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Results 41 - 50 of 279 for sauces for cold chicken
In large saucepan, heat chicken broth to boiling. Blend cornstarch ... separate into shreds. Add green onions; season to taste. Serve immediately.
42. ALMOND CHICKEN
Preheat oil in heavy frying pan or wok. Saute chicken for 2 to 3 minutes. Add ... almonds. Serve over rice. 4 large servings, 340 calories each.
Place chicken in bowl with marinade ingredients. Set aside for 30 minutes. Prepare rice. Prepare ... Lean beef can be substituted for chicken.
44. KUNG PAO CHICKEN
Cut chicken into 3/4 inch pieces. Mix ... thickened. Add bell pepper, cook and stir 30 seconds. Sprinkle with peanuts. Serve over cooked rice.
Use crock pot. Place carrots, ... bottom. Top with chicken. Sprinkle salt. Pour sweet ... Season to taste with salt and pepper. Serve over rice.
Grind chicken very fine. Add celery, hot ... temperature. Blend with flour. Add milk and heat slowly stirring constantly until the mixture thickens.
Heat sesame oil in wok or deep skillet. Add chicken cubes and fry until half ... cornstarch. Cook until sauce thickens. Serve over white rice.
Cut pork or chicken into 3/4-inch pieces. Mix egg, ... thickened. Stir in peppers and tomatoes. Heat to boiling and add pineapple. Pour over pork.
Chicken coating mix simplifies the batter for this dish. Combine marinade ingredients ... Stir in chicken and serve immediately. Makes 4 servings.
50. HAWAIIAN CHICKEN
Two to three days in advance, cube chicken in bite-size pieces. Heat oil ... cornstarch with the cold water to dilute it. Add ... 325 degree oven for 20 to 30 minutes or ... cashews. Makes 10 servings.
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