Chicken

Ingredients

• Servings: 2
• 2 (8 ounce) bone-in chicken breast halves
• salt and ground black pepper to taste (optional)
• 1 cup cocktail mix
• 1 1/2 cups crushed pineapple in juice, undrained
• 2 tablespoons sweet-and-sour cocktail mix

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x13 inch baking dish.
• place the chicken breasts in the prepared dish. season to taste with salt and pepper.
• cook in preheated oven until no longer pink, 15 to 20 minutes.
• meanwhile, stir together the drink, pineapple, and sweet and sour mix in a bowl until evenly blended. remove chicken from oven, and top with half of the pineapple mixture. return to oven, and cook chicken until juices run clear, about 15 minutes more. serve with remaining pineapple mixture.

Sukiyaki

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 1/2 pounds beef sirloin strips
• 2/3 cup soy sauce
• 2 teaspoons monosodium glutamate (msg)
• 1/3 cup chicken broth
• 1/3 cup white sugar
• 3 small onions, sliced
• 2 cups chopped celery
• 1 (14 ounce) can bamboo shoots, drained and chopped
• 4 green onions, sliced
• 1 (4.5 ounce) can mushrooms, drained
• 1 (8 ounce) can water chestnuts, drained
• 1 teaspoon cornstarch

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large skillet or wok over medium-high heat. brown beef in hot oil, then stir in soy sauce, msg, broth, and sugar. mix in onion and celery, and cook until tender. stir in bamboo shoots, green onions, mushrooms, and water chestnuts. reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.

easy hoppin' john

Ingredients

• Servings: 8
• 1 pound smoked beef sausage, cut into bite-size pieces
• 1 small onion, chopped
• 3 (15 ounce) cans black-eyed peas, rinsed and drained
• 2 (10.75 ounce) cans low sodium chicken stock
• 1 cup water
• 1/2 teaspoon cayenne pepper, or to taste
• 2 cups uncooked instant rice

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. stir in the black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. stir in the rice, cover, and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes.

chicken and coconut in banana leaves

Ingredients

• Servings: 2
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon barbeque sauce
• 1 teaspoon minced fresh ginger
• 3/4 cup coconut milk
• 2 chicken drumsticks
• 2 chicken thighs
• 2 yellow plantains, peeled and cut into 3/4 inch slices
• 1 sweet potato, peeled and cut into thick sticks
• 1 fresh, unsplit banana leaf

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 5 mins


• whisk together soy sauce, barbeque sauce, ginger, and coconut. pour over chicken drumsticks, thighs, plantain, and sweet potato in a resealable plastic bag. seal, and marinate 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable, but not burnt, 3 to 4 minutes. cut the leaf into four large squares, measuring at least 12x12 inches. carefully cut four long, thin strips from the rib of the leaf, these will be used as 'string' to tie the packets later.
• place a piece of meat each banana leaf square, and evenly divide the vegetables on top. pour in any remaining marinade, and fold the leaves around the chicken like a present. securely tie with the rib strips, and place the packets a baking sheet.
• bake in preheated oven until the chicken is tender and no longer pink in the center, about 1 hour. check the packets occasionally to make sure they do not burn.

ken's spicy curry chicken

Ingredients

• Servings: 6
• 2 (14 ounce) cans coconut milk
• 2 tablespoons green curry paste
• 2/3 cup chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 green bell pepper, cut into 1 inch pieces
• 1 cup sliced fresh mushrooms
• 3 boneless skinless chicken breasts, cut into 1 inch pieces
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• over medium heat, whisk coconut milk and curry paste together in a large saucepan. simmer for 5 minutes.
• stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. season with fish sauce and basil. simmer for 10 more minutes, or until chicken is cooked, yet still tender.

general tso's chicken

Ingredients

• Servings: 4
• 4 cups peanut oil for frying
• 2 eggs
• 1 teaspoon sesame oil
• 1/2 cup cornstarch
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons rice
• 3 tablespoons white sugar
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon banana ketchup
• 2 tablespoons peanut oil
• 6 dried whole red chilies
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 tablespoon orange zest
• 2 tablespoons minced green onions
• 1 tablespoon toasted sesame seeds

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. mix in the chicken until all the pieces are coated with batter. drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. drain on a paper towel-lined plate.
• stir together the vinegar, , sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. heat 2 tablespoons peanut oil in a wok or large skillet over high heat. stir in the dried chile peppers and cook for a few seconds until the peppers brighten. stir in the onion, garlic, and orange zest. cook and stir until the onion is beginning to brown. stir in the sauce; bring to a boil before adding the fried chicken. reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. serve sprinkled with green onions and toasted sesame seeds.

Mint Chicken

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 clove garlic, crushed
• 1/2 cup all-purpose flour
• 1/2 cup margarine
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh mint leaves

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium bowl, mix together the chicken pieces and garlic. toss with the flour just to coat, and shake off excess.
• heat the margarine in a large skillet over medium-high heat. add the chicken pieces; cook and stir until browned. add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. do not over cook the chicken or it will be tough.