Stir-Fried Basil Chicken Recipe

• 4 Servings
• Prep: 15 min. + marinating Cook: 10 min.

  Ingredients

  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1-3/4 pounds boneless skinless chicken breasts, cut into strips
  • 3 green onions, sliced
  • 6 teaspoons canola oil, divided
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups sliced bok choy
  • 1 cup loosely packed fresh basil leaves, thinly sliced

  Directions

  • In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
  • In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.
  • Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.
  • Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy. Yield: 4 servings.
  
  

45

Stir-Fried Chicken and Rice Noodles Recipe

• 6 Servings
• Prep: 25 min. Cook: 20 min.

  Ingredients

  • 2-1/2 teaspoons cornstarch
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 teaspoons sesame oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 3 ounces uncooked thick rice noodles
  • 4 teaspoons canola oil, divided
  • 3 cups fresh broccoli florets
  • 2/3 cup chopped green onions
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1/4 cup unsalted dry roasted peanuts

  Directions

  • In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.
  • Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.
  • Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts. Yield: 6 servings.
  
  

Nutty Oven Fried Chicken Recipe

• 6-8 Servings
• Prep: 10 min. Bake: 1 hour

• Ingredients

  • 1/2 cup evaporated milk
  • 1 cup biscuit/baking mix
  • 1/3 cup finely chopped pecans
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon rubbed sage
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/3 cup butter, melted

  Directions

  • Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture.
  • Place in a lightly greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 1 hour or until chicken is golden brown and crispy and juices run clear. Yield: 6-8 servings.
   
  

10 60

Crispy Fried Chicken Recipe

• 8 Servings
• Prep: 10 min. Cook: 10 min./batch

• Ingredients

  • 4 cups all-purpose flour, divided
  • 2 tablespoons garlic salt
  • 1 tablespoon paprika
  • 3 teaspoons pepper, divided
  • 2-1/2 teaspoons poultry seasoning
  • 2 eggs
  • 1-1/2 cups water
  • 1 teaspoon salt
  • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
  • Oil for deep-fat frying

  Directions

  • In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
  • In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.
  
  
   

10

Asian Style Chicken Soup Recipe

• 4 Servings
• Prep: 25 min. Cook: 5 hours

• Ingredients

  • 1 lb boneless skinless chicken breasts
  • 28 ounces low fat unsalted chicken broth
  • 1 cup cold water
  • 1 medium red bell peppers, cut into 3/4-inch pieces
  • 1/3 cup chopped green onion
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon ground ginger
  • 1/8 teaspoons hot red pepper flakes, crushed
  • 6 ounces frozen sugar snap pea pods, halved crosswise
  • 2 cups shredded napa cabbage
  • 1 egg

  Directions

  • Cut chicken into bite-size pieces. Place chicken in a 3 1/2- or 4-quart slow cooker.
  • Stir in chicken broth, water, sweet pepper, green onions, soy sauce, ginger, and crushed red pepper.
  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  • If using low-heat setting, turn to high-heat setting. Stir in pea pods and cabbage.
  • In a small bowl beat egg well. Slowly add egg to soup, stirring gently. Cover and cook for 10 additional minutes. Serve hot.
  
  
  Nutrition Facts: 1 serving equals 231 calories, 4 g fat (1 g saturated fat), 316 mg sodium, 7 g carbohydrate, 37 g protein. Diabetic Exchanges: 4 lean meat, 1-1/4 vegetable.

25 300

Chicken Cacciatore Soup Recipe

 

Ingredients

• 1/2 pound medium fresh mushrooms, quartered
• 2 medium leeks (white portion only), sliced
• 2 tablespoons olive oil
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 cups cubed cooked chicken
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
• 1 each medium green, sweet red and yellow peppers, chopped
• 1 cup uncooked bow tie pasta
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced

  Directions

  • In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Yield: 7 servings (about 2-1/2 quarts).
  
  
  Nutrition Facts: 1-1/2 cups equals 283 calories, 11 g fat (3 g saturated fat), 58 mg cholesterol, 951 mg sodium, 21 g carbohydrate, 3 g fiber, 27 g protein.

Waldorf Salad Recipe

Ingredients:
1 apple-cored and cut into 1" cubes
1 celery stick-thinly sliced
1/4 cup walnuts pieces
1/4 cup seedles grapes-halved
Dressing:
2 tbsp. mayonnaise
2 tbsp. yogurt
1 tbsp. lemon juice
1 tsp. lemon rind(optional)





This classic waldorf salad recipe resembles the original one created at the Waldorf Hotel in New York City in the 1890's. <<>> That salad contained apples, celery and mayonnaise, a combination that has been the base of many different versions over the past 100 years.
I first heard of this dish while watching an old Fawlty Towers episode with John Cleese.
There are many ways to build this tasty salad, I have made a basic one with a few extra ingredients and slightly different dressing. As this is a fruit salad you can add or substitue any fruit you like and it will still be a good salad. This is quite similar to the ambrosia salad, another fruit salad with many different variations.
For this version I have added the most popular ingredients to the origional recipe: walnuts and grapes. I also mixed the mayonnaise with yogurt and a little lemon juice to mellow out the strong taste of the mayonnaise.
Cut up apple, celery, grapes and add to salad bowl. Add walnut pieces as well.
Mix dressing in a small bowl. If you are using juice from a real lemon grate some of the rind and add it to the mix. If you are using lemon juice from a bottle skip this ingredient.
Add dressing to bowl and toss salad well. Refrigerate for 1 hour before serving.