The ultimate weeknight dinner, chicken recipes will never get boring. Whether it’s grilled, sautéed, baked or roasted, chicken is extremely versatile. Here are a few ideas from Myrecipes.com

Chicken and Cashews

This top tender chicken with an inspired Asian sauce is loaded with cashews, ginger, honey and sesame oil. Pair this entrée with a simple rice pilaf.

Ingredients
3 tbsp low-sodium soy sauce, divided
2 tbsp dry sherry
4 tsp cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
½ cup fat-free, less-sodium chicken broth
2 tbsp oyster sauce
1 tbsp honey
2 tsp sesame oil, divided
¾ cup chopped onion
½ cup chopped celery
½ cup chopped red bell pepper
1 tbsp grated peeled fresh ginger
2 garlic cloves, minced
½ cup chopped green onions (about 3 green onions)
¼ cup chopped unsalted dry-roasted cashews

How to make it

Step 1
Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch and chicken in a large bowl. Toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce and honey in a small bowl.

Step 2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan. Sauté three minutes. Remove from pan. Heat remaining one teaspoon oil in pan. Add onion, celery and bell pepper to pan; sauté two minutes. Add ginger and garlic; sauté one minute. Return chicken mixture to pan; sauté one minute. Stir in broth mixture. Bring to a boil; cook one minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Step 3
Rice pilaf: Heat one tablespoon canola oil in a large saucepan over medium-high heat. Add ½ cup chopped onion and two teaspoons grated peeled fresh ginger to pan; sauté two minutes. Stir in one cup water, ½ cup long-grain rice, and ¼ teaspoon salt; bring to a boil. Cover, reduce heat and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in two tablespoons chopped fresh cilantro.

(Recipe by Cooking Light)

Chicken Chilli Pot Pie

This hearty and comforting chicken chili is made with poblano chillis and butternut squash. You can make individual servings in 10-ounce ramekins or one large pot pie using a three-quart baking dish. Either way, everyone will love the puffed, cheesy cilantro-grits crust.

Ingredients
1½ pounds ground dark meat chicken
2 poblano chillis, seeded and chopped
1 medium-size yellow onion, chopped
2 garlic cloves, minced
2 tbsp tomato paste
2 tbsp chilli powder
2 tsp ground cumin
1 (15-oz.) can black beans, drained and rinsed
1 (14.5-oz.) can diced tomatoes, drained
½ cup chicken stock
½ small butternut squash, peeled and cubed (about 2 cups)
3 tsp kosher salt, divided
1 tsp black pepper, divided
3½ cups water
1 cup uncooked yellow stone-ground grits
8 ounces extra-sharp Cheddar cheese, shredded (about 2 cups)
¾ cup chopped fresh cilantro, plus more cilantro leaves for garnish
3 large eggs, lightly beaten

How to make it

Step 1
Cook chicken, poblano chiles, onion and garlic in a Dutch oven over medium-high until meat crumbles and is no longer pink, 10 to 12 minutes. Stir in tomato paste, chili powder and cumin and cook, stirring constantly, one minute. Stir in black beans, tomatoes and chicken stock; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes.

Step 2
Stir in squash, and cook until squash is just beginning to soften, about five minutes. Stir in one teaspoon of the salt and ½ teaspoon of the black pepper. Transfer chilli to six lightly greased 10 oz. ramekins (or a three-quart baking dish).

Step 3
Preheat oven to 400°F. Bring water and one teaspoon of the salt to a boil in a large saucepan over high; whisk in grits, and cook, stirring often, until tender and thickened, about 25 minutes. Remove from heat, and whisk in cheese and cilantro. Stir in remaining one teaspoon salt and ½ teaspoon black pepper. Gradually stir about one-fourth of grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Spoon hot grits mixture over chilli.

Step 4
Bake in preheated oven until crust is set and golden, 22 to 25 minutes for ramekins or 30 to 35 minutes for baking dish. Let stand 10 minutes. Garnish with cilantro leaves, if desired.

(Recipe by Southern Living)