Chicken stir fry

[sherlyk]

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.



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[vineesh]

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

[sherlyk]

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.

[sherlyk]

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.

[sherlyk]

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.

[sherlyk]

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.