Baked Saucy Chicken

• 1 chicken, cut into pieces
• 1 Tbsp flour
• 1/4 cup water
• 1/8 cup brown sugar
• 1/4 cup ketchup
• 2 Tbsp vinegar
• 2 Tbsp lemon juice
• 2 Tbsp wasabi sauce
• 1 small onion, chopped
• 1 tsp mustard oil
• 1 tsp chili powder
• 1/2 tsp salt
• 1/8 tsp pepper

Whisk together water and flour on stove. Add brown sugar, ketchup, vinegar, lemon juice, and wasabi sauce. Bring to boil and cook a few minutes until sauce thickens. Add chopped onion, mustard oil, chili powder, salt, and pepper. Place chicken pieces in baking dish and cover with the sauce. Marinate 2-4 hours in the fridge. Take out of fridge for half hour before baking. Bake at 400 degrees for ~45 minutes (check for done-ness).

Modified from this recipe.

Buffalo Chicken Sandwich Spread

Too hungry to take pictures before I ate. But this is a quick and yummy recipe:

• 2 lbs chicken breast
• 3 Tbsp butter
• 1/2 cup hot sauce (I used Frank's Red)
• 4 Tbsp honey (I used Trader Joe's desert mesquite honey)
• 2 Tbsp vinegar
• 1/4 tsp pepper
• 1/4 tsp salt

Cube chicken and boil for about 45 minutes to 1 hour. Let it cool, then chop/shred into small pieces. Melt butter in a saucepan, add the hot sauce, honey, vinegar, salt, and pepper. Add shredded chicken, and heat till the chicken is warm again. Makes really good sandwiches.

Original recipe is here.

Sauteed Chicken with Green Peppers and Onions

• 2 pounds chicken breasts, chopped/cubed into very tiny pieces
• 1/4 cup lemon juice
• 1-2 tsp black pepper
• 1 tsp salt
  
• 1.5 green bell peppers, sliced thinly
• 3 tsp minced garlic
• 1 onion, sliced thinly
• 3 Tbsp dry oregano
• 1 cup chopped scallions/green onions
• 2 cups of water

Season chicken in lemon and black pepper. Pan fry on one side in a little bit of olive oil and butter while seasoning the uncooked side with oregano. Flip and season the other side. Cook until brown on both sides. Add sliced green peppers, onions, scallions, and salt. Add 2 cups of water, cover and simmer over medium heat for about 20 minutes. Recipe modified from this one.

Buffalo Wings

• 1/2 cup butter
• 1/2 cup hot sauce (I used Frank's Red Hot)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup flour
• 1/4 to 1/2 tsp red chili powder
• 1/4 to 1/2 tsp salt
• 2 pounds of chicken wings

Stir butter, hot sauce, black pepper, and garlic powder on low heat, save for later. Mix flour, chili powder, and salt together and coat the chicken wings. Refrigerate for 1-2 hours. Bake chicken at 500 degrees for 20 minutes (turn after 10 minutes). Coat with hot sauce.

Oriental Chicken

• 1 lb boneless chicken, cut into small pieces
• 2 Tbsp + 1 tsp vinegar
• 2 Tbsp soy sauce
• 2 Tbsp mustard oil
• 2 Tbsp cornstarch (mixed with water)
• 1 tsp chili paste
• 2 tsp brown sugar
• 4-6 green onions, chopped
• 1 Tbsp garlic powder
• Frozen stir fry vegetables (amount to your liking)

Combine 1 Tbsp vinegar, 1 Tbsp soy sauce, 1 Tbsp mustard oil, 1 Tbsp cornstarch (mixed in water). Use this as a marinade for chicken. Keep in fridge for 30 minutes to an hour. Combine 1 Tbsp + 1 tsp vinegar, 1 Tbsp soy sauce, 1 Tbsp oil, 1 Tbsp cornstarch (mixed in water), chili paste, and brown sugar. Add in the chopped green onions, garlic powder. Start heating this sauce on low heat. Mix in vegetables to cook. While sauce is cooking, cook marinated chicken, then add chicken to the sauce. Let sauce simmer until it gets thick. I took this recipe from a recipe for what was originally Kung Pao Chicken.

Bengali Chicken Curry

• 1 lb. boneless chicken, cut in small pieces
• 2 green bell peppers
• 1 tsp salt and pepper
• 1 tsp minced garlic
• 3 Tbsp oil
• 1 cup tomato puree
• 1 tsp red chili paste

Fry the green bell peppers with garlic in oil for a few minutes. Add chicken with salt and cook for 5+ minutes. Add the tomato puree and then lower the heat. Add chili paste and pepper. Simmer until chicken is fully cooked. The original recipe is here.

Chili Chicken

I got this recipe from here.

• 2 pounds boneless chicken, cubed
• 1 green bell pepper
• 2 medium onions
• 4+ Tbsp red chili powder
• 2+ Tbsp soy sauce
• 1 8oz. can tomato sauce
• Oil
• Garlic powder
  

Marinate chicken with chili powder and soy sauce for 1 hour. Dice bell pepper and onion into big chunks, sautee in a bit of oil. Sprinkle 1/2 tsp to 1 tsp garlic powder over chicken, then sautee in a bit of oil. Add bell pepper and onion mixture to chicken, add tomato sauce, sautee until sauce is a thick and all chicken is well coated.

Warning: Super duper spicy.

General Tso's Chicken

This turned out really good. The original recipe I used is here, but I modified it a lot into my own version below:

• 3 pounds boneless chicken breasts, cut into chunks

For the cornstarch mixture:

• 1/4 cup soy sauce
• 1 egg
• 1 cup cornstarch
• About 3-4 Tbsp water (or teensy bit more if needed)

For the sauce:

• 1/2 cup cornstarch
• 1/4 cup water
• 3/8 tsp garlic powder
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 2 1/4 cups chicken broth
• 1-2 cups of scallions/green onions, chopped
• 1 tsp of red chili pepper flakes
• 1-2 tsp of Franks Red Hot sauce
  
• 1/2 tsp of chili powder

Mix together all ingredients for the cornstarch mixture (the water is there in case mixture is thick, so add a few Tbsp until its just enough to stir it). Mix all chicken pieces into the cornstarch mixture. Deep fry all coated chicken pieces in hot oil and drain on napkin on plate. Mix together all sauce ingredients and cook over medium heat in a big pot - it should be a thick sauce. Add all fried chicken pieces to the sauce and stir until completely coated. Serve with yummy, greasy fried rice.

To make chicken crispier, make cornstarch mix as little watery as possible.

Chicken Enchilada Casserole

Before baking.

After baking.

• 2 lb. boneless/skinless chicken breast, cut into small pieces
• 2-3 tsp. cumin
• 3 chili peppers, chopped finely
• 2-3 cups salsa
• 1 package neufchatel cheese
• 1 can black beans, drained and rinsed
• 2 tomatoes, chopped
• 6 whole wheat tortillas
• 1-2 cups cheddar cheese, shredded

Cook chicken in tiny bit of oil for several minutes. Add cumin and cook for few minutes. Add peppers and cook for few minutes. Add salsa and neufchatel cheese, cook until all the cheese is melted. Mix in the black beans and tomatoes. Separate chicken mix, tortillas, and cheese into thirds. Layer chicken, tortilla, cheese (make 3 layers). Bake at 375 degrees for 20-25 minutes. Recipe modified from this one at Kraftfoods.

Can also try this with beef instead of chicken.

Baked Chicken and Pasta

• 2 cups uncooked rotini
• 1 can tomato sauce (8 oz)
• Dried herbs to taste
  
• 4 chicken breasts
• 1+ cup Italian style bread crumbs

Boil rotini until cooked. Add can of tomato sauce. Add in pinch of dried oregano, basil, parsley, and black pepper to taste. Preheat oven to 400 deg. Cut chicken breasts into strips, dip in bowl of bread crumbs, and place in baking tray. Bake for 30 minutes or until fully cooked. Arrange chicken strips on top of pasta.