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Hoisin Chicken Stir Fry

Ingredients: 1 Pound(s) Chicken breast halves; about 1 Egg white 4 Teaspoon(s) Cornstarch 1 Teaspoon(s) Soy sauce, low sodium 1/4 Teaspoon(s) Black pepper; fresh ground 1/2 Green pepper 1/2 Red pepper 1 Yellow onion 2 Tablespoon(s) Water 1/2 Teaspoon(s) Sugar 1/2 Teaspoon(s) Sesame oil 2 Tablespoon(s) Peanut oil 1 Garlic clove; minced 1 Teaspoon(s) Fresh ginger root; minced 2 Tablespoon(s) Hoisin sauce 2 Teaspoon(s) Chili sauce 3/4 Cup(s) Chicken broth Directions: 1. Cut skinned and boneless chicken breasts into bite sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. 2. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 Tablespoon cornstarch, water, sugar and sesame oil. 3. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts.
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In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large n Yai yai's chicken In a large, deep saute pan, brown the chicken on all sides in the oil. Remove chicken from pan and pour off all but 1 TB of the fat. Put the tomato paste, garlic and chicken stock in the pan. Add the chicken and cinnamon sticks. The liquid should almost Chicken pineapple salad Skin the chicken. Cut the meat into neat, bite sized pieces and put them in a large bowl. Halve the pineapple. Using a serrated knife, remove the flesh from the skin, leaving the shell intact. Remove the core and chop the flesh into bite sized pieces and Americanized chicken chop suey Cut chicken into strips about 2 inches long and 1/2 inch thick. Place in slow-cooking pot (crockpot) with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce. 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