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Full Online Book HomeLearning KitchenAsian - Chicken - Quick Chicken Stir-fry
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Asian - Chicken -  Quick Chicken Stir-fry Post by :jblackston Category :Learning Kitchen Author :Unknown Date :November 2011 Read :621

Click below to download : Asian - Chicken - Quick Chicken Stir-fry (Format : PDF)

Asian - Chicken - Quick Chicken Stir-fry

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 and stir-fry 3 minutes; remove from pan.

Heat remaining 1 Tbsp. oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture; stirring constantly, bring to boil and boil 1 minute. Serve over rice. Makes 4 servings
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Asian - Chicken -  Quick And Easy Chinese Chicken Asian - Chicken - Quick And Easy Chinese Chicken

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.

Asian - Chicken -  P. F. Chang's Spicy Chicken Asian - Chicken - P. F. Chang's Spicy Chicken

Asian - Chicken -  P. F. Chang's Spicy Chicken
Source: Posted by LladyRusty Tuesday, 30 January 2001, at 4:00 am - From: P. F. Chang's, Roseville, California - Executive Chef D.J. Cheeks 10 oz. chicken breast Potato starch Canola oil 3 T. oil back into hot wok 1 tsp. garlic* 1/4 C. green onions 1 tsp. chili paste * 1 oz. house white sauce (chicken stock with a touch of oyster sauce) 1 oz. Chang's Sauce (sugar and vinegar combined) 2 tsp. sesame oil 1 T. cornstarch Diced chicken breast lightly coated with potato starch Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to