How to make Chinese take out Chicken with Snow Peas

When I am not at the grocery store, kitchen, or farmer’s market, I am out working in my garden. In case you didn’t know I have another blog called the pea project. One of my goals is to start a business growing and selling my very own peas at the farmer’s market. I have worked with an orchard at market in the past. I love that environment. I would love to bring my own product to sell. In the meantime, I am growing as many pea varieties as I could fit into my gardening spaces. It has been a quite the learning process. I have been sharing that process over at the pea project. I want to bring a piece of my pea harvest to Eat Like No Else as well. I am creating an pea e-cookbook for the pea project. To preview that cookbook I am going to share with you one of the recipes it will feature – Chicken with Snow Peas.

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How to make Chinese take out Chicken with Snow Peas Why Chicken with Snow Peas?
Chinese food or the Americanized version there of, has become my go to when I have something going on and can’t make lunch at home. It’s typically cheap, easy to find, and filling. I find it to be a much better option than your standard fast food burger joint. I feel like if I eat at one of those I find myself hungry an hour later. Pay about the sme price either place so might as well get “Chinese”. I have seen Chicken w. Snow Peas on the menu of most take out joints. I tried it one time and felt I could do better at home with my fresh peas straight form my garden.

How to make Chinese take out Chicken with Snow Peas What is the Dish?
Yes it is chicken with snow peas – pretty self explanatory. The chicken and snow peas are coated in a chicken broth based sauce. It typically with feature water chestnuts that come in a can. If you ever wondered what those are, they are not actual chestnuts at all. They are a tuber of a plant that resembles a grass. It is native to the Eastern Hemisphere and grows underwater – hence the name “water chestnut”. The only way most people here in the U.S. will find them is in a can. If you have a good Asian market nearby, you might be able to find the fresh thing. I haven’t seen them myself, so for this recipe I call for the canned.

Cooking Notes
1. Use the freshest peas you can get your hands on. I used 3 different colored snow peas from my garden (check out the purple and yellow ones I grew). You could use snap peas too. I prefer snow in this case as they cook faster.
2. You can use breasts or thighs for the this recipe. I prefer the taste of thigh meat, but white meat looks better when cooked so I used that for the photo.
3. If you can use homemade chicken stock. It has a more rich flavor than you are going to get in a can or carton.
4. Adding a little Chinese 5 spice is a great way to spice up this dish. 5 Spice is typically made up of blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. You can make it yourself by combining all these ingredients or you can buy it already put together. Making it yourself will give you a fresher, stronger flavor.

Chinese Take Out Dish - Chicken with Snow Peas
The meat
  • 2 pounds skinless, boneless chicken breast or thighs, cut into bite sizes pieces
  • 3 tablespoons cooking oil (sunflower, grapeseed, canola)
  • kosher salt
The veggies
  • 8-10 ounces of snow peas, removed strings if needed
  • 1 can (around 8 ounces) of water chestnuts, drained, and sliced
  • kosher salt
  • 1 tablespoon flour or corn starch
The sauce
  • 1 cup chicken stock or broth
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon Chinese 5 spice powder
  • 2 tablespoons champagne or white wine vinegar
  • 1 teaspoon toasted sesame oil
  • 4 cloves of garlic, minced
  • 1 tablespoon of grated fresh ginger
  • white or black sesame seeds (optional)
  1. Heat up a large saute pan or wok over high heat. Add 3 tablespoon of oil
  2. Once hot, add the chicken. Season liberally with kosher salt.
  3. Stir frequently to make sure each piece is evenly cooked
  4. While your waiting for the chicken to cook, mix together all the ingredients of the sauce.
  5. Once the chicken is cooked all the way through, remove to a plate.
  6. Add the snow peas and water chestnuts. Season with salt. Add more a little more oil if needed. Cook until the peas are brighter in color with some bite left to them about 2 to 4 minutes.
  7. Sprinkle the flour or corn starch over the peas and water chestnuts.
  8. Add the sauce, stirring to cover all the veggies.
  9. Add the chicken back in.
  10. Cook until the sauce has thickened, a couple of minutes.
  11. Sprinkle with sesame seeds and serve over rice.




Chicken Drumsticks Kale Potatoes Dill

In the era of the boneless skinless chicken breast people may have forgotten a cheap chicken cut that often is seen as just that cheap. The chicken drumstick. Who wants to deal with that skin and bone when you pay someone else to take care of it. In our household this is the most popular piece of bird. My daugthers will both chow down on chicken drumsticks, the one not touching the stuff any other way. For Sunday night’s dinner I was looking for a little inspiration to take this cheap cut and make it into something to talk about. The story doesn’t start at dinner time, let’s go back in time to when I brought these lovelys home.

Air Chilled Chicken Drumsticks

What is Air Chilled Chicken?

Grass fed. Cage free. No antibiotics. You can find all these fun phrases plastering around meat counters at high end markets. Another one that is becoming more popular is air chilled. What does this mean and why should you care? When chickens are slaughtered, the typical method to bring the temperature down is a nice dunk in a bath of chlorinated water to hopefully kill any harmful bacteria. The problem with this method is that you add water to the bird. It’s like brining. Except normally when you do a brine you add some flavor as well. In this case, no flavor is added just water, thus actually diluting the flavor. Some places are instead opting to use an air chill method. The chicken is put into an air chamber where it is cooled rapidly. Thus no unnecessary bath for the chicken. You can purchase air chilled chicken nationally at Whole Foods Market.

**Side Note**
In our family we don’t really like the skin, so I simply use brute strength and pull the skin back with my hands. Then the meat itself is ready to receive the seasonings directly.

The Rest of the Story

Back to Sunday. We wanted to eat outside. Nice weather and we love not having to mop the floor up after the kid’s spills. What is perfect for outdoors is a one dish meal. I don’t want to bringing out a main dish and all the sides. Just one big dish will save a lot of energy. So what to cook with the chicken? One look at my garden would reveal a nice crop of kale growing with some dill in the background. Then there is that bag of russet potatoes that are waiting to go green. A little online research help me put all the pieces together and come up with this dish – Roasted Chicken Drumsticks laying on a bed of kale, potatoes, and dill. The potatoes and dill are a great combination, ever had Potato Dill Bread?

Mandolin Slcing Potatoes

Slice the Potatoes Thin

For the potatoes to cook in time I wanted them as thin as possible. My Oneida Mandolin Slicer was the tool for this job. It can get the potatoes thinner that I can with a knife. I placed my wafer thin potatoes in the bottom of a pan, threw on the dill to flavor them as well as the rest of the dish, toss in some kale leaves (stems removed please) and the chicken. 400 degrees and 40 to 45 minutes later (or until your probe thermometer says 180 degrees), dinner was ready to head out the door.

Chicken Drumsticks Kale Potatoes Dill


Roasted Chicken Drumsticks w/ Potatoes, Dill, and Kale
  • 12 chicken drumsticks
  • 1 bunch kale (smaller the leaves the better)
  • 4-5 sprigs of dill
  • 5 medium Russet potatoes or Yukon Gold potatoes, sliced thin
  • kosher salt, garlic powder, and black pepper to taste
  • sprinkling of hot paprika (optional, but highly recommended)
  1. Preheat your oven to 400 degrees.
  2. Start by slicing the potatoes thin and laying them in the bottom of a large baking dish. Lay the dill, whole on top of the potatoes
  3. For the kale, removed the woody stems with a sharp knife. Just fold the kale in half and cut along the steam. Chop or tear the kale into pieces and place on top of the potatoes.
  4. Add the chicken drumsticks making sure they don't touch. Liberally season with kosher salt, pepper, garlic powder, and hot paprika.
  5. Bake for 40-45 minutes or until the internal temperature has reached 180 degrees and the juice run clear.


The kids loved the chicken, theirs didn’t have any hot paprika or black pepper on them. My wife loved the dill and potatoes. I loved only bringing one dish to the table. Everyone left the table full and happy!


Roasted Bone-In Lemon Herb Chicken

After a recent juice fast we are looking to introduce meats back into our diet. We didn’t want something that was too fatty, so we opted for chicken breast. I could have bought boneless skinless chicken for over $5 a pound or pay $1.99 a pound for bone-in chicken with the skin. A no brainer there. I save money and get to keep the bones to make chicken stock down the road.

How to Roast Tender Juicy Chicken Breast
I was looking to avoid the fat. So the skin would have to go. The problem would then be how to keep the chicken moist without the skin on it and without using a marinade, which I didn’t really want to do this morning. I have a couple of tricks up my sleeve.

Roasted Bone-In Lemon Herb Chicken

1. The first one is a probe thermometer. But utilizing this piece of equipment I can track the chicken’s internal temperature pulling it out when it’s completely done. You want it to be at least 165 degrees but really no more than 180. Mine was still tender and juicy at 175.

2. Temperature control in the oven is important. Too high of a temperature I will burn the outside before the inside is done. Too low and the outside will be a pasty white. The key is to start at the standard 350 degrees. Then go up in temperature to brown the outside at the end. I cook the chicken until it reached 155 degrees. Then turned up the temperature to 415 degrees to brown the outside.

Roasted Bone-In Lemon Herb Chicken

3. Lemons! No only can they provide wonderful flavor for the chicken but the juice keeps it moist. I cut some lemons into slices and placed them right on top of the chicken, trying not to lose any of the juice in the process. Just let the lemons roast along with the chicken. If in season I opt for Meyer Lemons as they have the best flavor.

By following these tricks I was able to produce juicy chicken without the skin and in the oven. A victory indeed! Besides just using the chicken whole for a meal, you can slice it off the bone and cut into pieces that would make an excellent addition to your next chicken salad. Our toss the pieces in with your favorite rice medley and roasted asparagus. At this point the sky is the limit!

Bone-In Lemon Herb Roasted Chicken Breasts
  • 4 bone-in chicken breasts with the skin removed
  • 2 lemons, cut into slices
  • 1 tablespoon organic virgin coconut oil
  • 1 teaspoon fresh tarragon, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon garlic powder
  • kosher salt and black pepper to taste
  1. Remove the skin from the chicken breasts and discard. Place chicken into a baking dish.
  2. Brush on about 1 tablespoon of coconut oil onto the chicken breasts.
  3. Sprinkle with kosher salt and freshly ground black pepper. Add the garlic powder and herbs.
  4. Remove the ends of the lemons and cut into slices. Place 2-3 slices on top of each chicken breast.
  5. Cook in a 350 degree oven until the internal temperature reaches 155 degrees.
  6. Turn the oven up to 415 degrees, continue roasting until internal temperature is between 165-180 degrees.
  7. Allow 5 minutes to rest before cutting.


Favorite Chicken Recipes

Other Favorite Chicken Recipes

Clementine Glazed Boneless Skinless Chicken Thighs
White Chicken Salad with Giada’s Roasted Root Vegetable Vinaigrette
How to Make Homemade “Mall” Style Orange Chicken


My kids can be picky when it comes to citrus (much like their dad). Sometimes I buy them a box of Clementines and they practically inhale the things. Other times they run from them like I was forcing vegetables down their throat. A recent box of Clementines was more than latter than the former. They were more on the tart side. In order not to let them go to waste, I decided to dust off my old Clementine Glazed Chicken Thigh recipe and give it another go around. I also wanted a chance to improve the awful photo I took the first time around. Here is said photo:

I am shocked (and embarassed) that anyone would have pinned this picture on Pinterest. Hopefully my photography has improved over the last couple years:

I would say that looks a little better! And for the record I served the chicken this time around with a mixture of short grain brown rice and tri-colored quinoa.

Clementine Glazed Chicken Thighs
For the glaze
  • 8-10 Clementines
  • 1 teaspoon Chinese Five Spice
  • 1 tablespoon orange blossom honey
  • zest of 3 Clementines
  • ½ teaspoon ground white pepper
  • ½ teaspoon kosher salt
For the chicken!
  • 6 boneless skinless chicken thighs (cut into bite sized pieces)
  • cooking oil (I like grape seed)
  • kosher salt
To make the glaze
  1. Start by peeling 8-10 Clementines and place them into a blender or a container and use a stick blender.
  2. Place a sieve over a sauce pan and pour the mixture through it.
  3. Add remaining glaze ingredients
  4. Bring to a boil. Lower the heat to medium, so you don't boil over.
  5. Stir frequently.
  6. Cook until the juice it has begun to thicken and is almost a syrup like consistency, but not quite.
  7. Taste the glaze. Add more seasonings if necessary.
To prepare the chicken
  1. Season with kosher salt. Then grab a large skillet or electric skillet, and place enough oil just to cover the bottom.
  2. Heat the skillet over medium high heat.
  3. When skillet is ready, place the chicken inside.
  4. Cook until the chicken pieces have browned all over and there is no pink in the middle.




Better than the Mall Orange Chicken

Have you ever been to a mall and had someone try to stuff a piece of orange chicken on a toothpick down your throat? Or have you ever found a box of leftover chicken in the back of your fridge from your take out order two weeks ago? Orange chicken has become a part of the American Asian cuisine. But often people resort to forking over their cash for someone else to make it. Is it usually tasty? Yes. But could it be better made at home? Oh yeah! Typically I find the orange chicken you enjoy at the mall, the crispy coating on the chicken has long since lost it’s crisp. Making it yourself you can bring the crisp back to this popular Asian inspired dish.

I found a recipe for orange chicken on the website, the Noshery. Whenever I look up a recipe, I always type in the word “blog” next to whatever I am searching with hopes of avoiding websites like or I find it hard to find good recipes on those sites.

Here is the ingredient list taken form the Noshery below. I did make some changes: I opted for flour instead of corn starch in the batter. Go for a low protein flour, like cake flour for a more crisp coating. I also did not use the red pepper flakes or green onions called for in the sauce. I still included them in the list as optional ingredients.

How to Make Homemade "Mall" Style Orange Chicken
For the chicken
  • 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
  • 1 ½ cups low protein flour (cake flour)
  • 1 cup panko bread crumbs
  • 2 eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Oil for frying (I used canola)
For the orange sauce
  • 1 ½ cups water
  • ¼ cup freshly squeezed orange juice (I used 1 Valencia orange)
  • ⅓ cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest, grated
  • 1 cup packed light or dark brown sugar (I used dark)
  • ½ teaspoon ginger root, minced
  • ½ teaspoon garlic, minced
  • 2 tablespoons green onion, chopped (optional)
  • ¼ teaspoon red pepper flakes (optional)
To thicken the sauce
  • 3 tablespoons cornstarch
  • 2 tablespoons water
To coat the chicken
  1. I like to use pie or cake pans whenever I coat chicken or seafood. I put flour (seasoned with salt and pepper) in one, the eggs in another, and the panko in the last one. The chicken goes into the flour first, then into the egg, and finally into the panko.
To fry the chicken
  1. Heat up your oil to 375 degrees. I like using a cast iron dutch oven to do my frying in. A handy deep fry thermometer will help you to maintain the proper temperature.
  2. Be careful not to add too much chicken at one time, or you will cool the oil down too much.
  3. Be patient, work in batches until all your chicken is golden brown. I like to keep my chicken warm by placing it in the oven set to the lowest possible setting.
To make the sauce
  1. Place the 1½ cups of water, orange juice, rice vinegar, and soy sauce into a sauce pan over medium heat. Give a good stir allow to cook for a few mintues - for the flavors to combine.
  2. Then add in the rest of the ingredients and bring to a boil.
  3. While this is going on stir the water and corn starch together.
  4. Stir slowly into the pan and cook until the mixture has thicken.
Serving Suggestions Serve the chicken over a bed of sushi rice along with broccoli or cooked bok choy. I recommend just keeping the sauce separate from the chicken and just serving it over the chicken when ready. That way leftover chicken will still have a chance at maintaining that crispiness.


Final Thoughts
I was very pleased with the way this turned out. At first I thought the 1/3 cup of rice vinegar was a lot but it worked perfectly with the sweetness of the brown sugar. Using freshly squeezed orange juice really made a difference. My wife agrees best orange chicken we ever had.


I have been cooking a lot of whole chickens as of late. A local grocery store had a sale on several Saturdays in a row on whole chickens for $.69/lb. That was a deal I do not want to pass up, so I would always head off there and get my max allowed 2 chickens. I would usually freeze one and cook the other one soon after. Eventually started tiring of the same old roast chicken, so I searched out some other methods. One I came upon was Alton Brown’s Broiled, Butterflied Chicken. I have never done either of these things with chicken before, so it was the perfect idea.

I have tried this recipe twice now and both times ran into some issues, but I think my third attempt will be the charm. Read below my experiences from this recipe. You can find the entire recipe at Food Network’s website.

1) Butterflying the chicken was easier than I thought. A good pair of kitchen shears will easier help you remove the backbone. The harder part is removing the bone, so that the breast can lay flat. Alton makes it look easy in the show, but it I had to mess with it a bit to get the bone off. Hopefully with practice I will get better.

2) The first time I broiled the chicken, I did so with the rack at the lowest level. But it was still raw in the middle after the 30 minutes it says in the recipe outline. I would use my probe thermometer to get the exact temperature but in this case the broiler is too harsh of any environment for that. What I discovered when reading the first volume of Good Eats, is that the book tells you to broil it for 25 minutes, then flip and another 25, much longer than the online instructions say. This would probably solve the problems I had.

3) The second time I broiled the chicken, I read the book halfway through after being frustrated the chicken still wasn’t done even when I moved it to a higher position in the oven. Some of the skin was pretty black. I ended up having to finish it by turning the broiler off and just roasting it at 425.

4) The next time I try this I am going to follow the book and do it 25 minutes each side as well as keep the chicken on the lower rack, so I don’t blacken it.

5) Alton makes a sauce out of the chicken drippings. I haven’t tried this yet, because both times dinner was later than I wanted and I didn’t want to take the time to try it.

Sometimes with recipes, you have to work with them a bit, figure out what works for you. Don’t just give up with the first “failure”. Both times my chicken still turned out moist and juicy (especially the 2nd time as I brined it). It just took longer because I keep taking it out of the oven. But I am confident when I get it right, I will be happy with the results.

If you are a fan of a crispy skin on your chicken, then it’s worth the effort to master this recipe. You can get that crispy skin without drying out the meat underneath. So it’s a way to have your cake and eat it too.


Alton Brown's Chicken Pot Pies A new episode of Good Eats aired Monday night, entitled “A Bird in the Pie is Worth Two in the Bush”. It contains 3 recipes for pot pies. I asked my wife which recipe she would like to try first. She went for the Individual Chicken Pot Pie with Puff Pastry. Below you will find my notes from this recipe. Visit Food Network’s website for the full recipe.

The Filling

1. I had some leftover chicken from making Alton’s Chicken & Dumplings the night before. So I use this chicken, instead of making new.

2. The recipe calls for cremini mushrooms. These mushrooms are also called baby bella mushrooms. This is what I find them called at my local grocery store.

Alton Brown Chicken Pot Pie Filling 3. The filling is pretty easy to make. Just make sure you use a wide enough pot, like a cast iron skillet. Having enough room to stir everything without it flying out of the pan is important here.

4. Be patient. It will take a few minutes for the filling to thicken up. It will look like too much liquid at first, so don’t panic.

The Puff Pastry

1. Be sure you follow Alton’s instructions closely. Making this pastry is not easy.

2. You need to keep everything as cold as possible. So don’t make this right next to a hot stove or a running dish washer. Alton said that if the butter starts to melt you need to stop and place a sheet pan with ice or an ice pack on top of it for 5 minutes. This will chill down the dough. I did this twice with my dough.

3. Alton used about 10 tablespoons of ice water to get the dough together. I didn’t count how many I used, but I know it was more than that. Keep adding a couple tablespoons at a time until your dough comes together.

Alton Brown Chicken Pot Pie Ramekins Baking the Pies

1. I don’t have the size ramekins that Alton uses. I have two wide ones, so I used those. Not all the filling fit, so am saving some in the fridge to use the next day, along with half the puff pastry.

2. I found my pie cooked a lot quicker than Alton’s did. Alton Brown Unbaked Pot Pie He said bake it for 15 minutes, then reduce the heat to 400 and bake another 15-20. I found that I only need about 5 more minutes after I reduced my heat to get to golden brown. This could be because I had a different shape ramekin. So don’t just go by the time the recipe gives, keep your eye on the pie. When it’s golden and the filling is bubbly, take it out.

Final Thoughts

My wife said this was the best pot pie she ever had. The puff pastry crust came out perfect, even better than store bought. I didn’t think I could make my own puff pastry, but this recipe showed me that I can. I am going to try to see how these pies do frozen, so we can pull them out of the freezer when we need a quick meal (much better than pulling a store bought frozen one).

Recipe Grade: A


Alton's Chicken and Duplings This is a recipe review, which means this is a recipe that I did not personally come up with, but that I tried out and am giving my opinion on how the recipe turned out. For legal reasons I cannot post these recipes, but I can tell you where you can get them yourself.

I watched Alton Brown’s episode of Good Eats entitled “Don’t Be Chicken Of Dumplings” when it first aired a couple months ago. But since it was entering summer time I wasn’t quite ready to drink down some chicken broth. But with the sore throat I have been dealing with lately, I thought the time is now. So I ran off to the supermarket to get what I needed. Here are my notes from this recipe:

Click here to open up the recipe.

1. I only have a 4 qt pressure cooker. Thus a 5 to 5 1/2 pound stewing hen isn’t going to fit. I could barely squeeze in a 4 pound roasting chicken. But it worked just fine. It still produced a flavorful meal.

2. Alton strained his broth with a colander and cheesecloth because he likes his broth clean. He said his mother would say this step isn’t necessary. I agree with his mother. I left my broth as is. I just transferred to another a wide pot for the cooking of my dumplings.

3. The dumplings were easy to make. I had no problems whatsoever. Using a gallon size bag with a corner cut out is the perfect way to dispense the dumplings into the hot broth. Also the dumplings tasted great!

4. My wife originally wanted to add carrots and celery thinking the broth would not be flavorful enough with just salt added. But with one taste of the broth, the vegetables remained in the fridge! The broth is very flavorful.

This was an excellent dish, that I look forward to using on cold winter evenings and for guests. It’s easy to make and delicious.

Recipe Grade: A

If you are big Alton fan like I am, you might be interested in checking out these Good Eats books:
The Early Years
The Middle Years



*UPDATED on 1/6/2014*
I have been in this blog business now for 4 years. I look back at some of my earlier posts and just completely shake my head. Even more embarrassing when someone pins one of my awful pictures on Pinterest for the world to see (although never let poor photography stop you from pinning a photo!). Look at my original picture for this Electric Skillet Garlic Chicken:

Old Electric Skillet GARLIC Chicken

Wow. That’s bad! As part of my goals for this blog in 2014, and it’s heading back and updating some of my earlier posts that really need a good updating. In the early days of my blog I wrote several posts on using an electric skillet as it was among my popular searches in the first year. Somewhere I got away from that, but I am heading back to my roots today. My original recipe looked like this:

1 large or 2 medium sized boneless skinless chicken breasts
1/2 stick butter
1 tablespoon canola oil
3 cloves garlic, minced
freshly ground black pepper
kosher salt
dried oregano

Nothing really to get excited about. I decided to update the recipe, adding more garlic. I want no one to mistake that this is GARLIC chicken. The recipe still has the 3 cloves of garlic, but now I am putting garlic powder on the chicken at the start as well as de-glazing with vegetable stock with several cloves of black garlic. Black garlic is fermented garlic that has a sweet molasses like flavor. I got a sample of some from Frieda’s Produce. If you can’t find it you can substitute with roasted garlic by just wrapping some garlic in foil, roasting it in a 350 degree oven until soft. It’s all about bringing out the sweetness in the garlic which both roasted and Black garlic will accomplish.

Electric Skillet Garlic Chicken

Browning Chicken – Stainless Steel vs. Non-Stick Electric Skillets

Browning Chicken Electric Skillet

I own a Rival Stainless Steel Electric Skillet. It is NOT non-stick. I like this because I want brown bites to get stuck on the bottom of the pan. I will de-glaze with stock to get those brown bites off adding flavor to the final dish. If you have non-stick you can still do this recipe just fine, you just won’t have as many brown bites to remove, you will also need to be careful not to stretch the non-stick surface.

Brown Bites Electric Skillet

Look at all that brown goodness on the bottom of my skillet.

Wipe Bottom Electric Skillet

Before I free it up, I like to do a quick wipe down with a paper towel or napkin to get rid of excess oil.

Electric Skillet Garlic Chicken (In Skillet)

Electric Skillet GARLIC Chicken
  • 1½ pounds boneless skinless chicken breasts or thighs
  • 1-2 tablespoons neutral tasting cooking oil (canola, vegetable, grapeseed)
  • 3 cloves garlic, minced
  • 4 cloves Black or roasted garlic, smashed
  • 1 cup vegetable or chicken broth or stock
  • freshly ground black pepper
  • kosher salt
  • garlic powder
  1. Cut the chicken into bite sized pieces. I like using kitchen shears. Season liberally with kosher salt, black pepper, and garlic powder. Set your electric skillet to a medium high heat. Add enough oil to coat the bottom of the skillet. Add the chicken once the oil is hot. Cook for 10 to 15 mintues until the chicken is cooked through, flipping a few times to evenly brown the chicken. Remove the chicken with a slotted spoon.
  2. Use a paper towel to remove any excess oil. Add the minced garlic. Cook for just 30 seconds until fragrant. Then add the vegetable or chicken broth. Scrap the bottom of the skillet to get anything stuck off the bottom. Add the black garlic or roasted garlic in. Stir to combine.
  3. Add the chicken back in and cook until the liquid has thicken into more of a sauce. Cover and set to low until ready to serve.



Roasted Chicken with Ramps

Recently I discovered ramps at a local grocery store (Produce Station). They are also called wild leeks and can add an onion/garlic flavor to a dish. Click here to read my post on what ramps are. Ramps go excellent with chicken.

1 whole fryer chicken (make sure to remove whatever is in the cavity, giblets, heart, etc.)
1 bunch of ramps (6-8 ramps)
olive oil
kosher salt
freshly ground black pepper
dried rosemary
dried tarragon
1 1/2 cups chicken broth (to make a sauce)

* NOTE * Get all your ingredients ready ahead of time so that there isn’t an cross-contamination. The last thing I want is for you to touch the chicken and then touch your containers of herbs to get them out for this recipe. Put everything you need in small bowls before you even touch your chicken and make sure to wash your hands before you touch anything else in your kitchen.

Preheat your oven to 350 degrees. Take your ramps and cut off the leaves, leaving the pink stem attached to the bulbs. Save the leaves for later use. Take the bulbs and drizzle some olive oil over them, then sprinkle kosher salt and black pepper over them.

Now place your chicken on a roasting pan. Using a pairing knife or kitchen shears, pull back the skin without removing it, over the breasts, thighs, and drumstick areas of the chicken. Place the ramps under the skin in these areas. Sprinkle some dried rosemary and tarragon over these same areas and the entire chicken.

Insert a probe thermometer into the breast on an angle, being careful not to hit any bone. Cook the chicken until the temperature reaches 165 degrees. The dark meat should be at 180, so make sure to check that too, and if the dark meat is not ready, put foil over the breast and cook until the dark meat hits 180.

Now to prepare the sauce. Take your roasting pan and place it over 2 burners. Add 1 1/2 cups of chicken broth. Scrap all the bits you can off the bottom of the pan and bring to a boil. Add the leaves from your ramps and cook for 2 minutes, then remove them. Simmer the sauce until it has been reduced to your desired thickness. Keep in mind that the more water that you lose, the more salty the sauce will be, so since my wife does not like things too salt and keep the sauce pretty thin.

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I'm Eric. I live in Ann Arbor, MI with my wife, 3 kids, and a flock of ducks. I love grocery shopping, trying new fruits, farmer's market, and traveling.

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