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Sesame Chicken

Sesame Chicken
Sesame Chicken I have whined and complained before about my plight of living without Chinese takeout. Well this is how I cope. Sesame Chicken is my favorite on the all you can eat buffet, well along with the Crab Rangoon. This is a recipe that I adapted from one my sister-in-law gave me. Ingredients for chicken: 3 chicken breasts, cut into 1 to 1/2 chunks1/2 cup milk1 egg1 1/2 cups flour1 teaspoon saltVegetable Oil for frying for sauce: 1/2 cup water1 cup chicken broth1/8 cup vinegar1/4 cup cornstarch1 cup sugar2 tablespoons soy sauce2 tablespoons toasted sesame oil1/2 teaspoon granulated garlic2 tablespoons sesame seeds, toasted Cooking Directions for chicken: Place milk and egg in a shallow bowl and beat together. for sauce: In a medium sauce pan, add water, chicken broth, and vinegar. Enjoy! Miss Microformatting by hRecipe. Tagged as: Chicken, sesame, sesame sauce

Healthy Baked Chicken Nuggets | Ginas Skinny Recipes Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Favorite Family Recipes: Mongolian Beef I LOVE P.F. Changs but it can be a little pricy for what you actually get. I have been making this recipe for YEARS now and I always get rave reviews. Ingredients 4 tsp. vegetable oil 2 tsp. ginger, minced 2 Tbsp. garlic, minced 1 c. soy sauce 1 c. water 1 c. brown sugar (packed) 2 c. vegetable oil 2 Lb. flank steaks ½ c. cornstarch 3 large green onions Instructions Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Thai Peanut Salsa Sauce | Creatively Domestic a Thai dish...whaaaaaa? I've seen recipes for Pad Thai with ketchup in it, but this one really threw me. But my curiosity started to take hold...and I had an almost excessive amount of salsa in my pantry, so I was intrigued but still skeptical. I got cooking, reserving the chicken and vegetables on the side, just in case the sauce was unappetizing. Overall, I was pretty pleased with the outcome of the dish. So yes, I guess, salsa does work in Thai food! Thai Peanut Salsa Sauce recipe adapted from Recipe Shoebox Serves 6 - 8 2 tablespoons vegetable oil, divided 2 large boneless skinless chicken breasts, diced 3 cups chopped stir fry veggies (I used broccoli, carrot and celery) 2 cups salsa 1/2 cup peanut butter 2 tablespoons lime juice 1 tablespoon fish sauce (optional) 2 tablespoons. honey 2 tablespoons soy sauce 1/4 cup chopped peanuts 1/4 cup minced fresh cilantro White rice, for serving

Foodbuzz 24, 24, 24: Chinese Buffet at Home | Free Online Recipes | Free Recipes - StumbleUpon It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet. I had always wondered, “what if I could create a Chinese buffet at home?” I have wanted to do this for along time so I was very excited when I was chosen to be part of the 24,24,24 event presented by Foodbuzz. In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Orange Chicken-

Boneless Chicken Wings You may be wondering how to make boneless chicken wings. Luckily boneless chicken wings are very easy to make and the truth is, there is really no such thing as a boneless chicken wing. Boneless chicken wings are simply breaded pieces of chicken breast. The first thing you are going to want to do is bread the chicken pieces and fry them. Cooking Instructions: Step 1: Heat oil in a deep-fryer to 375 degrees. Now, here are the sauces. Buffalo Wing Sauce- Ingredients: ¼ cup hot pepper sauce 1 tablespoon butter Step 1: Combine hot sauce and butter in a small bowl. Honey BBQ Wing Sauce- Ingredients: 1 ¼ cups ketchup 1/3 cup white vinegar ¼ cup molasses ¼ cup honey 1 teaspoon liquid smoke flavoring ½ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon chili powder Step 1: In a small saucepan over medium heat combine all of the ingredients. Parmesan Garlic Wing Sauce- Step 1: Pre-heat the oven to 350 degrees. Asian Wing Sauce- Step 1: In a small bowl mix cornstarch with rice vinegar.

Broccoli and Cheese Stuffed Chicken | Ginas Skinny Recipes Although I wish I was still away on vacation in sunny Florida, I am happy to be home cooking my own healthy meals again. It's not always easy eating healthy on vacation or in the airport. This dish is fairly simple to make and the whole family will love it. I ate two pieces with the remaining broccoli on the side for a perfect meal. Broccoli and Cheese Stuffed ChickenGina's Weight Watcher RecipesMakes: 9 pieces • Size: 1 piece • Old Points: 3 pts • Points+: 3 ptsCalories: 142 • Fat: 4.9 • Carbs: 4.8 • Protein: 19.4 Ingredients: 3 (24 oz total) large chicken breast halves1 large egg2 tsp water3/4 cup whole wheat seasoned breadcrumbs2 cups broccoli floret, cooked, chopped small5 slices reduced fat Swiss cheese (I used Lacy Swiss)saltspray oiltoothpicks Directions: Preheat oven to 350°. Slice chicken breast halves into thin cutlets. Cut each slice of cheese in half. Dip chicken into egg wash, then breadcrumbs.

Mac and Cheese Recipe | Reluctant Gourmet Macaroni and Cheese And, no, I don’t mean the kind in the blue box. Or any kind that starts with powdered cheese or a squeeze packet of cheese. Not that there is anything wrong with Boxed Mac & Cheese from a blue box! My kids love it and have been eating it for years. I remember living on it in college and adding cream of mushroom soup or a can of tuna fish to make it special. Today, if you think that macaroni and cheese is just a kid’s dish, or just comfort food for those cold days of winter time, it might be better to think of it as pasta in a classic French sauce instead of plain old mac and cheese. Mornay Sauce Mornay sauce is a French sauce based on béchamel sauce, one of the 5 classic mother sauces with cheese stirred into it. This may all sound way too fancy and over the top, but it really isn’t difficult to prepare and the results are far better than what comes out of the box. Mix the Mornay sauce with any pasta shape you like, and voila: stove top macaroni and cheese! Ingredients

She Simmers - Thai Home Cooking Tibetan Flatbread, the Perfect Soup Dunking Bread I am a dunker. How about you? When it comes to eating soup, I have to have something to dunk into the liquid to eat along with it. I love a spongy bread or biscuit that will soak up some of the soup liquid without falling apart. I recently saw an episode of Jacques Pépin's show, More Fast Food My Way, where he made a quick Tibetan Flatbread on the stove in a frying pan. and then you put it in a cold frying pan with some olive oil already in it, spread out the dough, and then add a few tablespoons of water around the edges to help the bread steam, and then stick a lid on the pan and let it cook for about 10 minutes over medium-high heat. Then you flip the bread over and cook the other side for about 5 minutes. When it's done, pull it out and let it cool on a plate for a few minutes. Then cut it into wedges and serve! The texture of this bread is fabulous–springy, soft, and slightly chewy. The bread paired perfectly with the kabocha soup. Mmmm, I think I need to make some more of that bread.