Cashew Chicken Stir-Fry
2 Tbsp. vegetable oil1 pound boneless chicken breasts, cubed
1 onion, chopped
2 ribs celery, chopped
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
1 6-oz. can water chestnuts
1/3 cup rice wine or dry sherry
1/3 cup soy sauce
1/4 cup cornstarch
1 Tbsp. fresh ginger, grated
1/4 cup hoisin sauce
1/3 cup cashews
Heat oil in skillet or wok. Cook chicken until no longer pink
and set aside in a bowl. Add onion and celery to skillet and
cook until crisp-tender. Combine rice wine or sherry, soy sauce,
cornstarch & ginger together & stir until cornstarch dissolves.
Return chicken to celery and onion in the skillet and add water
chestnuts and sauce. Cook until sauce starts to thicken. Add
Chinese cabbage and bean sprouts and cook for just
one or two minutes; do not overcook because the cabbage will
become mushy. Stir in hoisin sauce and cashews and serve over
hot rice or noodles.
Slow Cooker Chicken Stroganoff
"Cubed chicken breast cooked in the slow cooker with a simple,creamy sauce mixture. This is so good, and so easy to make
on a busy day. Serve over hot cooked rice, if desired."
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Put chicken, margarine and dressing mix in slow cooker;
mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high
for another 1/2 hour or until heated through and warm.
4 Servings.
Chicken Cacciatore
3 pounds chicken pieces (legs, thighs, breasts)Salt and pepper
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 15-oz cans diced tomatoes
1 6-oz. can tomato paste
1/2 cup chicken broth
1 tsp. dried oregano
1/2 tsp. dried basil
2 cups fresh mushrooms, sliced
1 cup dry red wine
1 pound pasta
Sprinkle chicken pieces with salt and pepper.
Heat oil in skillet and brown chicken on both sides.
Remove chicken and set aside. Add onion and garlic to
the skillet and saute, stir in tomatoes, tomato paste,
chicken broth, oregano and basil. Return chicken to
the skillet and simmer over low heat for 45 minutes.
Add mushrooms & wine & simmer another 20 - 30 minutes.
Serve over hot cooked pasta.
All-American Fried Chicken
"This simply seasoned classic fried chicken recipewill become a family favorite."
1 tablespoon Lawry's� Seasoned Salt
1 tablespoon Lawry's� Seasoned Pepper
1/2 cup all-purpose flour
1 (3 pound) chicken, cut into serving pieces
Vegetable oil
1. In large resealable plastic bag, combine Lawry's
Seasoned Salt, Lawry's Seasoned Pepper and flour.
Add chicken, a few pieces at a time, toss to coat.
2. In 12-inch deep skillet, heat 1-inch oil over
medium-high heat and cook chicken, turning twice,
25 minutes or until chicken is thoroughly cooked;
drain on paper towels. Yields: 4 servings.
Pesto Chicken Florentine
"Spinach, chicken and pasta smothered in a glorious pesto."
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese
1. Heat oil in a large skillet over medium high heat. Add
garlic, saute for 1 minute; then add chicken and cook for
7 - 8 minutes on each side. When chicken is close to being
cooked through (no longer pink inside), add spinach and
saute all together for 3 to 4 minutes.
2. Meanwhile, prepare Alfredo sauce according to package
directions. When finished, stir in 2 tablespoons pesto;
set aside.
3. In a large pot of salted boiling water, cook pasta for
8 - 10 minutes or until al dente. Rinse in cold water & drain.
4. Add chicken/spinach mixture to pasta, then stir in
pesto/Alfredo sauce. Mix well, top with cheese and serve.
Yields: 4 servings.
Chicken Gumbo
1 tsp vegetable oil1/4 C flour
3 C low-sodium chicken broth
1 1/2 lb chicken breast, skinless, boneless, cut into 1-inch strips
1 C (1/2 lb) white potatoes, cubed
1 C onions, chopped
1 C (1/2 lb) carrots, coarsely chopped
1/2 medium carrot, grated
1/4 C celery, chopped
4 cloves garlic, finely minced
2 stalks scallion, chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 tsp hot (or jalape�o) pepper
1 C (1/2 lb) okra, sliced into 1/2-inch pieces
1. Add oil to large pot on medium heat.
2. Stir in flour. Cook, stirring constantly, until
flour begins to turn golden brown.
3. Slowly stir in all broth using wire whisk.
Cook for 2 minutes. Broth mixture should not be lumpy.
4. Add rest of ingredients except okra. Bring to boil,
then reduce heat and let simmer for 20-30 minutes.
5. Add okra and let cook for 15-20 more minutes.
6. Remove bay leaf and serve hot in bowl or over rice.
Yield: 8 servings.
