Cut chicken into bite-size chunks.
Stir Fry up the chicken pieces in the oil in
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.
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.
To prepare chicken, pour lime juice and tequila
Pour olive oil into skillet and heat over medium heat.
Beat eggs lightly in a medium bowl.
Mix together parmesan cheese and garlic powder on a plate.
Dredge chicken in beaten egg.
Place chicken in cheese and garlic mixture and turn to coat thoroughly.
Pan-fry chicken in olive oil until lightly browned on both side and no longer pink in the center, about 3 minutes per side.
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.
Preheat oven to 350\u00b0F.
Render bacon
Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. Add chicken and stir-fry for 3-4 minutes until golden brown on all sides.
Remove to a bowl with a slotted spoon.
Add bell pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet.
Stir to coat chicken and vegetables. Garnish with scallions. Serves 4.
y slicing the chicken breast from wide end to thin end. About
Cut chicken into
1-inch
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 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.
Pat the chicken dry with paper towels
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.
ver medium-high heat.
Fry chicken to a golden brown.
Put
PAPAYA CHICKEN MARINADE:
In a bowl,
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.
Marinate
chicken
in dressing for 6 hours or longer if you desire.
Take
chicken
out
and fry in a little oil until both sides
are\tlightly brown.\tAdd a little margarine to fry before removing
chicken to platter or dish.
This can also be grilled on the grill.
Cook chicken in simmering chicken stock to almost cover until nearly tender