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Full Online Book HomeLearning KitchenAsian - Chicken - Quick And Easy Chinese Chicken
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Asian - Chicken -  Quick And Easy Chinese Chicken Post by :qwaqer Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2499

Click below to download : Asian - Chicken - Quick And Easy Chinese Chicken (Format : PDF)

Asian - Chicken - Quick And Easy Chinese Chicken

3 chicken breast halves, skinned
3 chicken thighs, skinned
3 chicken drumsticks, skinned
3/4 c ketchup
1/2 c brown sugar, firmly packed
1/4 c soy sauce
2 tbsp white vinegar
1 tbsp instant onion flakes
1/2 tsp garlic powder
1/2 tsp seasoned salt


Place chicken in a 13x 9" baking dish. Combine ketchup and next 6 ingredients.
Stir well and pour over chicken. Bake, uncovered, at 350° for 1 1/2 hours or until chicken is done, turning chicken over after 45 minutes, and basting occasionally. Makes 9 servings (about 3 oz. chicken per person). Serve with rice and salad.
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2 tablespoons low-sodium soy sauce 1 tablespoon cornstarch 1 tablespoon rice vinegar 1 tablespoon minced peeled fresh ginger 1/4 teaspoon crushed red pepper 1 pound skinned boned chicken breast -- cut in 1/4" strips 2 tablespoons vegetable oil 1 cup coarsely chopped green onions 1 tablespoon minced peeled fresh ginger 3 cloves garlic -- minced 3/4 cup julienne-cut red bell pepper -- (1x1/4") 3/4 cup julienne-cut yellow bell pepper -- (1x1/4") 2 tablespoons fresh lemon juice 1/2 to 1 teaspoon white pepper 1/4 teaspoon salt 4 cups hot cooked rice Combine the first 5 ingredients in a medium bowl; add chicken.
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3/4 pound boneless, skinless chicken breasts, cut into thin strips 4 tablespoons Soy Sauce, divided 2 tablespoons cornstarch, divided 2 cloves garlic, minced 1/2 teaspoon minced fresh ginger root or ground ginger 2 tablespoons vegetable oil, divided 1 each red bell pepper and onion, sliced 1/4 pound sliced mushrooms and snow peas Hot cooked rice In bowl, combine chicken, 1 Tbsp. each soy sauce and cornstarch, garlic and ginger; let stand 15 minutes. Meanwhile, combine remaining 3 Tbsp. soy sauce, 1 Tbsp. cornstarch and 3/4 cup water. Heat 1 Tbsp. oil in hot wok or skillet over medium-high heat. Add chicken
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