetables like so:

7. Add in the water and the sauce and then stir-fry for a while till fragrant. Add a pinch of flour if you want a thicker sauce.

There you have it, simple and easy sauce to go with the chicken and pita bread and plenty of fresh vegs. YUM.The best part is that you can serve up the baked chicken breast covered in this sauce as a main dish itself, other than for use with pita. Look…

But me, I pour some sauce over the chicken and then the rest in a bowl and serve it all up like this:

Yep, everyone get to stuff their own pita with whatever is on the table and dribble as much sauce (or as little) as they want. Simple, easy and importantly HEALTHY!

Now, we’re talking. Whoever said healthy food is tasteless have not tried MY version of healthy food. Baked chicken breast, plenty of vegetables and wholemeal pita bread. What could be better eh?

Go on, try this out and if you don’t have any of the sauces or even pita bread or want to try out extra virgin olive oil, you can shop for them online here:

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Now, enough raving about the chicken and let’s get on to the three-step, stir fried chicken breast meat with Thai basil. Why three step? Well, because it isn’t four steps or one step or any other step. Just three easy steps. You slice the chicken, marinade the chicken and stir fried the chicken. Oh, yeah. There is a fourth step. You EAT the chicken.

Okay, okay, enough rambling on and on. I know you are here only for the chicken. Err…chicken recipes, I mean.

Chicken breast recipes: Stir fried chicken with basil

Ingredients

1 piece chicken breast meat (about 200g, I think), sliced thinly

2 tbsp dark soy sauce

1 tbsp oyster sauce

1 tbsp light soy sauce

(and if you are concerned over the almost excessive use of sauces, just use those no-MSG, low sodium, organic, healthy, lowwhatever kinds. But please, don’t skimp on the sauces, it is what made the whole dish flavorful.)

A handful of Thai basil leaves (in case you are wondering, here’s what it looks like below:)

2 tbsp diced garlic

2 tbsp cooking oil (go ahead, use olive oil if you want, that’s what I use all the time)

The Three-step Stir Fried Chicken with Basil

1. Marinade the chicken with the sauces and add the leaves too (rub the leaves in to release its beautiful scent) for about an hour or so or less, however long you want.As long as you marinade it, it is good enough.

2. Heat up oil in wok, sautée the garlic till fragrant and then dump in the chicken together with the basil leaves.

3. Final, crucial step: Stir fry the chicken till it is cooked through. That will be between 5 minutes to 10 minutes depending on your heat but please don’t cook it over high heat or else you may risk burning it.

Oh, yeah, I almost forgot the fourth even MORE IMPORTANT step…

Serve it up hot and eat it!

Due to our eternal love (or so it seemed) for chicken and chicken breast meat, do stay tuned or better still, SUBSCRIBE to this blog for more healthy, wholesome chicken breast recipes. Really. No tricks. And yes, I also offer some sinful unhealthy selections of chicken recipes and other recipes too. This is not exactly a chicken recipes site or anything. I promise. We do eat other stuffs too.

I highly recommend these sauces to use with this recipe:

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To get the curried baked chicken breast, I rubbed some chili powder onto the chicken breast meat first before I add the curry paste. So, for sure, this dish is as hot and spicy as I wanted it to be! So, you see, baked chicken need not be bland or plain. It can be crunchy and now it can be spicy with curry flavours!

I am sure, by now, you must be wondering why I have so many baked chicken breast recipes in recent times. Well, lets just say I needed to revamp the way we eat and add in more healthy, wholesome and non-oily food. Baked chicken breast is probably one of the healthiest dishes I could think of as it has minimal oil and thus, less calories compared to frying. Also, it is easy to prepare. Just season, pop into the oven and it is ready to eat!

Now, lets get on with it….

Chicken recipes: Curried Baked Chicken Breast Recipe

Ingredients

150g chicken breast meat, cut into strips

2 tbsp chili powder

1 tbsp sea salt

4 tbsp curry paste

1 tbsp olive oil

Instructions

1. Clean the chicken, drain and pat dry. Cut into long, thin strips so that it cooks easily. Season the chicken with the salt and chili powder.

2. Rub the curry paste all over the chicken.

3. Place the chicken strips onto a tray covered by foil. Drizzle it with some olive oil and bake in the oven at 200 degrees Celsius for 10 minutes. Then turn over and bake for another 10 minutes. It’s done when it looks like this:

To really test if it is done, just pick a larger piece and nudge the centre with a fork. If it is all white inside with clear juices, it is done. If there’s still a hint of pink, then pop it back into the oven and bake for a few more minutes. Just be careful you don’t over-cook it or else you’d get some really tough and hard chicken breast meat!

I’d say it goes great with some brown unpolished rice and green veg. However, how you like to eat it is entirely up to you as it can also be made into chicken salad or as a main dish with potatoes and salad as sides.

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Chicken Curry Kapitan is probably The Food Critic’s favourite curry since it always evoke such good memories of his granny’s wonderful nyonya food. When it comes to curry, though I have all the recipes, I’m just too lazy short of time to get all the ingredients and blend it into a paste. Heck, we have modern packaged curry pastes after all!

Anyway, we can never find a really good packaged chicken curry kapitan paste so I went to my most favourite convenient spice stall at the wet market and asked her to pack for me the blended curry paste. I don’t know about anywhere else but in Penang, at most big wet markets like the one in Jelutong, we have a stall selling blended spices which you can buy so you don’t have to blend it yourself. Pure convenience if you asked me.

So, I took the easy way out to cook my chicken curry kapitan and at the same time, used some of the paste for my curried baked chicken breast. Heheheh…that’s right. Two dishes using one same ingredient but two different methods of cooking.

Chicken Curry Kapitan

AND

Curried Baked Chicken Breast Meat

Let me start with the:

Chicken Curry Kapitan Recipe

Ingredients

1/2 chicken, chopped into small pieces

1 tbsp light soy sauce

2 tbsp dark soy sauce

10 kaffir lime leaves

***kaffir lime leaves***

1 tbsp tamarind, (soak the tamarind in about 1/2 cup of warm water for the juice)

***tamarind***

dash of sugar

dash of salt

Curry paste containing the following blended ingredients:

10 red chilies (or more if you prefer it to be spicier)

2 stalks lemon grass

small piece, about thumb-size fresh turmeric

5 shallots

1 small piece, about thumb-size ginger

1 small piece, about thumb-size galangal

4 candlenuts (soaked to soften first)

1/4 tsp cinnamon powder

1/2 tsp belacan (fermented shrimp paste)

Instructions

1. Season the chicken with the light and dark soy sauce.

2. Heat up the wok with some cooking oil and then stir fry the chicken till it is partially cooked (about 70% cooked).

3. Remove the chicken and you will notice there’s some leftover oil. DO NOT throw it away. Use it for the curry.

4. Now get your curry ingredients ready…

***tamarind juice***

5. Heat up the oil and sautée the curry paste until fragrant. Then pour the tamarind juice over a strainer into the paste.

6. Continue to sautée until the juice is almost dried. Add salt and sugar to your taste. Test, if it is not sour enough, add more tamarind juice. If it is not salty enough, add more salt. Add the sugar to balance it out so usually a dash of it is enough or up to 1 tsp.

7. When the paste is almost dried up, add the kaffir lime leaves. Remember to scoop up about 4 tbsp of the paste and set aside for the Curried Baked Chicken Breast.

8. Then, add the chicken and stir to make sure it is well coated in the curry paste. Stir fry the chicken in curry paste until the chicken is completely cooked, about 15 to 20 minutes. Always cook over medium to low heat to avoid burning the curry.

9. Once cooked, remove from heat and serve warm with rice.

Chicken Curry Kapitan

This chicken recipes post is just too long so I will post up the Curried Baked Chicken Breast Recipes separately.

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Well, if you have not tried quinoa before, do not be intimidated. It is pretty simple and very, very easy to cook. And if you think it will taste weird or anything just from the looks of it, let me reassure you that it does not taste weird at all. It has a fish roe texture and size after it is cooked but it has a fragrant nutty flavour. So, you can even think of it as the vegetarian fish roe!

The best part is that quinoa is very healthy and is a really a super grain (or seed, to be exact)!

Health benefits of quinoa:

- It is high in protein as it is loaded with essential amino acids, thus making it a good food addition for vegetarians and vegans.

- It is gluten-free

- It is easy to digest

- It is high in dietary fibre

- It is also high in phosphorus, magnesium and iron.

However, with quinoa, there is such a thing as too much of a good thing because it is pretty high in calories – 100g uncooked quinoa is 370 kcal. BUT, I don’t think that a single portion of quinoa comes up to 100g of uncooked quinoa. A single portion for one person is only 20g or at most, 50g (if you are a big eater) of uncooked quinoa because the grain /seed is not that heavy.

Now, lets continue on with my chicken breast recipes with quinoa for:

Chicken and Mushrooms Quinoa

Ingredients

50g minced chicken breast

3 tbsp light soy sauce

dash of sea salt

5 fresh shiitake mushrooms, chopped

5 cherry tomatoes or 1 large tomato, sliced

1/2 cup quinoa

1 1/2 cup boiling water

chili flakes, to garnish (optional)

Instructions

1. Season the chicken breast with the light soy sauce. Soak the quinoa for about 15 minutes or so and then rinse and drain. (if you bought de-saponised quinoa, there is no need to rinse it too many times as it is the saponin that made it bitter.)

2. Heat up a pan and add the drained quinoa. Stir fry till it is almost dried up.

3. Add the minced chicken, mushrooms and tomatoes and stir fry for a minute or two.

4. Add in the boiling water, lower the heat to low, cover and let it simmer. Check on it after 10 minutes and stir, then let it continue to simmer for another 10 minutes. Turn off the heat and let it stand for 5 more minutes.

5. Serve hot. It is really great to be served with fresh green vegetables and remember to sprinkle the chili flakes on top before serving to add some spice to it.

Chicken and Mushrooms Quinoa

Also part of the Chicken Recipes and Chicken Breast Recipes Series.

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I have this thing for baked chicken breast recipes, mainly because it is so easy to prepare and secondly because it is healthy, lean white meat cooked in an oil-free way. Now, baked chicken are usually soft and moist so what if I wanted something crunchy? I do love fried chicken but it is not all that healthy to be eating fried chicken all the time. Besides, deep frying stuff always left the kitchen oily and that means I have to do loads of clean-up. Uggghhh…the only thing I hate about cooking is the cleaning up. So, I usually like to experiment using the microwave oven. It is definitely easier to clean up the oven than the whole kitchen!

Anyway, it seems that I can still get to eat crunchy chicken even when I baked it!

Here is the recipe for:

Healthy Crunchy Baked Chicken Breast Recipe

Ingredients

150g chicken breast meat, cut into strips

1 tbsp garlic powder

1 tbsp chili powder

1 tbsp sea salt

7 tbsp instant oats

1 egg white

extra virgin olive oil, to drizzle

Instructions

1. Season the chicken strips with the garlic powder, chili powder and salt. Place the oats in a bowl and the egg white in another bowl (as below).

2. Dip the chicken pieces in the egg white.

3. Then, roll the chicken in the oats to completely cover it with oatmeal.

4. Place the oat-covered chicken pieces on a tray of foil.

5. Then, drizzle some olive oil over the chicken pieces (about 2 – 3 tbsp). Bake in the oven at 200 degrees Celsius for about 8 minutes. Then turn over and bake for another 8 minutes. The chicken is done when it turns golden and if you test it, the juices ran clear.

Healthy crunchy baked chicken breast meat

The good thing about this recipe is that the chicken meat remains tender and moist inside while the oatmeal outside is crunchy.

It is exactly like eating fried chicken without the oily residue! Also, it is pretty easy to make. Of course, you can add other types of seasoning such as dried herbs or black pepper. You can also leave out the chili powder if that’s not your thing. I added it because I like it to have some spicy taste to it.

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Putting apples and chicken may seem a tad weird but I have good reason to use apples. For one thing, apples are healthy and they are one of the fat burning foods you should have in your diet. For another thing, do you know that apples could act as a natural tenderizer for meat? It is true. Especially if you use green apples where the acid content is higher. Apple juice has been used to season meat overnight for really tender meat so I figured, using fresh apples to bake it with chicken should do the trick too.

Earlier, I’ve posted a recipe for some warming, comforting baked chicken breast recipes under this chicken recipes series, now, it is what I would call a refreshing baked chicken breast recipes with apples. So, in all manner of the ways, this recipe is as healthy as it can be!

The best part about this healthy baked chicken recipe is that it requires very minimal preparations. Meaning, you only need a few minutes to prepare it and then it is all up to the oven to do the rest of the work! You can count on Foong for simple and easy to prepare recipes since I am always short of time when it comes to cooking, especially on evenings after rushing back from work.

Here it is:

Baked Chicken Breast Recipes with Apples

Ingredients

250g chicken breast meat, cut into strips for easy cooking.

2 apples, peeled, cored and sliced

4 tbsp fresh mixed herbs, chopped finely

4 tbsp garlic powder

1 tsp sea salt

Instructions

1. Rub the chicken pieces with garlic powder and sea salt, then place it on a casserole dish.

2. Place the apples and mixed herbs on top of the chicken

3. Bake the whole dish in the oven at 200 degrees Celsius for about 15 minutes then turn over the pieces and bake for another 15 minutes. (the baking time really depends on your oven’s wattage so you will need to check on the chicken. It is cooked when it has turned white and the juice runs clear)

4. And you have your simple baked chicken breast with apples! No sweat.

And by the way, the gravy is also really good as it has the sweetish sourish tang of the apples mixed with the juices from the baked chicken. So, still think combining chicken and apples as weird? Try it and you won’t think its that weird after all.

I have other chicken recipes  and baked chicken recipes coming up soon.

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Firstly, sorry for the silence…I don’t know why but time seems to move so fast and before I know it, it has been almost a week since I last updated this blog! Time sure do flies, it is already my birthday and I felt as if I just celebrated my last birthday.

Sigh…one year older, a tonne more wrinkles, an even more sluggish metabolic rate, more food turning into padding on my hips and waist…I will have to say, I don’t feel any wiser than last year except more tired, more fat, more sleepy, more grumpy, more work to do…still, I did have more fun with this blog and my personal blog, I did make some money through my blogging efforts, I still have very dark hair with no white ones in sight, I am still fit enough to go for a jog, to waltz around the house with Mr Picky like a three-year-old while carrying him (and let me tell you, he is close to 15kg!), I am still healthy as an ox (how fitting since it is the ox-year and all…), I am still taking most things in my stride and thankfully, I am still NOT nagging anyone despite the ‘training’ sessions by Mr Picky.

Though I am still inclined to ramble on and on…darn…heheheh…okay, okay, let’s get to the main thing of this post before I bore all of you to tears.

*Salmon and Chicken Burgers*

I bought one whole salmon again and had a lot of salmon to cook so, one of the ways I could think of cooking it is to turn it into a burger. Yep. The best part about this burger is that it is not purely a salmon burger but a mix of chicken breast meat and salmon burger with oats. So, it is pretty healthy considering it has salmon and oats, both of which are fat burning food, not to mention heart-friendly too.

So, here’s the recipe for

Healthy Salmon and Chicken Burger

Ingredients

4 tbsp instant oats

2 pcs grilled salmon fillet (about 200g), flaked

100g minced chicken breast

1 egg, whisked lightly

Seasoning:

2 tbsp chili powder

2 tbsp garlic powder

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tsp black pepper

Instructions

1. Season the chicken with the light soy sauce and dark soy sauce. Then, place the flaked grilled salmon, minced chicken and instant oats in a plate and mix it all together. Add the rest of the seasoning and mix well.

2. Lightly whisk the egg in a bowl.

3. Pour the egg into the salmon and chicken mixture. Then, mix well.

*Pour the egg into the salmon and chicken mixture and then stir to combine it well*

4. Heat up some cooking oil in a frying pan / wok. Then, slide a ladle-ful of the salmon and chicken mixture into the oil.

5. The patty will start to bubble and when the bottom part starts to turn brown, it is time to flip it over and fry the uncooked side.

When it turns this brown, it is time to remove and drain the oil

6. It is cooked when both sides are a nice brown colour so remove from the oil and drain. It is ready to be served!

These salmon and chicken burgers or patties can be eaten as it is, serve up as main dish, between wholemeal bread for a wholesome, filling sandwich…however you want it! The best part about it is that it does not have the fishy salmon smell at all so to those who don’t like salmon, you won’t even know it is a salmon and chicken burger. It is also slightly spicy but if you prefer it to be extra spicy, just add more chili powder.

*Salmon and Chicken Burgers*

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Sometimes, I’m too lazy to cook but I do not want to eat out so, I’d make my lazy baked chicken breast meal. I’d have to say it is probably one of my ‘dump everything into the dish and bake’ sort of meal. Simple. Easy. And you get a wholesome baked chicken breast meal within 30 minutes or so.

The best part about this chicken recipes is that it can also be the base for a chicken pie if you slap on a pre-made pastry dough on top and baked it together with the chicken. Since I’m in lazy mode and I don’t have packaged, ready made pastry dough with me, I didn’t bother. In the end, this dish is the ultimate in comfort food especially if it’s a cold rainy day (or a snowy day, whichever part of the world you are in). Heck, it could even be hot and humid, and this would also be a great meal!

Okay, I know I am building up all the hype but not showing anything for it…so, this is the end result:

Baked chicken breast

The chicken breast is succulent and juicy and pack full of flavours while the gravy is absolutely amazing! You can serve it as it is or as a side dish to rice or as the main dish with salad and potatoes. I just ate it as it is and it is SO good, we finished the whole casserole dish of baked chicken breast within a day!

Alright, let’s get to the making of this easy and yet delicious recipe:

Baked Chicken Breast Recipes

Ingredients

2 large pieces of chicken breast meat, cut into several thick pieces / quarter chicken chopped into small pieces

3 brown mushrooms, quartered

1 large carrot, cut into chunks

1 tbsp mixed beans, soaked

3 onions, peeled and quartered

5 cherry tomatoes (halved) / 1 large tomato, sliced thinly

2 hard boiled eggs, sliced thinly

2 large potatoes, sliced thinly (optional, I didn’t put in any as I don’t happen to have any potatoes on hand)

1 cup frozen peas, thawed

2 sausages, sliced

Seasoning

3 tbsp dark soy sauce

1 tbsp fish sauce (optional)

3 tbsp light soy sauce

2 tbsp garlic powder

1 tbsp black pepper

1/2 cup unsweetened soya milk

2 tbsp chicken stock powder / 1/2 cup chicken broth

Instructions

1. Season the chicken breast meat/ chicken pieces with the dark soy sauce, light soy sauce, fish sauce, garlic powder and black pepper.

2. Place the chicken into a casserole dish and arrange the rest of the ingredients on top of it. Like this:

3. In a bowl, dissolve the chicken stock powder (if using this instead of chicken broth) with some warm water. Then add the chicken stock and the soya milk to the dish.

This is what it will look like before you slid the dish into the oven to bake

4. Bake the dish, covered in foil, for about 30 minutes at 250C or until the chicken is cooked through.If you use chicken pieces, then it is best that you bake for 15 minutes, turn the chicken and then continue baking. It is easier if it is boneless chicken breast meat. I have a mixture of both so in between, I did take it out to turn the chicken before I continue baking it.

This is what the baked chicken breast looks like after it is cooked

The gravy is really good. The soya milk is actually a replacement for cream to give the gravy a richer texture. Since this dish is supposed to be healthy and wholesome, I used soya milk and it is just as good. If you like a thicker gravy, just add some cornstarch or flour to the sauces before baking.

Baked chicken breast

Do check back often for more chicken recipes, especially chicken breast recipes.

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