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Archive for the category “Boneless chicken”

Potato and Chicken Casserole



  • 500 gms boneless chicken breasts, cut into 1/2-inch cubes
  • 5 -6 medium potatoes, cut into 1/2-inch cubes
  • 1 purple onion, cut into cubes
  • 1 red capsicum, cut into 1/2-inch cubes
  • 13 cup olive oil
  • 1  tsp salt
  • 1 1/2 tsp lemon zest
  • 1 tbsp fresh ground pepper
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 8 tbsp hot sauce



  • 2 cups pizza cheese
  • 1 cup diced green onion


  1. Preheat oven to 500F
  2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder, lemon zest & paprika.
  3. Add the potatoes and stir to coat.
  4. Add half of the marinade to a greased baking dish and add the potatoes and cubed  onions, stir to coat.
  5. Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate about 15-20 minutes .
  6. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  7. Last 15 minutes of potatoes, bake chicken and peppers in separate baking dish for 10 minutes.
  8. Once the potatoes are fully cooked add the baked chicken with all the juices.
  9. Lower the oven temperature to 400°F.
  10. In a large bowl mix all the topping ingredients together.
  11. Top the chicken with the topping.
  12. Bake 15 minutes or until the chicken is cooked through and the topping is melted and bubbly delicious.
  13. Serve with extra hot sauce .

Chicken casserole


White Chicken Handi


  • 1 kg chicken
  • 1 cup plain yogurt
  • 1/2 cup oil
  • 1 tbsp butter
  • 2 onions, finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp coriander seeds, crushed
  • 1 tsp cumin seeds, crushed
  • 1 tsp black  pepper crushed
  • 1 tsp salt
  • 4 Green chillies finely chopped
  • 1/2 cup cream

For Garnishing:

  • 1/2 bunch fresh coriander leaves, chopped
  • 2-4 green chillies, thinly sliced
  • 1 inch piece of ginger, thinly sliced


  1. Heat oil in a deep pan or wok. Saute ginger garlic paste.
  2. Add chopped green chillies and sauté. Add chopped onions, mix and sauté for 3-4 minutes or till onions become translucent.
  3. Add chicken cubes with salt, coriander, cumin and fry for 2 minutes.
  4. Add  black pepper, and yogurt, and cook on medium high heat till oil separated.
  5. Add cream and butter . Adjust seasoning. Cover and keep simmer on very low flame about 5 minutes.
  6. Garnish with fresh coriander and serve hot with naan.

Stir Fried Chicken with Chinese Garlic Sauce

stir fried chicken7


  • 450 gm chicken breast tenders, cut into thin strips
  • 1 tbsp  sesame oil
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 3 tbsp vegetable oil, divided
  • 5 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • 1/2 tsp red chili flakes
  • 1/2 cup sliced red onion
  • 1/2 green bell pepper, cut into thin strips
  • 1/2 red bell/orange pepper, cut into thin strips

For the sauce:

  • 1 tbsp white vinegar
  • 2 tbsp low sodium soy sauce
  • 2 tbsp dark soy sauce
  • 1/2 tbsp brown sugar
  • 1/4 tsp red chilli flakes
  • 1/4 cup water
  • 2 tsp cornstarch


stir fried chicken 1

In a large bowl, toss chicken strips with  sesame oil, salt, black pepper and white pepper powder. Marinate for 10-15 minutes.

stir fried chicken 2

In a small bowl, stir together  vinegar, soy sauce, dark soy sauce, brown sugar, chilli flakes and cornstarch. Set aside.

Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.

stir fried chicken 3

Reheat the same wok, swirl in remaining oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds.

stir fried chicken 4

Turn up the heat to high, add in red onion, and stir-fry for another 30 seconds. Add in red & green bell pepper, and cook for one minute – making sure to stir and toss the ingredients well.

stir fried chicken5

When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.

Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.

stir fried chicken6

Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly. Turn heat off, and transfer to a serving plate.

Serve hot with fried rice.



Asian Marinade Chicken Steak

Asian Marinade Steak2


  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 Tbsp sesame oil
  • 1 Tbsp fresh minced ginger
  • 3 cloves minced garlic
  • 500 gm chicken steak
  • salt & pepper to taste


Combine ingredients in a large zip lock bag.  Place meat inside bag and move it around to make sure its evenly coated.  Marinade  chicken for two hours.  Grill till done.

Serve hot with the sides of your choice.

Asian Marinade Steak1


Dajaj mashwi (Arabian grilled chicken)

Dajaj Mashwy Ingredients:

  • 4 boneless chicken breasts
  • 2 tsp Paprika
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 tsp black pepper powder
  • 1 tbsp lime juice (optional)
  • 1 tsp zatar powder
  • 1 tbsp olive oil


  1. Begin by pounding the chicken breasts to an even 1/2-inch thickness. This both tenderizes the meat and ensures even cooking.
  2. Mix all the powders and lime juice together; rub them on to the chicken breasts.
  3. Let the marinated chicken for about an hour.
  4. When you’re ready to eat, preheat your grill to high. It’s important that the grill is very hot — you want nice grill marks and char in the short amount of time it takes to cook these. Grill just a few minutes per side for perfectly tender chicken breasts.
  5. Serve with couscous and a choice of your dipping sauce. Enjoy!

Dajaj Mashwy

Szechuan Chicken

Szechuan chicken


  • 1/2 kg skinless chicken breast half.
  • 2 tablespoons soy sauce.
  • 2 tsp cornstarch.
  • 1 tsp grated ginger.
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes

For Sauce

  • 1 tbsp dark soy sauce
  • 2 tablespoons worcestershire sauce
  • 1 tsp cornstarch
  • ½ cup chicken stock
  • 1 tsp sesame oil
  • 1⁄2  tsp black pepper.
  • 14  tsp sugar.
  • 14  tsp salt
  • 1 tbsp lemon juice

Other Ingredients:

  • 3 tbsp vegetable oil
  • 5  dried long red chillies, cut into 3 pieces
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 2 fresh chillies, sliced thickly
  • 2 tablespoons vegetable oil.
  • 6 green onions, cut into 2-inch pieces.
  • 1 green pepper, cut into 1/2-inch pieces.
  • 1 red pepper, cut into 1/2-inch pieces.
  • 14 cup dry-roasted unsalted peanuts


schezuan chicken

  1.  Cut chicken into 1/2-inch thick slices and marinate it with soy sauce, cornstarch, ginger, salt and crushed red pepper for at least 1 hour.
  2. Combine sauce mixture and set aside.
  3. In a wok or large non-stick skillet, heat 2 tbsp of oil over medium-high heat until very hot.
  4. Add chicken; stir-fry for 2 minutes. Remove chicken from pan.
  5. Add remaining 1 tbsp oil and sauté 1 tsp ginger and garlic. When it’s fragrant, add all the vegetables and stir fry on high heat until vegetables are tender-crisp, 2 to 3 minutes.
  6. Add sauce mixture and cook for 1 minute or until thick. Return chicken to pan and toss to coat chicken completely. Cook for 2 minutes or until sauce is reduced to  preferred consistency and check the seasoning.
  7. Dish out the chicken and sprinkle some peanuts on top and viola! Your aromatic spicy chicken is ready to serve.
  8. Serve immediately with garlic rice.

Szechuan chicken

Moroccan Spiced Grilled Chicken

Moroccon Grilled Chicken


  • 4 boneless chicken breast
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 cup fresh coriander, chopped
  • 1 small onion, finally chopped
  • 1 tsp garlic, finally chopped
  • 1 tsp fresh lemon peel
  • 1 tsp paprika
  • 1/2 tsp black pepper, crushed
  • 1 tsp red pepper, crushed
  • 1 tsp salt
  • 2 tsp cumin, roasted and crushed 


  1. Place chicken breasts between 2 pieces of paper and pound to an even thickness.
  2. Mix all ingredients except chicken together in a small bowl.
  3. Place pounded chicken breasts inside 1 gallon zip-lock bag.
  4. Add marinade to the bag. Massage marinade into the breasts until evenly coated.
  5. Place the bag in the refrigerator and let the chicken marinate for 5-6 hours.
  6. Preheat grill to high. Place chicken breasts on grill, spooning marinade over top.
  7. Grill, covered, for 5-6 minutes per side. Do not overcook, as chicken breasts can easily dry out.Moroccon Grilled Chicken
  8. Serve hot with baked potatoes and fresh veggies.

Chicken Tikka Chunks


  • Chicken mince 750 gram
  • Bread slices 4
  • Milk 1/4 cup
  • Onion 1
  • Ginger Garlic paste 1 tbsp
  • Salt to taste
  • White pepper 1 tsp
  • Whole spice powder 1/2 tsp
  • Cumin seed 1/2 tsp
  • Chili powder 1 tsp
  • Soya sauce 1 tsp
  • Mustard paste  1/2 tsp
  • Chicken powder 1/2 tsp
  • Green chili 2
  • Egg 1
  • Oil 1/4 cup
  • Fresh Coriander 1/4 bunch
  • Cheddar cheese 1/2 cup
  • Coal 1 piece


  1. Soak bread slices in milk.
  2. Combine mince, green chili, onion, salt, coriander, mustard paste, chicken powder, soya sauce, ginger garlic paste, chili, whole spice powder, egg, bread, oil, cheese, white or black pepper, cumin seeds in food processor and process  together. Make a fine smooth mixture.
  3. Grease a square or rectangular baking dish and pour the  mixture, level it with a back of spoon.
  4. Bake at 150 degree  in pre-heated oven about 10 to 12 minutes, be careful don’t over bake it.
  5. Give a smoke of coal and cut into small chunks.
  6. Serve with your favorite dip or use in making some other dish or salad.

Buffalo Chicken Strips



  • 1/2 cup Louisiana hot sauce or 1/2 cup Frank’s red hot sauce
  • 4 ounces unsalted butter
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • oil, for deep-frying

Combine all the above ingredients in a small sauce pan over medium heat until butter is mixed through. Cover, keep warm on low heat.

For Chicken Strips

  • 400 gm boneless chicken strips
  • 2 eggs, beaten
  • 1 cup milk
  • 2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp garlic powder


  1. Combine the egg and milk in a small blow. Place flour salt and garlic powder in a large gallon-size zip-lock bag.
    Coat chicken strips with egg mixture, then toss them in the bag of flour and shake well to coat.
  2. Make sure all the strips are all well coated with flour. Refrigerate about 5 minutes while your oil is heating.
  3. Deep fry for 6- 8 minutes until strips are golden brown.
  4. Remove, drain and toss gently with your prepared buffalo sauce.
  5. Serve hot with fries.

Chicken and vegetable wraps

Chicken wraps

Chicken wraps


  • Pita bread  4 pcs
  • Chicken 250 gm julienne cut
  • Ginger 1 piece
  • Garlic 2 – 3 cloves
  • Capsicum half julienne cut
  • Carrot 1 medium julienne cut
  • Cabbage 1 cup julienne cut
  • Spring onion 2
  • Crushed red pepper ½ tsp
  • Hot sauce 1 tsp
  • Chili powder ½ tsp
  • Black pepper ½ tsp required
  • Vinegar 1 tbsp
  • Oil for fry
  • Oil 2 tbsp
  • Salt to taste


• Heat oil in a wok, add in chopped ginger, and garlic, saute till fragrant add chicken julienne, saute till chicken change color add carrot, capsicum, cabbage. Stir on high flame for three minutes. Add salt to taste,  crushed red pepper, black pepper, chili powder, vinegar and hot sauce. Toss well and set aside.
• Grease a frying pan with a little oil, toast  pita bread.
• Now put chicken filling in centre of each pita bread, sprinkle some cheese on top of the filling and fold into roll form tightly.
• Grill or microwave rolls for melt the cheese. Serve hot with ketchup or chili garlic sauce.

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