Chicken on a Bun

2 cups green pepper
2 cups celery, sliced diagonally
2 tablespoons oil
1 tin (14 ounces) unsweetened pineapple tidbits (drained)
2 cups drained pineapple juice with water added to make up
5 tablespoons cornstarch
2/3 cup brown sugar
1/3 cup vinegar
1/4 cup soy sauce
4 cups left over chicken, cut in cubes
cooked rice (as required)

Saute vegetables in oil until tender crisp. Remove from pan. Combine
pineapple juice with water, cornstarch, brown sugar, vinegar and soy
sauce in saucepan. Cook, stirring constantly until sauce thickens.
Add drained pineapple, vegetables and chicken. Heat and serve with
rice.
This easy chicken recipe serves 8-10.

24 chicken wings
1 Cup sugar
1 Cup water
1 Cup Soy Sauce
1/4 cup oil
1/4 cup unsweetened pineapple juice
1 tsp garlic powder
1 tsp ginger

Cut off wing tips and cut each wing in half. Mix above ingredients
and pour over wings – Marinate overnight. Bake in pan at 350?F for 50-
60 minutes.

1 lb. boneless chicken breast, cubed
4-6 carrots, sliced into 1/4″ pieces
1 can bamboo shoots
12-15 dried hot peppers
cooking oil

Sauce:

6 tbsp. soy sauce + 3 tbsp. water
(or 9 tbsp. of low-sodium soy sauce)
2-3 tbsp. cornstarch
chopped fresh ginger or powdered dry ginger (to taste)–I use 2-3
tbsp.
3 tbsp. sherry (optional)

Mix the ingredients for the sauce in a bowl.

Place the peppers and 1 tbsp. of cooking oil in a wok. Brown the
peppers under medium-high heat and remove them to a plate. Add the
cubed chicken and cook until pink color disappears (2-5 min). Remove
the
chicken from the wok. Add 1 tbsp. of oil to the wok, and add the
carrots. Stir-fry until carrots begin to soften. (If you prefer
soft
vagetables, you can add several tablespoons of water to the carrots
and
steam them for 5 min. or so). Add the bamboo shoots and stir-fry 1-2
minutes.

Add the peppers, chicken, and the sauce to the wok. Stir under
medium
heat until the sauce thickens. Serve with rice.

Ingredients

2 pounds boneless, skinless chicken breasts
3/4 cup FRENCH’S? CLASSIC YELLOW? Mustard
3/4 cup brown sugar, packed
1/3 cup cider vinegar
1/3 cup FRENCH’S? WORCESTERSHIRE Sauce

Directions

Place chicken in dish. Combine remaining ingredients. Pour 1 cup
sauce over chicken; marinate in refrigerator for 30 minutes or up to
3 hours. (Discard marinade.)

Heat reserved sauce to boiling. Simmer 5 minutes until sauce
thickens, stirring often.

Grill or broil chicken for 10 minutes until chicken is no longer pink
in center. Serve chicken with reserved sauce.

Bourbon Chicken

1 pound chicken leg or thigh meat,
cut into bite-size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons white wine

Mix all the marinade ingredients and pour over chicken pieces in a
bowl. Cover and refrigerate, stirring often, for several hours or
overnight (it is best if marinated overnight).

Bake chicken at 350 degrees F for one hour in a single layer, basting
every 10 minutes.

Remove chicken from oven. Scrape pan juices with all the brown bits
into a frying pan. Heat, and add 2 tablespoons white wine. Stir and
add chicken.

1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)

Remove giblets from chicken; remove as much fat as possible. Rinse
and drain chicken; pat dry inside and out with paper towels.

In a small bowl, combine salt, paprika, pepper, and oil; mix to form
paste. Spread evenly over chicken. Place onion in Crock-Pot. Place
chicken, breast side up, over onion. Separate garlic into cloves; do
not peel cloves. Place garlic cloves in and around chicken. Cover;
cook on low setting for at least 7 hours or until chicken is tender
and juices run clear.

for 2 servings:

1 Large chicken breast, split -and boned
2 tb Vegetable oil
2 Medium-sized potatoes, -peeled and sliced
2 Medium-sized Vidalia sweet
Sliced
1 cn (10 3/4-oz) cream of mushroom soup
Paprika

Brown breast in oil and drain on paper towel. Oil a 1
1/2-quart casserole. Layer potatoes on bottom; follow with a layer of
onions and top with a layer of mushroom soup. Gently, place chicken
breast over soup and sprinkle with paprika. Cover tightly and bake at
350 degrees for 1 hour. Yield: 2 servings

1 medium onion, chopped
1 medium bell pepper, chopped
3 tablespoons butter
1 chicken, cooked, deboned, and diced (grocery store deli chickens work great)
1 can (10 3/4-oz.) cream of mushroom soup
1 can (10 3/4-oz.) cream of celery soup
1 jar (2 oz.) pimiento, drained
1 jar (2 1/2-oz.) sliced mushrooms, drained (I saute fresh ones)
1/2 can (6 oz.) black pitted olives, drained and chopped
1 package (16 oz.) long spaghetti, cooked
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Cheddar cheese

Preheat the oven to 375.
Saute onion and bell pepper in butter.
Pour in the soups, pimientos, mushrooms, chicken, olives, and spaghetti.
Season with the seasonings.
Place into a large casserole dish.
Top with cheddar cheese.
Bake at 375 for 45 minutes, or until cheese is nice and melted.

1/4 cup olive oil

2 medium leeks (or 1 large), washed well and diced, including some of the green part

Salt and freshly ground black pepper

1/2 cup dry white wine or water

1/2 cup stock or water

1/2 teaspoon chopped fresh thyme or tarragon leaves, or a good pinch dried thyme or tarragon

2 boneless, skinless chicken breasts (1 whole breast)

2 or 3 large all-purpose potatoes (like red-skin or Yukon Gold), peeled if you like and cut into 1-inch cubes

2 medium carrots or parsnips, peeled and cut into coins

1/2 pound sugar snap or snow peas, trimmed and strings removed if necessary; or 1 cup shelled peas (frozen are fine)

1/2 pound asparagus, trimmed and cut into 1-inch pieces

2 tablespoons freshly squeezed lemon juice

Chopped fresh parsley leaves.

1. Put half the oil in a large skillet over medium heat. When hot, add leeks, sprinkle with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add wine, stock and herb; bring to a boil and let bubble for a minute or two.

2. Add chicken, turn heat down to medium-low, cover and simmer until meat is barely cooked through, 5 or 6 minutes. Remove chicken and keep warm.

3. Add potatoes; bring to a boil. Cook until potatoes are almost tender, about 5 minutes, adding liquid if necessary. Stir in carrots and cook for another couple of minutes. Liquid should thicken; if it does not, turn heat up and cook another couple of minutes, stirring to prevent vegetables from sticking. Add remaining oil gradually, stirring vigorously with back of a spoon as you do so.

4. Add peas and asparagus to pot. Cook, stirring occasionally, until vegetables are brightly colored and just tender, about 3 minutes. Chop or slice chicken and return it to pot, along with any juices that have accumulated. Add lemon juice. When warmed through, taste and adjust seasoning. Serve in shallow bowls, garnished with parsley.

Yield: 4 servings.