Chicken In The Grass Recipes

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Rinse the chicken tenders in water and pat dry.
• Place in a zip lock sandwich bag.
• Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinate for at least 30 minutes.
• When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
• Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
• Quick fry the tenders until done.
• Remove from skillet and keep warm between two dinner plates.
• Wash spinach and shake dry.
• Slice onion very thin.
• Chop garlic fine.
• Chop bacon.
• Add butter to fats remaining in skillet.
• Place onion , garlic, and bacon in skillet and saute until golden.
• Add spinach.
• Stir and mix until the spinach starts to wilt.
• Add the balsamic vinegar.
• Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
• Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
• Remove spinach to dinner plates and top with the chicken tenders.
• Add salt and pepper to taste. Serve hot.

Steps:

• Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
• Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
• *Available at Asian markets and in some supermarkets.

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.