• Mix together spice blend in a small bowl and sprinkle and rub the spices into both sides of the chicken thigh.  The main seasoning in this recipe is oregano but you could substitute that out for another favorite seasoning such as rosemary, basil, thyme or whatever your favorite is.
• Place the chicken skin side down onto the baking sheet.

• Drizzle the skinless side of the chicken thigh half of a mixture of olive oil, lemon juice and lemon zest.  So much good flavor here!

• Bake at 350 degrees F for 15 minutes.
• Remove chicken from oven, turn the pieces over and drizzle/brush with the remaining olive oil mixture.
• Return chicken to oven and bake until chicken is cooked through (165 F) and the skin is golden brown and crispy, about 15 more minutes.

If you like Oregano Chicken try these delicious chicken dishes:

• Pork with Basil Sauce
• 30 Minute Pan Fried Chicken
• Spicy Honey Chicken
• Asian BBQ Chicken
• One Pan Spicy Chicken

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Oregano Chicken

Oregano chicken is easy to prep and only takes 30 minutes in the oven.

Course Main Course, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 332kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons
• Meat Thermometer

Ingredients

• 6 chicken thighs with the skin and bones
• 2 tsp dried oregano
• 1/2 tsp minced onion
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1/4 cup olive oil
• 1/2 lemon juiced
• zest of one lemon!

Instructions

• Rinse your chicken and then pat dry.
• Mix together seasonings.
• Rub the seasonings over the chicken pieces and place top side down in a 9 x 13 baking dish.
• Mix together your oil, lemon juice and zest.
• Drizzle half the mixture over the chicken.
• Bake in 350 degree oven for 30 minutes.
• Half way through turn the chicken pieces over and drizzle with the remaining lemon juice mixture.
• After meat is cooked place the pan under your broiler for 5 minutes to crisp up the skin if needed. Watch carefully!

Notes

1. 1. Use fresh oregano instead of dried oregano if you prefer. Use twice as much fresh oregano as dried oregano.

1. 1. Instead of oregano, use your favorite herbs or combination of herbs and seasoning. To keep it simple you could just use Italian Seasoning with some salt and pepper.

1. 1. If you. prefer you can use chicken breasts.  I recommend using chicken breasts with the bone in and the skin on – cooking time will vary though. Be sure to use a meat thermometer to check the internal temperature.

Nutrition

Calories: 332kcal | Carbohydrates: 2g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 88mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Continue reading Oregano Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

This recipe has been an old Wilkes family go to dinner for years. It had been a while since I made it but made it for dinner last week and my husband told me at least three times during the meal how much he liked it.  I always get at least one Yum but when I get it three times I KNOW it’s a good one. This one’s a 3 YUM recipe! I decided it was about time I shared it here on the blog.

The sauce for this stir fry is a delicious combination of oyster sauce, sesame oil, soy sauce and rice vinegar. They can all be found on the Asian aisle of your grocery store.  They help give this dish it’s great taste. Like a lot of Asian recipes there are quite a few ingredients involved but don’t let that scare you away!

Ingredients Needed

• Chicken Thighs, boneless, skinless
• Chicken Broth
• Vegetable Oil
• Sesame Oil
• Brown Sugar
• Soy Sauce
• Rice Vinegar
• Oyster Sauce
• Ketchup
• Cornstarch
• Vegetables: Carrots, Bell Peppers, Green Onions.
• Ginger
• Garlic
• Cashews
• Black Pepper
• Sesame Seeds

How to Make Cashew Chicken

• Combine chicken broth, soy sauce, brown sugar, rice vinegar, oyster sauce and ketchup to make sauce. Set aside 1 Tbsp of sauce.
• Cut chicken up into bite-size pieces.
• Slice veggies into bite-size pieces.
• Combine 1 Tbsp cashew chicken sauce, sesame oil, black pepper and cornstarch and add chicken. Marinate chicken for 15 minutes.
• Sauté veggies in a large skillet with vegetable oil until desired doneness.
• Remove vegetables from pan.
• Add marinated chicken, ginger, garlic and additional oil into the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews.
• Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Check out these other favorite Chinese takeout recipes:

• Instant Pot Mongolian Beef
• Lemon Chicken
• General Tso Chicken
• Sweet and Sour Pork

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Cashew Chicken Recipe

Cashew Chicken has great flavor thanks to an amazing sauce.  You can personalize it with your favorite veggies and can make it in less time than it takes to pick up your favorite take out.

Course Main Dish

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 384kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 4 boneless, skinless chicken thighs cut into bite size pieces
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1/2 Tbsp cornstarch
• 2 carrots peeled and cut into 1/4 inch coins
• 1 red pepper diced
• 1 tsp ginger minced
• 2 tsp garlic minced
• 2 Tbsp vegetable oil
• 3/4 cup cashews
• 2 green onions diced
• sesame seeds for garnish

Cashew Chicken Sauce

• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 1 tsp brown sugar
• 1 Tbsp rice vinegar
• 1 Tbsp oyster sauce
• 1 Tbsp ketchup

Instructions

Cashew Chicken Sauce

• Mix up all ingredients and reserve 1 Tbsp for the chicken.
• Cut chicken and veggies up into bite size pieces. .
• Add 1 tbsp cashew chicken sauce, 1 tsp sesame oil, black pepper and cornstarch to chicken. Let sit 15 minutes.
• Cook carrots and red pepper in 1 Tbsp of vegetable oil in a large frying pan. Cook to desired doneness. Remove from pan.
• Add chicken, ginger, garlic and an additional Tablespoon of oil if needed int the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews. Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Notes

1. I use boneless, skinless chicken thighs, but you can use boneless, skinless chicken breasts if you prefer.
2. I use carrots, red peppers, and snow peas, but you can customize it with your favorite vegetables by using broccoli, asparagus, green beans and others.
3. Garnish with sesame seeds, more  cashews and green onions for color.

Nutrition

Calories: 384kcal | Carbohydrates: 17g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 605mg | Potassium: 651mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6133IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 3mg

Continue reading Cashew Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Better Than Take Out. This version of Sweet and Sour Chicken has definitely become a family favorite takeout recipe. I am not a big fan of the heavily breaded Sweet and Sour you usually get at Chinese places but this version is light, has amazing flavor and yummy, just the right amount of sweetness and tastes amazing.

Make in Under 30 Minutes. Making it at home is so easy you may never need to order takeout again! It takes just 30 minutes and you can easily substitute pork or beef.

Ingredients Needed

• Boneless, Skinless Chicken Breasts
• All Purpose Flour
• Olive Oil, vegetable oil, canola oil or peanut oil.
• Cornstarch
• Brown Sugar
• Rice Vinegar. Can also use apple cider vinegar.
• Chicken Broth
• Soy Sauce. You can use low sodium or light soy sauce if you prefer.
• Canned Pineapple Chunks, use the juice too!
• Red Bell Pepper
• Onion
• Salt and Pepper
• Sesame seeds for garnish

How to Make Sweet and Sour Chicken

• Cut your chicken into bite-sized pieces and then lightly coat with flour.
• Heat your olive oil in a large skillet and cook the chicken pieces until cooked through.  Don’t overcook your chicken which is easy to do when it is cut into small pieces.  I often pull it out a minute before I think it is done. Remove the chicken to a plate covered with paper towels while you cook the rest.
• Add your peppers or onions to the pan, there should be enough oil still in the pan.  Cook until onions and peppers are tender.
• In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce along with the peppers and onions.  Stir over a low boil for a few minutes until the sauce thickens. It will thicken more as it cools.
• Add in your cooked chicken and pineapple chunks into the sour sauce and stir to coat.  Serve over rice.

Check out more delicious recipes:

• Strawberries with Sour Cream
• Sour Cream Cookies
• Sour Cream Lemon Pie
• Strawberry Bundt Cake
• Sour Cream Raspberry Pie

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Sweet and Sour Chicken Recipe

Sweet and Sour Chicken is kid friendly, even your pickiest eaters will love it and it is guaranteed to become part of your regular meal plan rotation.

Course Main Course, Main Dish

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 522kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 4 chicken breasts boneless, skinless
• 6 Tbsp flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil
• 1/8 cup cornstarch
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 1 20 oz. pineapple chunks reserve juice
• 1/2 cup pineapple juice use reserved juice
• 1/2 cup chicken broth
• 1 Tbsp soy sauce
• 1 red bell pepper sliced
• 1/4 cup onion sliced
• sesame seeds for grnish

Instructions

• Cut chicken into bite size pieces and lightly coat in flour mixed with salt and pepper. Fry in olive oil until browned
• Drain and set aside on a plate covered with paper towels.
• Add your peppers or onions to the pan, there should be enough oil still in the pan.  Cook until onions and peppers are tender.
• In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce along with the peppers and onions.  Stir over a low boil for a few minutes until the sauce thickens. It will thicken more as it cools.
• Add chicken and pineapple and stir to coat.
• Cook until heated through
• Serve over rice and garnish with sesame seeds if desired.

Notes

1. Serve sweet and sour chicken with a side of roasted broccoli or roasted carrots.
2. For more color, add a sprinkle of chopped green onions at the end along with the sesame seeds.
3. For some crunch add some show mein noodles, peanuts or cashews on top.
4. Serve with white rice, cauliflower rice or brown rice.
5. For a little kick, add a sprinkle of red pepper flakes to the sauce.

Nutrition

Calories: 522kcal | Carbohydrates: 33g | Protein: 50g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1382mg | Potassium: 1006mg | Fiber: 1g | Sugar: 18g | Vitamin A: 999IU | Vitamin C: 46mg | Calcium: 27mg | Iron: 2mg

Continue reading Sweet and Sour Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

• Drain black beans and add to cooked rice.
• Add spices and lime juice and stir to combine. 
• Salt and Pepper to taste.
• Garnish with freshly chopped parsley.

Be sure and also try these recipes:

• Balsamic Black Bean Salsa
• Black Bean Chili
• Restaurant Style Easy Green Beans
• Cafe Rio Black Beans
• Green Beans with Caramelized Pecans

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Black Beans and Rice Recipe

Black Beans and Rice can be served as a main dish or a side dish. Lightly seasoned with cumin, chili powder and lime juice makes this delicious and easy.

Course Main Dish, Side Dish

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 77kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons
• Dutch Oven

Ingredients

• 1/2 cup onion chopped
• 2 tsp garlic minced
• 1 tsp olive oil
• 1 cup rice basmati or jasmin
• 2 cups chicken or vegetable broth
• 2 tsp cumin
• 1/4 tsp chili powder
• 3 cups black beans rinsed and drained
• 1 lime juice

Instructions

• In a medium pot, heat oil and add onion and garlic. Saute until onion is soft, 4-5 minutes.
• Add in rice and stir. Saute for 2-3 minutes.
• Add in broth and bring to a boil. Cover the pan and lower the heat and cook for 20 minutes or until rice is done.
• Add the seasoning and black beans.
• Serve warm or room temperature.

Notes

To cook beans on the stove top:

• Soak beans overnight to soften.
• The next day, strain and rinse soaked beans with fresh water.
• Place beans in a large pot and cover with water, enough water to cover beans by two inches.
• Add in 2 bay leaves.
• Bring the pot of water to a boil and then reduce heat to low and simmer until tender (90 minutes or up to two hours.)
• Drain.

For Instant Pot directions see this post:

Nutrition

Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 174mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg

Continue reading Black Beans and Rice. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Family Favorite.I have been sharing recipes with you since the fall of 2007!  That is a lot of recipes. As a food blogger I am always trying new recipes and sometimes some of our family favorites get pushed aside in the name of recipe research.  Sesame Chicken is definitely one of those family favorites and has been a favorite at our house for years!!

When my kids were home, this recipe would make the dinner rotation at least once or twice a month.  It’s better than Chinese takeout.

Pantry Friendly. One of the reasons this recipe is so great is that it doesn’t require a lot of ingredients.  It is perfect for those nights when you haven’t planned ahead and you have no idea what is for dinner.  As long as you have some chicken on hand you probably have everything you need.  Fresh green onions are nice but not necessary.

Amazing Flavor. The secret to this chicken is in the sauce.  The sauce is a combination of sugar, soy sauce, vinegar, chicken broth, and sesame oil.

Ingredients Needed

• Boneless, Skinless Chicken Breasts
• Sugar
• White Wine Vinegar, rice vinegar or White Vinegar
• Chicken Broth or Cooking Wine
• Soy Sauce
• Sesame Oil
• Sesame Seeds
• Green Onion, for garnish 

How to make Sesame Chicken

• Cut up chicken into thin, 1 inch bite size pieces. 
• Heat frying pan and add oil.
• Add chicken and stir fry for until cooked through, about 3-4 minutes.
• Remove chicken fom pan.
• Combine sugar, vinegar, wine or broth, soy sauce, sesame oil in the pan.
• Bring sauce to a boil and cook, stirring frequently, until it thickens and becomes sticky, about 10-15 minutes. You want it to be thick enough to coat a spoon.

• Add chicken to sauce and toss to mix well. After tossing the chicken and sauce together, you can continue cooking the dish for 2-3 more minutes over low heat if desired. This will make for a less saucy dish, but will make the sauce into a delicious sticky coating on the chicken. I like to have it a bit saucy so the sauce flavors the rice I serve it over.
• Garnish with green onions and sesame seeds

Check Out More delicious Meals:

• Crockpot Sesame Chicken
• Sesame Chicken Salad
• Chinese Chicken Salad
• Garlic Ginger Green Beans
• Beef Lettuce Wraps

• Easy Chicken Lettuce Wraps
• Chicken Amandine
• Sweet and Sour Chicken

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Sesame Chicken

Sesame Chicken will quickly become one of your go to dinner ideas. It is a delicious, quick and easy dinner. 

Course Main Dish

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 267kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 2 lbs. skinless boneless chicken breasts
• 1/2 cup sugar
• 3/4 cup white vinegar
• 2 Tbsp. cooking wine or chicken broth
• 1/4 cup soy sauce
• 2 Tbsp. sesame oil
• 2 Tbsp. sliced green onion optional
• Sesame seeds to sprinkle on top
• 1-2 Tbsp. sesame seeds

Instructions

• Thinly slice chicken breasts diagonally 
• Put 2 Tbsp. oil in frying pan.
• Add chicken and stir fry for 3-4 minutes or until just cooked through.
• Remove from pan and keep warm.
• Stir together sugar, vinegar, wine or broth, soy sauce, sesame oil.
• Bring to a boil and cook until sauce thickens and becomes sticky (this could take 10-15 minutes). Watch the sauce as it can burn easily.
• Add chicken to sauce and mix well.
• Serve over rice.
• Garnish with green onions and sesame seeds
• Serves 2-4 (depending on how hungry they are!)

Notes

1. Use a large pan so that there is a lot of surface area, the sauce will cook quicker this way.  If you use a smaller pan just be patient! 
2. The sauce is the star of the show and gives the dish an amazing flavor. Watch it carefully when you cook it, as it can burn easily.
3. If you double the sauce it will take longer to cook.  You may want to cook the two batches separately to speed up the process as doubling it can take 15-20 minutes for the sauce to thicken.

Nutrition

Calories: 267kcal | Carbohydrates: 28g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 627mg | Potassium: 275mg | Fiber: 1g | Sugar: 25g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

Continue reading Sesame Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.