Shred the precooked chicken.
Over low heat, melt
Combine soy sauce, Worcestershire sauce, ginger and 1/2 of the pineapple juice (I personally prefer to use all of the pineapple juice and then double the remaining ingredients).
Mix well.
Add corn starch and mix well.
Add vegetable oil to skillet and thoroughly cook chicken.
Rinse vegetable oil from chicken if necessary.
Add sauce from above to your chicken.
Simmer until flavor soaks into chicken.
Warm your rolls according to package.
Assemble your sliders with 1 piece of chicken and 1/4 slice pineapple.
he bacon cooks, place the chicken in a large bowl. Grate
In a bowl, combine chicken, chili oil and garlic. Season. Marinate, covered, in fridge for 20 mins.
Preheat broiler. Broil chicken for 2-3 mins per side, until cooked through. Top each with a piece of cheese and broil for 1 min, or until cheese melts.
Meanwhile, whisk mayonnaise, basil and lemon juice together. Season. Spread a spoonful onto each slider bun. Fill with chicken, tomatoes and lettuce. Serve with extra basil mayonnaise.
esealable bag; add chicken and seal bag. Marinate chicken in the refrigerator
Combine oil, lemongrass, garlic, spring onion, chili, sugar, fish sauce, lime leaves and ground chicken. Form into 8 patties. Set aside.
For the avocado salad, combine avocado, cucumber, cilantro, lime juice and olive oil. Set aside.
Heat a frying pan over medium-high heat. Cook chicken patties for 3-4 mins per side. Arrange on bottom burger buns with lettuce leaves and avocado salsa. Sandwich with top buns. Serve with hot pepper sauce and mayonnaise on the side.
Combine chicken, pork, jalapeno peppers, cilantro, garlic, and soy sauce in a bowl. Mix well and form into 12 small patties. Place on a platter and brush with olive oil. Sprinkle with salt and pepper.
Preheat an outdoor grill for high heat and lightly oil the grate.
Place patties on the grill and cook, covered, until browned, 3 to 4 minutes per side. Do not press down. Place patties inside slider buns.
Mix ranch dressing, mayonnaise, and salsa together to make spicy ranch dressing. Serve alongside sliders.
Shred chicken finely, and combine with barbecue
ouple times pressing panko into chicken. Sit on a cookie rack
o 450\u00b0. Cut each chicken thigh in half crosswise; you
owl, dilute the cream of chicken soup with the remaining broth
Cut each chicken breast in half; place into
Preheat oven to 350 degrees F (175 degrees C).
Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
luminum Foil.
Coat the chicken breasts with the oil and
Mix ketchup, vinegar, onion, sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
Shred chicken using 2 forks. Add to saucepan; toss to coat well. Spoon shredded chicken mixture on rolls. Serve with Easy Summertime Pickles, if desired.
small bowl.
Sprinkle chicken with pepper mixture.
Place
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse