|The Book of Chicken Dishes (Book of...)|
|by Jo Craig|
America's main entree--chicken--gets the royal treatment in more than 100 recipes gathered from around the world by two experienced food writers w...
1 - 10 of 126 for chinese ground chicken
Cut chicken in 1 inch ... add canned vegetables. Cook about 2 to 4 minutes. Add soy sauce. Then add all raw vegetables. Cook until hot. Serve over rice.
Developed for diabetics ... tender. Stir in chicken, Chinese vegetables, mushrooms and ... Carbohydrates 5 gm. Protein 9 gm. Fat 1 gm. Fiber 1 gm. Sodium 62 mg.
Marinate chicken in first 5 ... marinate and 1/2 cup cashews or jumbo peanuts. Cook until thick. Serve over rice. More liquid may need to be added. Serves 4.
Cook chicken in fry pan or wok until done. Cover with above dressing. Can be put over rice.
Mix soy sauce ... rub over the chicken inside and out. ... cornstarch-water mixture, add to the wok, stirring, until thick. Pour over the chicken and serve.
In skillet cook ... until thickened. Add chicken and radishes; heat. Serve over Chinese noodles or hot ... servings. You can add any vegetable you would like.
In skillet cook ... Cook, stirring until thickened. Add chicken and radishes; heat. Serve over Chinese noodles. This recipe makes 3 1/2 cups or 4 servings.
Layer lettuce, bean ... chestnuts, onions, cucumber, chicken and pea pods. ... top. Refrigerate overnight. Before serving top with peanuts and tomatoes.
Cube skinless, boneless chicken. Combine water, ... garlic, ginger. Fry 1 minute and combine all ingredients. Add sauce and boil 1 minute. Serve with rice.
Combine water and chicken bouillon in 3-quart ... to 3 minutes or until heated through. Serve with brown rice for a nutritious low-fat, low-calorie dish.
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