General Tso's Chinese Chicken

General Tso's Chinese Chicken

Ingrédients

CORNSTARCH SLURRY:

1 egg beaten

¼ cup soy sauce

¾ cup cornstarch

SAUCE:

¼ cup cornstarch

⅛ cup water

1½ tsp fresh garlic, minced

¼ cup sugar

¼ cup soy sauce

⅛ cup white vinegar

2 cups chicken broth

to serve chicken separate from sauce so as to be more crispy, add 3/4 C + 2 tbs of water + 2 dashes of soy to sauce mixture

OTHER:

2 lbs chicken breasts - cut into cubes

2 bunches of green onions

5-8 dried chillies

broccoli

Instructions

Place sauce ingredients in a quart jar with a lid and shake to mix. You can make ahead of time and refrigerate until needed, shaking again when you are ready to use it.

Mix cornstarch slurry in a large bowl. PLACE INGREDIENTS IN ORDER GIVEN for slurry, gradually adding cornstarch while mixing. It will look almost like peanut butter. 

Add chicken pieces to coat using a fork and allow excess to drip off.

Add chicken to hot oil and fry until crispy in wok. Cook up to 8 pieces at a time.

Drain chicken on paper towel and keep warm in oven. Repeat until all chicken has been fried.

Add oil and add green onions and hot pepper and stir fry for 30 seconds.

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Stir sauce mixture in and cook until thick. You will see it begin to bubble and candy. Add chicken and broccoli to sauce and mix together quickly. Cook for just 1-2 minutes and serve over rice.

if you want to keep sauce and chicken separate, do not add chicken to sauce mixture, just broccoli

Kitchen

Posted by mk in Kitchen

General Tso's Chinese Chicken

Scrumptious Meat Loaf

Got the meat loaf blahs? This recipe transforms the ordinary into the extraordinary.

• Yield: 6 servings
•  Serving size: 1¼-inch thick slice
•  Calories 193 
• Total Fat 9 g 
• Saturated Fat 3 g 
• Cholesterol 45 mg 
• Sodium 91 mg 
• Total Fiber 2 g 
• Protein 17 g 
• Carbohydrates 11 g
•  Potassium 513 mg

Ingredients

• 1 pound extra lean ground beef
• ½ cup tomato paste
• 4 cups onion, chopped
• 4 cups green pepper
• 4 cups red pepper
• 1 cup fresh tomatoes, blanched, chopped
• 2 teaspoons mustard, low sodium
• 4 teaspoons ground black pepper
• 2 teaspoons hot pepper, chopped
• 2 cloves garlic, chopped
• 2 scallions, chopped
• 2 teaspoons ground ginger
• 8 teaspoons ground nutmeg
• 1 teaspoon orange rind, grated
• 2 teaspoons thyme, crushed
• 4 cups bread crumbs, finely grated

Method

• 1.Preheat oven to 350°F.
• 2.Mix all ingredients together.
• 3.Place in 1-pound loaf pan (preferably with drip rack) and bake, covered, for 50 minutes.
• 4.Uncover pan and continue baking for 12 minutes.

Kitchen Main Dishes

Posted by mk in Kitchen, Main Dishes

Scrumptious Meat Loaf

Chicken stuffed

Preparation time:20 mn

Makes 6 servings

Ingredients

• 1 pill chicken, whole
• 1 cup Italian rice
• 200 fined minced meat
• 1 teaspoon salt
• 1 teaspoon ground cinnamon, and ground black pepper
• 1/4 cup vinegar
• 1 tablespoon lemon zest
• 1 tablespoon butter
• 5 tbsp vegetable oil
• 4 laurel leaves
• 2 promises cinnamon
• 5 Love Hull
• Special bag of oven
• Nuts toaster to provide

How to prepare

• Fry the minced meat in a pot on the fire with 2 tablespoons vegetable oil.
• Sprinkle the salt and pepper.
• Add the rice and stir.
• Reduce heat and leave the rice, covered for 10 minutes, stirring from time to time.
• Preparing chicken for fillings.
• Butter placed under the chest and extend the lashes evenly.
• Massaged lashes entire vegetable oil and vinegar, chicken and sprinkle with salt and pepper them.
• Stuff chicken with rice until filled.
• Hen your oven with the bag placed fresheners and close the bag.
• Placed on a baking tray and enter into the oven.
• Cook the chicken in the brazing furnace for 45 minutes until cooked and blush.
• Hen out of the bag and placed in a serving plate and decorate with nuts roasted.

Kitchen

Posted by mk in Kitchen

Chicken stuffed

Sweet and Sour Stir-Fry

Makes 8 servings
Per serving (1/6 of recipe): 62 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 1.7 g protein; 14.9 g carbohydrate; 10.4 g sugar; 2.7 g fiber; 375 mg sodium; 30 mg calcium; 1.1 mg iron; 66.8 mg vitamin C; 447 mcg beta-carotene; 0.6 mg vitamin E

Directions

This colorful stir-fry is made with seitan, a high-protein, meat-like ingredient made from wheat.
Look for it in the refrigerated section of your favorite natural food store.

• 1/3 cup ketchup
• 1/3 cup cider vinegar
• 1/3 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon diced canned chipotle peppers
• 1/4 cup water
• 1 16-ounce bag frozen bell peppers, or 1 16-ounce bag frozen spinach
• 1 small zucchini, chopped
• 8 mushrooms, sliced
• 1 tablespoon dried oregano
• 6 fresh basil leaves, chopped, or 1 tablespoon dried basil (optional)
• 1 25-ounce jar fat-free pasta sauce
• 1 25-ounce can garbanzo or white beans (optional)

Bring water to a boil in large skillet.
Add bell peppers or spinach, zucchini, and mushrooms and cook over medium-high heat until tender.
Stir in oregano, basil (if using), pasta sauce, and beans (if using).
Simmer over low heat for 5 minutes.
..........................................................................................................
Recipe by Caroline Trapp, APRN, BC-ADM, 
CDE, Diabetes Nurse Practitioner

Chiken Kitchen Main Dishes

Posted by mk in Chiken, Kitchen, Main Dishes

Sweet and Sour Stir-Fry

Best Pesto Chicken Florentine

                                                                                               

"Extremely wealthy combination of chicken, spinach and creamy pesto sauce. Serve with fresh bread and cos salad--it's the best!"

........................................................

PREP         COOK       READY IN

20 mins      35 mins         55 mins

                                                 
Recipe by MINERFAMILY                                           

             Directions

1.Heat oil in a very giant cooking pan over medium high heat. Add garlic, 

     saute for one minute; then add chicken and cook for seven to eight 

              minutes on all sides. once chicken is near being grilled 

                 through (no longer pink inside),add spinach and 

                      saute all at once for three to four minutes.

2.Meanwhile, prepare Alfredo sauce in step with package directions. once

               finished, stir in a pair of tablespoons pesto; put aside.

3.In a giant pot of preserved boiling water, cook alimentary paste for eight to 

           ten minutes or till hard. Rinse underneath cold water and drain.

4.Add chicken/spinach mixture to alimentary paste, then stir in pesto/Alfredo

                       sauce. Mix well, prime with cheese and serve.

             Ingredients

Original instruction makes four servings

• 2 tablespoons vegetable oil
• 2 cloves garlic, finely cut
• 4 skinless, boneless misshapenness halves - take strips
• 2 cups recent spinach leaves
• 1 (4.5 ounce) package dry Alfredo sauce combine
• 2 tablespoons pesto
• 1 (8 ounce) package dry pasta food
• 1 tablespoon grated Romano cheese

Chiken Kitchen

Posted by mk in Chiken, Kitchen

Best Pesto Chicken Florentine