o prepare the \"chicken wings,\" skin and bone the chicken wings or thighs
en, discard the aluminum foil and generously brush both sides with
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
Follow directions on Shake 'n Bake box.
Double chicken pieces for wings.
Bake in oven until done.
Disjoint chicken wings or thighs, breasts and wings.
Sprinkle with garlic salt.
Dip in cornstarch, then into egg mixture.
Fry until golden brown.
Or place in baking pan or dish.
Pour Sweet and Sour Sauce over the chicken.
Bake at 350\u00b0 for 1 hour (turning occasionally).
Coat chicken with sweet and sour sauce that has bee brought just to a boil.
Prepare rice.
Fry in electric skillet or frying pan the vegetable oil or melted margarine and cooked rice.
Add soy sauce and heat through.
Spread sweet and sour chicken over a bed of the prepared rice and serve.
an with foil.
Place chicken on pan. Combine lime juice
Preheat oven to 350\u00b0F.
Using a 3-quart baking dish, spray with a no-stick cooking spray, Pam.
Place chicken breasts in the bottom of the baking dish.
Cut green pepper and white onion in a simular shape, small boxed sections.
Place onion, green pepper, and drained pineapple chunks on top of chicken. Top with 1 bottle of Kikoman's Sweet and Sour Sauce.
Cover with aluminum foil.
Bake for 2 1/2 hours.
br>Sprinkle chops with salt and pepper.
Place chops in
Spray a 5 quart slow cooker with vegetable oil, and arrange chicken pieces in bottom of cooker.
Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper, barbecue sauce, peanut oil, and 1/4 cup of water in a large bowl, and spoon over chicken.
Cover and cook on low for 6-7 hours.
Serve over hot, cooked rice.
Drain pineapple, reserving 1/3 cup juice.
In large skillet, heat oil over medium-high heat.
Add pepper strips, stir-fry for 2 minutes.
Add green beans,
chicken, sweet and sour sauce, red pepper flakes, pineapple and reserved juice.
Stir-fry for 3 minutes or until heated through.
Serve over rice.
Makes 4 servings.
il into a food processor and pulse until just combined, stopping
.
Combine paprika, onion and garlic powder, salt, oregano, thyme
Cut chicken into 1-in pieces.
owder, salt, black pepper, coriander, and cumin; use to rub all
Place chicken in covered container.
Pour La Choy sweet and sour sauce over chicken.
Marinate chicken for 24 hours, turning over in container every few hours.
Remove chicken and sprinkle with 1 package of Shake 'n Bake.
Add salt, pepper and garlic. Place in baking pan.
For crispier chicken, you can place chicken on a rack over the baking pan.
Bake at 400\u00b0 for 40 minutes.
e fat and silverskin.
eatloaf Mix ( Veal, Hamburger, Pork) and Sage Sausage put in bowl
Heat oven to 350\u00b0.
Put chicken in pan.
Pour sweet and sour dressing over chicken and mix water in bottom of pan with dressing.
Then sprinkle Mrs. Dash on top of chicken and cook for hour or until done.
auce and ginger in medium bowl. Add chicken, toss to coat, and let