Here are some great chicken recipes:
Baked Terrikyi Chicken
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
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.
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Cashew Chicken
1/2 cup catsup
4 teaspoons soy sauce
1/2 teaspoon salt
2 tablespoons worcestershire sauce
3 tablespoons sugar
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper (more to taste)
1/2 cup chicken broth
2 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 whole chicken breasts, cut into bite size pieces (or chicken tenders)
1/4 cup cooking oil
2 tablespoons fresh gingerroot, minced
1 tablespoon minced garlic
1 onion, chopped
2 carrots, sliced thinly
1 green bell pepper, chopped
2 cups snow peas
1 1/2 cups cashews
2 cups cooked white rice
Combine Catsup, soy sauce, salt, Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside. In a bowl, combine cornstarch, sugar, and salt.
Toss the chicken with cornstarch mixture. Heat a wok or frying pan to a high heat and add cooking oil. When oil is hot add chicken. Add gingeroot, garlic and onion. Stir fry mixture until chicken is cooked through and opaque.
Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
Continue to stir fry until tender crisp. Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
Add the cashews and serve immediately over a bed of white rice.
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Honey-Pecan Chicken
Yields: 8 servings
1/2 pound (2 sticks) butter
1/2 pound pecans, chopped
2 cup honey
4 (8 ounce ) chicken breasts
2 cup flour, seasoned with salt and pepper
2 cup buttermilk
1 to 2 cup peanut oil
To Prepare Sauce:
Melt butter over medium heat. Add pecans. Cook for 10 minutes, or until tender. Turn heat down to low. Add honey. Cook for 5 minutes.
To Coat Chicken:
Cut breasts in half horizontally. Dip chicken in seasoned flour, then in buttermilk, then again in flour.
To Cook Chicken:
Heat oil in large skillet over medium-high heat. Saute chicken for 12 to 15 minutes, or until golden brown and cooked through, turning once. Remove from pan. Pat dry or allow to drain briefly. Serve topped with warm honey-pecan sauce.
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General Tso's Chicken
Yields: 8 servings
1/2 cup cornstarch
1/4 cup water
1 tsp. ground ginger, or 3/43/4 tsp. teaspoon minced fresh ginger
1 tsp. minced garlic
3/4 cup sugar
1/2 cup soy sauce
2 cups large chicken broth
1/4 cup white vinegar
1/4 cup dry sherry or white wine, cut into chunks
3 lbs. boneless chicken breasts or thighs
2 eggs, beaten
1 cup cornstarch
2 cups sliced green onions
2 Tbs. plus 2 tsp. small dried hot peppers, (optional)
2 Tbs. cooking oil
For Sauce:
Place the first nine ingredients above in a jar and shake well to dissolve the cornstarch. For Meat: Place chicken and egg in zipper baggie and shake to coat chicken evenly.
Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350°F until crispy. Drain. Heat oil in a skillet. Add onions and peppers and stir fry about 30 seconds.
Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.
