Teriyaki Chicken
Chicken with Garlic, Tomato and Spinach
Coconut Curry Chicken 

Teriyaki Chicken 

12 skinless chicken thighs 

1 clove garlic, minced 

½ teas. ground ginger 

½ cup sugar 

½ cup soy sauce  

¼ cup cider vinegar 

¼ teas. black pepper 

1 Tbsp. cold water 

1 Tbsp. cornstarch 

Preheat oven to 425 degrees F. Spray a 9×13-inch baking dish with cooking spray. Place a small saucepan over low heat and combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and black pepper in the saucepan. Allow this mixture to simmer until the sauce thickens and bubbles while stirring frequently. Place the chicken in the prepared baking dish and brush with the sauceTurn the chicken pieces over and brush again. Place baking dish in preheated oven and bake the chicken for 30 minutesTurn the chicken pieces over and bake for another 30 minutes or until the chicken is no longer pink and the juices run clearBrush the chicken pieces with sauce every 10 minutes during baking. 

Recipe makes 6 servings 

Chicken with Garlic, Tomato and Spinach 

4 boneless skinless chicken breasts 

½ medium onion, chopped 

10 oz. fresh  baby spinach 

2 medium tomatoes, chopped 

½ cup shredded mozzarella cheese 

3 cloves garlic, minced 

1 Tbsp. olive oil 

Flatten and butterfly the chicken breasts. Spray a large skillet with cooking spray and place the skillet over medium-high heat. Add the chicken breasts to the skillet and brown the chicken and cook through. Heat the olive oil in a separate skillet and add the onions and garlic to the hot oil. Cook the onion and garlic for 5 minutes and then add the tomatoes and spinach. Cook this until the spinach is wilted. Spoon this mixture evenly over the 4 chicken breasts in the other skillet and top the chicken breasts with the cheese. Heat just until the cheese melts. 

Recipe makes 4 servings 

Coconut Curry Chicken 

1 lb. boneless skinless chicken breasts cut into bite size pieces 

½ large onion, chopped 

1 14.5 oz. can diced tomatoes, drained 

7 oz. coconut cream  

¼ cup chicken broth 

4 cloves garlic, minced 

2 Tbsp. olive oil 

1 ½ Tbsp. curry powder 

1 teas. ground ginger 

1 teas. paprika 

½ teas. salt, or to taste 

Place a large skillet over medium heatAdd the onion to the hot oil and sauté until the onion is browned and translucent, about 7-10 minutesPush the onion to one side of the skilletIncrease heat to medium high and add the remaining tablespoon of olive oil and the chicken to the pan. Sauté the chicken for 1-2 minutes per side, only to brown the outsideAdd the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika and salt and stir everything to mix wellBring mixture to a boilReduce heat, cover skillet and simmer for 15-20 minutes until the chicken is cooked through and the sauce is thick. 

Recipe makes 6 servings