However you like to prepare chicken, you can add a great marinade, or sauce, made with honey. Put some honey in a bowl and add whatever spices you prefer. You can vary the spices according to your tastes. Some of the items you can add include garlic, ginger, cinnamon, soy sauce, lemon juice, and orange juice or peel. You can add this during cooking, after cooking, or both. Experiment and discover some great new flavors.

If you like the item to be free of salt, just substitute soybean sauce with cider vinegar or employ soy sauce that contains low amount of sodium. I keep it in the refrigerator for approximately one hour before placing it on the grill. I prefer to perform this with the George Foreman grill, but, you can grill it on the oven if you like. I notice that the murky savor from the grill really goes well with this drench.

The secret to this recipe for Chinese Chicken is Rum. Many Chinese restaurants use a similar recipe for both Chicken and Shrimp.

Yum! Take skinless, boneless chicken breasts, assume 1 large breast per person. Clean, dry and slice into 1/4 inch wide pieces, set aside. Take a selection of vegetables that you enjoy for stir fry. I prefer traditional vegetables such as carrot, broccoli, water chestnut, bamboo, snap peas or snow pea pods.

The vegetables can be precut, frozen or you can prepare them as fresh (e.g. broccoli, carrot) or canned (water chestnut, bamboo, etc.). I usually slice them into uniform pieces. Drain any canned vegetables well before using in the stir fry. Now comes the fun part. You need some garlic and some good peanut oil, as long as you are not allergic to nuts.

If you are, you can substitute a good canola oil like Mazola brand. You do not need a wok, but if you have one, that would be great to use, but any no-stick or regular fry pan would be fine as well. Preseason your chicken with salt, pepper, garlic powder and a little paprika. Douse the strips into flour and shake off.

Heat up 2 tablespoons of oil in your pan and then add the chicken strips. Keep an eye on them – you want to brown all sides evenly and lightly, and this does not take long! Once you’ve done that, use a slotted spoon to lift the chicken out of the pan and into a paper-lined bowl. Set that aside for a while. Then saute 3 cloves of finely chopped garlic in your pan, being careful not to burn it.

Once the garlic is sauteed, add the vegetables and saute them also. Don’t overcook them. Firmer vegetables like broccoli or carrots should be just barely soft enough to split with a fork. Now put your chicken strips back in and lower the heat. Then we get to the fun part – add two or three tablespoons of soy sauce, two or three tablespoons of garlic-infused rice wine vinegar, and about 1 inch of peeled and finely chopped ginger root.

Add a 1/4 cup warmed water, a little less is you like, then cover the pot. This mixture will need to simmer for 5 minutes with frequent stirring. Salt and pepper the mixture to taste. You will finish the dish with 1/4 cup of unflavored good rum. Be careful to stir or the rum may flare-up.

Serve on top of brown rice cooked al dente. Enjoy. There are so many easy recipes to cook chicken. However, none are easier than this crockpot chicken recipe! All you need is a crockpot and bone in chicken breasts. You can use any part of the chicken in addition to the bone in chicken breast. Begin by placing the chicken into your crockpot.

Add about 14 ounces of chicken broth or chicken stock. A good brand is Swansons chicken broth, it has lower sodium levels. Cook the chicken on a low setting for about 8 hours. At this point you can also add any vegetables you like to the recipe such as carrots, potatoes and celery. You know the chicken is done when it falls off the bone.

Serve with buttered noodles, rice or mashed potatoes. The chicken will be very juicy and soft. You can also purchase a packet of brown gravy and make to serve over the chicken for added taste and texture.

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