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Archive for the ‘Jellies’ Category

Serves 4

  • 2 tbsp cornstarch
  • 1 can (14.5 oz) chicken broth (1 3/4 cups)
  • 2 tbsp soy sauce
  • 1 lb boneless chicken breasts, cup up
  • 2 cloves garlic, minced
  • 3 cups cut-up fresh vegetables (broccoli, red/green pepper strips, sliced onions)
  • 1/2 cup orange marmalade
  • 4 cups hot cooked rice
  1. Mix cornstarch, broth and soy.
  2. Spray nonstick skillet with vegetable cooking spray and heat 1 minute.  Add chicken and cook until browned, stirring often. 
  3. Add garlic and vegetables and stir-fry 5 minutes. 
  4. Add cornstarch mixture and marmalade.  Cook until mixture boils and thickens, stirring.  Serve over rice. 
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Makes about 6 dozen

  • 2 lbs skinless, boneless chicken breasts, cut into 1 inch cubes
  • 1/4 cup bottled teriyaki sauce
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 egg whites
  • 2 bottles (2.6 oz each) sesame seeds, lightly toasted (about 1 1/2 cups)
  • 1 cup red currant jelly
  • 4 tsp soy sauce
  • 2 tsp grated fresh ginger
  1. Heat oven to 350°F.  Coat baking sheet with nonstick cooking spray. 
  2. Combine chicken cubes and teriyaki sauce in medium-size bowl.  Let stand 15 minutes.
  3. Combine flour, salt and pepper in a large, resealable plastic food-storage bag.  Lightly beat egg whites in a bowl.  Spread sesame seeds in shallow pan.  Add chicken, a few cubes at a time, to flour mixture.  Seal bag; shake to coat.  Dip floured chicken cubes in beaten egg whites.  Roll in sesame seeds to coat.  Place on prepared baking sheet.
  4. Bake at 350°F for about 20 minutes or until golden and cooked through and instant-read thermometer inserted in chicken registers 160°F. 
  5. Meanwhile, combine jelly, soy sauce and ginger in small saucepan.  Heat gently until warmed.  Serve with chicken.

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