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.

One Dish Bourbon Chicken

Ingridients

1 tablespoon butter

2 tablespoons olive oil

1 clove garlic, minced

1 onion, chopped

4 skinless, boneless chicken breasts

2 tablespoons chicken stock

2 tablespoons bourbon

salt and pepper to taste

Directions

In a large skillet, melt butter or margarine and add olive oil. Saute garlic and onion until translucent. Remove garlic and onion from skillet with a slotted spoon.

Add chicken breast halves to skillet and brown on both sides. Return garlic and onion to skillet. Add broth and bourbon and stir all together. Cover and let simmer over very low heat for 20 to 25 minutes, or until chicken is tender and done (chicken juices run clear).

Bourbon Chicken

Ingridients

4 skinless, boneless chicken breast halves

1 teaspoon ground ginger

4 ounces soy sauce

2 tablespoons dried minced onion

1/2 cup packed brown sugar

3/8 cup bourbon

1/2 teaspoon garlic powder

Directions

Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.

Preheat oven to 325 degrees F (165 degrees C).

Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Broiled Chicken with Roasted Garlic Sauce

Ingridients

1 medium head garlic

1 tablespoon olive oil

4 skinless, boneless chicken breasts

1/2 cup white wine

2 tablespoons butter

1 cup milk

1 tablespoon all-purpose flour

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

Directions

Preheat oven to 400 degrees F (200 degrees C).

Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.

To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.

Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!

Baked Teriyaki Chicken

Ingridients

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

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

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Hazelnut Chicken

Ingridients

1 cup dried bread crumbs, seasoned

1/2 cup ground hazelnuts

4 skinless, boneless chicken breasts

1 egg, beaten

1/8 cup butter

8 fresh mushrooms, sliced

1 1/2 fluid ounces brandy

2 fluid ounces hazelnut liqueur

Directions

In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.

Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!

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.