Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.
lime juice, yogurt, cayenne pepper and sugar. Puree until smooth, using
ver medium heat. Add leek and garlic. Cook, stirring, for a
owl.
Place chicken in one dish for marinating and place vegetables
br>Slice onion thinly. Cut chicken into bite-sized pieces, removing
Combine first 4 ingredients in a large, self-closing plastic bag or glass dish.
Cut chicken into 1 1/2-inch cubes.
Add to marinade; toss to coat.
Refrigerate 1 to 2 hours.
Remove chicken from marinade; discard marinade.
Spear chicken and vegetables on metal skewers.
Lightly sprinkle chicken and vegetables with Grill-Mates seasonings.
Preheat grill or broiler.
Grill skewers 10 to 15 minutes, turning frequently.
Makes 6 servings.
Dredge chicken in flour, shaking off
Preheat oven to 400\u00b0F. Heat 2 tbsp oil in a large frying pan. Season the chicken with salt, pepper and lemon juice and sear both sides until golden brown. Transfer the chicken to a casserole dish. Heat the remaining oil in the pan and saute the onion, zucchini and leeks, then add to the dish with the chicken.
To make the sauce, mix the cream, ketchup and paprika, season with salt and pepper and pour over the chicken and vegetables. Sprinkle with the cheese and bake for 20 mins until golden brown.
Heat oil in a large saucepan, add chicken and sear until lightly golden on all sides. Remove from pan and set aside. Add onion, potatoes, and carrots and saute for 4-5 mins. Return chicken to pan, add stock and cook for 5 mins. Add cabbage and thyme and cook for another 5 mins, until potatoes have softened. Garnish with parsley to serve.
Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 minutes
If using, add the garbanzos and cook for a further five minutes Serve with rice. For young children, break the chicken into smaller pieces and serve.
ell, return to pot, cover and set aside.
Meanwhile, heat
Combine juice, honey and cornstarch in a small bowl and set aside. Heat
he filling, cook chicken breasts in olive oil and butter for 20
In a small bowl, combine garlic, ginger and cumin and season with salt and pepper. Add chicken and toss well to coat.
Heat oil in a large deep pan on high. Saute onion for 1-2 mins, until tender. Stir in chicken and cook for 3-4 mins, until browned. Add carrots and zucchini. Reduce heat to medium and cook, stirring, for 3-4 mins, until vegetables begin to soften.
Pour in apple juice or stock and add lemon zest and juice. Simmer for 10-12 mins, until reduced by half.
Stir in the cilantro leaves. Serve with couscous and extra cilantro.
Heat oil in a pan and fry the chicken on all sides until golden brown. Remove then in the same pan saute the onions, peppers and zucchini. Add the garlic and thyme, season with salt, pepper, paprika and cumin and cook for another 4-5 minutes over a medium heat.
Preheat oven to 350\u00b0F. Transfer vegetables to a greased baking dish and top with chicken. Mix together the eggs and milk, season with salt, pepper and nutmeg and pour over the chicken and vegetables. Sprinkle with cheese and bake for 35-40 minutes until golden brown.
To make the marinade, mix the soy sauce, ginger, garlic and oil in a bowl and season with black pepper. Coat the chicken in 5 tbsp marinade, cover and chill for 45 mins.
Preheat the oven to 400\u00b0F. Place the chickpeas, pepper and zucchini in an ovenproof serving dish. Stir in half of the remaining marinade, place the chicken on top and roast for 40 mins. Mix the parsley with the remaining marinade. Pour over the chicken and vegetables before serving.
ccording to package instructions. Drain and return to the pan.
Cook pasta according to package instructions. Drain and return to pan.
Meanwhile, for the sauce, heat oil in a large frying pan on medium. Saute onion and garlic, 2-3 mins, until tender. Add chicken and cook, stirring, 2-3 mins. Add broccoli, pepper and zucchini and cook 2-3 mins. Stir in tomatoes and stock and simmer 4-5 mins until vegetables are tender.
Toss pasta with sauce and basil and season to taste. Top with Parmesan and serve with crusty bread.
n high heat. Cook the chicken in batches for 3 mins
In a soup pot, saute' carrots and celery for 5 minutes.
Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.