|The 15-Minute Chicken Gourmet|
|by Paulette Mitchell|
The 15-Minute Chicken Cookbook is the newest cookbook by Paulette Mitchell, author of Macmillans best-selling The 15-Minute Vegetarian Gourmet.
111 - 120 of 324 for chinese ginger chicken
In medium bowl ... sauce, sherry and ginger until well mixed. Stir in chicken chunks; let stand ... skillet; heat through and serve immediately. Serves 4.
To make teriyaki ... brown sugar and ginger into the fondue ... well. Thread 5-6 chicken pieces on each ... the teriyaki sauce that is still in fondue pot.
Rinse chicken breast fillets and ... Add garlic and ginger and saute 1 ... - 3 gm., Carbohydrate - 9 gm., Total Fat - 9 gm., Monounsaturated Fat - 3 gm.
Cook and stir chicken and garlic in ... broth, vegetables and ginger. Cook and ... remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Combine all ingredients and cover 5 pounds of chicken. No need ... hour at 400 degrees. Best if prepared a day ahead and rebaked one hour at 400 degrees.
Cut chicken into 1 1/2 ... sherry, scallions, and ginger. Add chicken ... chicken and stir fry until slightly thickened. Serve immediately. Makes 4 servings.
In a small ... sauce, pepper and ginger. Set aside. ... waxed paper. Brush chicken with soy sauce ... uncovered, for 5 minutes before serving. Makes 4 servings.
Cook chicken in water with ginger until done, drain ... bite size pieces), chicken (cut up in bite size pieces), almonds, onions and sesame seeds. Toss.
Heat oil in ... heat. Place whole chicken in wok. Brown ... about 10 minutes before carving. Skim fat from sauce an serve as a gravy over steamed white rice.
Marinate chicken wings overnight. Bake for 1 hour at 350 degrees, basting several times.
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