Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
Preheat oven to 350\u00b0F.
Using a 3-quart baking dish, spray with a no-stick cooking spray, Pam.
Place chicken breasts in the bottom of the baking dish.
Cut green pepper and white onion in a simular shape, small boxed sections.
Place onion, green pepper, and drained pineapple chunks on top of chicken. Top with 1 bottle of Kikoman's Sweet and Sour Sauce.
Cover with aluminum foil.
Bake for 2 1/2 hours.
a bowl. Many Vietnamese Chicken recipes usually require a short time
mix ingredients in a bowl. Rinse chicken, place in marinade, stir to coat. Transfer to ziplock or leave in covered dish to marinade. Marinade in the refrigerator 2-24 hours.
You can also place meat with marinade in a Ziploc and freeze it. The meat would then marinate while thawing whenever you decide to cook it.
Grill meat to your liking.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes
Pre heat oven to 350 degrees.
Rinse chicken thighs and place in an 8x8 glass dish or a casserole dish that is at least 2\" deep.
Sprinkle with black pepper and seasoned salt on both sides to taste.
Add chicken stock.
Cover and place in oven and cook for 1hr & 15 minutes.
Remove from oven and drain juices from chicken.
Pour sweet & sour sauce over the chicken and cover again and cook for another 15 minutes to warm the sauce.
Serve with rice to put the delicious sauce over.
Prepare chicken according to package directions.
Place cooked chicken in a large skillet.
Add sweet and sour sauce, pineapple and frozen vegetables.
Cover and simmer 25 minutes or until vegetables are tender.
Serve over rice.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through.
Add vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.
Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender.
rom heat and whisk in chicken broth and milk.
Bring
Brown chicken breasts in a large
utchery, but it's easy. Place chicken skin side down on a
Pound chicken to 1/2-inch thickness; sprinkle with salt to taste.
Cook chicken in oil in 10-inch skillet over medium heat cooked through, about 5 minutes on each side.
Remove from skillet and reserve.
Increase heat to medium-high.
Add picante sauce, marmalade and peas to skillet; mix well.
Cook and stir 3 minutes or until sauce has thickened.
Return chicken to skillet; spoon sauce over chicken and heat through, about 1 minute.
Serve with additional picante sauce, if desired.
Makes 4 servings.
Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
place frozen vegetables over chicken.
Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
Pour over vegetables.
Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
Pour over top of vegetables - will appear thin but will thicken as it cooks.
Bake at 350 for 40-45 minutes.
Preheat oven to 400 degrees.
Spray a light coating of olive oil over bottom of 9x13 baking pan.
Skin chicken leg quarters and cut into legs and thighs.
Place chicken pieces in 9 x 13 baking pan.
In a medium bowl, mix together remaining ingredients.
Pour mixture over chicken.
Bake uncovered 30 minutes, or until chicken is cooked through.
Place chicken in greased baking dish.
Salt and pepper to taste.
Place sliced onion and pepper on top of chicken.
Seal pan with foil.
Bake at 350 degrees for 30 - 45 minutes or until chicken is done.
Remove foil, place one slice of cheese on each chicken breast.
Reseal foil and let everything sit (not in oven) for a few minutes, until cheese is melted.
nion, green pepper, mushrooms and chicken.
Cook until veggies are
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
cube chicken breast and marinate in your favorite curry paste (ideally over night).
broil or pan fry the chicken and let cool.
dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
add curry, salt and pepper to taste.
butter all slices of bread all the way to the edge.
spread curry chicken paste onto bread, top with another slice.
cut the crust off the sandwiches and cut into small triangles or slices.
Place chicken in a single layer in pan or ovenproof casserole. Mix remaining ingredients with a little water.
Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours.