n a bowl. Many Vietnamese Chicken recipes usually require a short
>Season both sides of chicken with salt, pepper and
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Cut chicken breast into 1
Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
under to lightly pound the chicken breasts between two pieces of
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
ll marinade ingredients together, except chicken, to a food processor and
Cut chicken in half, lengthwise, using
u may requjire an additional orange depemding on how juicy
arge saucepan combine the chicken stock, orange juice, orange zest, vinegar, soy
/4 cup of the orange juice and the garlic in
Preheat oven to 350\u00b0F.
Arrange chicken pieces in dish. In a small bowl, combine butter, paprika, chili and oregano. Brush mixture liberally over chicken. Top with orange segments and zest, onion, and rosemary.
Pour combined stock and orange juice into dish with chicken. Season to taste.
Bake for 30-35 minutes, basting with pan juices halfway through cooking. Serve chicken with green beans.
Brown chicken slowly in margarine, about 15 minutes.
Add rind, 1/4 cup orange juice, onion, paprika, ginger& tarragon.
Cover, cook over low heat 30 minutes.
Remove chicken to dish& arrange orange slices over chicken and keep warm.
Blend 1/4 orange juice with cornstarch.
Stir into sauce in pan and cook until thickened.
tock and 1/3 cup orange juice in a 1-quart
Place chicken on baking sheet; season both
ogether in a bag. Add chicken parts in a bag and
big bowl, mix together orange juice, cider vinegar, soy sauce