Chicken stir fry

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CHICKEN STIR FRY
1 pkg. boneless, skinless chicken breast; equal to 2 whole breasts
2 tbsp. olive oil
2 cloves garlic
2 c. bean sprouts
2 c. broccoli
1 c. mushrooms
1 c. pea pods
1/2 c. Kikkoman stir fry sauce
1 med. onion
1/2 c. green pepper

Heat oil in fry pan. Add garlic, onion, green pepper and chunks of chicken and fry for approximately 5 minutes or until meat is white in center. Add remaining vegetables, except bean sprouts and fry for another 5 minutes. Add stir fry sauce, stir in, then add bean sprouts. Fry for about 2 minutes. Use a 12 inch fry pan, 300 degrees for electric fry pan. 6 servings.



Keywords: Ckicken stir fry,chicken mole,Ckicken salad,Ckicken sandwich,Ckicken pot pie,Ckicken vernique,Ckicken fried rice,Ckicken Tortellini Stew,Ckicken puff pot pie,chicken curry,Sweet & Sticky Chicken,Green Chicken Soup,Egg Biryani,Chilli Chicken,Chicken Makhani (Butter Chicken),Chicken Soup,Garlic Chicken Stir Fry etc.

Thank you....
hmmm...its really tasty!

CHICKEN MOLE

1 cut-up chicken
4 cloves garlic, minced
1 tbsp. salt
1 tsp. pepper

Put chicken in large pot and cover with water. Add garlic, salt and pepper. Boil until chicken is done, about 45 minutes. Remove chicken and reserve 1 cup broth for gravy.

MOLE GRAVY:

1/2 c. oil
1/2 c. flour
1/4 c. chili powder
1 c. chicken broth
2 chicken bouillon cubes
1 tbsp. peanut butter
2 tsp. salt

Put oil in large skillet on medium heat. Add flour a little at a time and brown, about 1 minute. Remove from stove and stir in chili powder. Dissolve bouillon cubes in broth. Put skillet back on stove and stir in broth. Add peanut butter and salt and mix with hand mixer. Bring to boil, lower heat and simmer 30 minutes, stirring often. Add chicken for 10 or 15 minutes.

CHICKEN SALAD

2 pkg. shell macaroni
3 c. cooked cubed chicken
8 eggs, hard boiled
1 pt. mayonnaise or Miracle Whip
1/2 pt. half & half or cream
1/4-1/3 c. Durkee's Sandwich & Salad Sauce
Chopped celery
1/2 c. cashews
4 c. green grapes

Cook and drain macaroni shells. Mix salad dressing, cream and Sandwich & Salad Spread. Add chicken, sliced eggs and celery. Grapes and cashews may be added just before serving. Serves 15.

DELUXE CHICKEN SANDWICH

1 (6 oz.) can Swanson premium chunk white chicken, drained
1/3 c. chopped cucumber
1 tbsp. non-fat mayonnaise dressing
1/8 tsp. dried dill weed, crushed
2 sandwich buns, split
Spinach leaves
Tomato slices

In medium bowl combine chicken, chopped cucumber, mayo, dressing and dill weed; toss gently to mix well. Cover; refrigerate for 2 to 4 hours. Serve on bottom halves of sandwich buns, arrange spinach, tomato and chicken filling. Replace top halves.

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CHICKEN POT PIE

1 (10 oz.) can Campbell's Cream of Chicken Soup or
Campbell's Chicken or Turkey Pot Pie Soup
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken
3/4 cup chicken broth combined with 3 tablespoons flour
2 Pillsbury pie shells
Preheat oven to 400°F.

Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy.

Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.

Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.

CHICKEN VERONIQUE
1 tsp. salt
3/4 tsp. crushed rosemary
1/2 tsp. grated orange zest
1/4 tsp. pepper
4 thin-sliced boneless, skinless, chicken breast halves
2 tbsp. butter
2/3 cup chopped shallots
1 1/2 cups red seedless grapes
1/3 cup low-sodium chicken broth
1/2 cup light cream
2 cups uncooked instant white rice (OR brown rice)
1 tbsp. chopped fresh parsley and dried chopped rosemary
In a bowl combine, 1/2 teaspoon salt, 1/2 teaspoon zest and pepper. Sprinkle over all sides of chicken.

In a large skillet over medium-high heat, melt butter, add chicken, cook, turning once, until browned and JUST cooked.

Remove from skillet, keep warm. To same pan, add shallots, cook, stirring occasionally, until soft. Add grapes, broth, remaining salt and rosemary. Cook until broth is reduced by half and grapes are soft. Add cream and reserved chicken. Cook until chicken is heated through and sauce has thickened.

Cook rice as directed on package. Stir in parsley. Serve chicken and sauce over rice.

CHICKEN FRIED RICE
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3 c. uncooked rice
1/2 lb. chicken (or pork, beef, shrimp, bacon)
1/4 c. vegetable oil
2 tbsp. sesame oil
1 1/2 tsp. salt
Dash pepper
3 tbsp. soy sauce
1 green pepper
1 carrot
1 stalk celery
5 eggs (optional)

Cook rice accordingly. Chop chicken and vegetables. Beat eggs adding 1/2 teaspoon salt in lightly oiled frying pan; cook eggs until scrambled. Fry chicken in 2 tablespoon oil. Add vegetables and stir fry until half cooked. Add cooked eggs to mixture. Add 2 more tablespoons oil plus sesame oil. Then add the cooked rice and mix thoroughly. Add remaining ingredients and mix well again. May be used as a main or a side dish. Excellent for a buffet.

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Chicken & Tortellini Stew
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* 1 pound Chicken Breast, Cut Into Small Peices
* 5 ounces, weight Dried Cheese Tortellini
* 1 whole Large Russet Potato, Diced Large
* 1 clove Garlic, Crushed
* ¼ cups Flour
* 1 teaspoon Salt
* 1 teaspoon Black Pepper
* 2 Tablespoons Vegetable Oil
* 1 cup Chicken Broth
* 2 cups Water
* ½ teaspoons Dried Thyme
* 1 teaspoon Dried Rosemary

1. Cut chicken into small pieces.

2. Place flour, salt and 1/2 teaspoon black pepper in a Ziploc bag, then place the chicken in the bag and shake to coat.

3. Heat vegetable oil in a large pot.

4. Once hot, add the chicken and flour mix and stir occasionally until the chicken has browned.

5. Once the chicken has browned, add the chicken broth.

6. Cut the potato into medium large chunks.

7. Add the potatoes to the pot.

8. Add the tortellini to the pot along with water, thyme, rosemary, remaining 1/2 teaspoon black pepper, garlic and salt to taste. Simmer for at least an hour, the longer the better. It would also be good in a crock pot.

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Chicken Puff Pot Pie
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* 2 whole Chicken Breasts Cooked And Cubed
* 1 cup Frozen Peas And Carrots (or Any Mixed Veggies)
* 1 cup Frozen Corn
* 1 whole Potato, Diced
* ½ cups Onion, Chopped
* 3 Tablespoons Butter
* 1 Tablespoon Fresh Rosemary, Chopped (dried Is Fine)
* 1 cup Milk
* 1 can Cream Of Chicken Soup
* Seasoned Salt, To Taste
* Freshly Ground Black Pepper, To Taste
* 1 package Puff Pastry, Thawed (2 Sheets)
* 1 whole Egg Yolk

Before you do anything else, set out your puff pastry to let it thaw. Preheat oven to 375 degrees.
Boil a pot of water and throw in your diced potatoes. About 5 minutes before they reach ‘al dente’ (do not overcook them!), add your frozen peas, carrots and corn to warm them up a bit. Once veggies are done, drain them all and set aside.
Meanwhile, in a large saucepan, melt the butter over medium heat. Then add your onions and rosemary and cook everything for about 5 minutes, until the onions are soft.


Add the cream of chicken soup and your milk, then throw in a bit of seasoned salt and some freshly ground black pepper, to taste. Stir continuously so that nothing burns! Simmer and stir everything for about 5 minutes to thicken the sauce and really meld the flavors together.


Add all your veggies and chicken to the saucepan and mix well. Do a little taste test to make sure it’s well seasoned!


Divide this mixture into 4 large ramekins or oven-proof bowls (I used my Corningware). Roll out your puff pastry (1 or 2 sheets, depending on the surface area of the bowls you need to cover—I used 2 sheets for 4 pies). Cut each piece of puff pasty into 2 squares and place on top of your oven-proof bowls. If you have a lot extra hanging over the sides, just fold it up over the top. Using a sharp knife, cut holes in the middle of the puff pastry for ventilation.


Mix a little water with your egg yolk and brush the mixture over the top of each puff pastry. This will give it a nice, golden brown shine when it is done. Bake the pies for 20-25 minutes until the pastry is browned. Remove from the oven and let cool for 5-10 minutes before eating.
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Chicken Curry

* 4 pounds Chicken Pieces (Legs And Thighs), Skin And Fat Removed
* 2 teaspoons Salt
* Cracked Black Pepper
* 1 teaspoon Yellow Mustard
* 1 whole Medium Onion, Halved
* 1 whole Tomato, Quartered
* 8 cloves Garlic
* 8 sprigs Cilantro
* 2 Tablespoons (rounded) Curry Powder
* 2 teaspoons Turmeric
* 4 Tablespoons Vegetable Oil
* Jalapeno Pepper, Sliced
* Potatoes

Preparation Instructions

Place chicken in a bowl. Sprinkle with salt and add mustard.

In a food processor, chop half the onion, tomato, cilantro, garlic, and black pepper .
Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.


After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.
In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water.

When the curry slurry has become a thick paste, chop the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. Turn the chicken, then add in 1 to 2 cups of water. Shake the pan and allow the chicken to cook until done, stirring every five minutes. Cook for about 20 to 15 minutes.

At the end, be sure to taste and adjust salt and pepper. Serve chicken over rice; spoon sauce over the top.
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