1⁄2 tsp. Indian red chile powder, or substitute cayenne
3 tbsp. fresh lime juice (from 1 lime)
2 1⁄2 lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-inch-thick strips
1⁄2 cup melted ghee or unsalted butter, for basting
1 tsp. chaat masala (optional)
Make the marinade: In a large bowl, whisk together the yogurt, oil, ginger-garlic paste, vinegar, Kashmiri chile powder, salt, garam masala, coriander, fenugreek (if using), cumin, Indian chile powder, and lime juice until completely smooth. Add the chicken and toss gently to coat. Cover and refrigerate for at least 2 hours and up to 6. (Over-marination will make the meat mushy and soggy.)
Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes before grilling.
When ready to cook the chicken, preheat a grill to high (about 450°F) or a grill pan over very high heat. Drain the skewers and shake off any excess water. Skewer the chicken: Start by pushing the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape. Push the strip to the far end of the skewer and repeat with more chicken, threading 4–5 strips per skewer.
When the grill is hot, add the skewers side by side, spacing about 1 inch apart. Cover the grill and cook until lightly charred on one side, about 4 minutes. (If using a grill pan, cover by placing a large steel bowl over the skewers, or by tenting loosely with aluminum foil.) Open the grill and flip each skewer using tongs, then cover again and continue cooking until the opposie side is charred, about 3 minutes. Open the grill and flip each skewer once more. Baste the tops with ghee and continue cooking with the grill open until cooked through, 1–2 minutes more. Transfer to a platter, sprinkle with chaat masala (if using), and serve hot.
This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!
2 medium red onions (about 1½ lb.), finely chopped
1 tbsp. ginger-garlic paste
1 tbsp. raw mango flesh, finely grated
1 raw mango seed
1 tsp. garam masala
1 tsp. Parsi dhana jeera
1 Parsi sambhar masala
1 green bird’s eye chile, finely chopped
1 lb. ground chicken
2 medium Roma tomatoes, coarsely grated
1⁄4 cup fresh mint leaves
Prepare the bitter gourd. Using a knife, scrape the spiny dark green skin off the bitter gourd. Thinly slice the crosswise into rings, then transfer to a colander, sprinkle with the salt and toss to combine Set in the sink until the gourd releases a good deal of liquid, about 20 minutes.
In the meantime, in a large skillet, heat 2 tablespoons of ghee or over medium heat. Add the onion and cook, stirring occasionally, until they begin to brown, about 10 minutes. Stir in the ginger-garlic paste, mango flesh and seed, garam masala, dhana jeera, sambhar masala, and green chili, and cook just until aromatic, being careful as not to burn, about 1 minute. Add the chicken, stirring thoroughly to combine with the onion-and-spice mixture. Add the tomatoes, and 2 cups of water and bring to a simmer. Cook, stirring occasionally, until the stew reduces by about a third and thickens slightly, 20–25 minutes.
Meanwhile, while the chicken is cooking, use your hands to squeeze as much water as possible out of the bitter gourd. In a large skillet over medium-high heat, and working in batches, add 2 tablespoons of oil and fry the gourd slices, turning occasionally, until crispy and golden brown, about 7 minutes per batch. Add to the chicken, add the mint leaves, and stir to combine. Transfer to a large bowl and serve immediately.
This delicious recipe and photos were created by Savuer.com, we simply shared it. Please check them out for more great ideas!
1 lb (450g) boneless skinless chicken breast , cut into strips
14 rice paper rounds
6 oz. (170g) napa cabbage , thinly sliced
1 red bell pepper , cut into matchsticks
1 cup radish matchsticks
1 cup carrot matchsticks
1/2 cup chopped cilantro
For the peanut sauce:
2/3 cup hoisin sauce
1/3 cup creamy peanut butter
1/3 cup water
3 tablespoons lime juice
1 1/2 tablespoon soy sauce
To make the marinade, mix together the soy sauce, sesame oil, minced garlic, and pepper flakes in a small bowl. Place the chicken strips together with the marinade in a zip lock bag and toss to coat. Leave in a fridge for at least an hour.
Transfer the chicken to a large skillet, discarding the marinade. Cook for 12-15 minutes, until cooked through. When done, transfer to a plate and let cool enough to handle.
Soften the rice paper rounds by submerging them for a few seconds in a bowl with warm water. Some packages recommend to dip wrappers for about a minute but I wouldn’t recommend doing so because they will become too soft. Work with one rice paper round at a time.
Place some cabbage, bell pepper, radish, carrot, cilantro, and chicken on each round (about 1 1/2 inch from the bottom). Fold the sides and then the bottom, rolling it up. Repeat with all the remaining ingredients. Serve with the dipping sauce.
The peanut sauce:
Combine all the sauce ingredients in a bowl and whisk until smooth.
This delicious recipe and photos were created by YummyAddiction.com, we simply shared it. Please check them out for more great ideas!
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.
In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.
This recipe and photos were created by TasteOfHome.com, we simply shared it. Please check them out for more great ideas.
3 small colored bell peppers (red, green and yellow), ringed or striped
4-5 garlic cloves, chopped
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup fresh parsley, chopped
1.5 cup cream
1/2 cup parmesan
Salt to taste
Pepper to taste
Mix onion powder, garlic powder, thyme, rosemary, salt and pepper in a bowl and sprinkle this mixture generously on both sides of chicken cutlets.
Heat oil and butter on medium high heat in a skillet and place in the chicken cutlets, not overcrowding them. In the case of a smaller pan, cook them in batches. Cook undisturbed for 7-8 minutes. Flip and cook for another 7-8 minutes. Remove to a plate.
In the same pan, melt the butter and add in sliced mushrooms and peppers along with garlic, salt and pepper and sauté for five minutes, scraping the brown bits from the bottom of the pan into the mixture. Stir in parsley, thyme, rosemary and cook for a minute.
Stir in cream and mix well for a couple of minutes.
Add in parmesan and mix well. Return chicken cutlets and cook for 5-8 minutes till chicken is fully cooked (internal temp 165°F).
Garnish with fresh parsley and serve immediately.
This delicious recipe and photos were created by GypsyPlate.com, we simply shared it. Check them out for more great ideas!
1/2 red bell pepper, seededandcut into 1/2-inch cubes
1/2 green bell pepper, seeded and cut into 1/2-inch cubes
2 green onions, cut into 2-inch pieces
1/3 cup roasted peanuts
In a medium mixing bowl, stir to combine chicken, soy sauce, cooking wine, cornstarch, and olive oil. Cover and set the chicken aside, allowing it to marinate for at least 10 minutes.
In another mixing bowl, whisk together all the Kung Pao sauce ingredients (soy sauce, vinegar, cooking wine, sugar, chicken bouillon powder, white pepper, cornstarch, and water). Whisk until the sugar and cornstarch is fully combined.
Heat oil in a large skillet or wok over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add in the marinated chicken and stir fry for 3 minutes until browned on all sides.
Add dried chili peppers, garlic and ginger. Stir well to mix until fragrant, about 1 minute. Add red and green bell peppers and green onions. Stir fry for another minute until soft.
Stir in the sauce and toss well to coat until the sauce thickens to desired consistency, and the chicken and vegetables evenly coated with Kung Pao sauce.
Stir in peanuts and serve immediately with steamed rice or fried rice.
This delicious recipe and photos were created by AheadOfThyme.com, we simply shared it. Please check them out for more great ideas!
Love orange chicken but not the meat? If that’s the case, you’ve come to the perfect spot! We have compiled the ultimate list of vegan orange chicken recipes we know you are going to love. As always, please share with us if you like vegan orange chicken recipes, as we would love to hear from you!
Only thirty minutes and six ingredients separate you from this delicious plant based orange chicken recipe we know you’ll keep coming back to. While last on this list, it is no way indicative of how this vegan orange chicken recipe tastes!
While this list is in way all encompassing of all the delicious vegan orange chicken recipes out there, we think this will give you a great starting point! As always, please let us know if you make one of these awesome recipes or you have one to share! We would love to hear from you!