Best Evil Chicken Recipes

Evil Jungle Prince With Chicken image

Provided by pearliegirlie

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Steps:

Cut chicken in to thin strips (approximately 2 inches long).
Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
Add chicken to the pan and continue cooking for 5 more minutes.
Reduce heat to medium-low, stir in fish sauce, sriracha sauce, and brown sugar, and basil and simmer for 1 last minute. (thanks to VintageChrome for the tip on 2 secret ingredients!).
Serve atop the bed of cabbage and enjoy.

EVIL JUNGLE PRINCE WITH CHICKEN image

Categories Chicken

Yield 3-4 people

Number Of Ingredients 10

Steps:

Thinly cut chicken into 2 inch strips. Grind together red chili pepper, lemon grass and kaffir lime leaves, in a food processor or pound in a mortar and pestle. Heat oil to medium high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken and cook for 5 minutes or until chicken is done. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.

Provided by Doanique

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (3 lb) fryer chickens or 1 lb boneless chicken breast
1/3 cup dry sherry
1/4 cup low sodium soy sauce
3 tablespoons brown sugar
2 teaspoons minced ginger
1 garlic clove, minced
1 teaspoon crushed peppercorn
1 medium onion
1/4 cup black tea leaves
2 teaspoons orange zest
1 orange, juice of

Steps:

Combine sherry, soy sauce, brown sugar, ginger, garlic, crushed peppercorns, onion, tea leaves, orange peel and juice from orange in a bowl and mix well.
Pour over chicken and marinade in refrigerator for at least 2 hours.
If using a whole chicken bake at 350 for 1 1/2 to 2 hours or until chicken is done.
If using boneless breasts I prefer to cook it in a slow cooker on low for at least 2 hours but you can also bake at 350 for at least 45 minutes or until chicken is done.
Use remaining marinade from roasting pan or slow cooker as a gravy.
(You may need to thicken).

Provided by Lauren Conforti

Categories Chicken

Time 50m

Number Of Ingredients 12

4 chicken breasts, boneless and skinless
2 c broccoli florets
1/4 c chopped onion
1/4 c chopped green pepper
1 can(s) stewed tomatoes, Italian-style, sliced
1 can(s) mushrooms, sliced (4 oz small can)
1 tsp oregano
3 Tbsp butter, divided
1 clove garlic, minced
Italian seasonings, to taste
parsley flakes
1 can(s) cheddar cheese soup, undiluted, 10.75 oz (optional)

Steps:

1. Melt 1 1/2 tbsp butter in a large skillet. Add broccoli, onion, pepper, oregano, garlic and Italian seasonings to skillet. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
2. Add tomatoes, mushrooms & soup (if using soup - it's just as delicious with or without it). Cover and cook 1 to 2 minute or until heated through. Set aside vegetable mixture; keep warm.
3. Add remaining butter to another skillet. Rinse boneless chicken pieces; pat dry. Add to skillet. Sprinkle with parsley. Cook chicken over medium heat about 10 minutes or until chicken is tender, no longer pink inside & golden brown, turning twice.
4. Serve chicken pieces with vegetable mixture spooned over top. Per serving: Calories 377; Total Fat 16.5g; Cholesterol 109.2mg; Sodium 992.8mg; Carbs 23.3g; Protein 36.5g