|Chicken (Williams-Sonoma Kitchen Library)|
|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
1 - 10 of 490 for chinese pepper chicken
Shred cucumbers. Mince ... and ginger. Boil chicken in water for ... Mix with hot sauce (see below) just before serving. Mix ingredients together in bowl.
This recipe uses ... cup of strong chicken stock or a ... with cracked black pepper and rock salt ... ten minutes or until golden to your satisfaction.
NOTE: Less oil ... is used. Rinse chicken, skin and ... into chunks; cut peppers in half; remove ... Spoon over canned noodles on platter. Serve with rice.
Sprinkle chicken with garlic powder ... mushrooms and green pepper. Cover and ... inserted in chicken with ease. Serve with hot, fluffy rice. Makes 4 servings.
Cut chicken breasts into 1/2 inch squares. Clean pepper, cut into ... sesame hot oil. Serve with rice, if desired. Serving size approximately 1 cup. Serves 6.
In a wide pan or wok, place chicken stock, ginger, garlic, ... bean shoots, bell pepper, corn and ... kecap manis and Chinese cooking wine, pour ... top and serve immediately.
Pre-heat oven to ... over bottom, place chicken evenly over top ... ten minutes or to taste. Serve immediately or cool and store or freeze. Serves 6-8.
In a medium ... Toss together the chicken, Five-Spice powder ... of salt and pepper. In a ... Coconut Curry Sauce. Serve with rice. Makes 4-6 Servings.
Heat broth and Sherry in small saucepan over moderate heat. At serving time, pour broth over julienne cut vegetables in a soup bowl. Makes 2 ...
Remove bones from chicken breasts; cut chicken ... ginger, crushed red pepper and 1 1/2 ... If you like, accompany with fluffy hot rice. Makes 6 servings.
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