Never underestimate the lean protein power of ground chicken. Almost every recipe that calls for ground beef can be substituted with ground chicken (or turkey).
Serves 12 appetizers Time 45 minutes
2 tbsp red wine vinegar
1 spray cooking spray
1 1/4 tbsp peanut oil
3 cloves garlic, minced
1/4 c fresh ginger root, minced
1 1/2 c fresh mushrooms, finely diced
2 tbsp low-sodium soy sauce
2 tbsp sherry cooking wine
1 1/2 c scallion, chopped
1/2 c cilantro, fresh, minced
2 lb 93% lean ground chicken
1/4 c sugar-free apricot preserves
2 tbsp water
2 tbsp fresh lime juice
1 1/2 tbsp fish sauce Directions:
Preheat oven to 350°F. Coat a 12-hole muffin tin with cooking spray and set aside.
In a large skillet, warm oil over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add ginger; cook, stirring, for 1 minute more. Add mushrooms; stir to combine and scrape bottom of skillet with a wooden spoon. Add soy sauce and sherry to deglaze skillet; cook, stirring occasionally, about 5 minutes more. Add scallions; cook, stirring, until wilted. Stir in cilantro; turn off heat.
Place chicken in a mixing bowl; add mushroom mixture and combine thoroughly. Fill each muffin hole with about 1/2 cup of chicken mixture shaped into a ball with your hands. Bake until juices bubble up clear, about 35 to 40 minutes.
Meanwhile, to prepare dipping sauce, in a small bowl, combine preserves, water, lime juice and fish sauce.
Serve chicken balls with dipping sauce on the side.
1 to 2 tbsp balsamic vinegar
2 to 3 tsp each dried thyme, oregano, rosemary, or crumbled bay leaf
2 tbsp mustard Dijon
2 tsp garlic powder
3 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 (4 oz) boneless, skinless chicken breast
Put the vinegar, herbs, mustard, and garlic powder and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly.
Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the chicken in a 375 degree F oven for 15 minutes, or until cooked through.
2 tsp canola oil
1 lb chicken cutlets (scallopini)
1/4 tsp black pepper
2 tsp minced garlic, divided
1 tbsp lower-sodium soy sauce
2 tsp dark sesame oil
2 tsp hoisin sauce
1/2 c Splenda
1/2 c rice vinegar
1 c very thinly sliced radishes
2 c thinly sliced English cucumber
1 1/2 c thinly sliced romaine lettuce
1/2 c cilantro leaves
1 tbsp Sriracha (hot chile sauce, such as Huy Fong)
Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken; toss with 1 teaspoon garlic.
Combine remaining 1 teaspoon garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken. Toss. Combine Splenda and vinegar in a small saucepan; cook until Splenda dissolves. Add radishes. Cool; drain, reserving 2 tablespoons vinegar mixture.
Arrange cucumber and lettuce on bottom of a plate; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro, and Sriracha. Divide into 4 equal portions.