>chicken, coconut milk, ginger, lemongrass, fish sauce, chili pepper, star anise and
Combine spinach, chicken, mangoes, onion and cashews. Whisk together vinegar, olive oil and mustard then toss with salad. Season.
In medium bowl, combine chicken, soy sauce and sherry; set aside.
In a 12-inch skillet or wok, stir-fry cashews in hot oil over high heat for 1 to 2 minutes or until browned.
Lift out with a slotted spoon and set aside.
Add the chicken mixture to the skillet.
Stir-fry over high heat for 2 to 3 minutes or until just done.
Stir in hoisin sauce and cashews.
If desired, sprinkle with sliced green onion.
Serve at once with hot cooked rice.
Makes 4 or 5 servings.
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
Marinate chicken in
soy
sauce,
sherry and cornstarch for 2 to 4 hours.
Heat oil in a medium-high wok.
Add chicken and onions and\tcook
quickly,\tstirring
constantly.
Add cashews; heat slightly and serve with rice.
b>chicken then sprinkle with remaining spices. Bake for 40 mins, or until chicken
Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are
In wok or frying pan, heat enough oil to cook chicken. Stir-fry 3 to 5 minutes.
Remove from pan.
Add 1/2 cup water and celery.
Steam 2 minutes.
Celery should be crisp, not limp, when served.
Remove from pan.
Warm cashews in same pan.
Add chicken and celery to cashews.
Serve chicken over rice.
Sweet and sour sauce may be used, if desired.
Heat oil in 12 x 8-inch dish at high for 2 1/2 or 3 minutes. Combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Add green peppers and cashews.
Place in heated oil.
Cover with plastic wrap.
Cook on high 2 1/2 to 3 1/2 minutes or until chicken and green peppers are tender.
Stir once.
Let stand 3 minutes before serving.
Thinly slice or julienne carrots and broccoli stalk. Cut broccoli florets into bite size pieces.
Thinly slice chicken pieces.
Mix cornflour, stock, water, and oyster sauce together.
Heat half the oil in a wok.
Add chicken in batches, stir-fry until tender and set aside.
Heat remaining oil in wok , add garlic, leek carrots and broccoli, stir fry until leek is soft.
Add chicken and bean sprouts. Add sauce mixture and nuts and stir until mixture boils and thinckens slightly.
Serve over hot rice or rice noodles.
Heat oil in 12 x 8-inch dish at High 2 1/2 to 3 minutes. Meanwhile, combine chicken, garlic, soy sauce, sherry, cornstarch and ginger.
Add to dish and cook at High 4 to 5 minutes; stir twice.
Add green pepper and cashews.
Cook, covered with plastic wrap, at High 3 to 5 minutes or until chicken and green pepper are tender; stir once.
Let stand 3 minutes before serving.
Serves 2.
In Microwave:
In oblong baking dish, heat oil 2 1/2 to 3 minutes on High.
Combine chicken, garlic, soy sauce, sherry, cornstarch and ginger.
Add to dish; heat 3 to 4 minutes on High, stirring twice.
Add green pepper and cashews; cook, covered, 2 1/2 to 3 1/2 minutes on High, until chicken and green pepper are tender, stirring once.
Let stand 3 minutes before serving.
Serves 4.
Brown chicken well in oil.
Remove and drain.
Saute onion and garlic.
Add chicken and remaining ingredients.
Reduce heat to low and cover.
Cook for 20 minutes.
uice and yoghurt.
Marinate the chicken in the spice mix for 30
FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
o boil for the dumplings.
De-fat, and tenderize chicken. Cut into
days ahead. Cover and refrigerate.).
For Chicken and Dressing:
Whisk 3
dd the chicken strips (or shrimp). Cover and refrigerate for at least