Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
Bourbon Chicken
Bites
Crispy Potato Wedges
w/ California Dip
INGREDIENTS:
2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch chunks
2 tablespoons cornstarch
1 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1/4 cup canola oil
1 cup jalapeno pepper jelly
1 tablespoon light soy sauce
2 tablespoons bourbon
INGREDIENTS:
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
6 large potatoes, cut lengthwise into 1/2-inch wedges
AVOCADO DIP
1 avocado, pitted and peeled
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon lime juice
DIRECTIONS:
In a medium bowl, combine chicken, cornstarch, garlic powder, ground red pepper, and salt; toss to coat well. In a large skillet over high heat, heat oil. Add coated chicken in batches and cook 6 to 8 minutes, or until golden and no pink remains, stirring frequently. In a large saucepan over medium heat, bring jelly, soy sauce, and bourbon to a boil. Cook 2 to 3 minutes, or until jelly has melted, stirring constantly. Add chicken and toss to coat. Serve hot.
DIRECTIONS:
Preheat oven to 425 degrees F. Coat baking sheets with cooking spray. In a large bowl, combine oil, paprika, chili powder, salt, and pepper; mix well. Add potato wedges and toss until evenly coated. Place potatoes in a single layer on baking sheets. Bake 45 to 50 minutes, or until golden brown, turning once halfway through cooking. Meanwhile, in a medium bowl, mash avocado. Stir in remaining ingredients. Serve potato wedges with avocado dip.