Debs Friend Phyllis Chicken Recipes

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DEB'S GENERAL TSO'S CHICKEN



Deb's General Tso's Chicken image

A traditional Chinese favorite, you'll enjoy the spicy sweet soy sauce with ginger and garlic flavors, ingredients that make this dish so addictive. This is a true General's chicken recipe which requires frying the chicken twice to give it that extra crispiness. The cornstarch batter gives the chicken a light coating. Don't scrimp or replace the ingredients or you might be disappointed. If you are on a busy schedule, you can cut down the time considerably by making and refrigerating the sauce and chicken up to 3 days; and doing the second stage of frying the chicken later. Serve with rice or noodles tossed with lightly steamed fresh vegetables of your choice, such as broccoli, zucchini, squash, and green onions.

Provided by Deb K

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 6

Number Of Ingredients 14

4 cups vegetable oil for frying
3 eggs
½ cup cornstarch
2 teaspoons cornstarch
2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
1 ½ cups white sugar
¼ cup distilled white vinegar
¼ cup rice vinegar
¼ cup dry sherry
2 ½ tablespoons soy sauce
2 teaspoons minced garlic
2 tablespoons vegetable oil
12 dried whole red chilies, or to taste
2 tablespoons minced fresh ginger, or to taste

Steps:

  • Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
  • In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
  • Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
  • Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.

Nutrition Facts : Calories 828.8 calories, Carbohydrate 91.9 g, Cholesterol 189.3 mg, Fat 37.3 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 6.4 g, Sodium 688.7 mg, Sugar 50.4 g

DEB'S GENERAL TSO'S CHICKEN



Deb's General Tso's Chicken image

A traditional Chinese favorite, you'll enjoy the spicy sweet soy sauce with ginger and garlic flavors, ingredients that make this dish so addictive. This is a true General's chicken recipe which requires frying the chicken twice to give it that extra crispiness. The cornstarch batter gives the chicken a light coating. Don't scrimp or replace the ingredients or you might be disappointed. If you are on a busy schedule, you can cut down the time considerably by making and refrigerating the sauce and chicken up to 3 days; and doing the second stage of frying the chicken later. Serve with rice or noodles tossed with lightly steamed fresh vegetables of your choice, such as broccoli, zucchini, squash, and green onions.

Provided by Deb K

Categories     Chinese Recipes

Time 55m

Yield 6

Number Of Ingredients 14

4 cups vegetable oil for frying
3 eggs
½ cup cornstarch
2 teaspoons cornstarch
2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
1 ½ cups white sugar
¼ cup distilled white vinegar
¼ cup rice vinegar
¼ cup dry sherry
2 ½ tablespoons soy sauce
2 teaspoons minced garlic
2 tablespoons vegetable oil
12 dried whole red chilies, or to taste
2 tablespoons minced fresh ginger, or to taste

Steps:

  • Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
  • In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
  • Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
  • Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.

Nutrition Facts : Calories 828.8 calories, Carbohydrate 91.9 g, Cholesterol 189.3 mg, Fat 37.3 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 6.4 g, Sodium 688.7 mg, Sugar 50.4 g

BEST EVER ITALIAN BREAD



Best Ever Italian Bread image

I found this recipe on a baking blog, and decided it would be my first posted recipe. I don't want to lose this one! Crunchy on the outside, fluffy and delicious on the inside. This recipe makes a HUGE loaf that's big enough to serve at a large family dinner. Don't let the long instructions scare you. It's really easy to make! Enjoy!

Provided by charps

Categories     Yeast Breads

Time 3h15m

Yield 1 HUGE loaf, 1 serving(s)

Number Of Ingredients 7

2 cups water
2 1/2 teaspoons active dry yeast
5 cups bread flour
1 tablespoon light brown sugar
2 tablespoons olive oil
2 1/2 teaspoons salt
1 egg white, lightly beaten

Steps:

  • Stir the yeast into lukewarm water and set aside.
  • Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
  • Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
  • Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll.
  • Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam.
  • Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size.
  • Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots.
  • Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack.
  • Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.

Nutrition Facts : Calories 2615.8, Fat 33.9, SaturatedFat 4.8, Sodium 5904.7, Carbohydrate 494.8, Fiber 19.6, Sugar 15.3, Protein 72.2

DEBS



Debs image

I don't actually know why it is called Debs, it is just what the family has always called it. It is like chocolate soufflé, but better and easier.

Provided by 8elbows

Categories     Dessert

Time 40m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
1/2 cup sugar
1 egg
1 cup self-rising flour
2 tablespoons cocoa powder
1/2 cup milk
1/2 cup sugar
2 tablespoons cocoa powder
1 1/2 cups hot water

Steps:

  • Set oven to 375F (moderate oven).
  • Cream butter and sugar.
  • Add egg, flour, 2 T cocoa powder and milk. Mix well.
  • Pour mixture into greased casserole dish.
  • Sprinkle sugar and remaining 2 T cocoa powder on top.
  • Gently pour hot water on top. (Don't be scared, just pour the water on and watch the magic happen in the oven).
  • Bake at 375 for 30 minutes.
  • The end result is a cakey top and a chocolate sauce underneath. Serve with ice cream, whipping cream, creme fraiche, etc.

Nutrition Facts : Calories 304.1, Fat 9.9, SaturatedFat 5.9, Cholesterol 58.5, Sodium 342.7, Carbohydrate 51.8, Fiber 1.8, Sugar 33.5, Protein 4.6

DEB'S BALSAMIC CHICKEN



Deb's Balsamic Chicken image

My friend Deb made this for dinner the other night and it was wonderful! I begged her for the recipe and thought I would shared it on Zaar...

Provided by QueenJellyBean

Categories     Poultry

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
3/4 cup onion, coarsely chopped
4 garlic cloves
8 ounces boneless skinless chicken breast halves
1 cup sliced green bell pepper
1/2 cup balsamic vinegar
1/4 cup sliced mushrooms
1 teaspoon dried Italian seasoning
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup hot cooked long-grain rice

Steps:

  • Heat the oil in a large skillet over medium high heat.
  • Add onion and garlic; saute 3 minutes.
  • Add chicken; cook 4 minutes on each side or until browned.
  • Add bell pepper, vinegar, mushrooms, italian seasoning and tomatoes.
  • Reduce heat to medium low; cook 20 minutes or until chicken is done.
  • Serve over rice.

Nutrition Facts : Calories 351.7, Fat 4.4, SaturatedFat 0.9, Cholesterol 65.8, Sodium 526.1, Carbohydrate 47, Fiber 5.5, Sugar 12.2, Protein 31.8

DEB'S FRIEND PHYLLIS' CHICKEN



Deb's Friend Phyllis' Chicken image

Debbie said this was great and I don't want to lose it. It has balsamic and soy sauce and onions and scallions...

Provided by Oolala

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, skinless, boneless
1/2 onion, chopped
1/2-1 cup flour, for dredging
2 tablespoons garlic, chopped
3 -4 tablespoons olive oil
2 tablespoons soy sauce
1/3 cup balsamic vinegar
1 cup chicken broth
3 -4 scallions, chopped, for garnish

Steps:

  • On medium heat, saute the onions in the olive oil.
  • Dredge the chicken in the flour and saute in the pan with the onions and add the garlic and brown.
  • Add the vinegar and scrape pan to incorporate the bits and let it bubble, then lower the heat to a simmer.
  • Add the soy sauce and the broth and cover; continue to simmer about 30 minutes and garnish with scallions when serving.

Nutrition Facts : Calories 426.4, Fat 24.1, SaturatedFat 5.4, Cholesterol 92.8, Sodium 788.3, Carbohydrate 16.2, Fiber 1.1, Sugar 1.3, Protein 34.6

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