Sweet and Spicy Chicken Dishes!

Hi Everyone! It's me, K. : ) It has been a while huh? My owner has been so busy so she decided to neglect her blog. Tsk tsk tsk.....

Well we have finally moved to a new place! I'm excited because the squirrels here are so plumpy, especially the black ones...heh heh. Due to the weather being so cold as of late, my owner was in the mood for something sweet and spicy so she made 2 chicken dishes! These are the best since it usually last for a couple of days (or leftover for office lunch). Also since it's two dishes, you won't be bored with the taste the next day!

Without further ado, here is the recipe for Honey Walnut Chicken and Curry Chicken!

HONEY WALNUT CHICKEN (Right Side)

2 Chicken Breast
1/2 cup Walnut Halves
4 tablespoons Mayonnaise
1/2 tablespoon Honey
1/2 tablespoon Brown Sugar
1 Egg White
1/2 cup Corn Starch
1 cups Broccoli, blanche
Oil

Caramel Glaze:
1/2 cup sugar
1/2 cup water

Cut the chicken breasts into large chunks and put into a large bowl. Add the egg white to the chicken, stir to combine well (you may need to use your hands, it's messy but who said food isn't messy?).

Rinse the walnut halves with water, drain and set aside. 

Heat up 1/2 cup of water until it boils to prepare for the Caramel Glaze. Lower heat until it simmers, add in the sugar and keep stirring until it turns a bit yellow. Turn off heat immediately and continue stirring, it will eventually become golden. Try not to leave in heat too long or else there will be a burnt taste. Add the walnut halves into the caramel. Remove the walnuts and place them on a piece of parchment paper to dry.

In another bowl, stir together the mayonnaise, honey, and brown sugar.  Mix well and set aside.

Heat up the oil in a dutch oven or pan. Once the oil is heated, add corn starch to the chicken to coat it for the frying process. Shake off the excess corn starch from the chicken and slowly put in the into pan. When the chicken is cooked, remove them from the oil and drain on paper towels.

Arrange cooked/blanch brocolli in a plate.

Add the chicken to the mayonnaise sauce mixture and toss well. Transfer the honey walnut chicken to the broccoli  plate and top the chicken with the candied walnuts and serve immediately with a warm cup of jasmine rice.

***If you are allergic to nuts, you can opt the walnut part

CURRY CHICKEN (Left Side)

1 Chicken Breast
1/2 Medium Onion
1/4 water
1/2 tablespoon Curry Powder (I use Badia brand)
1/2 teaspoon Garlic Powder
1/2 tablespoon Soy Sauce
1/2 tablespoon Olive Oil
 Salt and Pepper to taste

Cut the onion into wedges and put aside.

Butterfly the chicken breast and cut into small thin slices.

Heat up the olive oil in a pan. Add the onions and stir for 1 minute then add the small chicken bits and cook for another 1 minute.

Add the water, curry powder, garlic powder and soy sauce. Sir until chicken is completely cooked. Add salt and pepper and taste.

***If you want this dish to have more sauce, add more water, vice versa****

Cheesy Butternut Squash with Chicken Casserole

Let the Fall Festivities start! Today will be the start of Pumpkin season for us. :3 Hope my human will create something for me soon...

Cheesy Butternut Squash with Chicken Casserole (Recipe)

•  3 1/2 cups Butternut Squash, cubed
  
• 1 chicken breast, chopped
• 8 oz. corkscrew macaroni
• 1 tablespoon butter
• 8 oz. sliced portabella mushroom
• 3 scallions, thinly sliced (angled slices looks better)
• 2 tablespoon all purpose flour
• 1 cup milk
• 1/2 cup shredded Vermont Sharp Cheddar cheese (white)
• 1/2 cup shredded Havarti cheese
• 1/2 cup shredded Swiss cheese
• 3 slices of bacon, fully cooked and crumbled
• Salt and Pepper

1. Preheat oven to 375°F, lightly coat a 2 quart rectangular baking dish with cooking spray
2. In a medium microwave safe bowl combine squash and 2 tablespoon of water; cover with plastic wrap (saran wrap). Microwave for 4 minutes, take it out and mix it up a bit, microwave for another 3 minutes. Once it's tender, mash the squash.
3. Cook pasta, according to box instructions and drain afterwards.
4. Use a pot on medium-high heat to brown the chicken in the meantime.
5. Once it's completely browned, remove from pot.
6. Melt butter, add mushroom and sliced onions. Make sure you save at least 2 tablespoon of green onions for later.
7. After mushrooms are cooked, slowly sprinkle in the flour to create a roux/ rue. Salt and pepper it to your discretion.
8. Add milk and cook until thickened. Remove from heat immediately.
9. Fold in squash, chicken and then pasta to combine.
10. Transfer half of the pasta mixture into the baking dish, add half of your mixture of cheeses on top. Followed by the remaining pasta and cheeses. Top with crumbled bacon.
11. Cook for 15 minutes, until cheese is melted. Remove from oven and add the remaining  scallions.

Enjoy!