Katey's Kitchen

1 lb boneless skinless chicken breasts, cut into 1″ chunks

1 Tbl vegetable oil

2 Tbl soy sauce

1 rounded Tbl peanut butter

2 tsp hot sauce

2 tsp grill seasoning

2 Tbl honey

2 Tbl cider vinegar

1/2 cucumber, peeled and cut into matchsticks

1 ball refrigerated pizza dough

1/2 cup duck or plum sauce

1/2 tsp crushed red pepper flakes

2 cups shredded cheese

1/2 red bell pepper, thinly sliced

Cilantro leaves, chopped – to taste

1/4 cup chopped peanuts

 

~Preheat oven to 425°

~Preheat a large nonstick pan, over medium-high heat.  In a medium bowl, combine vegetable oil, soy sauce, peanut butter, hot sauce and grill seasoning.  Add chicken chunks and coat evenly with mixture.  Toss chicken into the pan and cook until no longer pink, approximately 5 minutes.  Remove chicken from pan (set aside) and toss in red peppers.  Cook for 2 – 3 minutes.

~While chicken cooks, mix honey and vinegar in a small bowl.  Add the cucumber.  Turn to coat evenly; set aside

~Form pizza dough on pizza pan or cookie sheet.  Spread with duck or plum sauce, up to 1″ from edge.  Sprinkle with crushed red pepper flakes.  Top with cheese, chicken and bell peppers.  

~Bake for 15 – 17 minutes or until golden brown

~Top cooked pizza with cilantro and peanuts.  Drain cucumbers and scatter evenly over pizza.

 

~Adapted from The Comfort of Cooking

3 medium size chicken breasts

2 Tbl Olive Oil

2 garlic cloves

1 medium onion

1 red bell pepper

1 (4oz) can diced green chiles

1/2 tsp salt

2 tsp chili powder

1 tsp cumin

2 (10oz) cans green enchilada sauce

1 cup red enchilada sauce

2 cups shredded co-jack cheese

1 cup sour cream

1 1lb. box Penne pasta

 

Optional Toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour cream

 

Cook chicken and shred with forks while still warm, set aside 

 

Boil pasta according to package directions, drain and set aside

 

Dice onion and red pepper; mince garlic

 

Heat Olive oil in large family size skillet. Add onions and cook for 3 – 5 minutes or until translucent

 

Add garlic and red peppers and cook for 3 – 5 minutes

 

Add chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let simmer for 10 – 15 minutes. 

 

Add cheese and stir constantly until melted and heated through.

 

Add sour cream, stirring until well blended, making sure not to bring mixture to a boil. 

 

Place pasta in large serving dish/bowl. Pour sauce over pasta, stir thoroughly and serve warm with optional toppings if desired. 

1 cup ketchup

1/4 cup soy sauce

1/4 cup of honey

1 Tbl yellow mustard

1/4 cup light brown sugar

2 cloves garlic, minced

1/4 lemon, juiced

1/2 fresh pineapple, chopped

4 boneless & skinless chicken breasts, cubed

Sea salt and freshly cracked pepper

Olive oil

 

~In small saucepan, combine ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice and cook for 20 minutes over low heat, stirring often

~Thread chicken and pineapple, alternately, onto skewers.  Season with sea salt and freshly cracked pepper to taste

~Pour half the sauce into a small bowl and set aside

~Brush the skewers with the remaining sauce from pan

~Heat a large grill pan over medium heat and drizzle the pan with olive oil.  Cook the skewers for 2 minutes on each side (4 sides) for a total of 8 minutes or until the chicken is cooked through.  

~Serve with reserved BBQ sauce

Optional cooking means – bake; grill

**If using bamboo skewers, soak them in warm water for 10 – 15 minutes