Cut chicken into 1 inch cubes. Mix together chicken, water chestnuts, and celery. Blend together the sour cream, fat free dressing, curry powder, soy sauce, and lemon juice. Pour over the chicken mixture. Stir in the grapes. Chill several hours. Per serving: fat 2.2 GM, chol

Combine and blend all ingredients. Martinez writes: "I also use this as a regular salad dressing. It has a really good flavor." From Laurie Martinez in Lancaster, PA to Victoria Parducci on Prodigy, 09/23/92 @ 8:23 p.m. Typed for you by Cathy Harned.

Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar; mix well. Pour over chicken, marinate for at least 20 minutes or longer. Heat oil to 375 F. Place one wun tun wrapper in basket ladle, fit another ladle on top wrapper to hold in place. Deep fry in hot oil u

In medium glass (not aluminum) bowl combine pineapple juice* (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken* which has been skinned, boned, cooked and cut into thin strips, and toss to coat. Cover with plastic wrap and refrigerate for 1

In medium glass (not aluminum) bowl combine pineapple juice* (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken* which has been skinned, boned, cooked and cut into thin strips, and toss to coat. Cover with plastic wrap and refrigerate for 1

To make salad, break noodles into pieces; toss with cabbage, green onions, almonds and chicken. To make dressing, combine oil, vinegar, sugar, soy sauce and flavor packets from soup; mix well. Toss dressing and sesame seeds with salad. TESTER S NOTE: Add 1 to 2 tablespoons s

In a medium bowl, combine diced chicken, soy sauce, vinegar, sesame oil, chili paste with garlic, 1 teaspoon dry mustard, scallions, red pepper, and water chestnuts. Mix well and set aside. Turn half the bread cubes into a buttered 11 x 7 baking dish. Sprinkle with half the

* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame

* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame

1. Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts. 2. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook.

*Gai Yik 1. Combine soy,mustard, ginger, sugar and garlic, stir well,then pour over chicken wings, 2. Cover and refrigerate over night 3. At serving time heat oven to 350 degrees and bake for 1 hour or grill on a charcoal fire. Posted by Jane Harris. MM:MK VMXV03A.  

1. Combine soy,mustard, ginger, sugar and garlic, stir well,then pour over chicken wings, 2.Cover and refrigerate over night 3. At serving time heat oven to 350 degrees and bake for 1 hour or grill on a charcoal fire. Posted by Jane Harris. MM:MK VMXV03A.   br

Cut onion in half; dice one half and thinly slice other half; set aside. Combine 1 tablespoon soy sauce and the butter in a small bowl; brush chicken with part of the mixture; reserving the rest. Place chicken, breast side down, on a rack in a large, shallow microwave dish.

Brown chicken, skin side down, in an ungreased nonstick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper toweling and return to the pan, skin side up. Add remaining ingredients. Cover and simmer, stirring occasionally, until chicken is t

In saucepan, brown meat and cook celery and onion until tender (use margarine). Add soup, bean sprouts and soy sauce. Blend corn starch and water. Add to soup mixture. Cook until thick. Serve with Chinese noodles and egg rolls. Randy Rigg     s

Heat the oil in a wok. Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens. Stir in the onion and cook for a few minutes. Add the remaining vegetables and cook for a few minutes longer. Season with salt and p

4 TB Oil 1 Scallion 2 Hot peppers or more 1 TB Shredded ginger 1 TB Sherry 2 TB Light soy sauce 2 lb Fryer 1/2 c Chicken broth 1 TB Light soy sauce 2 TB Wine vinegar 1 TB Sugar 1/2 ts Salt 1 ts Anise pepper or 2 1 TB Cornstarch

In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites. Coat chicken in mixture, dipping twice. Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, b

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softene

1. Skin and bone chicken. Cut intl 1 1/2" cubes. 2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. 3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, juilenn

Preheat oven to 325 degrees F. Clean chicken and cut into pieces. Season well with spices, rubbing into surface. Bake, uncovered, 45 minutes to 1 hour or until done, basting occasionally with pan sauces. We usually use this recipe with boneless, skinless pieces of chicken s

1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1 2 hours.&20; 2. Drain chicken; slice into thin strips. Stir fry chicken in oil in large skillet over medium high heat 5 minutes until cooked through. Add sesame seeds, ginger, walnuts, 3 tablespoons te

Lightly saute the chicken breasts until tender. Cut into strips aobut 1/2" wide an 2" long. Bring the water to a boil over High heat and add the salt. Add the pasta and turn the heat to Medium until pasta is tender, not mushy. Drain and rinse with cold water. Set asid

1/2 Oil 2 Chicken breasts 1 TB Sherry 1 TB Light soy sauce 1 TB Corn starch 1 cn Bamboo shoots dice 2 TB Hoison sauce 1/2 ts Red pepper crushed 1 TB Scallion chop 1 ts Ginger; fresh grate Bone chicken and cube it. Mix sherry, soy sauc

Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well. Add the chicken breast halves and coat them with the marinade. Arrange them skin side

1 TB coriander seeds 1 TB Szechuan peppercorns 1 TB sesame seeds 1 ts ground ginger 1 ts Chinese five spice powder 1 ts ground mustard 2 green onions chopped 2 garlic cloves chopped 1 TB fresh ginger root : chopped 1 TB honey 3 TB rice wi

Remove skin from chicken. Rinse Chicken; pat dry. Spray a cold large skillet with nonstick coating. Preheat the skillet over medium heat. Brown chicken pieces on all sides in hot skillet. Add 3/4 cup water, sherry, soy sauce, and garlic powder. Bring to boiling; reduce

Cut tips from chicken wings and reserve for another use. Cut remaining wing in half at joint. Rinse chicken and pat dry. Set in ungreased, shallow baking pan in single layer. Sprinkle with salt and pepper. Mix together in a small jar the remaining ingredients; cover and sh

Combine chicken, celery, almonds and onion. Blend together until smooth the lemon juice, sour cream, and soup. Stir into chicken mixture. Top with cheese and potato chips. Bake at 350~ for 30 minutes.     strongServings: 6/strong &nbs

ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one third. Set aside. Toast the almonds in a 325 F oven until light golden, then set aside. Mince the chives and set

Wash chicken livers and pat dry with towel. Set aside. Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid

Saute the chicken livers in the butter over medium heat for 5 to 6 minutes, shaking the pan from time to time until the livers are nicely browned and just cooked through. Don t overcook them. Grind or finely chop the livers and hard boiled eggs. Add the remaining ingredients

Preheat oven to 375 deg. Wash and drain the chicken livers. Remove all fat and any discolored spots. If you find one with a green area, which is the gall, throw it away. It would make everything taste bitter. Arrange the livers on a foil lined baking sheet and bake for 30 mi

1. Throughly wash and dry the chicken breasts 2. Cut a slit in the thickest part to put in the chorizo sausage. Divide the sausage among the breasts. 3. Heat oil in a large Dutch oven until hot, put in the stuffed chicken breasts, (you can keep them together with toothpicks) b

In a saucepan, bring the chicken broth to simmer. Add the celery, onion, and cabbage. Simmer, stiring occasionally, until the celery is soft. Heat the peanut oil in a large skillet or wok. Saute the mushrooms until they begin to soften. Add the bean sprouts; cook and st

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before servi

1 lb Rontini,uncooked 1 c Frozen corn, cooked/drained 1 Red bell pepper,med,chopped 1 c Sliced fresh mushrooms 1/2 c Sliced stuffed olives 1/2 c Sliced celery 1/4 c Chopped onion 1 c Julienne strips Cheddar 3/4 c Italian salad dressing 1/2 c Mayonnaise b

In a large pan, heat oil over moderate heat. Add onion, green pepper, and garlic and cook, stirring occasionally, for 5 minutes or until vegetables are soft. Stir in tomatoes, broth, water, rice, and basil and bring to a boil. Adjust heat so the mixture simmers gently, cover

Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside. Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked. In a mixing bowl mash cook

Combine all ingredients in a 4 cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months. TO USE Dip the chicken pieces inegg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly