Cut chicken breast into 1/2-inch
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.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Pan-fry chicken, coated in flour mixture (flour, salt, paprika and pepper).
Mix soup, sour cream and mushrooms together well. Place cooked chicken in a casserole dish and pour soup sauce all over.
Bake 1 hour at 350\u00b0.
Sprinkle on grated cheese and just put back in oven until cheese bubbles.
Cut chicken into bite-size chunks.
Stir-fry chicken in oil until brown.
Add water chestnuts, green pepper strips and broccoli; let stir-fry with chicken.
Mix broth and dry ingredients together.
Add to pan and bring to boil. Serve over rice.
Sprinkle seasoned salt and garlic salt on chicken.
Fry chicken and carrots in oil until carrots are tender and chicken browns.
Add cabbage and tomatoes; fry until cooked.
Salt and pepper to taste.
Serves 4.
Dice chicken and heat oil in a large nonstick frypan or wok. Stir-fry chicken.
Add onion; stir until done.
Cook vegetables according to package directions.
Add to chicken.
Add 2 to 3 tablespoons soy sauce.
Add stir-fry sauce to taste.
Stir to mix well.
This is good alone with toast or eaten over rice.
Stir-fry chicken in oil for 4 minutes.
Combine chicken and vegetables; stir-fry 4 to 5 minutes.
Add 1/2 cup mayonnaise and soy sauce to taste.
Cut chicken into 1/8-inch slices.
Heat wok or large skillet. Add oil.
Stir-fry chicken 5 to 6 minutes or until white and firm. Remove from wok.
Add peppers.
Stir-fry 3 minutes.
Add mushrooms, garlic and onions.
Stir-fry 2 to 3 minutes.
Add tomatoes and seasonings.
Return chicken to wok.
Reduce heat; cover and simmer 20 minutes.
Serve over linguini.
Use large skillet or wok.
Fry chicken strips in oil over medium heat until chicken is opaque.
Add pepper, onion, garlic and carrots; stir-fry until vegetables are tender-crisp.
Combine honey, soy sauce, cornstarch, ginger and cayenne.
Add to chicken mixture.
Continue cooking and stirring until mixture thickens and glaze develops.
Add nuts and pineapple.
Stir until well blended. Serve over rice.
Serves 5.
Wash and drain chicken breasts.
Cut into long fingers.
Mix egg and milk in small bowl.
Mix flour and Mrs. Dash in shaking bag.
Dip chicken fingers in egg and milk mixture and then shake in flour bag until well coated.
Fry chicken 15 to 20 minutes or until tender.
Stir-fry chicken in hot oil in a large skillet until brown. Add vegetables.
Fry until crispy and tender.
Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger.
Add to chicken and vegetables.
Bring to boil.
Cook for 2 minutes. Prepare rice as directed on package.
Serve chicken and vegetables over rice.
Stir-fry chicken in hot oil in large skillet until browned. Add broccoli and other vegetables.
Stir-fry until crisp-tender. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger; add to skillet.
Bring to boil; boil one minute.
Prepare rice. Serve chicken and vegetables over rice.
Stir-fry chicken in oil until chicken is thoroughly cooked. Add all ingredients.
Stir and bring to a boil for 1 minute. Serve over rice.
Makes 4 to 6 servings.
In wok, heat 2 tablespoons peanut oil and stir-fry chicken until opaque.
Remove and put into a bowl.
Stir-fry vegetables, garlic and ginger along with mushrooms and green onion for 1 minute.
Add broth with cornstarch until mixture thickens.
Add chicken and toss together.
Serve over rice.
Serves 4.
Heat 2 tablespoons oil in wok or large skillet over medium-high heat.
Add radishes, peppers and onions.
Stir-fry 3 to 5 minutes or until crisp-tender.
Add mushrooms and chestnuts; stir-fry 1 minute and remove vegetables from pan.
Add remaining oil and stir-fry chicken for 6 to 8 minutes or until tender and done.
Add vegetables and all remaining ingredients except rice; mix well and simmer 1 minute.
Serve over rice.
Stir-fry chicken in hot oil in large skillet until browned. Add broccoli, pepper and chestnuts; stir-fry until crisp-tender. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger. Add to skillet.
Bring to boil; boil 1 minute.
or 8 minutes.
Stir fry onion, peppers, mushrooms, and garlic