These Air Fryer Chicken Tenders are perfectly seasoned on the outside and juicy on the inside, making them a quick and deliciously healthy meal!

Air Fryer is the quickest and healthiest method for cooking any food, from ribs, crispy fried chicken, to stuffed peppers, these chicken tenders are sure to become a hit!

Ingredients For Chicken Tenders In Air Fryer

• Chicken - you can use chicken tenders or tenderloins or simply slice boneless, skinless chicken breasts into large strips.
• Spices - keep it straightforward with smoked paprika, Italian seasonings, garlic powder, salt, and pepper.
• Olive oil - any neutral-flavored oil can substitute for olive oil.
• Garnish - use parsley or dill and lemon slices for a fresh garnish.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Air Fryer Chicken Tenders

1. Prep. Preheat the air fryer to 190°C/375°F and lightly grease the basket.

2. Season the chicken. Mix chicken cuts with oil and seasonings in a bowl. 

3. Arrange the Chicken in Your Air Fryer. Place in a single layer in the air fryer basket.

4. Air Fry at 375°F, Flipping Halfway Through. Air fry for 8-10 minutes, flipping halfway.

Use a kitchen thermometer to check for doneness; the internal temperature should reach 165°F.

5. Cook Remaining Batches. You can keep prior batches warm in the oven. ENJOY!

Rest for 5 minutes, then sprinkle with parsley and lemon juice. Serve with dipping sauce. Enjoy!

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Air Fryer Chicken Tenders

These Air Fryer Chicken Tenders are perfectly seasoned on the outside and juicy on the inside, making them a quick and deliciously healthy meal!

Course Main Course

Cuisine American

Keyword air fryed chicken tenders, air fryer chicken, air fryer chicken tenderloins, chicken tenders in air fryer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 11 tenders

Calories 48kcal

Author Julia | The Yummy Bowl

Ingredients

• 12 ounce chicken breast or tenderloins
• 1 tablespoons olive oil
• ½ teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• black pepper to taste

Instructions

• Prep. Preheat the air fryer to 190°C/375°F and lightly grease the basket.
  1 tablespoons olive oil
• Season the chicken. Mix chicken cuts with oil and seasonings in a bowl.
  ½ teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, black pepper to taste, 12 ounce chicken breast or tenderloins
• Arrange the Chicken in Your Air Fryer. Place in a single layer in the air fryer basket.
• Air Fry at 375°F, Flipping Halfway Through. Air fry for 8-10 minutes, flipping halfway. Use a kitchen thermometer to check for doneness; the internal temperature should reach 165°F.
• Cook Remaining Batches. You can keep prior batches warm in the oven. ENJOY!
• Rest for 5 minutes, then sprinkle with parsley and lemon juice. Serve with dipping sauce. Enjoy!

Notes

• To Store. Place chicken in an airtight container in the fridge for up to 4 days.
• To Freeze. For freezing, arrange cooked air fryer chicken tenders in a single layer on a baking sheet. Once frozen solid, transfer them to an airtight, freezer-safe container. They can be stored for up to 3 months. When ready to eat, reheat directly from frozen.
• To Reheat. To reheat chicken tenders in the Air Fryer, preheat to 350°F, then add tenders in a single layer and cook until warmed through. Alternatively, you can use the oven at 350°F; avoid the microwave to prevent sogginess. If reheating from frozen, add extra minutes until warmed through.

Nutrition

Calories: 48kcal | Carbohydrates: 1g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 20mg | Sodium: 143mg | Potassium: 122mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 57IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.2mg

This recipe was adapted from Big Mans World.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Air Fryer Chicken Tenders (No Breading) appeared first on The Yummy Bowl.

Love Asian-style recipes? Try these readers' favorite teriyaki chicken broccoli, my soba noodles, and cabbage stir fry.

The Difference Between Chow Mein and Lo Mein

For many folks, Chinese takeout is all about chow mein. But what about its underrated and equally delicious relative, lo mein? These two dishes, while similar, have their unique quirks.

Lo mein is a mix of soft egg noodles, protein, and veggies all coated in a thick, delicious sauce. On the flip side, chow mein kicks off with the same gang, but it takes a bit of extra fry time to get those egg noodles slightly crispy.

This homemade version is my adaptation and simplified version of the popular recipe.

Ingredients

Chicken Lo Mein is not a complicated dish and you can customize it with other veggies or change up the protein to beef, pork, or tofu.

Instructions

Noodles. Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.

Make The Sauce. In a medium-sized bowl, combine all the sauce ingredients. Set aside.

Chicken Marinade. In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate in the fridge for at least 1 hour.

If you're short on time, you can prepare the marinade the night before and marinate the chicken overnight. Even a shorter marination time will add flavor and tenderness to the chicken.

Cooking the Chicken. Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat.

Cook the marinated chicken for 3-4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.

Vegetable Stir-Fry. In the same skillet, add the remaining 1 tablespoon olive oil and sauté the mushrooms for 3-4 minutes over medium heat.

Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until the bell peppers and carrot become tender but not overly soft (about 1-2 minutes).

Bringing It All Together. Reduce the heat to low. Pour the prepared sauce into the skillet, add green onions, and simmer until the mixture starts to thicken.

Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are thoroughly coated and slightly browned with the sauce.

Garnish and Serve. Garnish the dish with more green onions and sesame seeds. Serve the meal while it's still warm. Enjoy!

• Related: Million Dollar Chicken Casserole

📋 FLAVOR & TEXTURE: crispy vegetables and tender noodles coated in savory, slightly sweet umami-rich sauce.

Are Lo Mein Noodles Gluten Free?

Traditional lo mein noodles are generally crafted from wheat flour, which contains gluten, making them unsuitable for a gluten-free diet.

However, you can substitute regular, thinner gluten-free spaghetti or pure rice noodles in this dish, as the authentic lo mein flavor primarily arises from the vegetables and the rich, dark sauce.

FAQs

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Chicken Lo Mein Recipe (Gluten-Free)

A hearty one-pot meal made with thick noodles, marinated chicken, and tossed in a rich and flavorful Lo Mein dark sauce. This quick takeout favorite is ready in less than 30 minutes and is way better than take out!

Course Main Course

Cuisine Asian

Keyword chicken lo mein, gluten free lo mein, lo mein

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 6 portions

Calories 328kcal

Author Julia | The Yummy Bowl

Ingredients

Chicken & Vegetables Stir Fry

• 8 oz uncooked noodles spaghetti/fettuccine, linguine or soba, thicker rice noodles, gluten free if needed
• 1 pound boneless skinless chicken breast cut into small bite-size cubes or strips
• 2 tablespoons olive oil or avocado oil
• 1 cup carrots julienned
• 1 ½ cup red and yellow bell pepper mix cut into strips
• 2 cups mushrooms champignon, shiitake or your favorite choice, sliced
• ½ cup green onion plus more for garnish
• 1-2 tablespoon of toasted optional sesame seeds white or black and white mix

Lo Mein Sauce

• 1 ½ tablespoon of dark soy sauce gluten-free or coconut aminos
• 1 ½ tablespoon low sodium soy sauce gluten-free or coconut aminos
• 1 ½ teaspoon tapioca flour or cornstarch
• ½ cup chicken broth or vegetable broth
• 3 tablespoons oyster sauce or fish sauce, opt for gf if needed or leave it out
• 1 teaspoon sesame oil I prefer using toasted sesame oil
• 1 teaspoon honey or coconut sugar
• 1 teaspoon ginger grated
• 2 teaspoon chili flakes optional
• salt & pepper to taste
• 5 teaspoon freshly minced garlic

Instructions

• Noodles. Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.
• Make The Sauce. In a medium-sized bowl, combine all the sauce ingredients. Set aside.
• Chicken Marinade. In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate for at least 1 hour. If you're short on time, you can prepare the marinade the night before and marinate the chicken overnight. Even a shorter marination time will add flavor and tenderness to the chicken.
• Cooking the Chicken. Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat. Cook the marinated chicken for 3-4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.
• Vegetable Stir-Fry. In the same skillet, add remaining 1 tablespoon olive oil and sauté the mushrooms for 3-4 minutes over medium heat. Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until the bell peppers and carrot become tender but not overly soft (about 1-2 minutes).
• Bringing It All Together. Reduce the heat to low. Pour the prepared sauce into the skillet, green onions, and simmer until the mixture starts to thicken. Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are thoroughly coated and slightly browned with the sauce.
• Garnish and Serve. Garnish the dish with green onions and sesame seeds. Serve the meal while it's still warm. Enjoy!

Notes

• Noodles. For chicken lo mein it’s best to leave your noodles a little bit undercooked (al dente) before adding to the sauce. When noodles are cooked, always add a drizzle of vegetable oil to prevent them from sticking to each other.
• Chicken Marinade. For better results, marinate the chicken overnight but if you’re in a rush then at least 30 minutes.
• Store. 2-3 days refrigerated in an airtight container. In the freezer 1-2 months.
• Oyster sauce - Oyster sauce commonly contains wheat flour as a thickener so please choose the ones that have a ‘’gluten-free’’ label on them.
• Soy sauce - soy sauce has also wheat in it but thankfully, like oyster sauce, there are companies that make ‘’gluten-free’’ soy sauce. Another substitute for this will be coconut aminos.
• Serving - 4 or 6 portions.

Nutrition

Calories: 328kcal | Carbohydrates: 22g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 908mg | Potassium: 482mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5118IU | Vitamin C: 53mg | Calcium: 62mg | Iron: 5mg

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The post Chicken Lo Mein Recipe (Gluten-Free) appeared first on The Yummy Bowl.

Quickly whip up your new favorite Asian dish, Thai Basil Chicken. 20 minutes of total prep and cooking is a great added bonus!

This Pad Kra Pao is loaded with salty, sticky, sharp, and spicy, featuring the star ingredient – 'holy' basil.

Don't miss our other popular stir fry recipes like Lo Mein and Drunken Noodles.

Ingredients

• Sauces - I like to use low-sodium sauces to keep this on the healthier side. If this is not available, dilute soy sauce with water.
• Chicken - ground chicken, turkey, or delicious tempeh.
• Basil - Holy Basil or Thai Basil? Either works. Thai basil has a hint of spice and licorice, visually distinct. Holy Basil offers a peppery, clove flavor, originally used in this dish, but any fresh and fragrant basil, like lemon basil or regular basil, is suitable.
• Hot peppers - I recommend mild peppers or a mix of 1 hot and 1 mild. Traditionally, bird's eye chili is used, but any hot pepper works as a substitute for its heat.
• Hot sauce - Use Sriracha, Frank's, Valentina, or my preference—milder garlic chili sauce for a pleasant garlicky kick.
• Garlic - Garlic is a must in this dish!

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Begin by finely chopping garlic and green chilies or use a garlic press.

Heat oil in a nonstick pan or wok over medium-high heat. Add onions or shallots, sauté for a few minutes, then add garlic and green chili.

Ensure sufficient oil for fragrance.

After 30 seconds, add ground meat.

Cook chicken until no longer pink, ensuring it stays juicy without overcooking.

Add sauces, red chili, and basil to the cooked mixture.

Stir until basil wilts, maintaining vibrant color. If it's too dry, add water for more sauce.

Serve over steamed rice with a fried egg for irresistible creaminess.

Don't forget a squeeze of lime juice or a lime wedge on the side.

Try These Asian Favorites

• 
  Tofu Stir Fry
• 
  Curried Chickpea Burger Recipe With Mushrooms
• 
  Easy Thai Peanut Sauce
• 
  Low-Carb Inside Out Egg Roll

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Thai Basil Chicken (Pad Kra Pao)

Quickly whip up your new favorite Asian dish, Thai Basil Chicken. This Pad Kra Pao is loaded with salty, sticky, sharp, and spicy, featuring the star ingredient – 'holy' basil.

Course Main Course

Cuisine Asian

Keyword pad kra pao, thai basil chicken, thai basil stir fried rice, thai basil stir fry

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 245kcal

Author Julia | The Yummy Bowl

Ingredients

Thai Basil Stir Fry

• ½ cup brown onion or shallot diced or shallots roughly chopped
• 8 oz ground chicken
• 5 garlic cloves
• ½ cup Thai basil or regular basil see notes
• 1 medium red chili chopped roughly
• 1 medium mild hot green pepper, chopped
• Avocado oil for cooking

Sauce

• 1 tablespoon light soy sauce gluten-free if needed
• 1 tablespoon dark soy sauce low sodium if possible and gluten-free if using
• 1 tablespoon maple syrup or 2 teaspoon liquid honey
• 1 teaspoon garlic chili sauce or sriracha or other hot sauce, see notes
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce

For serving

• 1 cup uncooked rice for serving
• 2-3 stalks of green onion for garnish
• More basil leaves
• Sesame seeds
• Prawn crackers
• 2 fried eggs

Instructions

• Begin by finely chopping garlic and green chilies or use a garlic press.
• Heat oil in a nonstick pan or wok over medium-high heat. Add onions or shallots, sauté for a few minutes, then add garlic and green chili. Ensure sufficient oil for fragrance.
• After 30 seconds, add ground meat. Cook chicken until no longer pink, ensuring it stays juicy without overcooking.
• Add sauces, red chili, and basil to the cooked mixture.
• Stir until basil wilts, maintaining vibrant color. If it's too dry, add water for more sauce.
• Serve over steamed rice with a fried egg for irresistible creaminess.

Video

Notes

• To Store. Refrigerate for 2-3 days.
• To Reheat. When reheating in a skillet over medium-low heat, add vegetable or meat broth, or water if the sauce becomes dry and sticky.
• For the hot sauce - you can also use something like Valentina or Franks Red Hot.

Nutrition

Calories: 245kcal | Carbohydrates: 18g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 2228mg | Potassium: 791mg | Fiber: 2g | Sugar: 10g | Vitamin A: 334IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 2mg

FAQs

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The post Thai Basil Chicken appeared first on The Yummy Bowl.

If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!

Don't miss my other stir fry recipes like Thai Basil chicken or Lo Mein.

Ingredients

• Basil - use Thai basil or holy basil. Thai basil offers a cinnamon-y, anise flavor, while holy basil has a more fragrant licorice-like taste. These varieties stand apart from the typical sweet Italian basil.
• Noodles - similar to Pad Thai, opt for the widest dried rice noodles available at your local grocery store. If you can get fresh rice noodles from Chinatown even better ! And these noodles can be tossed right into the wok pan without prior cooking.
• Vegetables - bell peppers are easy and flavorful, however depending on what's available, feel free to use baby corn, mushrooms, bok choy, broccoli, broccolini, spinach, you name it.
• Sesame oil - you can substitute for any nut or seed oil. 
• Soy sauce - I used tamari, feel free to use low sodium as a healthier alternative.
• Thai red chili paste - brings a strong and pungent red chili flavor to the dish, if you need a substitute, Thai red curry paste is a great alternative.
• Fish sauce - is kinda irreplaceable and tastes so much better than it smells! 
• Maple syrup - to sweeten the sauce or you can substitute with honey or agave.
• Oyster sauce - this sauce, made from oysters, has flavors akin to soy sauce and barbecue sauce. Hoisin is a suitable alternative.
• Garlic – fresh is best!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Drunken Noodles

Cook the noodles. Prepare noodles according to the instructions on the package.

The sauce. In a small bowl, combine the sauce ingredients and set aside.

Cook chicken. In a wide skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.

Saute veggies. In the same skillet, add the remaining olive oil. Sauté the onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.

Assemble. Return the cooked chicken to the skillet, along with the prepared noodles and green onion.

Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.

Remove from heat and stir in the chopped basil.

Serve. Serve immediately, garnished with additional green onion and your choice of chili sauce, sriracha, or crushed red pepper for an extra kick of spice.

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Drunken Noodle Recipe

If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!

Course Main Course

Cuisine Thai

Keyword easy drunken noodles, thai drunken noodles

Prep Time 6 minutes minutes

Cook Time 20 minutes minutes

Total Time 26 minutes minutes

Servings 5 servings

Calories 320kcal

Author Julia | The Yummy Bowl

Ingredients

Drunken Noodles

• 7 ounce wide rice noodles
• 12 ounce chicken breast diced small
• 2 tablespoon sesame oil (divided) or olive oil
• 2 shallots chopped
• 1 cup carrots thinly sliced
• 3 teaspoon minced garlic
• ½ of a red bell pepper thinly sliced
• ⅓ cup green onions chopped
• 1 cup fresh Thai Holy Basil leaves or substitute regular basil, chopped
• salt to taste just a little to taste
• black pepper to taste

For the sauce

• 2 tablespoon oyster sauce
• ⅓ cup tamari or low sodium soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons maple syrup
• 2 tablespoon water
• 1 teaspoon Thai red chili paste or Thai red curry

For Serving

• lime wedges
• green onion
• basil

Instructions

• Prepare noodles according to the instructions on the package.
  7 ounce wide rice noodles
• In a small bowl, combine the sauce ingredients and set aside.
  2 tablespoon oyster sauce, ⅓ cup tamari, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste
• In a wide skillet or wok, heat 1 tablespoon of oil over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
  2 tablespoon sesame oil (divided), salt to taste, black pepper to taste, 12 ounce chicken breast
• In the same skillet, add the remaining olive or sesame oil. Sauté the shallot onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.
  2 tablespoon sesame oil (divided), 2 shallots, 1 cup carrots, 3 teaspoon minced garlic, ½ of a red bell pepper
• Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.
  ⅓ cup green onions
• Remove from heat and stir in the chopped basil.
  1 cup fresh Thai Holy Basil leaves
• Serve immediately, garnished with additional green onion and your choice of chili sauce or sriracha.

Notes

• To Store. Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for 2-3 days.
• To Reheat. Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds at a time, stirring after each interval until warmed through.
• This dish serves about 4-5 medium sized servings.
• For extra kick of heat, drizzle the noodle bowls with sriracha or valentina sauce.

Nutrition

Calories: 320kcal | Carbohydrates: 43g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 1422mg | Potassium: 483mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4739IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Drunken Noodles appeared first on The Yummy Bowl.

In just 20 minutes and with one skillet, you'll have a chicken fried rice that beats takeout any day! Bursting with flavor, tender chicken, and without the grease of traditional options.

For more stir fry recipes, don't miss this Soba Noodles Stir Fry and Chicken Lo Mein.

RICE TIP: Refrigerated day-old cooked rice is perfect for fried rice because it dries out and becomes crumbly, preventing clumps and mushiness.

How To Make Chicken Fried Rice

Marinate the chicken. Mix together the sauce ingredients.

Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture over it. Stir well to ensure the chicken is coated evenly, then set it aside.

Cook the rice. Pour 2 cups of chicken broth into a saucepan and heat it until boiling. Add the rice, ensuring it is fully submerged in the liquid.

Bring the mixture back to a boil, then cover the pot. Reduce the heat to a gentle simmer (medium-low) and let the rice steam for 15 minutes.

After 15 minutes, uncover the pot. If the liquid has been absorbed, the rice is likely done. If not, continue cooking for an additional 5 minutes.

Spread the cooked rice evenly on a tray and place it in the refrigerator to cool completely. This step ensures the rice becomes nice and crispy when fried.

Cook chicken. Heat oil in skillet over medium-high heat.

Season with salt & black pepper and cook chicken 3-4 minutes each side until done. Remove and set aside.

Cook veggies. Cook onions and garlic for 2-3 minutes.

Add frozen veggies and cook for 3 minutes.

Push veggies to the side, pour whisked eggs into the skillet. Cook until just set, then set aside. 

Add rice. Add chilled rice and remaining sauce. Increase heat, toss continuously for about 3 minutes until rice is browned and sauce is absorbed.

Return chicken. Add chicken, 2 tablespoons of green onions and cook until heated through.

Serve with more onions on top.

This recipe makes bout 6 smaller servings or 4 good sized meal portions

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Chicken Fried Rice Recipe

In just 20 minutes and with one skillet, you'll have a chicken fried rice that beats takeout any day! Bursting with flavor, tender chicken, and without the grease of traditional options.

Course Main Course

Cuisine Asian

Keyword chicken fried rice, chicken rice skillet, chicken rice stir fry, fried rice with chicken

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 267kcal

Author Julia | The Yummy Bowl

Ingredients

For Rice

• 1 cup uncooked long grain rice
• 2 cups broth or water

For Stir Fry

• 10 ounce chicken breast about 1 chicken breast, diced into ½ inch pieces
• 1 cup yellow onion diced
• 2 teaspoon garlic minced
• 1 ½ cup frozen veggie mix
• 2 large eggs lightly whisked
• 2 tablespoon green onions + more for garnish
• salt to taste
• black pepper to taste
• oil for cooking

For Sauce

• 3 tablespoons coconut aminos or soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 teaspoon lime juice
• 1 tablespoon brown sugar or a drizzle of honey or maple syrup
• 1-2 tablespoon of sweet and sour sauce or hot sauce

Instructions

• Marinate the chicken. Mix together the sauce ingredients. Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture over it. Stir well to ensure the chicken is coated evenly, then set it aside.
• Cook the rice. Pour 2 cups of chicken broth into a saucepan and heat it until boiling. Add the rice, ensuring it is fully submerged in the liquid. Bring the mixture back to a boil, then cover the pot. Reduce the heat to a gentle simmer (medium-low) and let the rice steam for 15 minutes. After 15 minutes, uncover the pot. If the liquid has been absorbed, the rice is likely done. If not, continue cooking for an additional 5 minutes.
• Spread the cooked rice evenly on a tray and place it in the refrigerator to cool completely. This step ensures the rice becomes nice and crispy when fried.
• Cook chicken. Heat oil in skillet over medium high heat. Season and cook chicken 3-4 minutes each side until done. Remove and set aside.
• Cook veggies. Cook onions and garlic for 2-3 minutes. Add frozen veggies and cook for 3 minutes. Push veggies to the side, pour whisked eggs into the skillet. Cook until just set, then set aside.
• Add rice. Add chilled rice and remaining sauce. Increase heat, toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
• Return chicken. Add chicken, 2 tablespoons of green onions and cook until heated through. Serve with more onions on top. Makes about 6 smaller servings or 4 normal sized meal portions.

Notes

• To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
• To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 267kcal | Carbohydrates: 37g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 1152mg | Potassium: 401mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2572IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Chicken Fried Rice appeared first on The Yummy Bowl.

Enchilada Chicken Stuffed Peppers are a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice, and of course beans.

If you want more Mexican-inspired recipes try this chicken enchilada or white chicken enchiladas.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Colorful Bell Peppers. As most Mexican food dishes shine with bright colors, I like to use yellow, red, and green bell peppers for this recipe. As a bonus, they all taste slightly different=more flavor!

• Size of bell peppers. I like to use large and slightly longer than a regular size. It allows me to fit plenty of filling inside. You can also use smaller peppers, in this case, keep an eye on the baking time. We are going to stuff the peppers all the way to the top. You can also cut the peppers in half (like in this recipe). Small and halved peppers, will require half less of cooking time.

• Chicken. A precooked chicken, leftover chicken dinner, rotisserie chicken - all of these are the best candidates for enchiladas. Read how to cook perfect chicken breast below in the Tips section.

• Substitutions. Don’t like chicken? Use shredded turkey or cooked ground turkey, ground beef, Italian sausage instead. Next time, you should definitely try these Stuffed Peppers with Beef! For a vegetarian protein sources, I’d recommend crumbled tofu, meaty mushrooms, canned white beans, and lentils.

• Grains - I sometimes use either (cooked) brown or white rice and quinoa. Brown rice is healthier and to be honest, no one can’t tell much of a difference once it’s all mixed up in the filling.

• The best rice for stuffed peppers in my opinion is medium, long-grain white rice or jasmine rice. These hold up their shape nicely and the rice is not sticky (unless heavily overcooked). Read how to cook rice in my Tips Section. For non gluten sensitive folks, farro, orzo, cous cous will work great here as well. Just make sure not to overcook your grains as it will affect the texture quite a bit. For low calorie and low carb alternative try Cauliflower Rice instead.

• Cheese. Monterey Jack melts beautifully, especially when sprinkled on top. Alternatively use a blend of favorite melty cheeses such as Cheddar and Mozzarella. If using mozzarella, I always suggest shredding it yourself (helps with better melting). Mozzarella is great for a healthier dinner, it is lower in sodium and is in the low-calorie range than most other cheeses. 

• Sauce. Try my Easy and Quick 15 Minute Enchilada Sauce or to save up some more time, go for a store-bought Fajita or Taco Salsa. They are different, but all these options are good for Mexican stuffed peppers. If you are gluten sensitive, be sure to check the labels for bought sauces as most of them, unfortunately, contain gluten. If you don't have any of these then use a simple store bought tomato sauce (with seasonings and herbs or without) instead.

• Taco seasonings. This dish is all about seasonings and the sauce. If using my enchilada sauce recipe, add 1-1 ½ tablespoons of Old El Paso Taco, Burrito, or simple all seasonings mix. 

• Other spices. If you don’t have these, combine ground cumin, fresh or ground cilantro, smoked or regular paprika powder. Season the chicken mixture with spices until you feel it is enough. I usually add ½ teaspoon of each spice. Don't forget that you'll also season your empty peppers with salt and pepper before baking.

• Veggies. Corn, and beans are a classic for a Mexican dish but feel free to use other veggies such as diced zucchini, mushrooms, grated carrots.

How To Make Chicken Stuffed Peppers

STEP 1: Preheat oven to 350 degrees Fahrenheit. 

In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices.

Cook for 1 minute more until spices open up and garlic becomes fragrant.

STEP 2: In a large mixing bowl, combine all ingredients for the chicken filling.

Add ½ cup of red enchilada sauce.

STEP 3: Cut off the tops of the peppers, and spoon out the seeds and ribs.

Rinse and dry with a paper towel. 

STEP 4: Transfer to a 9x13 inches baking dish and fit the peppers in it snuggly.

Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.

STEP 5: Bake for 15-20 minutes until peppers have softened.

Remove from the oven and fill peppers with the chicken filling halfway through.

Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.

Sprinkle the tops with more cheese (the remaining ½ cups).

STEP 6: In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers).

Bake for 15-20 minutes or until the peppers are very tender and the cheese melted.

Optional step. During the last 1-3 minutes (or longer, depending on your broiler) I like to turn on the broiler setting until the cheese becomes golden brown.

SERVE! Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Freezing, Storing And Reheating Instructions

• To Store. Store the cooked stuffed peppers for up to 3-4 days in the fridge, preferably wrapped up tightly with a plastic cover or in a glass airtight container. 
• To Freeze. To retain the best flavor and nutrients, freeze the peppers on the same day when they're cooked. Let the peppers cool to room temperature and transfer to freezer-friendly airtight containers or individual servings plastic zip lock bags. Freeze for up to 2-3 months.
• Reheat in Oven. If frozen, let the peppers thaw at room temperature or fridge overnight. Place the peppers in a baking dish close to each other to avoid them falling on their sides. Warm them in preheated oven 400-425 degrees Fahrenheit for 10-15 minutes. 
• Reheat in Microwave. I don’t use or recommend microwaves for reheating peppers. The reason is simple, it is hard to warm them evenly without ''destroying'' them. Your best solution here is to cut the peppers at least in half, reheat in the microwave until warmed through. The flavor will not be the same good as reheated in the oven.
• Reheat the peppers in Air Fryer. This method is similar to an oven. First, preheat the Air Fryer to 400 degrees Fahrenheit according to manufacturer instructions. Mine takes about 5 minutes.

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Enchilada Chicken Stuffed Peppers

Cheesy Chicken Enchilada Stuffed Peppers recipe is a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice and ofcourse beans. An easy dinner idea that can be easily turned into tasty lunch the next day.

Course Main Course

Cuisine Mexican

Keyword chicken enchilada stuffed peppers, chicken stuffed peppers, enchilada stuffed peppers

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 405kcal

Author Julia | The Yummy Bowl

Ingredients

• 6 bell peppers
• 2 cups cooked chicken shredded or diced
• 2 cups Enchilada Sauce or store-bought Salsa
• ¼ cup sweet corn or freshly cooked corn kernels
• ½ cup black beans
• 1 tablespoon fresh cilantro
• 2 garlic cloves minced
• ½ teaspoon kosher salt
• black pepper to taste
• 1 ½ tablespoons taco seasoning
• 2 cup Monterey Jack cheese grated, see notes
• ¼ cup chicken broth
• ½ cup cooked long-grain rice see notes
• ½ medium brown onion diced
• Cilantro or parsley for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices. Cook for 1 minute more until spices open up and garlic becomes fragrant.
• In a large mixing bowl, combine all ingredients with ½ cup of Red Enchilada Sauce.
• Cut off the tops of the peppers, and spoon out the seeds and ribs. Rinse and dry with a paper towel.
• Transfer to a 9x13 inches baking dish and fit the peppers snuggly inside. Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.
• Bake for 15-20 minutes until peppers have softened.
• Remove from the oven and fill peppers with the chicken filling halfway through. Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.
• Sprinkle the tops with more cheese (remaining ½ cups). In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake for 15-20 minutes or until peppers are very tender and cheese melted. Optional: During the last 2-3 minutes (or more, depending on your brolier) I like to turn on the broiler setting until cheese becomes golden brown.
• Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Video

Notes

• Rice - cooked long-grain white or brown rice is the preferred choice. Read the blog post above on how to cook rice for stuffed peppers.
• Chicken - rotisserie, boiled, oven-baked, or grilled chicken. I give some tips on how to cook chicken fast and easily.
• Cheese - For extra melty top use freshly grated Mozzarella cheese (just for the top).
• Tip for making the stuffed peppers stand up and not tip over. Use a good size baking dish that fits all your peppers snugly together. Peppers will shrink as they cook, so don’t be afraid to squeeze them in between each other very tightly.
• If no perfect baking dish is available, trim the bottom of the peppers about a ½ inch or less. Depending on the curves, you’ll need to cut off only a small part and check if peppers are standing. Don’t overdo this step to avoid filling coming out.
• For the sauce, you can use either traditional Red Enchilada Sauce, Taco Salsa, Green Enchilada Sauce or simple Tomato Sauce (with or without seasonings). Want to try something different? White Enchilada Sauce from this recipe or Gluten Free Cream Of Chicken Soup will be the perfect alternative.

Nutrition

Calories: 405kcal | Carbohydrates: 42.4g | Protein: 30.5g | Fat: 14g | Saturated Fat: 7.8g | Cholesterol: 69mg | Sodium: 469mg | Potassium: 805mg | Fiber: 8.1g | Sugar: 7.3g | Calcium: 382mg | Iron: 7mg

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This is one of my favorite entree salads, along with my Cobb Salad With Breaded Chicken, Avocado Corn Salad.

If you like fulfilling salad bowls be sure to head over to my Salad Section next.

Ingredients

• Chicken - you'll need a large boneless, skinless chicken breast or pre-cooked chicken slices. For a tasty alternative, try grilled or baked shrimp. If using shrimp, swap strawberries for mango slices for an amazing combination!
• Strawberries - slice the strawberries into quarters or thinner slices, keeping the tops for later use. Other berries like raspberries, blueberries, or blackberries are also great alternatives and pair well with the honey dressing and chicken.
• Feta - the chicken, strawberries, and salty feta combo is uniquely delicious. For the best flavor, crumble a fresh block of feta instead of using pre-packaged.
• Lime Honey Vinaigrette - sweet and refreshing salad dressing that works best when pairing both refreshing fruits and vegetables for a salad. These two need balancing ingredients - refreshing mint. Cut mint chiffonade or simply finely chop the leaves. Mix it into the dressing. Don't like mint? Substitute with fresh basil or cilantro.
• Honey has a sweetening effect but you can barely feel its strong flavor here. Maple syrup is also great with cucumbers and strawberries but it has a more intense caramel flavor.
• Lettuce - I like to use a combination of at least two lettuce choices here, arugula and spinach. Romaine lettuce, iceberg lettuce, and butter lettuce add a whole different feel to this salad.
• Pecans - or walnut, pine nuts, pistachios, almonds, or basically any nut that can be toasted or for an extra sweet flavor candied nuts.  
• Apple Cider Vinaigrette - balanced off the sweet and salty flavors. If you don’t have it, swap it with fresh (store-bought doesn't work well) lime or lemon juice.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Strawberry Chicken Salad

Muddle the strawberries in a small bowl, discard half of the flesh and add the remaining salad dressing ingredients.

Mix to combine and let chill in the fridge until you cook the chicken.

For an easier cleanup, use a mason jar with a very tightly sealed lid.

Shake it with the dressing inside for flavors to blend easily.

Rub the chicken breasts with salt, pepper, smoked paprika, onion and garlic powder.

Heat a little cooking oil in a large skillet and cook the chicken on medium-high heat for 4-5 minutes on both sides and until golden brown.

For a smoky feel, use a grill or even a grill pan. Let the chicken rest for 5 minutes before cutting it against the grain with a sharp knife into thin slices or cubes.

Chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. A good kitchen thermometer is a must here.

In a large bowl combine spinach, arugula, and red onion. Season with salt and pepper and just a drizzle of little olive oil.

Transfer to a serving platter, and top with strawberries, pecans, and cooked chicken.

Mix to combine or leave as it is and once ready serve drizzle with salad dressing. Enjoy the salad while the chicken is warm!

Strawberry Recipes

Don’t throw away the strawberry tops!

• Make strawberry-infused water. Or Strawberry Agua Fresca.
• Don’t have a plan to use those tops right now? Place them in an airtight container and keep them in the fridge for up to a few days, or in the freezer for a few months, then pull them out when you’re ready to use them.
• Another great way to use them is to infuse your favorite spirit with them (I usually keep them in rum for a few days and then it's cocktail time!).
• Add the tops to your favorite smoothies to get a little pink hue and a hint of strawberries.

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Strawberry Chicken Salad Recipe

This refreshing Strawberry Chicken Salad is packed with good-for-you ingredients and dressed in a flavor-packed strawberry honey vinaigrette. Only with little prep and cooking required, this salad comes together exceptionally fast and has plenty of room for further customization.

Course Appetizer, Salad

Cuisine American

Keyword chicken salad with strawberries

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings as a side salad

Calories 352kcal

Author Julia | The Yummy Bowl

Ingredients

For The Chicken Salad

• 1 cup arugula
• 4 cup baby spinach
• 10 large fresh strawberries sliced into 3-4
• 1 small red onion sliced into half-moons
• 3 tablespoons chopped toasted pecans for garnish
• 1 medium boneless skinless chicken breast cut in half
• ½ cup crumbled feta cheese
• salt to taste
• black pepper to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon smoked paprika

For The Dressing

• 6 small strawberries
• 2 tablespoons olive oil good quality
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey or maple syrup
• ¼ teaspoon black pepper
• salt to taste
• ½ teaspoon dijon mustard

Instructions

• Muddle the strawberries in a small bowl, discard half of the flesh and add the remaining salad dressing ingredients. Mix to combine and let chill in the fridge until you cook the chicken.
• For easier cleanup, use a mason jar with a tightly sealed lid.
• Rub the chicken breasts with salt, pepper, smoked paprika, onion, and garlic powder.
• Heat a little cooking oil in a large skillet and cook the chicken on medium-high heat for 4-5 minutes on both sides and until golden brown. For a smoky feel, use a grill or even a grill pan. Let the chicken rest for 5 minutes before cutting it against the grain with a sharp knife into thin slices or cubes. Chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. A good kitchen thermometer is a must here.
• In a large bowl combine spinach, arugula, and red onion. Season with salt and pepper and just a drizzle of little olive oil. Transfer to a serving platter, and top with strawberries, pecans, and cooked chicken. Mix to combine or leave as it is and once ready serve drizzle with salad dressing. Enjoy the salad while the chicken is warm!

Notes

 

 

Nutrition

Calories: 352kcal | Carbohydrates: 16g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 424mg | Potassium: 734mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4378IU | Vitamin C: 40mg | Calcium: 204mg | Iron: 2mg

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Strawberry Chicken Salad appeared first on The Yummy Bowl.

While we enjoy easy recipes like Chicken Cacciatore and Creamy Mushroom Thighs, the air fryer is a lifesaver on time-pressed nights.

Ingredients

• Chicken thighs - for optimal juiciness, and crispy skin, opt for skin-on, bone-in chicken thighs or drumsticks, avoiding boneless, skinless chicken in this recipe.
• Cornstarch - thickens the batter, enhances color, and absorbs moisture for ultra-crispy, golden-brown chicken skin.
• Egg - acts as a binder for the cornstarch, aiding seasoning adherence to the chicken.
• Dry rub/seasonings - a simple blend of garlic powder, paprika, celery salt, black pepper, turmeric, and a touch of cayenne spice.

The full recipe and ingredients can be found in the recipe card below this post.

Turmeric - my secret ingredient! Turmeric adds a warm color and subtle flavor. If you don't have turmeric, you can omit it, or use a pinch of saffron for color.

How to Make Air Fryer Fried Chicken

Season the chicken thighs. Sprinkle ½ teaspoon of celery salt evenly over the chicken thighs.

Set them aside.

Prepare the coating bowls. In a small bowl, mix cornstarch, leftover 1 teaspoon of celery salt, and all spices (or use your own spice mix).

In another bowl, whisk the egg until smooth.

If you prefer boneless chicken thighs, remember to reduce the cooking time accordingly.

Coat the chicken thighs. One by one, dredge the chicken thigh and roll it in the seasoning mixture, ensuring it's evenly coated.

Then using kitchen tongs, dip it into the beaten egg, making sure it's fully covered.

Finally, roll it again in the seasoning mixture, pressing the mixture gently onto the chicken.

Shake off any excess coating.

Repeat this process with the remaining chicken thighs.

Preheat the air fryer. Preheat your air fryer to 375 degrees Fahrenheit (190 degrees Celsius).

Things will get ''messy'' in the end, and to make it easier, divide the cornstarch mixture into two bowls.

Place the coated chicken thighs into the air fryer basket, skin side up first.

Lightly spray them with cooking oil.

Air fry the chicken thighs. Cook the chicken in the air fryer for 22-25 minutes, flipping each thigh halfway through the cooking time.

By the time chicken is cooked there may be a few spots with cornstarch, you can gently brush them or lightly spray them with cooking oil.

Check the chicken's doneness: To ensure the chicken is fully cooked, use a kitchen meat thermometer to check the internal temperature.

It should reach a minimum temperature of 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption.

SERVE! Once the chicken thighs are crispy on the outside and tender and juicy on the inside, they are ready to be served.

Serve with side salad, pasta or hot sauce for dipping!

• Related: Million Dollar Chicken Casserole

Delicious Chicken Seasoning Ideas!

More Chicken Recipes

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Air Fryer Fried Chicken Thighs

These juicy air fryer fried chicken thighs boast tender meat with perfectly seasoned, crispy skin – all cooked in a fraction of the time it takes in the oven. While we love our easy dinner recipes such as Chicken Cacciatore and Creamy Mushroom Thighs, there are nights when time is scarce, and that's when the air fryer comes to the rescue.

Course Main Course

Cuisine American

Keyword air fryer chicken, air fryer chicken thighs, air fryer fried chicken, healthy fried chicken

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 399kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 small bone-in skin-on chicken thighs about 1 pound
• ½ cup cornstarch
• 1 large egg beaten
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
• ⅛ teaspoon ground cayenne pepper
• ½ teaspoon turmeric
• 1 ½ teaspoon celery salt divided, or regular kosher salt
• Cooking spray

Instructions

• Season the chicken thighs. Sprinkle ½ teaspoon of celery salt evenly over the chicken thighs. Set them aside.
• Prepare the coating bowls. In a small bowl, mix cornstarch, leftover 1 teaspoon of celery salt, and all spices (or use your own spice mix).
• In another bowl, whisk the egg until smooth.
• Coat the chicken thighs. One by one, dredge the chicken thigh and roll it in the seasoning mixture, ensuring it's evenly coated.
• Then using kitchen tongs, dip it into the beaten egg, making sure it's fully covered.
• Finally, roll it again in the seasoning mixture, pressing the mixture gently onto the chicken. Shake off any excess coating. Repeat this process with the remaining chicken thighs.
• Preheat the air fryer. Preheat your air fryer to 375 degrees Fahrenheit (190 degrees Celsius).
• Place the coated chicken thighs into the air fryer basket, skin side up first. Lightly spray them with cooking oil.
• Air fry the chicken thighs. Cook the chicken in the air fryer for 22-25 minutes, flipping each thigh halfway through the cooking time.
• By the time chicken is cooked there may be a few spots with cornstarch, you can gently brush them or lightly spray them with cooking oil.
• The cooking time may vary depending on the thickness of the chicken thighs. Ensure they are evenly cooked on both sides. Check the chicken's doneness: To ensure the chicken is fully cooked, use a kitchen meat thermometer to check the internal temperature. It should reach a minimum temperature of 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption.
• Enjoy the flavorful fried chicken! Once the chicken thighs are crispy on the outside and tender and juicy on the inside, they are ready to be served. Enjoy!

Notes

• This recipe makes about 2-4 servings.
• If you prefer boneless chicken thighs, remember to reduce the cooking time accordingly. But I highly recommend using bone-in skin-on chicken here. Check the blog post for more details.
• Things will get ''messy'' in the end, and to make it easier, divide the cornstarch mixture into two bowls.
• Flavor and texture - A satisfying texture that's crisp and golden on the outside, while tender and succulent on the inside. Similar to KFC but way better, so much better and healthier for you. Spices like paprika, celery salt, turmeric, garlic, and smoky cayenne complement the juicy chicken beautifully.
• Why isn't the chicken skin crispy?
  • For an extra crispy chicken thigh skin, ensure it's dry before dredging. Pat the chicken dry before seasoning, and for added assurance, leave it uncovered in the refrigerator to let the skin dry out a bit.
  • Also, make sure the skin is tightly covering the meat and avoid moving it around excessively during cooking to prevent tearing.
  • Check your air fryer settings and ensure it's working at the right temperature; higher temperatures are generally better for achieving crispy skin.
  • Don't overcrowd the basket. Cooking too many chicken thighs in the air fryer at once can lead to overcrowding, preventing proper air circulation and even cooking. Ensure there is enough space between the chicken pieces for crispy results.
  • Don’t forget to flip it halfway through. 
• Why does my coating fall off my chicken?
  • Air dry the cornstarch seasoning on the chicken before air frying. After first dredging, pop it on a wire rack for about 10 mins. The coating will cling so much better!
  • Shake off the extra cornstarch mixture from the chicken. Too much prevents the egg mix from sticking, ruining that crispy ''breading''.
  • Just like with any coating ingredients take care to coat the meat evenly from all sides.

•  

Nutrition

Calories: 399kcal | Carbohydrates: 16g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1001mg | Potassium: 335mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 445IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

We love to use air fryer to both cook and reheat foods! Salmon, pork chops and chicken drumsticks taste absolutely delicious in the air fryer.

The post Air Fryer Fried Chicken appeared first on The Yummy Bowl.

Juicy and tender cabbage is sauteed with ground chicken and tasty seasonings. This low-carb and gluten-free dish comes together in just under 30 minutes and you wouldn’t believe how flavorful it is.

Craving more chicken recipes? Try our Chicken With Vegetables, Tuscan Chicken and this Creamy Chickpea Cauliflower Curry next time!

How To Make Ground Chicken and Cabbage

Heat up half a tablespoon of oil in a medium skillet over medium-high heat.

Once the oil is hot saute the chicken until almost cooked through. Season with salt and black pepper. Set aside.

In the same skillet add more oil, over medium heat, and saute onion until soft.

Follow with cabbage and seasonings (I like to add more flavor by using seasoned homemade celery salt), tomato paste.

Stir and mix a couple of times and pour in the stock.

Cover with the lid and simmer the cabbage for 20-25 minutes until softened and flavorful. Return the chicken, and add rice and grated carrots.

Stir to combine and simmer for another 5 minutes or so until all the ingredients are warmed through.

Garnish with parsley and serve right away.

We like to serve this sauteed cabbage with fresh herbs (green onions, parsley, cilantro) and a dollop of sour cream or plain greek yogurt.

PRO TIP - to make this cabbage stir fry extra indulgent, add about a tablespoon of salted butter once you remove it from the heat. Delicious!

Freezing And Storing Instructions

Although I am not a fan of reheating food this dish reheat quite well. This recipe is for 2 main dish servings but you can also stretch it out to 3 servings.

Any leftovers will keep in the fridge in an airtight container for up to 3 days.

Reheat it low and slow on the stovetop with a little water or more chicken stock. Or microwave it for 2 minutes or so.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Ground Chicken And Cabbage Skillet

Juicy and tender cabbage is sauteed with ground chicken and seasonings. This low-carb and gluten-free dish come together in just under 30 minutes and you wouldn’t believe how flavorful it is. We like to add brown rice and grated carrot in the mix and enjoy a wholesome meal anytime during the week. Especially good for lazy busy weeknights. It was cheap too!

Course Main Course

Cuisine Ukranian

Keyword cabbage and chicken, chicken cabbage stir fry, ground chicken and cabbage

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 main course servings

Calories 344kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cups shredded green cabbage a bit thicker than coleslaw
• 8 oz ground chicken or boneless skinless chicken breast or thighs
• 2 tablespoons yellow onion diced
• 1 tablespoon olive oil or neutral oil for cooking
• ½ cup carrot medium grated
• 1 teaspoon sweet paprika
• 3 teaspoon tomato paste or more to taste
• ¾ cup chicken broth
• Salt to taste
• Black pepper to taste
• Parsley chopped
• ½ cup cooked brown rice or cauliflower rice

Instructions

• Heat half a tablespoon of oil in a medium skillet over medium-high heat. Once the oil is hot saute the chicken until almost cooked through. Season with salt and black pepper. Set aside.
• In the same skillet add more oil, over medium heat, and saute onion until soft. Follow with cabbage and seasonings, tomato paste. Stir and mix a couple of times and pour in the stock. Cover with the lid and simmer the cabbage for 20-25 minutes until softened and flavorful. Return the chicken, and add rice and grated carrots. Stir to combine and simmer for another 5 minutes or so until all the ingredients are warmed. Garnish with parsley and serve right away.
• We serve this sauteed cabbage with fresh herbs (green onions, parsley, cilantro) and a dollop of sour cream or plain greek yogurt.
• PRO TIP - to make this cabbage stir fry extra indulgent, ad dd about a tablespoon of salted butter once you remove it from the heat. Delicious!

Video

Nutrition

Calories: 344kcal | Carbohydrates: 25g | Protein: 25g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 209mg | Potassium: 1113mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6079IU | Vitamin C: 43mg | Calcium: 75mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Ground Chicken And Cabbage appeared first on The Yummy Bowl.

The best part is that entire recipe is cooked in One Pot and comes together in minutes. Serve it with naan bread or rice with plenty of fresh herbs.

Just like my Chicken With Vegetables, Tuscan Chicken we like to make dinner as easily as possible and making everything in one pot is what we choose during busy weeknights.

All you need to do here in addition is to cook a side portion of rice, or even mashed potatoes (a must try!) and warm up some naan to serve this delicious butter chicken masala with. Winner, winner chicken dinner!

You'll find even more of my curry recipes down below this post.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

I wanted to keep this chicken curry recipe as easy as possible, especially for newbies who are trying something different for the first time. In this case, I didn’t use tomatoes or cashew nuts like most of the recipes do. You can add those along with the onions step. 

I used tomato puree instead, which is more convenient, however, if you don’t want to use processed food, of course, use fresh.

But don’t skip the tomato paste, it adds wonderful flavor. (Make sure it is of very high quality, I’ve tested so many and can assure you that not every tomato paste is the same.)

• Garam Masala - one of the main things that make this chicken a butter chicken masala is this rich blend of aromatic spices. Garam Masala is a staple in Indian kitchens. It makes the dish smokier, richer, and more aromatic. It is traditionally made out of bay leaves, cardamom pods, cinnamon sticks, peppercorns, cloves, cumin seeds, nutmeg, and coriander seeds. You can make your own or buy a good quality store-bought. You can definitely use a little bit more than the recipe stated if you're going for a store-bought option as these tend to be less flavorful.

PRO TIP - if making your own garam masala, don’t forget to toast all the ingredients for half a minute in a pan, believe me, this helps the spices to open up and become extra aromatic. Then use a grinder to turn the spices into powder. Use as much as this recipe states and store the leftovers in an airtight container. 

• Ginger garlic - in most of the traditional recipes, a homemade ginger garlic paste is a must. It helps with a creamy texture and of course spicy flavor. You can make it your own by using equal parts of fresh garlic cloves and ginger root, adding a little oil, and salt. Blend in a food processor until paste-like texture. Use 1-2 tablespoons depending on personal preference. In the instructions, I added the amount for adding ginger and garlic separately.

• Chicken - chicken breast or chicken thighs. Chicken thighs are preferred as they are juicy and have fewer chances to dry out. Cut the chicken into strips or cubes or as you like it. Chicken strips tend to hold in the sauce better. 

• Yogurt - full-fat greek yogurt is the key to getting creamy tender chicken. It keeps the chicken more moist and juicy, whatever chicken part you are using the yogurt will make it better!

• Butter - which makes this dish so much creamier. You can use ghee instead and it will give a richer flavor but make it less creamy. The difference is small but still noticeable. 

• Tomato paste and puree- add substance and acidity to the sauce. I find that using canned is more convenient and honestly more sweeter and flavorful than using fresh. It will course depend on where your fresh tomatoes are coming from.

• Full fat coconut milk - I like to use coconut milk but if you don’t like the flavor you can use more traditional, full-fat heavy cream for a richer and dense creamy flavor. 

• Honey - I also added a little honey here to make the sauce even richer and intensify other flavors. For an alterative, you could use maple syrup or brown sugar. Or leave it out completely.

Instructions

This is a very popular Indian curry recipe which has numerous varieties but today I’m going to show you my favorite (and in my opinion easiest) version where you don’t have to have ‘’rare’’ ingredients like fenugreek (only found in Indian grocery store) to be able to make this dish. 

Cut the chicken into bite-sized pieces and transfer to a large mixing bowl. Add all the marinade ingredients and mix until the chicken is coated. Marinate for at least 2 hours but for juicier and softer chicken preferably overnight.

That seems like a long time, but trust me all the marinade ingredients will have plenty of time to do their job in maximizing the flavor and texture of chicken.

In a large nonstick skillet over medium-high heat add 1 tablespoon of cooking oil and sear the chicken for 3 minutes on both sides.

Pour in the leftover marinade in the end. Set aside.

Traditionally, the chicken is made in tandoor (a large cylindrical oven made out of clay or metal and filled with hot coals or wood fire) but you can broil it in the oven for 1 minute to mimic the same flavor. I skipped this step and just used my stovetop for this. Yes, there is a difference and a less smoky ‘’grilled’’ flavor but also very delicious.

Wipe the skillet clean and add 1 tablespoon of cooking oil and melt the butter over medium heat. Once melted add onion and cook until it starts to get golden brown. 

Then add in spices, garlic, ginger (or add ginger garlic paste if using), and season with salt and pepper. Cook for 30 seconds-1 minute until the spices open up.

Stir in tomato paste, tomato puree, stock, and honey. Take it to a boil and reduce the heat to low. Simmer for 10 minutes until the sauce is reduced. 

Return the chicken and simmer in the sauce for another 5-10 minutes over low heat. 

Lastly, stir in coconut milk, and 1 tablespoon of butter and cook for 1-2 minutes. Don’t boil the coconut cream.

Taste for seasoning again. If the sauce seems to be too thick for you, add more stock or warm water to thin it out. The sauce will also thicken even more once cooled.

You can drizzle the butter chicken masala with more coconut cream, top with dried fenugreek, and serve hot.

I do like to add my share of lime or lemon juice right before serving. (Totally Optional and is not the authentic way but I love it)

Serve over basmati rice or cauliflower rice, fresh cilantro, and with crusty bread or naan.

Tips

• Instead of tomato puree, you can use fresh and cook them along with onions and garlic. With an immersion blender, break down the mixture into fine (or with some chunks) puree, and strain it into the same pan before returning the chicken.

• Coconut cream can be subbed with heavy cream with more fat content. Do not boil the cream you really need just 1 or 2 minutes to simmer it on low heat.

• Chicken thighs over chicken breasts - thighs give juicier results.

• You only need to sear the chicken in the beginning, not cook it until the end. It will continue to cook when added to the sauce. 

Tomato paste and sauce matter. A good quality one will make quite a difference. Use classical Italian brands whenever possible.

• Can add a pinch of cayenne for some smoky and spicy kick.

• Flavor and texture - the sauce is thick, and very rich in flavor and seasonings. I only add a little salt in the beginning and this is usually enough until the end. The dish is very mildly spicy unless you add a pinch of cayenne, chili powder, or red pepper flakes. Ginger and garlic do give some spiciness but combined with other ingredients the overall flavor is well-balanced.

• Cashews - if you have some on hand, these add extra creaminess and lusciousness to the dish. And are quite popular in the traditional methods of making butter chicken masala. You’ll need to add these along with the tomato puree step and simmer until the nuts are softened. Then, blend until the sauce and nuts are very smooth.  

Freezing And Storing Instructions

As usual fresh is ALWAYS best in terms of freshness, nutrition and of course, flavor. But if you need to store the leftovers or even freeze this keep the butter chicken masala in an airtight container (glass preferably and refrigerate for 1-2 days, max.

For freezing, cool the cooked dish completely. Place it into an airtight container, plastic zip-top bag, or freezable glass bowl. Freeze for 2-3 months. Thaw in the fridge and reheat on the stovetop adding more cream and stock as needed.

FAQs

Easy Curry Recipes

All One-Pot recipes.

• Thai Red Pumpkin Curry
• Creamy Vegan Chickpea Cauliflower Curry
• Slow Cooker Massaman Beef Curry
• Vegetarian Thai Red Curry
• One Pot Curry Coconut Noodles

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Recipe

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Butter Chicken Masala With Coconut Milk

Butter Chicken Masala - Its’ creamy and rich and packed with aromatic spices and flavors. The tomato gravy with butter helps to soften the chicken and make it ultra tender just like we like it. The entire recipe is cooked in One Pot and comes together in minutes. Serve it with naan bread or rice with plenty of fresh herbs.

Course Main Course

Cuisine Indian

Keyword Butter Chicken Masala, chicken tikka masala with coconut milk, one pot butter chicken

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Marinating Chicken 12 hours hours

Total Time 12 hours hours 40 minutes minutes

Servings 4 servings

Calories 430kcal

Author Julia | The Yummy Bowl

Ingredients

Marinade

• 1 pound boneless skinless chicken breasts or thighs thighs juicier and softer
• ½ cup full-fat greek yogurt or any plain unsweetened yogurt
• 1 teaspoon garlic minced or paste
• 1 teaspoon ginger minced or paste
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• ½ teaspoon garam masala
• Salt and black pepper to taste

Butter Chicken Masala

• 2 tablespoon olive oil
• 1 teaspoon liquid honey
• 2 tablespoons unsalted butter or ghee see notes
• 1 ½ cups red onion or brown onion finely diced
• 1 teaspoon garlic cloves minced or paste
• 1 teaspoon fresh ginger root minced or paste
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• ½ teaspoon dried coriander or ground coriander
• ¼ cup tomato paste
• 1 cup tomato puree thicker tomato sauce, plain
• Salt and black pepper to taste
• 1 teaspoon paprika
• ¾ cup low sodium or unsalted chicken broth
• ½ cup coconut milk
• Kashmiri red chili powder optional if you want to make it the traditional way and spicy

Instructions

• Cut the chicken into bite-size pieces and transfer to a large mixing bowl. Add all the marinade ingredients and mix until the chicken is coated. Marinate for at least 2 hours and a more juicier and softer chicken preferably overnight. That seems like a long time, but trust me all the marinade ingredients will have plenty of time to do their job in maximizing the flavor and texture of chicken.
• In a large nonstick skillet add 1 tablespoon of cooking oil and sear the chicken for 3 minutes on both sides.
• Pour in the leftover marinade in the end. Set aside.
• Traditionally, the chicken is made in tandoor (a large cylindrical oven made out of clay or metal and filled with hot coals or wood fire) but you can broil it in the oven for 1 minute to mimic the same flavor. I skipped this step and just used my stovetop for this. Yes, there is the difference and a less smoky ‘’grilled’’ flavor but also very delicious.
• Wipe the skillet clean and add 1 tablespoon of cooking oil and melt the butter over medium heat. Once melted add onion and cook until it starts to get golden brown.
• Then add in spices, garlic, ginger (or add ginger garlic paste if using), and season with salt and pepper. Cook for 30 seconds-1 minute until the spices open up.
• Stir in tomato paste, tomato puree, stock, and honey. Take it to a boil and reduce the heat to low. Simmer for 10 minutes until the sauce is reduced.
• Return the chicken and simmer in the sauce for another 5-10 minutes over low heat.
• Lastly, stir in coconut milk, and 1 tablespoon of butter and cook for 1-2 minutes. Don’t boil the coconut cream. Taste for seasoning again. If the sauce seems to be too thick for you, add more stock or warm water to thin it out. The sauce will also thicken even more once cooled.
• You can drizzle the chicken tikka masala with more coconut cream, top with dried fenugreek, and serve hot.
• I do like to add my share of lemon or lime juice right before serving. (Totally Optional and is not the authentic way but I love it)
• Serve over basmati rice, fresh cilantro, and with crusty bread or naan.

Nutrition

Calories: 430kcal | Carbohydrates: 20g | Protein: 29g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 507mg | Potassium: 1001mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1539IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 4mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post One Pot Butter Chicken Masala With Coconut Milk appeared first on The Yummy Bowl.