Asian chicken recipes

Asian Chicken and Vegetable Stir-Fry
5 teaspoons vegetable oil - divided use
1 pound boneless, skinless chicken breast halves, cut into thin slices
1 (about 6 ounces) medium zucchini, cut into 3 x 1/2-inch pieces
1 carrot, cut into matchstick-size pieces
4 tablespoons MAGGI Seasoning Sauce - divided use
1 tablespoon cornstarch, mixed with 1/4 cup cold water
3 (3-ounce) packages ramen noodles
Sesame seeds

1. Heat 3 teaspoons oil in large saucepan over high heat. Add chicken; cook, stirring occasionally, for 3 to 5 minutes or until no longer pink. Stir in zucchini and carrot; cook, stirring occasionally, for 2 to 3 minutes or until carrot is crisp-tender. Stir in 3 tablespoons seasoning sauce and cornstarch mixture; stir until sauce has thickened and coats chicken. Cover; remove from heat.
2. Prepare ramen noodles according to package directions, omitting seasoning packets. Drain noodles; return to pan. Stir in remaining 1 tablespoon seasoning sauce and remaining 2 teaspoons oil. Place noodles on platter. Top with chicken mixture; sprinkle with sesame seeds.

Makes 4 servings.
Estimated Times:
Preparation Time: 15 mins
Cooking Time: 10 mins
Nutritional Information Per Serving (1/4 of recipe): Calories: 530 Calories from Fat: 240 Total Fat: 27 g Saturated Fat: 4 g Cholesterol: 65 mg Sodium: 1720 mg Carbohydrates: 42 g Dietary Fiber: 4 g Sugars: 2 g Protein: 32 g



Buttermilk Fried Chicken
1 frying chicken, weighing no more than 3 pounds, cut up for frying
2 cups buttermilk or plain all-natural yogurt, stirred until creamy
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper, optional
Lard, peanut or vegetable oil, for frying

1. Wash the chicken and pat dry. Put the chicken pieces in a large nonreactive glass or stainless steel bowl. Pour the buttermilk or yogurt over the chicken and turn the pieces until all are coated and submerged in the liquid. Let marinate for 1 hour, refrigerated.
2. Combine the flour, salt, pepper, and cayenne, if using, in a paper or large ziplock plastic bag. Close the top and shake until the seasonings are well distributed.
3. If you plan to serve the chicken hot, preheat the oven to 150*F (60*C) or warm setting. Fit a wire cooling rack on a cookie sheet and set aside. Fill a 14-inch diameter, deep cast-iron skillet with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375*F (190*C), hot but not smoking.
4. Beginning with the dark meat, lift the chicken out of the marinade, allowing the excess to flow back into the bowl and drop them into the bag with the seasoned flour. Close the top and shake until the chicken is well coated. Lift them out of the flour, shake off the excess, and slip them into the pan. Repeat until all the pieces are coated and in the pan. Fry until the outside is well sealed and beginning to brown, turning the chicken once, 3 to 4 minutes. Reduce the heat to medium and continue frying, maintaining the fat temperature at 325*F (160*C), until the chicken is just cooked through and golden brown, 20 to 25 minutes for the thighs and drumsticks, 15 to 20 minutes for the breast meat and wings turning it halfway.
5. Remove the pieces as they are done, drain them well and transfer to the wire rack. If you want to serve it hot, keep the finished chicken in the warm oven.

Serves 4.



Buttermilk Fried Chicken with Gravy
1 (2 1/2 to 3-pound) broiler-fryer chicken, cut up into serving pieces
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
Peanut or vegetable oil for frying

Gravy:
3 tablespoons all-purpose flour
1 cup milk
1 1/2 to 2 cups water
1 teaspoon chicken base
Salt and pepper to taste

1. Place chicken in a large flat dish. Pour buttermilk over; cover and refrigerate 1 hour.
2. Combine flour, salt and pepper in a double-strength paper bag.
3. Drain chicken; toss pieces, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes.
4. Heat 1/8 to 1/4-inch oil in a large heavy skillet; fry chicken over medium heat until browned on all sides. Cover, and simmer, turning occasionally, for 40 to 45 minutes, or until juices run clear.
5. Uncover and cook 5 minutes longer. Remove chicken and keep warm.
6. Drain all but 1/4 cup drippings; stir in flour and cook for 30 second, stirring constantly. Add milk, 1 1/2 cups water and chicken base; cook and stir until thickened and bubbly. Cook 1 minute. Add remaining water if needed. Season with salt and pepper to taste. Serve gravy with the chicken.

Makes 4 to 6 servings.



Cashew Chicken
2 teaspoons instant chicken bouillon or base
1 1/4 cups boiling water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons brown sugar
1/2 teaspoon ground ginger
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
2 tablespoons vegetable oil
8 ounces sliced fresh mushrooms
1/2 cup sliced green onions
1 small green pepper, seeded and sliced
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked rice

1. Dissolve bouillon or base in water. Set aside.
2. Combine soy sauce, cornstarch, sugar and ginger; set aside.
3. In a large skillet or wok, heat oil over moderately high heat until hot, but not smoking. Stir-fry chicken in vegetable oil until browned. Add onions, green pepper, mushrooms and stir-fry for 2 minutes or until vegetables are crisp-tender. Add water chestnuts and broth; bring to a boil and stir in soy sauce mixture. Cook until thickened, stirring occasionally, about 2 minutes.
4. Remove from heat; add 1/4 cup cashews and gently mix to combine.
5. Serve ladled over a bed of rice garnished with remaining cashews.

Makes 4 servings.



Chicken and Apple Stir-Fry
6 dried mushrooms (such as shiitake or wood ear mushrooms)
12 ounces skinless, boneless chicken breast halves
3/4 cup cold water
3 tablespoons frozen orange, apple, or pineapple juice concentrate, thawed
2 tablespoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
1/4 cup sliced or slivered almonds
1 tablespoon vegetable oil
2 medium green, red, orange, and/or yellow bell peppers, cut into thin strips
2 medium apples, thinly sliced
Hot cooked long grain or brown rice

1. In a small bowl cover, cover mushrooms with warm water. Let soak for 30 minutes. Rinse and squeeze the mushrooms to drain thoroughly. Discard stems. Thinly slice mushrooms. Set aside.
2. Meanwhile, rinse chicken; pat dry with paper towels. Cut into 1-inch pieces. Set aside.
3. For sauce, in a small bowl stir together the cold water, juice concentrate, soy sauce, cornstarch, ginger, cinnamon, and red pepper. Set aside.
4. Preheat a wok or large skillet over medium-high heat. Add almonds; stir-fry for 2 to 3 minutes or until golden. Remove almonds from wok. Let wok cool slightly.
5. Add cooking oil to wok. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry mushrooms, sweet peppers, and apples in hot oil for 1 to 2 minutes or until peppers and apples are crisp-tender. Remove apple mixture from wok.
6. Add chicken to wok. Stir-fry for 3 to 4 minutes or until tender and no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return apple mixture to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through.
7. Stir in toasted almonds. Serve immediately with hot cooked rice.

Makes 4 servings




Chicken Chow Mein
1 pound fine Chinese egg noodles (Dahn Min)
Peanut oil
Sesame oil
1 clove garlic, crushed
1/2 teaspoon finely grated fresh ginger
2 cups diced cooked chicken
1 cup thinly sliced white Chinese cabbage or green cabbage
1 cup bean sprouts, washed and drained
8 green onions, cut into 2-inch lengths
1 cup sliced bamboo shoot
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch mixed with 2 tablespoons cold water

1. First (and very important), soak noodles in hot water for about 10 minutes. Drain.
2. Bring a large pot of salted water to boil and add the noodles. Cook for 2 to 3 minutes. Do not overcook. Drain immediately in a large colander and rinse with cold water; drain thoroughly. Allow to air-dry for at least 30 minutes on a paper towel-lined baking sheet.
3. Heat 2 tablespoons each of peanut oil and sesame oil in a wok or large skillet and when very hot add a handful of noodles. When golden on one side, turn and fry the other side. Remove to paper towel-lined plate and keep warm. Repeat with remaining noodles, adding more oil if necessary.
4. Heat another 2 tablespoons peanut oil in the wok or skillet and fry the garlic and ginger for a few seconds. Add the chicken, cabbage, bean sprouts, green onions and bamboo shoot. Stir fry for 1 to 2 minutes. Push chicken and vegetables to the side of wok or skillet.
5. Add the broth and soy sauce, bring to a boil, then stir in the cornstarch mixture. Stir until mixture boils and thickens. Mix in the chicken and vegetables until sauce coats well and serve immediately over the fried noodles.

Serves 4 to 6.



Chicken Fingers
1 cup buttermilk
1 large egg, beaten
1 tablespoon garlic powder
6 whole boneless, skinless chicken breasts
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
Vegetable oil

1. In a zip-lock bag, place 1 chicken breast and seal bag part way. Pound chicken until flat and about 1/4 to 1/2 inch thick. After all chicken has been flattened, cut into strips and place in another zip-lock bag.
2. Mix the buttermilk,garlic powder, and beaten egg together. Pour mixture into chicken bag and seal. Place in refrigerator and let marinate for 4 to 6 hours. (The longer it sits, the stronger the garlic flavor will be.)
3. In yet another zip-lock bag, combine flour, bread crumbs, salt, and baking powder. Seal bag and shake to mix.
4. After marinating chicken, Place a few pieces of chicken into the flour mix bag,seal and shake to coat meat.
5. Fry in pan of heated oil until browned, about 7 minutes usually. Remove meat and drain on paper towels. Repeat until all the chicken is cooked.

Serves 6 to 8.



Chicken Fingers with Honey Sauce
12 ounces skinless, boneless chicken breast halves
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 teaspoon pepper
1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder

1. Cut chicken into strips about 3 inches long and 3/4 inch wide.
2. In a small mixing bowl combine the egg whites and the 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat.
3. Place in a single layer on an ungreased baking sheet. Bake chicken in a 450 degree F oven for 11 to 13 minutes or until no longer pink.
4. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, the mustard, and garlic powder. Serve with chicken.

Makes 4 servings.
Nutritional facts per serving: calories: 240, total fat: 2g, saturated fat: 0g, cholesterol: 49mg, sodium: 269mg, carbohydrate: 33g, fiber: 0g, protein: 23g, vitamin A: 1%, vitamin C: 2%, calcium: 2%, iron: 7%



Chicken Fritters with Chili Cheese Sauce
1 (15 1/4-ounce) can whole kernel corn, drained
1 cup finely diced cooked chicken
1 egg, lightly beaten
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Vegetable oil of frying

Chili Cheese Sauce:
1/3 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 (4-ounce) can chopped green chilies
1 cup milk
1 cup shredded cheddar cheese

1. Place corn in a bowl and lightly crush kernels with a fork. Stir in chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. In a deep fryer or skillet, heat 2 inches of oil to 375*F (190*C).
2. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm.
3. In a saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper, garlic powder and cumin until smooth. Add chilies. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat, stir in cheese until smooth.

Serves 6.



Chicken Fajitas
2 tablespoons lemon juice
2 to 4 garlic cloves, finely minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
1/4 teaspoon dried oregano leaves, crushed
6 chicken breast halves, skinned and boned, cut into strips
1 dozen flour tortillas
2 tablespoons vegetable oil
1 green or red bell pepper, seeded and cut into strips
1 medium onion, cut in half and sliced into strips
Suggested Condiments:
Shredded Monterey Jack or cheddar cheese
Shredded lettuce
Chopped tomato
Chopped green onion
Chopped fresh cilantro
Lime wedges
Guacamole
Sour Cream
Pico de Gallo (fresh salsa)

1. Combine first 7 ingredients in a large self-sealing plastic bag; add chicken and seal, removing as much air as possible. Allow to marinate for several hours in refrigerator. Drain chicken, reserving marinade.
2. Wrap tortillas in aluminum foil; bake at 350*F (175*C) for about 15 minutes.
3. Heat oil in a large, heavy skillet. Add chicken; cook 2 to 3 minutes, stirring constantly. Add peppers and onion and saute vegetables for about 2 minutes. Add marinade and continue cooking until vegetables are crisp-tender. Remove from heat.
4. To serve, spoon a portion of chicken mixture onto a warmed flour tortilla and top with desired condiments.

Makes 6 servings.



Chicken-Grapefruit Stir-Fry
2 whole chicken breasts, boneless and skinless, cut in 1-inch pieces
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons soy sauce
3 tablespoons cooking oil, divided use
1 cup green pepper strips
1/4 cup chopped green onions, white and green parts included
1/2 cup chicken broth
1 cup fresh pink grapefruit sections

1. In medium bowl, mix together cornstarch, salt, cayenne pepper, soy sauce and 1 tablespoon of the cooking oil. Add chicken to cornstarch mixture, turning to coat all sides; let stand 10 minutes.
2. In large frypan, heat remaining 2 tablespoons cooking oil to medium temperature. Add chicken mixture and stir-fry 3 minutes or until light brown.
3. Add green pepper strips, green onion, garlic, and chicken broth; stir to mix. Cover and cook on low heat about 4 minutes.
4. Add grapefruit, cover and cook about 2 minutes or until grapefruit it heated.

Makes 4 servings.




Chicken Kiev
3/4 cup butter
1 teaspoon finely cut chives
1 teaspoon finely chopped fresh parsley
1 teaspoon lemon juice
3 whole chicken breasts, skinned, boned, and halved
Salt and freshly ground pepper, to taste
All-purpose flour, as needed
2 large eggs, lightly beaten
2 cups fine dry white bread crumbs
Vegetable oil, as needed for deep frying

1. Knead the butter with chives, parsley and lemon juice until thoroughly blended. Shape the butter into 6 cylinders and freeze.
2. Place each boned breast half between pieces of wax paper and pound lightly into a cutlet about 1/4-inch thick. Sprinkle with salt and pepper.
3. Center a cylinder of butter on each cutlet and fold over one long side, then the short ends and bring up the remaining long side to enclose.
4. Roll each breast in flour to coast it lightly. Then dip in egg and roll in crumbs. Place on a baking sheet and refrigerate breasts for 2 or 3 hours to let coating become firm.
5. Heat about 2-inches (enough to immerse the breasts) to 360*F (180*C) in a deep-fat fryer or Dutch oven.
6. Deep-fry 2 to 3 breasts (do not crowd pan) at a time for 5 minutes, or until golden brown, turning often. Drain on paper towels. Serve hot.

Makes 6 servings.



Chicken Marsala
4 boneless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 tablespoon ground black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
2 tablespoons butter
1 cup sliced fresh mushrooms
2/3 cup (sweet) Marsala wine
1/4 cup white cooking sherry

1. With kitchen mallet, pound chicken breasts until flat and thin. Set aside.
2. In a shallow dish mix together flour, salt, pepper and oregano. Dredge chicken in flour mixture.
3. Heat oil and butter in a large skillet until hot; cook chicken in batches until golden browned on each side, about 2 minutes per side. Transfer to serving platter and keep warm.
4. Add mushrooms to same skillet and cook for 2 minutes, stirring. Add wine and sherry, stirring up browned bits, and reduce volume by half. Pour sauce of chicken cutlets and serve.

Makes 4 servings.



Chicken Lo Mein
1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breasts, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon chicken base or bouillon
1/2 pound spaghetti or linguine, cooked

1. In a medium bowl, combine first five ingredients. Add chicken, cover, and marinate 1 to 24 hours in refrigerator.
2. In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender.
3. In a small bowl, blend water, cornstarch, and bouillon. Stir into chicken and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.

Makes 4 to 6 servings.



Chicken Milanesa
1 cup plain bread crumbs
1 (2.29-ounce) packet MAGGI Creamy Corn Soup Mix
2 tablespoons finely chopped fresh parsley or cilantro
2 large eggs, lightly beaten
2 tablespoons milk
8 (about 2 1/2 pounds total) boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
1/4 cup vegetable oil
Lemon wedges for accompaniment

1. Mix bread crumbs, corn soup mix and parsley in shallow dish; set aside. Mix eggs and milk in a separate shallow dish.
2. Dip chicken pieces in egg mixture, then in crumb mixture, turning to evenly coat both sides with the crumb mixture.
3. Heat oil in large skillet over medium-low heat. Carefully place breaded chicken pieces one at a time in oil and cook for 2 to 3 minutes on each side or until golden and cooked through. Drain on paper towels and serve immediately.

Makes 8 servings.
Estimated Times:
Preparation Time: 15 mins
Cooking Time: 5 mins



Chicken Piccata
6 boneless, skinless, chicken breast halves
Salt and freshly ground pepper to taste
1/4 cup plus 2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons bottled capers, drained
3 tablespoon minced fresh parsley leaves

1. With a kitchen mallet, flatten chicken slightly between sheets of plastic wrap. Season with salt and pepper.
2. In a large skillet heat 2 tablespoons of butter and oil over medium-high heat until foam subsides; cook chicken on each side until golden brown and cooked through. Transfer chicken to a serving platter and keep warm.
3. Pour off drippings in skillet and add remaining 1/4 cup butter, wine and lemon juice. Bring mixture to a boil and reduce slightly; stir in capers, parsley and season with salt and pepper. Spoon sauce over chicken breasts.

Serves 6.

Chicken Picadillo
1/3 cup slivered almonds
1/2 cup picante sauce
2 teaspoons cornstarch
2 medium tomatoes, chopped (2 cups)
1/3 cup sliced pimiento-stuffed green olives
1/3 cup raisins
2 tablespoons chopped parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 pounds skinless, boneless chicken breast halves
1 (12-count) package 8-inch flour tortillas
1 tablespoon vegetable oil
3 garlic cloves, finely minced
2 medium onions, chopped (1 cup)
1 medium apple, cored and chopped
2 fresh, pickled or canned jalapeno peppers, seeded and chopped (see Cook's Note)
12 leaf lettuce leaves

1. Preheat a wok or 12-inch skillet over medium-high heat. Add almonds; stir-fry for 2 to 3 minutes or until golden. Remove almonds from wok. Let wok cool.
2. For sauce, stir together picante sauce and cornstarch.
3. In a medium bowl stir taught undrained tomatoes, olives, raisins,parsley,salt, black pepper, cinnamon, cloves and almonds.
4. Rinse chicken; pat dry with paper towels. cut into thin bit-size strips.Set aside.
5. Wrap tortillas in foil and bake in a 350*F oven about 10 minutes or until warm. (Or, just before serving, microwave tortillas, covered, on 100% power (HIGH) about 1 minute or until warm.)
6. Meanwhile, add oil to wok. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic in hot oil for 15 seconds. Add onions, apple,and jalapeno peppers. Stir-fry for 2 to 3 minutes more or until crisp-tender. Remove from wok.
7. Add half of the chicken to wok. Stir-fry for 2 to 3 minutes or until tender and no longer pink. Remove from wok. Repeat with the remaining chicken. Return all of the chicken to wok. Push from center of wok.
8. Stir sauce; add sauce and tomato mixture to center of wok. Cook and stir until thickened and bubbly. Return apple mixture to wok. Stir all ingredients together to coat. Cook and stir for 2 minutes more.
9. To serve, place a lettuce leaf on each tortilla. Top with chicken mixture and roll up. Serve immediately.

Makes 6 servings.

Chicken with Orange Peel Stir Fry
1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into
1-inch pieces
1/4 teaspoon salt
2 tablespoons dark soy sauce
1 tablespoon cornstarch
4 cups oil for deep frying
2 tablespoons sesame seed oil
2 tablespoons preserved orange peel or fresh dried orange rind,* cut into chunks
1 tablespoon scallion, chopped fine
1 tablespoon ginger, chopped fine
2 whole dried red chili peppers, cut into quarters
4 1/2 teaspoons sherry
1 teaspoon red wine vinegar
3/4 tablespoon sugar

1. Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch.
2. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil.
3. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. Remove to platter. Serve hot.

Serves 4 to 6.




Chicken with Walnuts in Plum Sauce
Boiling water
1 cup walnut halves
1 tablespoon beaten egg
1 tablespoon vegetable oil
1 teaspoon cornstarch
6 chicken thighs, boned, skinned and cut into 1/2-inch pieces
1/2 cup vegetable oil
2 tablespoons plum sauce* or hoisin sauce*
1 1-inch piece fresh ginger, peeled and finely chopped
1 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon sesame oil*
2 green onions, finely chopped for garnish

1. Pour boiling water over walnuts and let stand 5 minutes. Drain and pat dry.
2. Combine egg with 1 tablespoon vegetable oil and cornstarch in small bowl. Add chicken pieces and toss gently to coat evenly.
3. Heat 1/2 cup vegetable oil in wok over medium-high heat until haze forms. Add walnuts and fry until golden, about 45 seconds. Remove with slotted spoon and drain on paper towels. Add chicken to wok and cook until golden, about 3 minutes. Drain.
4. Pour off all but thin film of oil. Return pan to heat, add plum or hoisin sauce, ginger, sugar, soy sauce and sesame oil and stir until combined. Reduce heat and simmer, stirring constantly, until sauce begins to glisten, about 1 to 2 minutes. Add chicken and walnuts and mix thoroughly with sauce. Transfer to heated serving platter and garnish with green onions.
*Available in Asian specialty markets and most major grocery stores.

Makes 4 servings




Curried Chicken Siam
1 to 3 dried red Anaheim or California chili peppers
2 tablespoons chopped cilantro
1 teaspoon finely shredded lime peel
1 stalk lemongrass, cut into 2-inch pieces, or 1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
12 ounces skinless, boneless chicken thighs or breast halves
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely minced
2 teaspoons finely chopped fresh ginger
2 medium onions, chopped
1 1/4 cups canned unsweetened coconut milk *
1 (8-ounce) can sliced bamboo shoots, drained
1 medium red or green bell pepper, cut into julienne strips
2 tablespoons chopped fresh basil or 3/4 teaspoon dried basil, crushed
Hot cooked rice as accompaniment

1. Remove stems and seed from chili peppers. Place the peppers in a medium bowl and cover with boiling water. Let stand about 15 minutes or until softened. Drain. Chop chili peppers. Set aside.
2. Meanwhile, for spice mixture, in a small bowl combine cilantro, lime peel, lemongrass or lemon peel, salt, nutmeg, cumin, and coriander. Set aside.
3. Rinsed chicken; pat dry with paper towels. Cut into 1-inch pieces. Set aside.
4. Add oil to a wok or large skillet. Preheat over medium-high heat, (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add onions; stir-fry about 2 minutes or until crisp-tender. Add spice mixture; stir-fry 2 minutes.
5. Add chicken to wok. Stir-fry for 3 to 4 minutes or until tender and no longer pink. If used, discard the lemongrass. Add coconut milk, bamboo shoots, bell pepper, and chili peppers to wok. Cook and stir for 2 to 3 minutes or until heated through. Stir in basil.
6. Serve immediately with hot cooked rice.

Makes 4 servings.
* Unsweetened coconut milk is a common ingredient used in Thai cuisine and is available in Asian specialty stores and most supermarkets. If you are unable to find it, you can substitute 1 1/4 cups milk mixed with 1/2 teaspoon coconut extract.

Fried chicken Szechwan-style.
Sze Cheuen Jar Gai
1 pound chicken breasts
4 tablespoons cornstarch (cornflour)
1 teaspoon salt
1/2 teaspoon five spice powder
1/2 cup chicken stock or broth
2 teaspoons sugar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
2 teaspoons Chinese wine or dry sherry
1/4 teaspoon five spice powder
1/4 teaspoon ground black pepper
2 teaspoons cornstarch (cornflour)
1 tablespoon cold water
1/2 cup vegetable oil for frying
15 dried red chilies, seeded
2 cloves garlic, finely minced
2 teaspoons finely chopped fresh ginger
4 green (spring) onions, chopped in 2-inch (5 cm) lengths
Cooked white rice for accompaniment

1. Bone chicken breasts and cut meat into bite-size pieces.
2. Mix together 4 tablespoons cornstarch, salt and 1/2 teaspoon five spice powder; toss chicken pieces in the mixture, then dust off excess cornstarch.
3. Mix stock, sugar, soy sauce, sesame oil, vinegar, wine, 1/4 teaspoon five spice powder and pepper together.
4. In another small bowl, mix together 2 teaspoons cornstarch with the cold water.
5. Heat oil in wok and when very hot add chicken pieces, a third at a time, and fry on high heat, tossing chicken to brown all over. As each batch is fried, drain on absorbent paper and let oil return to high heat before adding next batch.
6. When chicken has been fried, pour off all but 2 tablespoons of the oil. Add chilies, garlic and ginger; fry until garlic and ginger are golden and chilies turn dark. Add green onions and toss for a few seconds, then add stock mixture and bring to a boil.
7. Stir the cornflour/water mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens. Add chicken and toss to heat through. Serve immediately with cooked white rice.

Makes 6 servings

Garlic Dilled Chicken Mirage
4 boneless, skinless chicken breast halves, cut in bite-size pieces
2 tablespoons extra light olive oil
3/4 cup diced onion
10 garlic cloves, minced
1 can (l6 ounces) chicken broth
3 cups fresh broccoli flowerets, chopped
3 carrots, peeled and cut in thin strips
6 mushrooms, chopped
1/3 cup marinated sun-dried tomatoes packed in oil, drained and chopped
2 teaspoons dried dill
1 teaspoon dried parsley
1 teaspoon pepper
1 1/2 tablespoons cornstarch, dissolved in 1/4 cup cold water
1 package (8 ounces) extra wide egg noodles, cooked according to package directions

1. In large saucepan, place olive oil and heat over medium-high temperature. Add chicken and onion and stir-fry until chicken is cooked through, about 4 minutes.
2. Stir in garlic; then add chicken broth, broccoli, carrots, mushrooms, sun-dried tomatoes, dill, parsley and pepper. Cover and cook about 5 minutes more or until vegetables are tender crisp.
3. Add cornstarch and cook, uncovered, until slightly thickened, about 2 minutes more.
4. Place noodles on serving dish and arrange chicken mixture over top.

Makes 4 servings.

General Tso's Chicken
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon Japanese soy sauce
1 tablespoon dry sherry
1 large egg, beaten
1/2 cup cornstarch
3 cups broccoli florets
Peanut, corn or vegetable oil for deep-frying
1/4 cup homemade or low-salt canned chicken broth
1/4 cup Japanese soy sauce
3 tablespoons dry sherry
1/4 cup sugar
1 1/2 tablespoons rice vinegar
1 tablespoon cornstarch
6 tablespoons cold water
1 tablespoon minced garlic
10 small whole dried red chilies

At least 1 hour before serving, coat the chicken: Place a large wire cake rack over a jelly roll pan. Place the chicken in a medium bowl. Add the soy sauce and sherry and mix well. Add the egg and mix again until well coated. Put 1/2 cup cornstarch in a shallow bowl. A few pieces at a time, roll the chicken in the cornstarch. Place on the wire rack without the pieces touching each other. Set the bowl of cornstarch aside. Cover the chicken loosely with plastic wrap and refrigerate to set the coating, at least 30 minutes or up to 4 hours, the longer the better. Remove from the refrigerator 30 minutes before deep-frying.

1. In a large saucepan of lightly salted boiling water, cook the broccoli to set the color, about 1 minute. Using a wire mesh skimmer, transfer the broccoli to a bowl of cold water and set aside. Keep the water boiling.
2. Heat a large flat-bottomed wok or deep Dutch oven over high heat until very hot. Add enough oil to come about one third of the way up the sides of the wok or to a depth of 2 to 3 inches in the Dutch oven. Over high heat, heat the oil until very hot, but not smoking (the surface of the oil will shimmer slightly), or to 400*F (200*C) on a deep frying thermometer.
3. In a small bowl, combine the broth, soy sauce, sherry, sugar, and vinegar, stirring to dissolve the sugar as much as possible. In another small bowl, dissolve the remaining 1 tablespoon cornstarch in the water.
4. Roll the chicken again in the bowl of cornstarch. In batches without crowding, deep-fry the chicken pieces until the coating sets, about 30 seconds. Using a wire-mesh skimmer, remove the chicken and count to 10. Return the chicken to the oil and cook until golden, about 15 seconds. Remove from the oil, count to 10, and deep -fry a third time until the coating is crisp and golden brown, about 1 minute. Transfer to a platter and set aside while deep-frying the remaining chicken.
5. Pour off all but 2 tablespoons of the oil from the wok. Return to high heat and add the chilies. Cook until the chilies are dark red (the longer they cook, the darker they get and the spicier the dish, so adjust the cooking time according to taste). Stir in the soy sauce mixture into the wok, then stir in the garlic. Reduce heat to low and simmer for 20 seconds. Add the cornstarch mixture and stir until thickened. Add the chicken pieces and stir to coat them with the sauce. Transfer to the center of a platter. Drain the broccoli from the bowl of water and return the broccoli to the saucepan of boiling water. Cook just until heated through, about 30 seconds. Drain and arrange the broccoli around the chicken. Serve immediately.

Makes 4 servings.

Ginger Cashew Chicken
2 tablespoons plus 1 teaspoon peanut oil
4 small onions, sliced
6 garlic cloves, chopped
2 teaspoons minced fresh ginger
2 pounds boneless skinless chicken breast, cut into 1/2-inch-thick strips
4 celery stalks, sliced
1 tablespoon all purpose flour
1 cup canned chicken broth
1/4 cup dry Sherry
3 tablespoons soy sauce
1 teaspoon dry mustard
1 cup salted roasted cashews
3 green onions, sliced
Cooked rice

1. Heat 2 tablespoons oil in wok or heavy large skillet over high heat. Add onions and cook until tender, stirring frequently, about 10 minutes. Add garlic and ginger and continue cooking until onions are golden brown, about 5 minutes. Add chicken and celery and cook until chicken is cooked through, stirring occasionally, about 7 minutes. Transfer mixture to platter. Set aside.
2. Add remaining teaspoon oil to wok. Add flour and stir over medium- high heat until just beginning to color, about 1 minute. Mix in broth, sherry, soy sauce and mustard. Boil until slightly thickened, stirring frequently, about 5 minutes. Return chicken mixture to wok. Mix in cashews. Cook until chicken is heated through, about 3 minutes. Transfer to platter. Garnish with green onions and serve with rice.

Serves 6