CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
n a bowl. Many Vietnamese Chicken recipes usually require a short
ll marinade ingredients together, except chicken, to a food processor and
Make the green seasoning: Wash all herbs and
Heal oil in a large saucepan on high heat. Cook onion 2-3 mins, until tender. Stir in curry paste; cook 1 min, until fragrant.
Stir in chicken stock and coconut milk. Bring to a boil on high heat. Reduce heat to low; simmer, covered, 10 mins.
Stir in shredded chicken, green beans and zucchini. Simmer, uncovered, a further 2-3 mins, until beans are tender and chicken is heated through. Season to taste.
Remove from heat. Stir in cilantro leaves and serve with rice.
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.
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
ustard over one side of chicken breasts. Heat oil in a
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
edium-high heat. Sear the chicken, in batches, for 2-3
eparate shallow bowl.
Dip chicken in buttermilk and dredge in
Cut chicken breast into 1/2-inch
aucepan over high heat. Add chicken and cook for 5 mins
Cook rice in boiling salted water according to package instructions. Drain.
Heat oil in a wok, saute chicken for 3 mins, turning. Remove and drain on paper towels. Add carrots, eggplant, onion, and zucchini and cook for 2 mins. Add curry paste, lemongrass, ginger and lime leaves and cook for 1 min. Add chicken, coconut milk, vegetable stock, fish sauce and basil sprigs. Bring to a boil, cover and simmer for 10 mins. Remove lemongrass, lime leaves and basil sprigs. Add chopped basil and serve over rice.
Heat oil in a saucepan over medium heat. Saute onion for 3-4 mins, until tender. Add curry paste and cook, stirring, for 1 min, until fragrant. Add coconut milk, 1/2 cup water, fish sauce and brown sugar. Bring to a boil, stirring. Add potato and green beans. Reduce heat to low and simmer, stirring occasionally, for 15 mins, until potato is tender.
Remove from heat and stir in chicken and lime juice. Simmer for 1-2 mins, until heated through. Serve with basmati rice. Garnish with cilantro.
In a large non-stick skillet, heat oil over medium high heat.
Season chicken strips and add to pan.
Brown chicken and remove to plate.
Add red and green peppers and cook for 1 minute.
Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.
Simmer until sauce begins to reduce.
Stir in cornstarch mixture and bring liquid to a simmer.
Stir in chicken strips and cook for 5 minutes.
Serve over rice.
Heat oil in a large saucepan over medium heat. Cook curry paste and 2 chilies, stirring, for 2 mins, or until fragrant. Add chicken and cook, stirring, until browned.
Add coconut milk, fish sauce, lime juice, sugar and eggplants. Simmer for 10 mins, or until eggplants are just tender.
Add zucchini and herbs. Simmer until zucchini is just tender.
Serve curry sprinkled with remaining chili and spring onions.
ntil aromatic, then add the chicken meat into the wok. Use
Combine all ingredients except for chicken.
Fold chicken into mayonnaise mixture.
Chill for several hours before serving.