Orientalchicken Recipes

Steps:

• Marinate chicken thighs in the dark soy sauce for at least 1 hour.
• Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
• Add in the chicken and saute until golden brown.
• Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
• Stir well.
• Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
• Serve and enjoy.

Steps:

• Combine all except chicken.
• In a 3 quart casserole, arrange chicken pieces.
• Bake at 375 for 30 minutes.
• Spoon off fat.
• Spoon soup mixture over chicken.
• Bake 30 minutes or til juices run clear.
• Stir sauce.
• Serve with rice if desired.
• If desired remove skin before cooking.

Steps:

• In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
• In a wok or large frying pan, heat oil over medium-high heat.
• Add chicken and stir-fry 2 minutes until meat turns white.
• Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
• Stir sauce and add to wok; stir over heat until sauce thickens.
• Serve over rice.
• **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.

Steps:

• Break up noodles while still in package.
• In a medium saucepan, bring water to a boil.
• Add to the boiling water, the broken ramen noodles and the seasonings from 1 flavoring packet.
• Cook, uncovered, stirring occasionally for 3 minutes.
• In a frying pan, saute chicken in butter. Sprinkle with the other seasoning packet and the ginger.
• Stir in carrots and broccoli.
• Cook and stir 2 minutes (I usually cook a little longer).
• Toss with cooked noodles.
• Garnish with toasted sesame seeds (peanuts are good too, and fresh chopped tomatoes).

Steps:

• Place chicken in medium bowl; season with salt and pepper. Add 1/2 cup cornstarch and toss until chicken is well coated. Transfer chicken to colander and toss to remove excess cornstarch.
• Place chicken broth in small bowl. Add remaining 1 1/2 teaspoons cornstarch and stir until dissolved. Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
• Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes. Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes. Using slotted spoon, transfer chicken to plate. Pour off all but 1 tablespoon oil from skillet. Add green onions, ginger and garlic, then bell pepper to skillet and stir-fry over high heat until bell pepper is crisp-tender, about 2 minutes. Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.

Steps:

• Saute rice-vermicelli mix in butter until pasta is golden brown.
• Slowly stir in water, chicken, teriyaki sauce, ginger, and special seasonings packet from the rice.
• Bring to a boil.
• Reduce heat to low; cover.
• Simmer 10 minutes.
• Stir in vegetables.
• Cover and simmer an additional 5-10 minutes or until rice is tender and chicken is cooked through.
• Let stand 3 minutes before serving. Garnish with sesame seeds.