Chicken In The Grass Recipes

CHICKEN IN THE GRASS

Steps:

• Rinse the chicken tenders in water and pat dry.
• Place in a zip lock sandwich bag.
• Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinate for at least 30 minutes.
• When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
• Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
• Quick fry the tenders until done.
• Remove from skillet and keep warm between two dinner plates.
• Wash spinach and shake dry.
• Slice onion very thin.
• Chop garlic fine.
• Chop bacon.
• Add butter to fats remaining in skillet.
• Place onion , garlic, and bacon in skillet and saute until golden.
• Add spinach.
• Stir and mix until the spinach starts to wilt.
• Add the balsamic vinegar.
• Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
• Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
• Remove spinach to dinner plates and top with the chicken tenders.
• Add salt and pepper to taste. Serve hot.

LEMONGRASS CHICKEN

Steps:

• Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
• Cut these strips into 2-inch pieces.
• Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
• Let marinate for 5 to 10 minutes.
• Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
• What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
• Mince the core finely: You'll need about 2 tablespoons.
• Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
• Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
• Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
• Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.
• Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
• Sprinkle the chicken with the cilantro, if desired, and serve at once.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.