Chinese-style Chicken Salad

Shredded chicken is served with a tasty peanut sauce.

Ingredients: Serves 4
4 boneless chicken breast portions, about 6 ounces each
4 tablespoons dark soy sauce
pinch of Chinese five-spice powder
a good squeeze of lemon juice
1/2 cucumber, peeled and cut into batons
1 teaspoon salt
3 tablespoons sunflower oil
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 tablespoons dry sherry
2 carrots, cut into batons
8 scallions, shredded
3/4 cup bean sprouts

For the sauce:
4 tablespoons crunch peanut butter
2 teaspoons lemon juice
2 teaspoons sesame oil
1/4 teaspoon hot chili powder
1 scallion, finely chopped

1. Put the chicken breast portions into a large pan and just cover with water. Add 1 tablespoon of the soy sauce, the Chinese five-spice powder, and lemon juice. Cover and bring to a boil, then simmer for about 20 minutes.

2. Place the cucumber batons in a colander, sprinkle with the salt, and cover with a weighted plate. Let drain for 30 minutes.

3. Heat the sunflower and sesame oils in a large skillet or wok. Add the sesame seeds, cook for 30 seconds, and then stir in the remaining soy sauce and the sherry. Add the carrots and stir-fry over medium heat for 2 - 3 minutes. Remove and reserve.

4. Remove the chicken from the pan and leave until cool enough to handle. Discard the skins and hit the chicken lightly with a rolling pin to loosen the fibers. Slice in strips and reserve.

5. Rinse the cucumber well, pat dry with paper towels, and place in a bowl. Add the scallions, bean sprouts, cooked carrots, pan juices, and shredded chicken, and mix together. Transfer to a shallow dish. Cover and chill for about 1 hour, turning the mixture in the juices once or twice.

6. To make the sauce, cream the peanut butter with the lemon juice, sesame oil, and chili powder, adding a little hot water to form a paste, then stir in the scallion. Arrange the chicken mixture on a serving dish and serve with the peanut butter sauce.

Garlic & Lemon Herb Marinated Chicken

Ingredients:
3 to 4 pounds bone-in chicken pieces, skinned if desired
1/3 cup Honey Dijon Mustard
1/3 cup lemon juice
1/3 cup olive oil
3 cloves garlic, minced
1 tablespoon grated lemon zest
1 tablespoon minced fresh thyme or rosemary
1 teaspoon coarse salt
1/2 teaspoon coarse black pepper


Directions:
1. Place chicken into resealable plastic food storage bag. Combine remaining ingredients. Pour over chicken. Marinate in refrigerator 1 to 3 hours.
2. Remove chicken from marinade. Grill chicken over medium direct heat for 35 to 45 minutes until juices run clear near bone. Serve with additional mustard on the side.

Tip: This marinade is great on whole chicken or pork chops.

Courtesy: Cooking with French's

Baked Lemon Chicken

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 to 1/2 teaspoon ground red pepper (cayenne), if desired
Cooking spray
Chinese Lemon Sauce (below)
1/2 lemon, cut into thin slices
1 medium green onion, chopped (1 tablespoon), if desired

Cut each chicken breast half crosswise in half. Mix egg white and water in medium glass or plastic bowl. Add chicken; turn chicken to coat both sides. Let stand 10 minutes.

Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with lemon slices and green onion.

Chinese Lemon Sauce

1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 clove garlic, finely chopped
2 teaspoons cornstarch
2 teaspoons cold water

Heat all ingredients except cornstarch and cold water to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

Chicken Wild Rice Soup

Another Minnesota favorite!

6 Tbsp. butter or margarine
1 Tbsp. minced onion
1/2 c. flour
2 1/2 c. chicken broth
2 c. cooked wild rice
2 c. cooked, cubed chicken breast
1/2 c. finely grated carrots
3 Tbsp. chopped slivered almonds
1 (12 oz) can evaporated skimmed milk
2 Tbsp. dry sherry wine (optional)
-minced parsley or chives

Melt butter in saucepan; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, carrots, and almonds; simmer about 5 minutes. Blend in evaporated milk and sherry; heat to serving temperature. Garnish with minced parsley or chives.

About 6 cups

Cashew Chicken Salad

Easy and Delicious!

8 oz. chicken breast, skinned and boned, cut into julienne
3 oz. soy sauce
3 oz. water
1/2 c. sliced water chestnuts
2/3 c. julienne carrots
3 green onions, sliced
2/3 c. celery, oriental cut on bias
1/4 c. cashews
1/2 c. bean sprouts
3/4 c. salad oil
1/2 c. sugar
1/4 c. white vinegar
Ground ginger to taste

Poach chicken strips in soy sauce and water. Drain and cool. Combine water chestnuts, carrots, onions, celery, cashews and bean sprouts. Add cooled and drained chicken. In a separate bowl, combine salad oil, sugar, vinegar and ground ginger together. Toss with other ingredients. Chill well. Makes 4 cups.