03.22.06
Kung Pao Chicken
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot
1. Combine chicken and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add chicken.
5. Stir fry 5- 7 minutes or until no longer pink in center.
6. Remove from heat.
7. Add onions, garlic, red pepper and ginger to skillet.
8. Stir fry 15 seconds.
9. Remove from heat.
10. Combine vinegar, soy sauce and sugar in small bowl.
11. Stir well.
12. Add to skillet.
13. Return chicken to skillet.
14. Stir until chicken is well coated.
15. Stir in nuts.
16. Heat thoroughly, stirring occasionally.
17. Serve over hot rice.
02.20.06
Polynesian Chicken
1 cup(s) UNCLE BEN’S CONVERTED Rice
1 cup(s) apricot pineapple marmalade
2 Tbsp. soy sauce
2 Tbsp. peanut oil
1 can (8 oz.) pineapple chunks in juice
4 boneless, skinless chicken breasts
INSTRUCTIONS
1. Prepare rice according to package directions.
2. Heat oil in large skillet. Add chicken beast and cook for 3 to 4 minutes on each side. Add juice from pineapple to chicken in skillet just before chicken has finished cooking.
3. Mix pineapple chunks, marmalade and soy sauce. After pineapple juice has evaporated form skillet, add marmalade mixture to chicken. Cook until sauce is a glaze. Remove from heat and serve with rice.
Bangkok Chicken Kabobs
2 boneless skinless chicken breasts
3 tablespoons HOUSE OF TSANG Mandarin Marinade divided
1 zucchini cut diagonally into 8 pieces
8 whole mushrooms
4 slices bacon cut into 1-inch pieces
1/3 cup HOUSE OF TSANG BANGKOK PADANG Peanut Sauce
Directions
Cut chicken into 2-inch pieces. Combine chicken and 2 tablespoons mandarin marinade; let stand 30 minutes. Arrange chicken, vegetables and bacon on skewers. Combine peanut sauce with remaining marinade. Brush kabobs with half of sauce mixture. For Grill: Place kabobs on rack of grill over medium coals. Grill, covered for 20-22 minutes or until chicken is cooked through, turning frequently and brushing with remaining peanut sauce mixture. To Broil: Place kabobs on rack of broiler pan. Broil 3-5 inches from heat source for 20-22 minutes or until chicken is cooked through, turning occasionally and brushing with remaining peanut sauce mixture.
01.21.06
Bourbon Chicken
2 lbs boneless chicken breasts,cut into bite-size pieces
1-2 tablespoon olive oil
1 clove garlic, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons catsup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove Chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice.
01.08.06
SWEET AND SOUR CHICKEN
- 2 1/2 cups cut up cooked chicken
- 1 egg slightly beaten
- 1/4 cup cornstarch
- 2 Tbsp shortening (oil)
- 1 can (13 1/2 oz) pineapple chunks drained (reserve syrup)
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 med green pepper cut into 1 in squares
- 1/4 cup water
- 3 cups hot cooked rice
- 2 Tbsp cornstarch
- 1 Tsp soy sause
- 1 can (16 oz) small carrots, drained
Toss chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarach over chicken; toss until all pieces are coated. Melt shortening (oil) in medium skillet. Add chicken pieces; cook over medium heat heat until brown. Remove chicken from skillet and set aside.
Add enough water to reserved pineapple syrup to measure 1 cup. Stir liquid vinegar and sugar into skillet; heat to boiling, stirring constantly. Stir in green pepper heat to boiling. Reduce heat cover and simmer 2 minutes.
Blend water and 2 tbsp cornstarch; stir into skillet; cook stirring constantly until mixture thickens and boils. Boil and stir 1 minute; stir in pineapple chunks, soy sause, carrots and chicken; heat through. Serve over rice. Serves 4.
Easy Chicken Teriyaki
- 4 boneless chicken breasts
- 1 large onion, sliced 1/4 inch thick (red, white, yellow)
- 1-2 large green bell peppers, sliced 1/2 inch thick
- 1 (15 1/4 ounce) can pineapple slices
- bottled teriyaki sauce
- butter
- 4 pieces heavy duty alumium aluminum foil
- salt and pepper
Directions
1. Place one chicken breast in center of a square of alumium foil and salt and pepper.
2. Layer onion and bell pepper slices and 2 pineapple slices on top of each piece of chicken.
3. Drizzle 1-2 tablespoons of bottled teriyaki sauce over chicken mixture.
4. Put 1 tsp butter on top of pineapple slice.
5. Seal up alumium foil by folding edges together.
6. Bake at 375 degrees for approximately 45 minutes. You can also put these on the outdoor grill on indirect heat. Serve with rice.
Garlic Chicken
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Directions
1 Preheat oven to 425 degrees F (220 degrees C).
2 Warm the garlic and olive oil to blend the flavors. In
a separate dish, combine the bread crumbs and Parmesan
cheese. Dip the chicken breasts in the olive oil and garlic
mixture, then into the bread crumb mixture. Place in a shallow
baking dish.
3 Bake in the preheated oven for 30 to 35 minutes, until
no longer pink and juices run clear.
Weeknight Chicken Cordon Bleu
1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves – pounded to 1/4in thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup heavy cream
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place milk and bread crumbs in two separate shallow
bowls. Season the chicken with salt and pepper. Place one
slice of ham and one slice of cheese on each piece of
chicken; roll, and secure with toothpicks. Dip each chicken
roll into milk, and then into breadcrumbs.
3 Heat oil in a large skillet over medium-high heat.
Brown rolled chicken on all sides. Arrange the chicken in a
9×13 inch baking dish.
4 In a small saucepan over medium heat, blend soup and
cream; season with salt and pepper to taste. Pour over the chicken.
5 Bake in the preheated oven for 15 minutes, or until
chicken is no longer pink and juices run clear.
