Bring water and rice to a boil in
e chicken in a nonstick skillet with a lid, and cook and
Cut the chicken breast into thin slices.
Combine egg and cornstarch. Add chicken and toss to coat. Lightly coat a wok with oil. Stir-fry garlic and chicken over high heat for 4 mins, until golden. Add carrot and cook for 1 min. Add soy sauce and beansprouts. Cook for 1 min.
Meanwhile, add noodles to miso soup mixture and cook according to package directions. Distribute between 4 serving bowls. Top with chicken mixture. Sprinkle with spring onions to serve.
In a shallow dish, combine chicken, fish sauce, sugar, lime juice, lemongrass and garlic. Cover and chill for at least 20 mins.
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry chicken for 2-3 mins, until browned. Add onion and marinade. Stir-fry for 1-2 mins. Add stock, cover and simmer for 1 min. Add broccoli and noodles. Stir-fry for 1-2 mins.
Serve topped with Vietnamese mint, if using.
Place the chicken, grated ginger and 3 cups water in a
t whole chicken into
Cook instant noodles (excluding flavor sachet) in boiling water according to package instructions. Drain.
In a large saucepan, combine chicken stock and creamed corn. Bring to a boil, stirring. Reduce heat to low and simmer for 1-2 mins.
Stir chicken and noodles through soup. Season with soy sauce to taste. Simmer for 1 min. Divide soup evenly between serving bowls and sprinkle with spring onion to serve.
Combine chicken with rice wine and 1 tbsp soy sauce. Set aside.
Combine dashi, rice vinegar, sugar and remaining soy sauce in a medium saucepan. Stir over medium heat for 5 mins, until sugar dissolves. Add chicken along with marinade and mushrooms. Simmer gently for 4-5 mins, until chicken is cooked through. Pour eggs into broth then cover and remove from heat. Set aside for 3-4 mins, until eggs are just set.
Distribute rice between serving bowls. Spoon chicken and egg mixture over rice then sprinkle with green onions.
Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken and bacon for 4-5 mins, or until chicken is cooked through. Transfer to a heatproof plate then cut each piece of chicken in 1/2.
Add remaining oil to pan. Pan-fry eggs for 2-3 mins, or until cooked to your liking. Remove from heat.
Toast bread then arrange on serving plates. Top with lettuce and drizzle with dressing. Top with bacon, chicken, eggs then Parmesan. Serve with potato wedges.
After chicken is done, remove from broth and dice into bite-size pieces.
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil.
Reduce heat, cover and simmer 1 hour or until chicken is tender.
Remove chicken; cool.
Debone chicken and cut into bite-size pieces; set aside.
Strain broth and return broth to pan.
Skim off fat from broth.
Add vegetables and noodles and return to boiling.
Simmer 10 minutes or until noodles are done.
Stir in parsley and chicken. Heat through.
Serves 6.
Cut chicken into bite sized pieces. Can brown first, then add water, or add water directly to pan with chicken and boil till done.
Stir in half a can of cream of chicken soup, chicken base, and noodles.
Cook until noodles are done and liquid is desired consistency.
*Note: Add more soup concentrate for thicker sauce, more water for thinner sauce. This recipe is VERY easy to adjust as needed.
*Optional: Add peas, green beans, or other veggies for a one dish meal.
Cook chicken in salted water for 25-
1/2 tsp ground coriander and 1/4 cup water then
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1. In a Dutch oven, heat the olive oil over medium heat. Add the leeks, celery, carrots, bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 20 minutes.
2. Add the chicken broth and bring to a boil, about 3 minutes. Add in chicken and beans and remove the bay leaf.
3. Stir in the parsley, spinach and broken pasta pieces. Cook till pasta is done.
**Optional: serve with shaved parmesan cheese and/or some lemon zest and a squirt of fresh lemon juice in each bowl.
n broth until done. Remove chicken and strain broth. Reserve 3 cups
In medium heat, stir-fry garlic until brown in oil.
Set aside.
Add chicken and broth.
While waiting for broth to boil, soak noodles for
2 minutes and cut in half.
Add the noodles and the spices until cooked.
Add celery and simmer for 2 minutes.
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.