Chinese Restaurant-Style Sesame Chicken

Ingridients

2 (6 ounce) skinless, boneless chicken breast halves

1 tablespoon soy sauce

1 tablespoon real maple syrup

1 tablespoon dry sherry

1 teaspoon chopped fresh ginger root

1/2 teaspoon Chinese five-spice powder

2 tablespoons sesame seeds

3 tablespoons all-purpose flour

salt and pepper to taste

1/2 teaspoon peanut oil

4 leaves red leaf lettuce - rinsed

1 large tomato, cut into wedges

Directions

Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.

In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.

Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.

Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.

Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

Lemon Chicken II

Ingridients

3 pounds boneless chicken breasts, cut into 2-inch pieces

1 tablespoon dry sherry

1 tablespoon soy sauce

1/2 teaspoon salt

2 eggs

2 cups vegetable oil

1/4 cup cornstarch

1/2 teaspoon baking powder

1/3 cup white sugar

1 tablespoon cornstarch

1 cup chicken broth

1 tablespoon lemon juice

1 teaspoon salt

1 lemon, sliced

2 tablespoons vegetable oil

Directions

Prep 15 m

Cook 20 m

Ready In 55 m

In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, whisk together 1/4 cup cornstarch and the baking powder; beat in eggs to form a batter. Coat chicken pieces with batter and set aside.

In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate.

In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

Devil Curry

Ingridients

3 tablespoons vegetable oil

2 tablespoons water, or as needed

6 red onions, chopped

25 chile peppers, sun-dried

7 candlenuts

1 shrimp paste

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon ground allspice

3 lemon grass

1 tablespoon mustard seed

2 cups water

2 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces

2 1/4 pounds potatoes

salt to taste

1 tablespoon distilled white vinegar

Directions

Heat oil in a large skillet over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.

Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.

Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.

Kung Pao Chicken

Ingridients

1 pound skinless, boneless chicken breast halves - cut into chunks

2 tablespoons white wine

2 tablespoons soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1 ounce hot chile paste

1 teaspoon distilled white vinegar

2 teaspoons brown sugar

4 green onions, chopped

1 tablespoon chopped garlic

1 (8 ounce) can water chestnuts

4 ounces chopped peanuts

Directions

Prep 30 m

Cook 30 m

Ready In 1 h 30 m

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Satay Chicken Pizza

Ingridients

1 tablespoon vegetable oil

2 skinless, boneless chicken breast halves, chopped

1 cup prepared Thai peanut sauce

1 bunch green onions, chopped

4 small (4 inch) pita breads

4 slices provolone cheese

Directions

Prep 15 m

Cook 12 m

Ready In 27 m

Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!

Preheat oven to 425 degrees F (220 degrees C).

To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.

Pakistani Potato Chicken

Ingridients

3 tablespoons vegetable oil

2 teaspoons garlic paste

1 teaspoon minced fresh ginger root

1 teaspoon round red chile pepper, minced, or to taste

1/2 teaspoon ground cumin

salt to taste

1/4 cup plain yogurt

1 (3 pound) broiler/fryer chicken, cut up and skin removed

1 green bell pepper, chopped

4 medium potatoes, peeled and cut into 1-inch cubes

1 tablespoon fresh chopped cilantro, for garnish

Directions

Prep 25 m

Cook 50 m

Ready In 1 h 15 m

Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.

Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.

Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

Spicy Chicken Curry

Ingridients

1 pound skinless, boneless chicken breast halves, cut into bite size pieces

2 onions, chopped

4 green chile peppers, chopped

4 tablespoons vegetable oil

2 tablespoons ginger garlic paste

1 tablespoon poppy seeds

2 tablespoons chili powder

2 cups water

1 tablespoon garam masala

1 pinch ground turmeric

salt to taste

Directions

Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.

In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.

After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

Garlic Chicken Stir Fry

Ingridients

2 tablespoons peanut oil

6 cloves garlic, minced

1 teaspoon grated fresh ginger

1 bunch green onions, chopped

1 teaspoon salt

1 pound boneless skinless chicken breasts, cut into strips

2 onions, thinly sliced

1 cup sliced cabbage

1 red bell pepper, thinly sliced

2 cups sugar snap peas

1 cup chicken broth

2 tablespoons soy sauce

2 tablespoons white sugar

2 tablespoons cornstarch

Directions

Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.

In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

Grilled Asian Chicken

Ingridients

1/4 cup soy sauce

4 teaspoons sesame oil

2 tablespoons honey

3 slices fresh ginger root

2 cloves garlic, crushed

4 skinless, boneless chicken breast halves

Directions

Prep 15 m

Cook 15 m

Ready In 50 m

In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.

Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.

Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.

Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Chicken Hekka

Ingridients

1 1/2 pounds skinless, boneless chicken breast meat

3/4 cup white sugar

3/4 cup soy sauce

3/4 cup mirin (Japanese sweet wine)

2 tablespoons vegetable oil

1 tablespoon grated fresh ginger

3 carrots, julienned

2 onions, thinly sliced

1 (14 ounce) can shredded bamboo, drained

1/2 pound fresh mushrooms, sliced

1 cup trimmed and coarsely chopped watercress

1 (8 ounce) package rice noodles, soaked and cut into 2 inch pieces

Directions

Prep 30 m

Cook 15 m

Ready In 45 m

Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.

In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.

One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

Bunjal Chicken

Ingridients

1 (2 to 3 pound) whole chicken

1/2 teaspoon salt

2 tablespoons olive oil

1 onion, thinly sliced

1/4 teaspoon ground black pepper

1 tablespoon crushed garlic

1/2 tablespoon tomato paste

1/2 teaspoon garam masala

1 teaspoon curry powder

1/4 teaspoon celery salt

1/4 teaspoon salt

1/4 cup water

Directions

Prep 15 m

Cook 45 m

Ready In 1 h

Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.

Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.

General Tsao's Chicken

Ingridients

1/2 cup cornstarch

1/4 cup water

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced fresh ginger root

3/4 cup white sugar

1/4 cup soy sauce

1/4 cup white wine vinegar

1/2 cup hot chicken broth

1 teaspoon monosodium glutamate (MSG)

3 pounds skinless, boneless chicken breast halves, cut into bite size pieces

1/2 cup soy sauce

1 teaspoon ground white pepper

1 egg

1 cup cornstarch

1 cup vegetable oil

2 cups chopped green onions

16 chile peppers, sun-dried

Directions

Prep 30 m

Cook 20 m

Ready In 50 m

To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.

To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.

To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

Korean Chicken

Ingridients

1 (3 pound) whole chicken

1/4 cup soy sauce

2 tablespoons sesame seeds

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 green onion, minced

1 clove garlic, minced

1 teaspoon peanut oil

1 tablespoon white sugar

1 teaspoon monosodium glutamate (MSG)

Directions

Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.

In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.

Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

Chinese Noodle Chicken

Ingridients

4 skinless, boneless chicken breasts

1 tablespoon vegetable oil

1/2 cup sliced onion

2 cups broccoli florets

2 carrots, julienned

2 cups snow peas

4 cups dry Chinese noodles

1/4 cup teriyaki sauce

Directions

In a large skillet brown chicken in oil, stirring constantly until juices run clear.

Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.

Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

Thai Coconut Chicken

Ingridients

2 cups dry jasmine rice

3 cups water

1 1/2 pounds skinless, boneless chicken breast halves - cubed

1 tablespoon curry powder

2 cups 1 inch pieces asparagus

1 cup snow peas

1/2 cup shredded carrots

1 cup chopped green onions

1 (14 ounce) can light coconut milk

Directions

Prep 10 m

Cook 20 m

Ready In 30 m

In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.

In a medium size bowl, combine the chicken and curry powder, and toss to coat.

Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

Owen's Chicken Rice

Ingridients

1/2 (3 pound) whole chicken, cut into pieces

8 ounces Chinese-style sausages

1 teaspoon salt

1 tablespoon dark soy sauce

2 tablespoons sesame oil

1/2 slice fresh ginger root, chopped

12 dried shiitake mushrooms, soaked until soft

3 cups long-grain white rice

2 1/2 cups boiling water

3 tablespoons chopped fresh cilantro

3 tablespoons thinly sliced green onion

Directions

Marinate the chicken and sausages in the soy sauce and 1 teaspoon salt and set aside.

Heat sesame oil in a large, nonstick wok. Stir fry the ginger until fragrant. Add the sausages and chicken and stir fry until brown. Add the mushrooms and fry for another 3 minutes. Stir in the rice and season with salt and pepper.

Transfer the mixture to a rice cooker and add water. When rice is cooked, garnish with chopped coriander and spring onions. Serve.

Chicken Fry

Ingridients

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breast halves

1 onion, sliced

1 teaspoon ginger garlic paste

2 green chile peppers, chopped

3 teaspoons ground coriander seed

1 teaspoon garam masala

1/2 teaspoon ground turmeric

1 teaspoon chili powder

1 pinch ground nutmeg

1 tablespoon fresh chopped cilantro, for garnish

salt to taste

Directions

Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.

Yakisoba Chicken

Ingridients

1/2 teaspoon sesame oil

1 tablespoon canola oil

2 tablespoons chile paste

2 cloves garlic, chopped

4 skinless, boneless chicken breast halves - cut into 1 inch cubes

1/2 cup soy sauce

1 onion, sliced lengthwise into eighths

1/2 medium head cabbage, coarsely chopped

2 carrots, coarsely chopped

8 ounces soba noodles, cooked and drained

Directions

Prep 15 m

Cook 15 m

Ready In 30 m

In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.

In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

Curried Microwaved Chicken

Ingridients

1 apple - peeled, cored, and chopped

1 onion, chopped

2 tablespoons butter

3 teaspoons curry powder

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup heavy cream

salt and pepper to taste

8 chicken thighs, cut into bite size pieces

3/4 cup fresh sliced mushrooms

1 teaspoon paprika

Directions

In a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. Stir in the soup, cream and salt and pepper.

Place the chicken and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. Sprinkle the top with paprika.

Cover with wax paper and microwave on at full power for 30 minutes. Test to see if chicken is done and tender. If not microwave at full power for another 15 to 20 minutes. Checking every 5 minutes or so.

Tandoori Chicken I

Ingridients

1 (2 to 3 pound) chicken, skinned and quartered

2 tablespoons lemon juice

1 teaspoon salt

4 teaspoons ground allspice

2 tablespoons plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

2 tablespoons distilled white vinegar

Directions

Prep 20 m

Cook 1 h Ready In 9 h 20 m

Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.

Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.

Preheat oven to 350 degrees F (175 degrees C).

Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.