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Ingredients: 1 Cup(s) Chicken breast diced 1/2 Cup(s) Pine nuts 1/2 Cup(s) Bamboo shoots, diced 2 Tablespoon(s) Garlic, minced 2 Tablespoon(s) Green onions, finely chopped 4 Tablespoon(s) Vegetable oil 1 Tablespoon(s) Corn starch 2 Tablespoon(s) Water 1 Tablespoon(s) Chinese wine 2 Teaspoon(s) Soy sauce 2 Teaspoon(s) Hoisin sauce 1 Teaspoon(s) Oyster sauce 1 Teaspoon(s) Chili bean sauce 1 Teaspoon(s) Sugar 1 Teaspoon(s) Sesame oil Directions: Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve.
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Add chicken, onions and garlic; cook about five minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes Savory carrot casserole Mix carrots, onion, salt, savory and mustard in ungreased 1 1/2 quart casserole mixture. Pour water over carrot mixture. Cover and cook in 350 degrees. Cover and cook in 350F oven until carrots are tender, about 45 minutes. Cook and stir wa Mexican chicken bake Boil chicken until tender. Remove, reserving broth. Remove skin and bones from chicken and cut into bite sized pieces. Grate cheese and mash tomatoes. Combine chicken, onions, cheese, garlic salt, chili powder and tomatoes. Drop torti Chicken dopiazza (indian chicken curry) Partially cook chicken, Cut in large bite size pieces. Fry onions in oil in a large pan until they are golden brown. Mix the garlic with the spices and a little pepper. Add the spice mixture to the pan, fry spices with onions for 1 minute. Add c Parmesan chicken Heat oven to 400-degrees F. Spray 15x10x1-inch baking pan with no stick cooking spray. Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. SPICY: sutstitute 1/8 to 1/4 teasp Indian chicken curry (jhunjhunu) Boil chicken pieces in water. Make thick ginger/garlic paste in a blender, with a little water. In a wok, heat the ghee on high. Add onions, ginger/garlic paste, turmeric, chili, and sautee for one minute. Turn the heat to medium, and add chicken, salt, c Chinese-style steamed chicken Fill bottom part of a steamer with 1 inch of water; bring to boil. Toss chicken with garlic, ginger, green onion, soy sauce and red pepper flakes, coating breasts well. Place chicken in the steamer basket, pouring remaining soy sauce mixture over chicken Savoury thyme chicken Arrange the chicken pieces in an ovenproof dish. Pour oil over the chicken, then spread the tomatoes and their juices over the pieces. Top with onion, garlic, thyme, salt and pepper, and bake in a 180~C (350~F) oven for approximately 1 hour, or until the Romano chicken supreme brown chicken on both sides over medium heat, transfer to a baking dish. in the same pan, saute the mushrooms, lemon juice, garlic and basil in butter. stir in the juice and broth and bring to a boil and remove from the heat. spoon the sauce over the Barbecued chicken appetizers Cut chicken breast into 16 chunks and place in a microwave-safe dish. Scatter pepper and onion strips on top of chicken. Combine remaining ingredients in a small bowl and pour over the chicken and vegetables. Cover and microwave on 70% power for 7 30-min chili cornmeal chicken Slice some juicy, fresh tomatoes while you steam green beans and new potatoes to serve with this dish. In shallow dish, combine cornmeal, flour, chili powder, cumin, oregano, salt and cayenne. Press chicken into mixture to coat all over. In All-hands stuffed chicken breast James Brown, of Engine Company 81 in the Bronx, New York, won the contest with this dish. You can tell just by reading the recipe that this fireman knows his stuff. I can imagine the pleasure that Company 81 gets when this man turns on the fires . Chicken with pink & green peppercorns #1 of 2 For the Chicken: ================ To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone. Ginger chicken with bok choy 1. Whisk broth, sherry, soy, oyster-flavored sauce, sesame oil, cornstarch, sugar, pepper flakes, and 2 teaspoons ginger in small bowl; set aside. Combine remaining 2 teaspoons ginger, garlic, and 1 teaspoon peanut oil in small bowl; set aside. 2. Heat 2 Chicken and sweet pepper stir-fry Cut chicken into 1/2" pieces. Place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with vegetable cooking spray; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir Chicken scalopine Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and Asparagus chicken Brown the chicken in oil. In a saucepan, add flour and salt to butter. Stir in chicken broth and cook until thick. Remove from heat; add cream and Tabasco. Place asparagus in the bottom of a 9x13" casserole. Arrange the chicken on top Grilled chicken breasts w. spicy pecan butter Pound the chicken breast halves to 1/2-inch thick. Put the chicken breasts in a resealable plastic bag, add the Worchestershire sauce and oil and seal. Toss to coat the chicken, then refrigerate for 1 hour. Preheat the oven to 350 degrees. Light a grill Southern chicken & dumplings ~-- Dumplings: ---- 1 1/2 cups flour 1/2 teaspoon poultry seasoning ~- or sage 1/3 cup fresh parsley 1/2 teaspoon black pepper 1 large egg -- beaten 1/2 cup milk 1/4 teaspoon salt -- optional * The use of sliced parsnips is optional. 1. Tie par Chinese chicken in plum sauce (mwei jiong gai - canton) PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, Chicken dumplings with orange dipping sauce (japanese) In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling. (Note: Make du Nutty chicken fingers 12 ounces boned skinless chicken breast halves, cut into 1x3" strips In a shallow dish combine cornflakes crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1" baking pan. Grilled chicken dijonnais Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high he Chicken wellington ii THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400 F. SPRINKLE chicken with thyme. Season with salt and pepper if desired. Melt 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. C Hoisin chicken stir fry 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 occasi Chicken and coconut milk soup (gaeng com yam gai) Here's another classic "Tom Yam" type chicken soup. The "Laos" powder is dried galangal, powdered. Unlike ginger, dried galangal seems to retain most of it's character. If you use canned coconut milk, the "Thi Chicken marengo 1. Heat olive oil in 6 qt. dutch oven. Add chicken and saute until brown all over. Remove chicken as it browns and set aside. 2. In dutch oven, cook celery, onion and garlic until onion is golden. 3. Add 1.2 cup wine, tomato sauce, spices, parlsey and chi Scampi-style chicken thighs * 6 oz each Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Chicken maque choux Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequ Kentucky chicken coating For every 2/3 cup of flour add 3 Tbsp. of spice mixture. Dip par-boiled chicken pieces (cooled) in flour mixture, then in egg and milk mixture, then shake in bag with flour mixture again. Deep fry till golden. (This recipe originally called for one to d