Spicy Chicken and Cashews

• 2 cups diced skinless boneless chicken breasts
• Salt
• Freshly ground black pepper
• 1 cup cornstarch
• Oil for frying
• 1/4 cup peanut oil
• 1 cup unsalted cashews
• 2 dried red peppers
• 1/2 pound Chinese Long Beans, blanched

Season the chicken and cornstarch with salt and pepper. Dredge the chicken in the cornstarch, coating completely. Fry the chicken until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the cashews and season with salt and pepper. Pan-fry until golden, 4 to 5 minutes. Add the peppers and beans. Season with salt and pepper, and cook for 2 minutes. Remove from the heat. Toss the chicken and cashew mixture together. Mound in the center of a large platter and serve.

Apricot Chicken

• 14 oz can of apricot halves in juice
• 1/2 teaspoon grated gingerroot
• 2 tablespoons chilli sauce
• 3 tablespoons honey
• 1 tablespoons soy sauce
• 6 boneless and skinless chicken breasts in halves

Drain apricot juice into a small bowl and put the fruit aside. Add gingerroot, chilli sauce, honey and soy sauce to juice. Stir well.

Put chicken and juice mixture into a sealable plastic bag. Marinate for a few hours or overnight in refrigerator, turning occasionally to coat the chicken.

Lightly grease a 2 litre casserole dish. Lay chicken in bottom. Bake at 350 degrees for 20 minutes. Pour marinade into small saucepan and boil for 4 minutes to reduce and thicken sauce. Brush some sauce over chicken and bake for 20 minutes. Arrange reserved apricot halves over chicken. Drizzle the remaining sauce over all and bake for another 10 minutes until apricots are hot.

Tomato Sherry Chicken

Baked Sweet 'n' Sour Chicken

• 4 boneless chicken breasts halved
• 1/2 cup tomato sauce
• 1/2 small onion finely chopped
• 3 tbsp brown sugar
• 2 tbsp cider vinegar
• 1/2 cup crushed pineapple with juice
• 1 clove garlic, minced
• Cooked rice
• Chopped fresh parsley

Preheat oven to 350 degrees. Place chicken breasts in  a rectangular greased casserole dish.

Combine tomato sauce, onion, sugar, vinegar, pineapple (with juice) and garlic; spoon over chicken. Bake for 45 minutes or until chicken is no longer pink.

Serve over cooked rice and garnish with parsley.

Thai Chicken

• 1 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 2 tbsp coriander
• 2 tbsp basil
• 1 tbsp mint
• 1 tbsp lemon juice
• 2 tbsp vegetable oil
• 1 tbsp granulated sugar
• 2 tbsp fish sauce
• 3 garlic cloves, minced
• 1 tsp grated lemon zest
• 2 green onions, chopped

Preheat oven to 375 degrees. In a large skillet, heat oil over high then add chicken and cook until browned. Set aside.

In a large bowl, combine coriander, basil, mint, lemon juice, oil, sugar, fish sauce, garlic, lemon zest and green onions.

Place chicken in marinade and refrigerate for at least one hour or over night.

Remove chicken from marinade and place in baking dish. Bake for 20 minutes or until chicken is cooked right through.

Quick Italian Microwave Chicken

• 4 boneless chicken breasts
• 1 chopped onion
• 1 398 ml can of tomato sauce
• 1 475 ml bottle of Kraft Italian Dressing
• 2 cups of uncooked broccoli
• 1 cup of grated mozzarella cheese
• Cooked pasta

In a microwaveable dish spread the onions on the bottom. Lay the chicken breasts on top. Mix the tomato sauce and Italian dressing together and pour over chicken until the chicken is completely covered. Cook in microwave for approx 20 min. The last 5 minutes add in the broccoli and cook until chicken is not pink and broccoli is done.  Once done add cheese into mixture and let stand for 5 min. Serve over cooked pasta.

Easy Chicken Cacciatore Recipe

Easy Chicken Cacciatore Recipe

• 2 tbsp vegetable oil
• 1 (19oz/340 ml Delmonte Italian stewed tomatoes
• 2 cups sliced mushrooms
• hot cooked pasta (egg noodles)
• 4 large chicken breasts (cubed)
• 1 (5 1/2oz/156ml can) tomato paste
• 1 tsp dried basil
• 1 medium zucchini, sliced

Brown chicken in oil, remove from pan. Drain off fat, stir in temaining. Bring to a boil. Return chicken to pan. Cover and simmer 25 to 30 minutes. Serve over pasta.

Chicken On A Bed Of Rice Recipe

Chicken On A Bed Of Rice Recipe

• chicken pieces
• 2/3 cup flour
• 2 tsp salt
• 1 tsp sage
• 1 tsp thyme
• 1/4 tsp pepper
• 1 can - cream of chicken soup
• 1 cup rice

Combine: flour, salt, sage, thyme, pepper. Roll chicken in flour mixture. Brown chicken in oil.

Combine: Can cream of chicken soup, one small onion, salt, pepper and a dash of parsley in frying pan.

Put rice in bottom of pot. Pour 1/2 of mixture over it. Place chicken on top, then cover it wih rest of mixture. Cook in oven at 350F for 1 hour.

Chicken and Vegetable Stir Fry Recipe

Chicken and Vegetable Stir Fry Recipe

• 2 chicken breasts, cut into pieces
• olive oil
• Kikkoman's stir-fry sauce
• chopped vegetables including, onions, tomatoes, celery, carrots, mushrooms, peas, etc...

Pour a little olive oil into a frying pan. Add the chicken pieces and cook lightly until all sides are white (2 minutes). Add vegetables and stir until they are slightly softerned (3 more minutes). Coat lightly with 2 tbsp stir-fry sauce and stir well. Serve with basnati rice.

Chicken and Cheese Quesadillas Recipe

Chicken and Cheese Quesadillas Recipe

• 1 pkg (10 to 12) flour tortillas
• 3 chicken breasts - cut into 1 inch pieces
• salt, pepper (to taste)
• 2 - 4 tbsp butter or margarine
• 2 cups shredded sharp cheddar cheese
• pinch paprika

*As garnishs prepare salsa & sour cream.

Heat 2 tbsp butter or margarine over medium heat and saute chicken until cooked. Add salt, pepper and paprika. Set aside. Heat a small amount of butter or margarine in a skillet (on medium heat) and slightly brown each tortilla on both sides. Preheat oven to 350F. For each quesadilla; Place a tortilla on a baking sheet, top with cheese then chicken pieces. Pl;ace another tortilla on top. Bake in oven for about 8 minutes or until cheese melts. Let stand 3 minutes. Cut quesadillas into pie shaped wedges (4 - 6 per tortilla) and serve with salsa and sour cream. Serves 6 as a side dish. Makes approximently 25 to 30 appetizers.

Crispy Savory Chicken Wings Recipe

Crispy Savory Chicken Wings Recipe

6 chicken wings (about 1 3/4lbs)

Mix together

• 1/2 tsp rice wine
• 1/4 tsp black pepper
• 1 tsp salt

remaining ingredients

• 1/3 cup cornstarch
• 1 tbsp szechuan peppercorn salt
• 3 cups oil for frying

Rinse the chicken wings. Place in a bowl with mixture. Marinate for 20 minutes. Remove and dredge the wings in cornstarch. Heat oil in pan to 375F. Deep fry the chicken wings for 15 seconds. Stir with a spatula, reduce heat and continue ro fry for 3 minutes or until golden brown and skin is crispy. Remove wings. Drain and arrange on a serving platter. Arrange the salt in a pile on the edge of the plate for dipping.

*To prepare the szechuan peppercorn salt: Heat a pan until hot (no oil). Add the peppercorns and stir fry for about 5 minutes over high heat (turning constantly). until they darken and become crisp. Remove and pulverize in a blender to a smooth powder. Mix with the salt and serve as a dip with deep fried foods.

Peanut Butter Chicken Recipe

Peanut Butter Chicken Recipe

• 6 chicken breasts (boned & skinned)
• 3 tins cream of mushroom soup
• cayenne pepper (to taste)
• 6 tbsp crunchy peanut butter (more if you like more taste)
• pepper glakes (to taste)

Cut chicken breasts into cubes, if breasts are to thick slice in half. Mix the soup in another bowl & add the peanut butter, pepper & cayenne pepper.

Place chicken in a shallow baking dish and cover with soup mixture, bake in oven at 350F for 45 minutes to 1 hour. Serve over Cheese & Broccoli rice(3 cans).

Kentucky Fried Chicken Recipe

Kentucky Fried Chicken Recipe

• 2 cups flour
• 1/2 tsp thyme
• 1 tbsp celery salt
• 1/2 tsp garlic powder
• 2 eggs, little milk
• 1 tsp ginger
• 1/2 tsp basil
• 1 tbsp dried mustard
• 3 tbsp accent
• 1 onion
• 1/2 tsp salt
• 1/2 tsp oregano
• 4 tbsp paprika
• 1 tbsp pepper

Cook chicken in boiling water with salt, pepper & onion until meat starts to seperate a little, remove from water and let cool. Beat 2 eggs in a little milk, dip chicken parts into egg mixture. Make a mixture of flour, ginger thyme, basil, oregano, celery salt, accent & pepper, coat chicken with mixture and cook in very hot oil for 10 minutes, remove and repeat for remaining chicken pieces. To keep chicken warm place in oven at 250F.

Chicken Merango Recipe

Chicken Merango Recipe

• 5 lbs chicken breast
• 1 pkg onion soup mix
• 1 garlic bud, crushed
• 1 small red pepper
• 1 tin mushrooms
• 1 - 19 oz tin crushed tomatoes
• salt & pepper
• Margarine

Place a approximently 1/4 cup margarine in saucepan. Cut chicken into cubes and cook in melted margarine, remove chicken from saucepan leaving liquid in the pot, add onion soup mix & garlic and allow to cook. Add mushrooms, cook. Add Crushed tomatoes and bring to boil. Add chicken and simmer for 15 minutes. Serve on spagetti or rice.