Description
Discover four easy weeknight dinners ranging from creamy enchiladas to crispy bang bang chicken. These recipes deliver bold flavors and simple steps for busy cooks.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts (cut into 1-inch cubes)
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg (beaten)
- 1/2 cup panko breadcrumbs
- Vegetable or canola oil (for frying)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha
- 1 tsp sesame oil
- Sesame seeds and chopped green onions (for garnish)
- 2 cups cooked chicken breast (shredded)
- 8 oz cream cheese (softened to room temperature)
- 1 cup cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can enchilada sauce (10 oz, red or green)
- 8 large flour tortillas
- 1/2 cup salsa
- 1 lb boneless skinless chicken thighs (cut into 1-inch pieces)
- 1 tsp cornstarch
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp vegetable oil (divided)
- 8 oz button mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 cup chicken broth
- 1 tsp sesame oil
- 1 tsp cornstarch (mixed with 1 tbsp water)
- 1.5 lbs boneless skinless chicken breasts
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 stick unsalted butter (sliced)
- 1 jar pepperoncini peppers (whole or sliced, 12 oz)
- 1/2 cup pepperoncini juice
- 1 tsp black pepper
Instructions
- Whisk flour, garlic powder, paprika, salt, and pepper in a shallow bowl; beat egg in a second bowl and place panko in a third. Dredge chicken cubes in flour, dip in egg, then coat with panko. Heat 1 inch of oil to 350°F (175°C) and fry chicken in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack. While frying, whisk mayonnaise, sweet chili sauce, sriracha, and sesame oil until smooth. Toss hot chicken with sauce and serve garnished with sesame seeds and green onions.
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Mix softened cream cheese, sour cream, 1/2 cup each of cheddar and jack, cumin, chili powder, garlic powder, salt, and pepper until smooth; fold in shredded chicken, remaining cheeses, and optional salsa. Microwave tortillas wrapped in a damp paper towel for 10-15 seconds. Spread enchilada sauce on the dish bottom, fill tortillas with mixture, roll tightly, and place seam-side down. Pour remaining sauce over top, sprinkle with remaining cheese, cover with foil, and bake 20 minutes; remove foil and bake 5-10 minutes more until bubbly. Let rest 5 minutes before serving.
- Toss chicken pieces with 1 tsp cornstarch, 1 tsp soy sauce, and 1 tsp rice vinegar; let sit 10 minutes. Heat 1 tbsp oil in a skillet over medium-high heat and sear chicken 2-3 minutes per side until golden and cooked through; set aside. Sauté mushrooms 4-5 minutes until browned, add garlic and ginger, and cook 30 seconds. Stir in soy sauce, oyster sauce, brown sugar, and broth; bring to a simmer. Return chicken to pan, stir in cornstarch slurry, and simmer 1-2 minutes until glossy. Drizzle with sesame oil and serve over rice.
- Place raw chicken in a slow cooker and sprinkle with ranch and au jus mixes. Arrange butter and pepperoncini peppers on top, pour pepperoncini juice over everything, and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and shreds easily. Serve with the juices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: dinner
- Cuisine: American, Mexican, Asian
Nutrition
- Serving Size: 1