3 SUPER FLAVORFUL CHICKEN DINNER RECIPES
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Recipes in this Video
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Originating from Vietnam, this vibrant salad is a staple in many households, especially during warm weather. It reflects the balance of flavors and textures that Vietnamese cuisine is known for, combining crunchy vegetables with tender chicken and a zesty dressing. Today, it has gained popularity worldwide, often featured in Vietnamese restaurants and enjoyed as a refreshing meal option.
Ingredients
- ●cooked chicken
- ●cabbage
- ●carrots
- ●red bell pepper
- ●cucumber
- ●fresh herbs
- ●peanuts
- ●lime juice
- ●fish sauce
- ●sugar
- ●garlic
- ●chili
- ●sesame oil
- ●salt
- ●black pepper
Instructions
- 1Shred the cooked chicken into bite-sized pieces.
- 2Thinly slice the cabbage and place it in a large mixing bowl.
- 3Julienne the carrots and red bell pepper, adding them to the bowl.
- 4Slice the cucumber into thin rounds and add to the salad mix.
- 5Chop the fresh herbs and sprinkle them over the vegetables.
- 6Toast the peanuts in a dry skillet over medium heat until golden, about 3-4 minutes.
- 7In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and chopped chili.
- 8Drizzle the dressing over the salad and toss to combine thoroughly.
- 9Season with sesame oil, salt, and black pepper to taste.
- 10Add the shredded chicken and toss gently to incorporate.
- 11Top with toasted peanuts before serving.
- 12Serve chilled or at room temperature.
peanutsfish
Ingredients
- ●1 lb ground chicken
- ●1 cup ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup breadcrumbs
- ●1/4 cup chopped fresh parsley
- ●1 egg
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp nutmeg
- ●2 cups fresh spinach
- ●1 cup heavy cream
- ●1/2 cup chicken broth
- ●1/2 cup grated mozzarella cheese
Instructions
- 1In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, parsley, egg, garlic, salt, pepper, and nutmeg. Mix until well combined.
- 2Form the mixture into meatballs, about 1 inch in diameter.
- 3In a large skillet, heat a little oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.
- 4In the same skillet, add the spinach and cook until wilted, about 2-3 minutes.
- 5Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
- 6Add the cooked meatballs back into the skillet, cover, and let simmer for 10 minutes.
- 7Sprinkle mozzarella cheese over the top and cover until melted, about 2-3 minutes.
- 8Serve the meatballs in the spinach Alfredo sauce, garnished with additional parsley if desired.
Equipment
large bowlskilletspatulameasuring cupsmeasuring spoons
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