Ingredients:
vegetable oil
4 cups all-purpose flour
6 tablespoons garlic salt
3 tablespoons ground black pepper
4 eggs, beaten
8 skinless, boneless chicken breast halves - cut into small chunks
Instructions:
Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.
Ingredients:
1 cup water 1/2 cup white sugar 1/3 cup soy sauce 2 tablespoons peanut butter 1 tablespoon honey 2 teaspoons wine vinegar 1 tablespoon minced garlic 12 large chicken wings, tips removed and wings cut in half at joint 1 teaspoon sesame seeds, or to taste (optional)
Instructions:
In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.
Ingredients:
6 skinless, boneless chicken breast halves 1 teaspoon garlic salt ground black pepper to taste 2 tablespoons olive oil 1 onion, thinly sliced 1 (14.5 ounce) can diced tomatoes 1/2 cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon dried thyme
Instructions:
Season both sides of chicken breasts with garlic salt and pepper. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients:
2 tablespoons olive oil 1 onion, chopped 4 skinless, boneless chicken breast halves 3 tablespoons ketchup 2 tablespoons soy sauce 3 tablespoons white sugar 2 tablespoons lemon juice 1 teaspoon ground black pepper
Instructions:
Saute onion in oil until translucent. Watch Now Add chicken, and brown lightly. Watch Now Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes. Watch Now
Ingredients:
For the Veggie Stuffing: 1/2 yellow onion, diced 1 small carrot, diced 1/2 rib celery, diced 2 cloves garlic, sliced, or to taste 1 tablespoon minced fresh rosemary, or more to taste kosher salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 2 teaspoons olive oil 1 (3 1/2) pound whole chicken kosher salt to taste kitchen twine 1 pound buttercrust pastry dough all-purpose flour, or as needed 1 egg 2 teaspoons water fleur de sel to taste For the Sauce: 1 tablespoon butter salt to taste 2/3 cup rose wine 4 tablespoons cold butter, cut into cubes
Instructions:
Combine onion, carrot, and celery in a bowl. Add garlic, rosemary, salt, black pepper, and cayenne pepper. Drizzle in olive oil. Mix stuffing well. Trim away the wing tips of the chicken. Season the whole surface and cavity generously with salt. Spoon the stuffing into the cavity, reserving any extra for the sauce later. Tie the legs together with string. Refrigerate until ready to wrap. Place dough onto a well floured surface. Sprinkle more flour on top. Roll out into a large circle about 1/8 inch thick. Place chicken, breast-side down, in the center of the dough. Wrap dough over the chicken. Cut off sections of excess dough and patch them over areas with less coverage. Beat egg and water together and brush some egg wash over the redistributed dough. Press the rest of dough into the new seams. Continue folding dough over the chicken, brushing with egg wash and patching pieces together as needed, until chicken is fully covered. Do not stretch the dough too thin. Flip chicken over onto a baking sheet lined with a silicone mat. Press on the inside of both legs to enhance their shape. Refrigerate until crust is cold, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Brush the remaining egg wash all over the chicken. Sprinkle fleur de sel on top. Bake in the preheated oven until crust is beautifully browned, about 1 hour and 10 minutes. Transfer chicken to a pie dish and let rest while preparing the sauce, 30 minutes to 1 hour. Cut a small hole into the back of the chicken and spoon out 1/2 cup of the stuffing. Place in a saucepan with 1 tablespoon butter. Add a pinch of salt. Cook and stir over medium-high heat until vegetables are tender, about 3 minutes. Add wine and the pan drippings. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add cold butter. Turn off heat and stir sauce vigorously until butter melts. Slice chicken and serve with the sauce.
Ingredients:
1 pound skinless, boneless chicken breast halves 1 (8 ounce) package cream cheese, softened 1 (8 ounce) jar mayonnaise 1 (8 ounce) package shredded Cheddar cheese 1 (4 ounce) can diced green chile peppers 1 jalapeno pepper, finely diced
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
Ingredients:
4 skinless, boneless chicken breast halves, cut into bite-size pieces 1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste 1 1/4 cups chicken broth 1 tablespoon cornstarch 4 teaspoons soy sauce, divided 2 tablespoons olive oil, divided 2 cups shredded cabbage 25 sugar snap peas, chopped 10 small spears fresh asparagus, trimmed and cut into bite-size pieces 3 stalks celery, chopped 1/2 red bell pepper, cut into thin strips 2 green onions, chopped 1 (8 ounce) can sliced bamboo shoots, drained 1/2 cup cashews 1 pinch paprika, or to taste (optional)
Instructions:
Sprinkle chicken pieces with Cajun seasoning. Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended. Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids. Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes. Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.
