Evil Chicken Recipes

Steps:

• Cut chicken in to thin strips (approximately 2 inches long).
• Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
• Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
• Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
• Add chicken to the pan and continue cooking for 5 more minutes.
• Reduce heat to medium-low, stir in fish sauce, sriracha sauce, and brown sugar, and basil and simmer for 1 last minute. (thanks to VintageChrome for the tip on 2 secret ingredients!).
• Serve atop the bed of cabbage and enjoy.

Steps:

• 1. Melt 1 1/2 tbsp butter in a large skillet. Add broccoli, onion, pepper, oregano, garlic and Italian seasonings to skillet. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
• 2. Add tomatoes, mushrooms & soup (if using soup - it's just as delicious with or without it). Cover and cook 1 to 2 minute or until heated through. Set aside vegetable mixture; keep warm.
• 3. Add remaining butter to another skillet. Rinse boneless chicken pieces; pat dry. Add to skillet. Sprinkle with parsley. Cook chicken over medium heat about 10 minutes or until chicken is tender, no longer pink inside & golden brown, turning twice.
• 4. Serve chicken pieces with vegetable mixture spooned over top. Per serving: Calories 377; Total Fat 16.5g; Cholesterol 109.2mg; Sodium 992.8mg; Carbs 23.3g; Protein 36.5g