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Results 111 - 120 of about 810 for 50 asian chicken
Skin, debone and cook chicken breasts. Shred into bite-sized pieces ... Pour over salad and toss. *Add dressing and noodles when ready to eat.
Cut chicken into small bite-size pieces and ... ingredients together; chill. Right before serving, mix in chow mein noodles. Makes 8 servings.
In 1/2 cup metal measure ... (not aluminum); add chicken and turn to coat with ... coals (or in broiler) until browned on 1 side, about 5 minutes.
Mix together: Stir well; set aside. Cook chicken breasts and cool. Chop or ... add enough of remaining dressing to completely moisten and serve.
Place chicken between pieces of waxed paper ... be made day ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least one month.
116. ORIENTAL CHICKEN
Cut chicken into 1/4-inch strips, cutting across ... skillet with bean sprouts. Turn heat down and simmer few minutes. Serve over hot rice. Serves 4.
Preheat oil in deep-fryer or ... and pepper. Cut chicken breast into 4 or 5 ... salad, forming a pile in the middle. Serve with salad dressing.
Mix together with a sweet and sour dressing, serve on lettuce leaf.
Combine salad ingredients in a large bowl. Prepare dressing. Sprinkle until the sugar dissolves. Do not put dressing onto salad until just ...
Saute noodles, almonds and sesame seeds in butter until toasted, stirring constantly. Add to remaining ingredients (except dressing). Mix ...
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