what to do with chicken strips?
I usually like to cook big pieces of chicken with bones, but my husband likes boneless white meat. What is a good thing to do with these? Maybe something asian? Thanks
In a nonstick saute pan, for each portion brown a slice of bacon that has been cut crosswise into half-inch strips. When it's about half-way done, add desired amount of chicken and sautee until chicken and bacon are done. Then blend in 2 tbsp of flavored cream cheese (chive/onion or garden vegetable). This forms a delicious bit of sauce. Serve over rice, mashed potato, gnocchi, or noodles.
I just went back to a recipe from a Cookbook of the Month a while ago, Flexitarian Table. He has a chicken strip recipe which includes a marinade of mint, garlic, salt, lemon zest, lemon juice, pepper flakes and olive oil. After letting the chicken sit in the marinade for 30 minutes, he cookis it in a very hot skillet (filmed with olive oil) by laying the strips in the pan and then placing another pan on top, weighting the strips down. These cook in a verrrrrry short time, so be careful. He serves it with a "risotto-style" brown rice with spring greens and Asiago cheese.
This is simple, delicious and very quick, a variation on chicken under a brick. I first learned of the frying pan weight from an Alice Waters' book. The chicken gets crispy and nicely browned - losing that pale white hue that is pretty unappetizing.
Another thread was simple meals when you don't feel like cooking and chicken tenders fit that. I'll cook some vegetables, chicken tenders (usually can be added after the firmer veggies), then throw in some chow foon. I either get a block of rice noodles and cut it up or buy a bag of noodles. They cook in a few minutes with a little extra liquid added. You can spice that Asian or use butter, just don't put in cheese with the chow foon.
Peanut sauce - mix some PB with chopped peanuts & soy to taste, even add a dash of sugar if you want. If you grill them, they get nice lines.
Layer them with cheese in between. Something gooey like fontina or maybe blue cheese. In other words, they're more vehicles for sauces.
I'll take the mostly cooked tenders and layer them with spinach and cheese so the spinach wilts. You can put this on top or in between layers of chicken - much easier than stuffing the buggers and no twine needed.
Dust them with wondra and fry them in a pan. Makes a light but crisper coating than actual fried chicken. Or cut them up and use as the meat in either a stir fry with lots of vegetables or make a creamy sauce and serve with potatoes or pasta.
Another favorite Asian style prep is to buy udon noodles, take some chicken broth, cook the chicken - even in the broth - then add in the udon, which only need to heat to be eaten. Really hearty in cold weather and takes a few minutes of work.
Get a baguette or some other bread with a good crust and create a banh mi or sandwich to your liking.