Cook rice in a large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm.
Heat half of the oil in a wok on high heat. Stir-fry chicken, in batches, until cooked through. Add garlic, pepper, jam, chili sauce and stock; cook about 2 mins or until sauce thickens slightly. Remove from wok.
Heat remaining oil in same cleaned wok. Stir-fry bok choy, chestnuts and onion until bok choy just wilts. Divide bok choy mixture among serving plates. Top with chili chicken and sprinkle with sesame seeds. Serve with rice.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Mix soups, chili, chicken broth, together.
Cut tortillas, bite size.
Cut chicken into bite size pieces.
Cut olives bite size as well.
In a 2 quart casserole dish, layer starting with the soup mixture, chicken, olives, tortillas and cheese.
Continue until all ingredients are used.
Put in oven at 350 degrees until it bubbles, about 30 to 45 minutes.
irst seven ingredients.
Add chicken and mix it in until
n a bowl. Many Vietnamese Chicken recipes usually require a short
ll marinade ingredients together, except chicken, to a food processor and
-sealable plastic bag. Add Chicken and seal. Place bag into
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
Heat olive oil in a large skillet over high heat.
Add garlic and saute until lightly browned, approximately 1 minute.
Add chicken and stir-fry 2 minutes.
Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
Add all remaining ingredients and cook, stirring constantly, 3 minutes.
Serve immediately.
ightly browned. Add the chipotle chili pepper, tomatoes and 1/4
Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
o prevent burning.
Cut chicken into 1\" cubes and place
tsp peanut oil, sweet chili sauce, soy sauce and garlic
Combine chicken and 1 tbsp chili jam in a medium bowl. Oil a wok and place over medium-high heat. Working in batches, stir-fry chicken until cooked through. Set chicken aside.
Stir-fry choy sum, remaining chili jam and 3/4 cup water until choy sum is tender. Return chicken to wok along with cashews. Stir-fry until hot. Season.
cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4
Preheat grill. Combine butter, chili flakes, pepper, lemon zest and
Sprinkle the chicken with salt and pepper. Heat
arge bowl, coat the diced chicken evenly and powder it with