Tales of Recipes

Ingredients 3 tablespoons coconut oil 4 chicken breasts, cubed 3 lemons, juiced and zested 1 1/2 cups vegetable broth 1 tablespoon lite soy sauce, Braggs aminos , or coconut aminos 1 tablespoon cornstarch 4 tablespoons honey 1/2 teaspoon poppy seeds 1/4 cup green onions, diced Directions Melt coconut oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown, turning with a spatula every 2-3 minutes to evenly cook. In a medium bowl, whisk together lemon juice, lemon zest, vegetable broth, Braggs aminos, cornstarch and honey. Drizzle over the cooked chicken. Turn heat to low, cover and cook until the sauce thickens. Sprinkle with poppy seeds and green onions. Serve and enjoy!

Ingredients ∙ Serves 6 Meat 2 lbs Chicken thighs, skinless Produce 2 Garlic Cloves 1 tsp Ginger, fresh Condiments 1/4 cup Soy sauce, low-sodium Baking & Spices 2 tbsp Brown sugar 1/4 tsp Red pepper flakes 2 tsp Sesame seeds Oils & Vinegar 2 tbsp Rice vinegar Beer, Wine & Liquor 2 tbsp Sherry, dry Directions Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours. Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8...

Ingredients ∙ Makes 4 Meat 2 lbs Chicken breast, Boneless skinless Produce 3 tbsp Flat-leaf parsley, fresh 4 cloves Garlic 1 Lemon, Juice from 3 Shallots Canned Goods 3/4 cup Chicken broth, Low sodium Condiments 1/4 cup Capers Baking & Spices 1/2 cup All-purpose flour 1/4 tsp Black pepper, Freshly ground 1/2 tsp Salt Oils & Vinegar 4 tbsp Olive oil Beer, Wine & Liquor 1/2 cup White wine, Dry Instructions Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl and set aside. Place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess....

Ingredients 6 boneless, skinless chicken thinghs 4 garlic cloves , minced 1/3 cup honey 1/2 cup ketchup 1/2 cup soy sauce 1/2 dried oregano 2 tablespoons fresh parsley 1/2 tablespoon toasted sesame seeds Instructions Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section) In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section) Remove lid and transfer chicken to a serving plate. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve.

Ingredients 1 tsp. garlic powder 1/2 tsp. ground ginger 1/2 tsp. chili powder kosher salt Freshly ground black pepper 2 eggs, beaten with 1 tbsp water 3 boneless, skinless chicken breasts, cut into tenders vegetable oil FOR SAUCE 1/2 c. sweet chilli sauce 1 tbsp. sriracha 2 tsp. sesame oil 1/2 tsp. garlic powder Juice of 1 lime Thinly sliced scallions, for garnish Directions In a medium bowl, combine flour with garlic powder, ground ginger, chilli powder, a generous pinch of salt and some black pepper. Stir until spices are evenly distributed. Dredge chicken tenders first in flour, then egg, and then flour again. Repeat until all tenders are breaded. Make the sauce: in a medium bowl, combine chilli sauce, sriracha, sesame oil, garlic powder and lime juice. Whisk to combine. In a large skillet over medium heat, add 1/2” vegetable oil to the bottom of the pan. When oil spits when a drop of water is added, fry tenders in batches until golden on ...

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