Recipes
Recipe of Cashew Chicken Stir-Fry
Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced 1 cup unsalted cashews 1 cup broccoli florets 1 bell pepper, thinly sliced 1 carrot, julienned 3 green onions, chopped 3 cloves garlic, minced 1 tbsp fresh ginger, grated ¼ cup soy sauce 2 tbsps oyster sauce 1 tbsp hoisin sauce 1 tbsp sesame oil 2 tbsps vegetable oil (for cooking) cooked rice for serving Instructions: In a bowl, combine the sliced chicken with soy sauce, grated ginger, and minced garlic. Let it marinate for at least 15 minutes. In your SENSARTE Nonstick Frying Pan Skillet over medium heat, toast the cashews until they are golden brown. Set aside. Heat the SENSARTE Ceramic Nonstick Deep Frying Pan Skillet over medium-high heat with 2 tbsps vegetable oil. Add the marinated chicken and stir-fry until it's cooked through and nicely browned. Toss in the broccoli, bell pepper, and julienned carrot. Stir-fry for a few minutes until the vegetables are tender-crisp. In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Add the toasted cashews to the stir-fry and stir to combine. Throw in the chopped green onions and give it a final toss. Garnish with additional green onions or sesame seeds if desired. Serve and enjoy!
Learn more
Recipe of Classic Chicken and Dumplings
Ingredients: 4 boneless, skinless chicken breasts 2 tbsps vegetable oil 1 onion, finely chopped 2 carrots, diced 2 celery stalks, chopped 3 cloves garlic, minced 6 cups chicken broth 2 bay leaves 1 cup frozen peas 1 cup whole milk 2 tbsps all-purpose flour salt and pepper to taste For The Dumplings: 2 cups all-purpose flour 1 tbsp baking powder ½ tsp salt ½ tsp dried thyme ½ cup whole milk 2 tbsps melted butter Instructions: In your SENSARTE Nonstick Deep Frying Pan, heat the vegetable oil over medium-high heat. Season the chicken breasts with salt and pepper and cook them until they are browned on both sides. This should take about 5-6 minutes per side. Remove the chicken and set it aside. In the same pan, add the onion, carrots, and celery. Sauté them for about 5 minutes, or until they start to soften. Add the minced garlic and cook for an additional 30 seconds. Return the chicken to the pan and add the chicken broth and bay leaves. Bring this mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through. While the chicken is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, salt, and dried thyme. Add the milk and melted butter, and stir until a thick dough forms. Drop spoonfuls of the dumpling dough into the simmering chicken mixture. Cover the pan and let it cook for 10 minutes, or until the dumplings are cooked through. Remove the bay leaves and discard them. Stir in the frozen peas and cook for an additional 2-3 minutes, or until they are heated through. In a separate SENSARTE Nonstick Sauce Pan, combine the whole milk and flour to make a roux. Cook over medium heat, stirring constantly, until the mixture thickens. This usually takes about 3-4 minutes. Pour the roux into the chicken and dumplings mixture. Stir well to combine and let it simmer for an additional 5 minutes, or until the mixture thickens to your desired consistency. Season with additional salt and pepper if needed. Serve and enjoy!
Learn more
Recipe of Kung Pao Chicken
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsps vegetable oil ½ cup unsalted peanuts 2 cloves garlic, minced 2 tsps ginger, minced 2-3 dried red chili peppers (adjust to your spice preference) 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 4 green onions, chopped ¼ cup low-sodium soy sauce 2 tbsps rice vinegar 1 tbsp hoisin sauce 1 tbsp sugar 1 tsp cornstarch dissolved in 2 tablespoons water sesame seeds for garnish (optional) Instructions: In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and sugar to create the sauce. Set aside. Heat 1 tbsp vegetable oil in your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Add the chicken pieces and stir fry until they turn golden brown and are cooked through. Remove the chicken from the pan and set it aside. In the same pan, add the remaining tbsp vegetable oil. Add the minced garlic, ginger, and dried red chili peppers. Stir fry for about 30 seconds until fragrant. Add the diced red and green bell peppers and zucchini to the pan. Sauté for 2-3 minutes until they start to soften but remain crisp. Return the cooked chicken to the pan and mix it with the vegetables. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Add the cornstarch-water mixture to the pan to thicken the sauce. Continue to cook for another 2 minutes until the sauce has thickened and coats the ingredients. Toss in the unsalted peanuts and chopped green onions. Stir fry for an additional minute. Transfer the Kung Pao Chicken to a serving dish, garnish with sesame seeds if desired, and serve hot over steamed rice or noodles. Enjoy!
Learn more
Recipe of Fried Chicken Tenders
Ingredients: 1 lb chicken tenders 1 cup all-purpose flour 2 tsps paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp salt ½ tsp black pepper 2 large eggs 2 tbsps milk vegetable oil, for frying Instructions: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix them well. In another shallow dish, whisk together the eggs and milk until well combined. Heat your SENSARTE Ceramic Nonstick Deep Frying Pan over medium-high heat and add enough vegetable oil to submerge the chicken tenders. While the oil is heating, dip each chicken tender into the flour mixture, ensuring it's evenly coated. Shake off any excess flour. Next, dip the flour-coated chicken tender into the egg mixture, allowing any excess to drip off. Finally, coat the chicken tender again in the flour mixture, pressing the flour onto the chicken to create a crispy coating. Place the coated tenders on a plate. Carefully place the coated chicken tenders into the hot oil using tongs. Be cautious not to overcrowd the pan; you may need to fry them in batches. Fry the tenders for about 4-6 minutes per side or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F. As each batch finishes frying, transfer the chicken tenders to a plate lined with paper towels to drain any excess oil. Once all the chicken tenders are cooked, serve them hot. They're fantastic with your favorite dipping sauces, such as honey mustard, barbecue, or ranch. Enjoy!
Learn more
Recipe of Grilled Chicken Breast
Ingredients: 2 boneless, skinless chicken breasts 2 tbsps olive oil 1 tbsp lemon juice 1 tsp garlic powder 1 tsp paprika ½ tsp salt ¼ tsp black pepper Instructions: Preheat your SENSARTE Nonstick Griddle Pan over medium-high heat. In a small bowl, combine the olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Mix well to make a marinade. Place the chicken breasts in a zip-top bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken to coat it evenly. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor. Remove the chicken from the marinade and discard the excess marinade. Place the chicken breasts onto the preheated SENSARTE Nonstick Griddle Pan and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Once cooked, transfer the chicken breasts to a cutting board and let them rest for a few minutes before slicing. Serve the grilled chicken breast with your favorite sides, such as roasted vegetables or a fresh salad. Enjoy!
Learn more