Number Of Ingredients 19 Steps:
Make the marinade: In a medium bowl, mix the garlic, ginger, mint, cilantro, olive oil, and lemon juice into a paste In a small bowl, mix together the coriander, turmeric, red-chile powder, amchur, and salt, then add the mixture to the garlic-ginger paste and stir well to combine Transfer the marinade to a large resealable bag Make the chicken: Place the chicken breasts in the marinade and seal the bag tightly Use your hands to gently massage the marinade onto the chicken breasts, making sure to evenly coat each breast Refrigerate the chicken for 2 hours Warm a large skillet over medium-high heat Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface Reduce the heat to medium, remove the chicken from the marinade, and add it to the pan Cook the breasts, undisturbed, until they turn lightly golden on one side, 1 to 2 minutes, then flip to cook for 1 to 2 minutes, until they start to become golden on the second side Reduce the heat to low, cover, and cook the chicken for 10 minutes without peeking Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 for 15 minutes, depending on the thickness of the breasts Don’t lift the lid, or you’ll release the hot steam that cooks the chicken Check to make sure the breasts are cooked through - there should not be any pink in the middle and, if you have a meat thermometer, the chicken should register at least 165°F Place the chicken on a cutting board and slice each breast into strips Garnish with mint and cilantro
Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine. Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight. Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes. Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don’t lift the lid, or you’ll release the hot steam that finishes cooking the chicken. Check to make sure the breasts are cooked through: There shouldn’t be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.
Yield 4 Number Of Ingredients 5 Steps:
Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes. Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Time 1h40m Yield 6 portions, 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees F. Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl. Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat. Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil. Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin. The garlic should have roasted and can be squeezed over the chicken if desired.
Time 35m Yield 2-4 serving(s) Number Of Ingredients 14 Steps:
In a large frying pan, heat oil on medium heat. Add sliced onions and saute’until translucent, about 5 minutes. Add garlic and saute’ for 1 more minute. Remove onion and garlic into a dish and set aside. Cut chicken into bite size pieces and add to frying pan; stir-fry for 2 minutes. Add soy sauce, ginger, mint and basil leaves and cook for 1 minute. Add mushrooms, green onions and sambal oelek. Return onions and garlic to the pan and continue cooking until chicken is tender, about 3 minutes; stirring occasionally. When chicken is just cooked, add rice vinegar, sugar and fish sauce; stir well and cook for 2 minutes. Remove from heat. Serve immediately over cooked rice of your choice. NOTE: Sambal Oelek is a hot Chili Sauce and is available in most major supermarkets in the Asian Food Section.
Yield Makes 4 to 6 (main course) servings Number Of Ingredients 10 Steps:
Set a steamer rack inside a wide 6- to 8-quart pot and fill bottom with water (not above rack), then bring to a boil. Arrange chicken in 1 layer in a shallow heatproof bowl small enough to fit just inside pot. Steam chicken in bowl on rack, covered with lid, until just cooked through, about 25 minutes. Remove bowl from pot using tongs. When chicken is cool enough to handle, coarsely shred, discarding skin and bones. Reserve liquid in bowl. Meanwhile, stir together lime juice, bean paste, red-chile oil, Sichuan-pepper oil, ginger, garlic, chile, salt, and 2 tablespoons reserved chicken liquid in a large bowl. Stir in chicken, cilantro, and salt to taste.
