Cubed Chicken With Coffee Sauce Recipes

Steps:

• Saute onion in oil until translucent.
• Add chicken, and brown lightly.
• Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.

Steps:

• Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

Steps:

• Add the butter to a pan and fry the cubed chicken. Mix-in the chillies, garlic and bayleaf.
• When the chicken is golden brown in colour remove from the pan and set aside. Add the wine and coffee to the pan and continue cooking until the sauce has thickened appreciably then add the coffee beans and cream.
• Mix well, return the chicken pieces to the pan and cook for 15 minutes. Serve on a bed of rice.

Steps:

• Marinate the chicken with the oyster sauce. Season with salt and pepper.
• Heat the olive oil in a pan, and fry each side of the chicken until cooked. Set aside and keep warm.
• In the same pan, fry the garlic until fragrant, then add the barbeque sauce, worchestershire sauce, brewed coffee and brown sugar. Allow it to simmer for 2 minutes.
• Add in the chicken and coat evenly with the sauce. Allow it to caramalize and cover the chiken pieces.
• Serve immediately.

Steps:

• Heat olive oil in a saucepan and cook garlic until lightly golden brown and fragrant, about 1 minute. Carefully add tomatoes, tomato paste, salt, and pepper; stir to combine. Simmer sauce, stirring occasionally, until thickened, about 20 minutes. Remove from heat and mix in basil. Stir to combine, taste, and adjust seasoning with salt and pepper. Set aside.
• Season cube steaks with salt and pepper on both sides. Set 3 shallow dishes on the counter. Add flour and garlic salt to the first, beaten eggs to the second, and bread crumbs to the third. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Coat each cube steak lightly with flour and tap off excess. Dip cube steak in beaten eggs, allowing excess egg to drip off before turning cube steak in bread crumbs. Press bread crumbs into the cube steak to make sure they adhere. Transfer breaded cube steak to a wire rack-lined baking sheet. Continue this process until all cube steaks are coated.
• Heat oil in a large skillet over medium heat until shimmering. Place cube steak gently into the skillet and cook on the first side until golden brown, 2 to 3 minutes. Turn over carefully and cook on the second side until golden brown, 2 to 3 minutes longer. Return to the baking sheet to drain.
• Set an oven rack about 8 to 10 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with parchment paper.
• Transfer cube steaks to the lined baking sheet and place the sliced mozzarella cheese evenly on top. Broil until mozzarella has melted and begins to brown, about 5 minutes. Spoon the tomato sauce over each cube steak before serving.

Steps:

• Combine chicken,egg white,1 tablespoon cornstarch and salt in medium bowl and stir to blend well.
• Cover with plastic and refrigerate at least 30 minutes.
• Combine chilies, water chestnuts,celery,carrot and ginger in another bowl.
• Combine green onion and garlic in separate bowl.
• Mix wine, soy sauce, chili paste and sugar in another bowl.
• Blend remaining 1 tablespoon cornstarch and water in small bowl, mixing until smooth.
• Pour peanut oil into wok;place over high heat.
• When oil begins to smoke, add chicken in batches and cook, stirring constantly to separate cubes, about 1 1/2 minutes.
• Remove chicken with slotted spoon, drain well on paper towels and set aside.
• Pour off all but 2 tablespoons peanut oil from wok and return to high heat.
• Add water chestnut mixture and cook, stirring constantly about 30 seconds.
• Add green onions and garlic and cook, stirring constantly, 10 seconds.
• Return chicken to wok and cook, stirring constantly, 30 seconds.
• Add wine mixture and sesame oil; restir dissolved cornstarch.
• Add to wok and cook, stirring constantly, 30 seconds.
• Transfer to heated platter.
• Spoon chicken mixture into lettuce leaves and fold over to enclose; serve hot.

Steps:

• Place all but the chicken into a 5qt.
• pot with lid.
• Bring to a boil,stirring frequently.
• Reduce heat to simmer and reduce to almost half.
• Stir frequently as this can burn.
• Let cool,off heat, 20 minutes.
• Add chicken and blend well.
• Marinate no more than 30 minutes in cool place.
• Turn into baking dish and bake uncovered at 350 degrees for one hour.
• Baste at least three times while baking.
• * Cut cholestrol down further by using boneless skinless chicken breasts.

Steps:

• Sprinkle chicken with seasoning salt and garlic powder, and set aside.
• In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
• Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
• Heat olive oil in a saute pan.
• Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
• When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
• Remove chicken with a slotted spoon and arrange on a bed of white rice.
• Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
• NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!