A sweet, but not too sweet, marinade with an Asian twist. This marinade would work with any chicken pieces and probably pork or salmon, but I had the thighs in the fridge! Easy to put together and great with rice and veggies. Enjoy!
One of the hottest of Chinese dishes, kung pao originates from Szechwan province, where the people's love for spicy cuisine is legend. If you're not such a fan of the hot stuff, just leave out a few of the chiles to make it milder. Or if you like your kung pao 'China Syndrome' hot, add a few more. A large quantity of peanuts makes this dish irresistible. From the Take-Out Menu Cookbook.
I put this together for a light meal when I noticed that we had too big a collection of half-bags of frozen vegetables and little containers of leftover cooked veggies. The kind and quantity of the vegetables can vary according to what you have -- you just need to end up with between 2 and 3 lbs. Some people prefer a more generous amount of thickened sauce on their stir-fry dishes. With a diabetic in the house, I skip that part but I've included the directions if you want it.
This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )
An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.
I got this recipe from my friend Kasey a long time ago (I have adjusted the spices to my taste) and it is very easy--even for those that just can't seem to get basmati rice to cook "just right". So long as you cover the baking dish tightly with foil, it will not fail! I brought this to a pot-luck at work one day and ever since this dish was always requested by everyone at all of our potlucks.***I am cutting the salt to around half since there are quite a few reviews saying it is too salty. I don't measure the spices when I cook so I think I guessed the amount wrong.***
*** the cinnamon amount should be 1/2 tsp to 3/4 tsp only, not 2 teaspoons. I have tried changing it twice now and get email confirmation that the changes have been approved but it still says 2 tsp of cinnamon.
This is my first recipe - please be kind! My kids love it and when I take it to a BBQ everyone wants the recipe. It is a variation on one I found in epicurious a while ago. It is very easy and very yummy!!
This sauce may be used with meatballs, ribs, chicken wings anything you desire, and may be doubled if desired but do increase the fresh garlic too much or the garlic flavor will be to strong, the chili flakes are only optional I like to add them in for some heat :)
I like using balsamic vinegar in my cooking, and this recipe is no exception: You can substitute chicken breasts, but I'd advise against it -- The thighs are higher in fat, but taste much better. Note: Very good over cooked rice.