Saute almonds and sesame seed in oil.
Cool.
Pour over cabbage; add vinegar, sugar, salt, pepper and noodles (broken in pieces) and package of noodle flavor that is in noodle package. Add chicken and onions.
Toss good; let stand overnight.
*Recipes for both these sauces are in this cookbook.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Heat oven to 375.
Line square pan, 9x9x2 inches, with aluminum foil.
Place chicken in pan.
Mix remaining ingredients; brush over chicken.
Bake uncovered 20 minutes.
Brush chicken with marmalade mixture. Bake uncovered 10 minutes. Brush chicken with marmalade mixture.
Cover with aluminum foil and bake about 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve warm.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
In small bowl, stir together cornstarch, broth and soy sauce until smooth and set aside.
Cook noodles in water with seasoning packets.
Drain off liquid and set aside.
In skillet or wok, stir-fry half of the chicken in the oil.
Remove; stir-fry remaining chicken.
Remove and set aside.
Add vegetables and stir-fry until tender-crisp.
Add ginger.
Add cornstarch mixture and chicken to vegetables.
Cook until thickened, stirring constantly.
Serve over the noodles.
May add soy sauce to taste.
Marinate chicken thighs in the dark soy sauce for at least 1 hour.
Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
Add in the chicken and saute until golden brown.
Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
Stir well.
Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
Serve and enjoy.
Heat water to boiling in 3-1uart saucepan.
Break block of noodles.
Stir noodles, chicken, bok choy, and carrot into the water.
Heat to boiling; reduce heat to low.
Simmer uncovered 3 minutes, stirring occasionally.
Stir in salt and sesame oil.
Preheat broiler.
Rub chicken breast halves with salt and pepper and 1 tablespoon sesame oil. Place in broiler pan without rack.
Place in broiler at closest position to heat.
Broil 4 minutes on each side or until juices run clear when pierced.
Cool chicken until easy to handle.
Combine chicken, cornstarch, soy sauce, ginger, garlic and salt.
Heat oil in skillet over medium heat.
Add mixture; cook for 3 minutes.
Add brown sugar, vinegar and 1/4 c.
water. Cover; simmer for 10 minutes, stirring often.
Add pineapple to chicken mixture; continue cooking, uncovered, for 10 minutes more. Ready!
Serves 4.
Cook rice according to package directions.
Add chicken on top, then add vegetables on top of the chicken.
Slice mushrooms and add with other vegetables.
Simmer until liquid from rice is absorbed.
This is attractively prepared in an au gratin pan or Corning type serving dish.
(Real good and easy.)
Melt enough margarine or butter to generously coat bottom of skillet.
Chop chicken into bite-sized pieces and lightly brown in skillet, probably 5 or 10 minutes, being careful not to overcook because meat will become dry.
Add can of rice and approximately 1 tablespoon soy sauce.
Simmer all together for 10 minutes.
Enjoy.
Cut chicken into bite-size pieces in a frying pan, cook chicken with the lemon juice and water.
When the chicken is done, add the 2 packages of dressing mix and simmer for at least 5 minutes.
Cook rice as directed.
Serve the chicken mixture over rice.
Cut chicken in small pieces.
Heat oil in a deep skillet or wok and saute chicken in heated oil for 5 minutes.
Add cabbage, celery and sprouts.
Mix well; cover and cook over low heat for 3 minutes.
Meanwhile, cook noodles according to package directions, then add to chicken mixture.
In separate bowl, combine cornstarch and broth and stir into chicken mixture until sauce has thickened. Sprinkle with scallions, caraway seeds and lemon juice, and serve.
Mix oriental dressing, chill until ready to use.
Toss salad ingredients and top with oriental salad dressing.
Garnish with toasted almonds and chow mein noodles.
Saute onion and celery in oleo; add chicken, rice, vegetables and soy sauce.
Mix soup, broth and 2 tablespoons cornstarch.
Add to first mixture and put in a 9 x 13-inch pan.
Top with cashews. Bake, covered, at 350\u00b0 for 45 to 50 minutes.
Top with chow mein noodles before serving.
Cook, skin, bone and cut the chicken into bite size pieces. Place chicken, pimento, seasonings and vegetables in a large casserole dish. Mix and spread the next 4 ingredients evenly before topping with the bread crumbs. Serve over a bed of rice.
Prepare chicken and mix it with chicken broth, cream of celery and cream of chicken soup.
Steam vegetables until barely cooked; add salt.
In large casserole dish, alternate layers of vegetables, chicken mixture, mushrooms and bread crumbs twice. Sprinkle very lightly with curry powder.
Bake at 350\u00b0 for 25 minutes.
Cut chicken into small pieces.
Heat oil in deep skillet and saute chicken in heated oil for 5 minutes. Add cabbage, celery and sprouts.
Mix well. Cover and cook over low heat 3 minutes. Cook noodles according to directions, then add noodles to chicken mixture.
In a separate bowl, mix together cornstarch and broth. Stir into chicken mixture until thickened.
Sprinkle with scallions, caraway seed and lemon juice.
Makes 4 servings. Contains 380 calories.
Marinate chicken and grill.
Cube cooked chicken.
Chop cabbage.
Crumble dry, uncooked noodles.
Combine in a large bowl with peas, seeds and noodles.
Mix last four ingredients and pour over salad.
Keeps well in refrigerator.