Real Potato Leek Soup

Ingredients

• Servings: 8
• 18 small red new potatoes
• 6 cups chicken broth
• 3 leeks, chopped
• 3 tablespoons butter
• 2 cups milk
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• place potatoes into a large saucepan with water to cover. bring to a boil and cook until tender. meanwhile, saute leeks in butter until translucent.
• when potatoes are done, skin them while they are still hot and cut them into bite sized pieces. place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. cook over medium heat until simmering, then remove from heat and stir in milk. serve immediately.

Chinese Happy Family

Ingredients

• Servings: 4
• 3 skinless, boneless chicken breast halves - cut into strips
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 red bell pepper, seeded and cubed
• 1 yellow bell pepper, seeded and cubed
• 1 (15 ounce) can baby corn, drained
• 1 tablespoon white sugar
• 1 (16 ounce) package frozen stir-fry vegetables
• 1 cup water
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat an indoor grill, and coat with cooking spray. place the chicken strips on the grill, and cook for about 7 minutes. allow them to cool slightly, then cut into cubes.
• while the chicken is cooking, heat the oil in a large skillet over medium heat. place the onion rings in the skillet, and cook for a few minutes. add the red and yellow pepper, baby corn, and the stir-fry vegetables. increase the heat to medium-high; cook and stir for about 15 minutes.
• sprinkle in the sugar and salt. stir in the chicken. dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. cook and stir until the sauce thickens.

old south herbed cornbread dressing

Ingredients

• Servings: 10
• crisco® original no-stick cooking spray
• cornbread:
• 1 large egg
• 1 1/3 cups milk
• 1/4 cup crisco® pure vegetable oil
• 2 cups martha white® self-rising enriched white corn meal mix
• dressing:
• 3/4 cup butter
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 6 cups crumbled cornbread (from above)
• 2 cups dry bread cubes or crumbled toasted biscuits
• 2 teaspoons dried sage leaves
• 1/2 teaspoon dried thyme leaves
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon pepper
• 1 large egg, beaten
• 2 cups chicken broth

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• heat oven to 450 degrees f. spray 10 1/2-inch cast iron skillet with no-stick cooking spray. place in oven to heat. beat egg in large bowl. add remaining cornbread ingredients; mix well. pour into hot skillet. bake 20 to 25 minutes. cool cornbread; crumble to make 6 cups; set aside. reduce heat to 425 degrees f.
• spray 13 x 9-inch baking dish or pan with no-stick cooking spray. melt butter in large skillet over medium heat. add onions and celery; cook and stir until vegetables are tender.
• combine vegetable mixture, crumbled cornbread and remaining ingredients in large bowl; toss gently to mix. add enough broth to make mixture very moist. spoon into prepared baking dish or form into 12 oval cakes or pones; place in prepared baking dish. bake 30 to 35 minutes or until golden brown.

Slow-cooker Chicken Tortilla Soup

Ingredients

• Servings: 8
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
• preheat oven to 400 degrees f (200 degrees c).
• lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
• bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Green Onion Cakes

Ingredients

• Servings: 16
• 3 cups bread flour
• 1 1/4 cups boiling water
• 2 tablespoons vegetable oil
• salt and pepper to taste
• 1 bunch green onions, finely chopped
• 2 teaspoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• use a fork to mix flour and boiling water in a large bowl. knead dough into a ball. cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
• evenly divide dough into 16 pieces. roll each piece into a 1/4 inch thick circle. brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. roll up, cigar style, and pinch open ends together to form a circle. roll each circle flat to 1/4 inch.
• heat 2 teaspoons oil in a large skillet. fry cakes until golden brown, about 2 minutes on each side.

bread and celery stuffing

Ingredients

• Servings: 10
• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• let bread slices air dry for 1 to 2 hours, then cut into cubes.
• in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
• chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

bacon and bourbon thanksgiving stuffing

Ingredients

• Servings: 24
• 1 pound thick-cut bacon, chopped
• 1 cup butter
• 2 large onions, peeled and chopped
• 5 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons dried rosemary
• 1 (1 pound) loaf day-old pumpernickel bread, cubed
• 1 (1 pound) loaf day-old dark rye bread, cubed
• 8 eggs, lightly beaten
• 1 tablespoon dried thyme
• 3 tablespoons dried sage leaves
• 2 quarts chicken stock (more as needed)
• 1 cup good quality

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x13 inch baking dishes.
• place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. drain on paper towels. pour bacon fat remaining in the skillet into a bowl.
• using the same skillet, melt the butter over medium heat. stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. stir in the reserved bacon fat.
• meanwhile, place the pumpernickel and rye bread cubes into a large bowl. stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
• stir the chicken stock and bourbon together in a bowl. pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. use your hands to evenly mix the ingredients together. spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.
• bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. if you wish to have a darker crust on top, bake for an additional 10 minutes.

Chicken

Ingredients

• Servings: 4
• 4 tablespoons butter
• 4 boneless, skinless chicken breast halves
• 1/2 cup dry
• 2 tablespoons butter
• 1/2 onion, chopped
• 1/4 cup dry
• 1 cup sour cream
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• heat 4 tablespoons butter in a large heavy skillet over medium heat. cook chicken breasts until golden brown, turning once. pour in 1/2 cup . cover, and simmer until no longer pink, and juices run clear, about 15 minutes.
• in a saucepan, heat 2 tablespoons butter over medium heat. saute onion until soft and translucent, but not brown. stir in 1/4 cup and sour cream; remove from heat. when chicken is done, pour sauce over. season with salt and pepper. heat only long enough to warm the sauce, but do not boil.

teriyaki marinade i

Ingredients

• Servings: 9
• 1/3 cup grated fresh ginger
• 1/3 cup minced garlic
• 1 1/2 cups dry , divided
• 5 cups soy sauce
• 1 cup honey, or as needed
• 1 3/4 cups oyster sauce

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• in a large saucepan, combine ginger, garlic, and 1 cup . bring to a boil over medium heat, and cook until ginger and garlic are tender.
• stir in remaining , soy sauce, honey, and oyster sauce. bring to a low boil, and reduce heat to low. simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. watch carefully to be sure that the mixture does not foam and boil over.
• remove marinade from heat, and taste. the sauce should be sweet, not salty. if necessary, add up to 1 more cup of honey. cool to room temperature. marinade can be refrigerated for 4 to 5 days.

moroccan tagine

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 dash cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. season with salt, coriander, and cayenne pepper. bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

dijon chicken

Ingredients

• Servings: 4
• 4 bone-in chicken breast halves, with skin
• 2 teaspoons salt
• 2 tablespoons butter
• 3 cloves garlic, chopped
• 3 tablespoons dijon mustard
• 2 tablespoons white
• 2 cups seasoned dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• season chicken with salt. in a small skillet or saucepan, saute butter, garlic, mustard, and together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
• place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. place coated chicken pieces in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 1 hour or until chicken is cooked through and juices run clear.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Moroccan Chicken And Whole Grain Couscous

Ingredients

• Servings: 6
• 1 cup whole wheat couscous
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 bay leaves
• 5 whole cloves, crushed
• 1/2 teaspoon cinnamon
• 1 teaspoon ground dried turmeric
• 1/4 teaspoon ground cayenne pepper
• 6 skinless, boneless chicken breast halves - chopped
• 1 (16 ounce) can garbanzo beans
• 1 (16 ounce) can crushed tomatoes
• 1 (48 fluid ounce) can chicken broth
• 2 carrots, cut into 1/2 inch pieces
• 1 zucchini, cut into 1/2-inch pieces
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• prepare the couscous according to package directions.
• heat the oil in a large pot over medium heat, and cook onion until tender. mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. place chicken in the pot, and cook until well browned. pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. reduce heat to low, and simmer 25 minutes.
• mix carrots and zucchini into pot. season with salt. continue cooking 10 minutes, or until vegetables are tender. serve stew over cooked couscous.

Chicken Enchiladas Ii

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
• fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
• in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

bread and celery stuffing

Ingredients

• Servings: 10
• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• let bread slices air dry for 1 to 2 hours, then cut into cubes.
• in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
• chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Catherine's Spicy Chicken Soup

Ingredients

• Servings: 8
• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
• in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup white sugar
• 1/2 cup white vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

general tao chicken

Ingredients

• Servings: 6
• 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
• 1/4 cup cornstarch
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup vegetable oil
• 4 teaspoons sesame oil
• 2 tablespoons grated fresh ginger root
• 1/2 cup chopped green onion
• 1/2 cup water
• 1/4 cup distilled white vinegar
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/4 cup oyster sauce
• 1/4 cup ketchup

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• coat the chicken pieces with 1/4 cup of cornstarch; set aside.
• beat the eggs, salt, and pepper in a mixing bowl until smooth. stir in the flour and baking powder until no large lumps remain. mix in the chicken until evenly coated.
• heat the vegetable oil in a wok or large skillet over high heat. drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. set the chicken aside; keep warm.
• reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. pour in the water, vinegar, and sugar; bring to a boil. dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. stir until the sauce has thickened and is no longer cloudy. stir in the chicken and simmer until hot.

white cheese chicken lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

moroccan chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast meat - cubed
• 2 teaspoons salt
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 cups chicken broth
• 1 cup crushed tomatoes
• 1 cup canned chickpeas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 45 mins


• season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. remove chicken from pan and set aside.
• saute onion, garlic, carrots and celery in same pan. when tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. stir in lemon juice and serve.

Chicken Tortilla Soup V

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breasts, cut into cubes
• 1/2 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• 1/2 cup shredded monterey jack cheese (optional)

Recipe

• in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
• break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.

Slow Cooker Adobo Chicken

Ingredients

• Servings: 6
• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Chicken Broccoli Ca - Unieng's Style

Ingredients

• Servings: 6
• 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1 tablespoon oyster sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1 large onion, cut into rings
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1/2 medium head bok choy, chopped
• 1 small head broccoli, chopped
• 1 tablespoon cornstarch, mixed with equal parts water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in a large bowl, combine chicken, oyster sauce and soy sauce. set aside for 15 minutes.
• heat oil in a wok or large heavy skillet over medium heat. saute garlic and onion until soft and translucent. increase heat to high. add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. stir in water, pepper and sugar. add bok choy and broccoli, and cook stirring until soft, about 10 minutes. pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

squash blossom crepes (crepas de flor de calabaza)

Ingredients

• Servings: 6
• 2 eggs
• 3 cups skim milk
• 1/4 teaspoon salt
• 1 teaspoon melted butter
• 2 cups all-purpose flour
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 onion, finely diced
• 1 cup chicken broth
• 1 pound zucchini blossoms, rinsed and chopped
• 1 large tomato, seeded and diced
• 1 pinch ground nutmeg, or to taste (optional)
• 1 tablespoon chopped fresh epazote leaves (optional)
• 1 (8 ounce) container creme fraiche
• salt and black pepper to taste
• 2 cups half-and-half cream
• 1 cup grated manchego cheese

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c).
• place the eggs, milk, 1/4 teaspoon salt, melted butter, and flour into a blender. blend until no dry lumps of flour remain in the batter. scrape down the sides of the blender as needed. heat an oiled, non-stick skillet over medium heat. pour in enough batter to cover half of the skillet. tip and rotate the skillet until the batter covers the entire area. cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. turn the crepe over, and continue cooking until lightly golden on the other side. place the crepe a plate, and cover with a kitchen towel to keep moist. repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
• melt 2 tablespoons of butter in a large pot over medium heat. stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. pour in the chicken broth, and simmer until reduced to half its original volume. stir in the chopped zucchini blossoms, cover, and cook a few minutes until the squash blossoms have softened and reduced in volume. stir in the tomato, nutmeg, and epazote until the tomato begins to soften, about 2 minutes. add the creme fraiche, then season to taste with salt and pepper.
• roll about 2 tablespoons of zucchini filling in each crepe, and place into a 9x13-inch baking dish. pour the half-and-half cream evenly over top of the crepes, and sprinkle with grated manchego cheese. cover the dish with aluminum foil, tenting if necessary so the foil does not touch the cheese.
• bake in the preheated oven until the crepes are hot and the cheese has melted, about 10 minutes.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

perfect baked poutine

Ingredients

• Servings: 6
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley
• 5 red potatoes, scrubbed and cut into wedges
• 2 (.75 ounce) packets brown gravy mix
• 2 cups low-sodium chicken broth
• 2 cups cheese curds

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine extra-virgin olive oil, salt, black pepper, garlic powder, and parsley in a large zip lock bag; add cut red potatoes and shake until potatoes are covered.
• line a cookie sheet with foil; lightly cover with oil. arrange potatoes on cookie sheet. bake potatoes, flipping every 20 minutes, until golden brown, about 45 minutes to 1 hour. transfer fries to a large bowl.
• whisk brown gravy mix with chicken broth in a saucepan, place over medium heat, and bring to a boil, whisking often. reduce heat to low; simmer for 1 minute, continuing to whisk. let stand off the heat for 1 minute for gravy to thicken.
• layer cheese curds over fries and top with prepared gravy.

white cheese chicken lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

Key West Chicken

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• in a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. place chicken breast halves into the mixture, and turn to coat. cover, and marinate in the refrigerator at least 30 minutes.
• preheat an outdoor grill for high heat.
• lightly oil the grill grate. discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

yakitori marinade

Ingredients

• Servings: 2
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/2 cup
• 1 clove garlic, pressed (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium bowl, stir together the soy sauce, honey and . mix in the pressed garlic, if using. use as a marinade and/or a basting sauce while grilling chicken.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

peri peri african chicken

Ingredients

• Servings: 4
• 1/4 cup paprika
• 2 tablespoons hot chili powder
• 1 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 1/2 teaspoons chopped fresh ginger
• 1 1/2 teaspoons salt
• 4 bone-in chicken breast halves

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins


• in a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• preheat a grill for medium heat.
• place chicken the grill and discard the marinade. cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

chicken tagine

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 8 skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 eggplant, cut into 1 inch cubes
• 2 large onions, thinly sliced
• 4 large carrots, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apricots
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice
• 2 tablespoons all-purpose flour
• 2 teaspoons garlic salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 3/4 teaspoon ground black pepper
• 1 cup water
• 1 cup couscous

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. remove the skillet from the heat.
• place the browned chicken and eggplant on the bottom of a slow cooker. layer the onion, carrots, dried cranberries, and apricots over the chicken.
• whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. pour the broth mixture into the slow cooker with the chicken and vegetables.
• cook on high setting for 5 hours, or on low setting for 8 hours.
• bring water to boil in a saucepan. stir in couscous, and remove from heat. cover, and let stand about 5 minutes, until liquid has been absorbed. fluff with a fork.

garlic cheddar chicken

Ingredients

• Servings: 8
• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
• dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
• bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Moroccan Chicken And Whole Grain Couscous

Ingredients

• Servings: 6
• 1 cup whole wheat couscous
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 bay leaves
• 5 whole cloves, crushed
• 1/2 teaspoon cinnamon
• 1 teaspoon ground dried turmeric
• 1/4 teaspoon ground cayenne pepper
• 6 skinless, boneless chicken breast halves - chopped
• 1 (16 ounce) can garbanzo beans
• 1 (16 ounce) can crushed tomatoes
• 1 (48 fluid ounce) can chicken broth
• 2 carrots, cut into 1/2 inch pieces
• 1 zucchini, cut into 1/2-inch pieces
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• prepare the couscous according to package directions.
• heat the oil in a large pot over medium heat, and cook onion until tender. mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. place chicken in the pot, and cook until well browned. pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. reduce heat to low, and simmer 25 minutes.
• mix carrots and zucchini into pot. season with salt. continue cooking 10 minutes, or until vegetables are tender. serve stew over cooked couscous.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

garlic cheddar chicken

Ingredients

• Servings: 8
• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
• dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
• bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Brussels Sprouts Ala Angela

Ingredients

• Servings: 6
• 6 slices bacon, diced
• 1 onion, diced
• 1 tablespoon minced garlic
• 1 cup chicken stock
• 2 (16 ounce) packages brussels sprouts, trimmed and halved lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place the bacon, onion, and garlic in a large, deep skillet and cook over medium-high heat until the onions caramelize, 10 to 12 minutes.
• pour the chicken stock into the pan; add the brussels sprouts. bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. stir the mixture so the sprouts are coated in the liquid
• place a cover on the skillet and cook until the sprouts are cooked through yet firm, about 15 minutes.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

quaglie alla melagrana (quail with pomegranate)

Ingredients

• Servings: 12
• 1 1/2 cups pomegranate seeds
• 1/2 cup pomegranate juice
• 1/2 cup orange juice, or as needed
• 1/2 cup , or as needed
• 1/4 cup chopped fresh mint
• 2 tablespoons grated orange zest
• 12 quail, dressed
• salt and freshly ground black pepper to taste
• 12 slices pancetta (italian unsmoked cured bacon)
• 1/4 cup olive oil
• 1 cup chicken stock
• 2 oranges, sectioned
• 1/2 cup pomegranate seeds, for garnish

Recipe

Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 3 hrs 15 mins


• stir together 1 1/2 cups pomegranate seeds, pomegranate juice, orange juice, , mint, and orange zest in a very large glass or ceramic bowl. add the quail, and turn to evenly coat. cover the bowl with plastic wrap, and marinate at room temperature for 2 hours.
• remove the quail from the marinade, and pat dry with paper towels. season the quail inside and out with salt and pepper. strain the marinade, reserving the liquid, and stuff the quail with the pomegranate seeds. wrap each quail with 1 slice of pancetta.
• preheat an oven to 400 degrees f (200 degrees c).
• heat the olive oil in a large skillet over medium-high heat. cook the quail 4 at a time in the hot oil until golden brown on all sides, 5 to 8 minutes total. place the quail into a large roasting pan in a single layer; set aside. pour the chicken stock and reserved liquid marinade into the skillet, and bring to a boil. cook and stir until the sauce has reduced to half its original volume. pour the sauce over the quail.
• bake the quail in the preheated oven until no longer pink at the bone and the juices run clear, 10 to 15 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). pour the juices from the baking dish back into the skillet; cover the quail with aluminum foil, and keep warm. taste the juices, and add additional orange juice and if desired. stir in the orange segments, and bring to a boil over medium-high heat. cook a few minutes until hot. pour the sauce and orange segments over the quail, and sprinkle with 1/2 cup of pomegranate seeds to serve.

Chef John's Cranberry Bean Ragout

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 1 cup chicken stock, or as needed
• 1 cup shelled cranberry beans
• 1 cup freshly shucked corn kernels
• 1/4 cup diced ripe tomato
• 2 tablespoons dried currants
• 1 tablespoon fresh lemon zest, plus more for garnish
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh oregano, divided

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat oil in a skillet over medium heat. cook garlic slices in hot oil until lightly toasted, about 30 seconds.
• pour 1/2 cup chicken stock over the garlic; add cranberry beans, corn, tomato, currants, lemon zest, salt, and black pepper, respectively, and stir. sprinkle 1 pinch oregano over the beans mixture.
• bring the mixture to a simmer, reduce heat to medium-low, add another splash chicken stock, and cook at a simmer, stirring occasionally and adding more broth to keep mixture from becoming dry, until the beans are completely tender, about 45 minutes.
• stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest.

white cheese chicken lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

Key West Chicken

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• in a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. place chicken breast halves into the mixture, and turn to coat. cover, and marinate in the refrigerator at least 30 minutes.
• preheat an outdoor grill for high heat.
• lightly oil the grill grate. discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

chicken taquitos

Ingredients

• Servings: 20
• 4 skinless, boneless chicken breast halves - cooked and shredded
• 1 1/2 cups shredded smoked cheddar and swiss cheese blend
• 1 (7 ounce) can green salsa
• 1 cup chopped onion
• 20 (6 inch) corn tortillas
• 1 quart peanut oil for frying, or as needed
• 1 cup sour cream (optional)
• 1 cup chunky salsa (optional)
• 1 cup guacamole (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• heat oil in a deep-fryer to 350 degrees f (175 degrees c).
• in a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. spoon about 1 1/2 tablespoons of the mixture tortillas, or enough so that when rolled up, each one is about 1 inch wide. filling should not come to close to the ends, or it will fall out. secure rolls with toothpicks.
• fry rolls 4 or 5 at a time so there is enough room between them for even cooking. cook for 3 to 5 minutes, or until golden brown. once they float, i leave them in for about another minute. if the taquitos are not crisp when cool, you haven't cooked them long enough. drain on paper towels. serve with sour cream, salsa and guacamole for dipping.

Green Onion Cakes

Ingredients

• Servings: 16
• 3 cups bread flour
• 1 1/4 cups boiling water
• 2 tablespoons vegetable oil
• salt and pepper to taste
• 1 bunch green onions, finely chopped
• 2 teaspoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• use a fork to mix flour and boiling water in a large bowl. knead dough into a ball. cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
• evenly divide dough into 16 pieces. roll each piece into a 1/4 inch thick circle. brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. roll up, cigar style, and pinch open ends together to form a circle. roll each circle flat to 1/4 inch.
• heat 2 teaspoons oil in a large skillet. fry cakes until golden brown, about 2 minutes on each side.

Catherine's Spicy Chicken Soup

Ingredients

• Servings: 8
• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
• in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

West African Chicken Stew

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 3 pounds boneless chicken, cut into 1/2 inch cubes
• 1 large onion, chopped
• 5 medium potatoes, peeled and cubed
• 2 cloves garlic, crushed
• 1 teaspoon coarse ground black pepper
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon crushed red pepper flakes
• 1 cup water
• 1 cup chicken broth
• 3/4 cup peanut butter
• 2 cups chopped fresh spinach

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. stir in the water, chicken broth, and peanut butter. return the chicken to the skillet and top with the spinach. cover and simmer until the potatoes are cooked through, about 20 minutes.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Chicken Broccoli Ca - Unieng's Style

Ingredients

• Servings: 6
• 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1 tablespoon oyster sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1 large onion, cut into rings
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1/2 medium head bok choy, chopped
• 1 small head broccoli, chopped
• 1 tablespoon cornstarch, mixed with equal parts water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in a large bowl, combine chicken, oyster sauce and soy sauce. set aside for 15 minutes.
• heat oil in a wok or large heavy skillet over medium heat. saute garlic and onion until soft and translucent. increase heat to high. add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. stir in water, pepper and sugar. add bok choy and broccoli, and cook stirring until soft, about 10 minutes. pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

chicken tagine

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 8 skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 eggplant, cut into 1 inch cubes
• 2 large onions, thinly sliced
• 4 large carrots, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apricots
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice
• 2 tablespoons all-purpose flour
• 2 teaspoons garlic salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 3/4 teaspoon ground black pepper
• 1 cup water
• 1 cup couscous

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. remove the skillet from the heat.
• place the browned chicken and eggplant on the bottom of a slow cooker. layer the onion, carrots, dried cranberries, and apricots over the chicken.
• whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. pour the broth mixture into the slow cooker with the chicken and vegetables.
• cook on high setting for 5 hours, or on low setting for 8 hours.
• bring water to boil in a saucepan. stir in couscous, and remove from heat. cover, and let stand about 5 minutes, until liquid has been absorbed. fluff with a fork.

Garlic Chicken Fried Brown Rice

Ingredients

• Servings: 3
• 2 tablespoons vegetable oil, divided
• 8 ounces skinless, boneless chicken breast, cut into strips
• 1/2 red bell pepper, chopped
• 1/2 cup green onion, chopped
• 4 cloves garlic, minced
• 3 cups cooked brown rice
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 cup frozen peas, thawed

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. add the chicken, bell pepper, green onion and garlic. cook and stir until the chicken is cooked through, about 5 minutes. remove the chicken to a plate and keep warm.
• heat the remaining tablespoon of oil in the same skillet over medium-high heat. add the rice; cook and stir to heat through. stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.