East Meets West Chicken Breasts Recipes

CHICKEN AND CAULIFLOWER STIR-FRY

Steps:

• Stir 1/4 cup water, soy sauce, 2 tablespoons canola oil, cornstarch, sesame oil, 1 1/2 teaspoons sugar, 3/4 teaspoon salt, and garlic powder together in a large glass bowl until smooth. Stir chicken into the marinade to coat. Cover the bowl with plastic wrap and marinate chicken in the refrigerator for at least 30 minutes to overnight.
• Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in boiling water until just barely tender, 3 to 5 minutes. Drain cauliflower and immediately immerse in an ice water bath for several minutes until cold to stop the cooking process; drain.
• Heat canola oil in a large wok or skillet over high heat until nearly smoking. Add garlic to the hot oil; sprinkle salt over the garlic. Cook garlic in hot oil, using a spoon to keep garlic pressed into the oil, until the cloves are dark brown, 2 to 3 minutes. Remove and discard garlic cloves.
• Drain chicken and discard marinade. Stir chicken into the hot oil and let it cook undisturbed until browned, 3 to 5 minutes. Stir chicken. Pour 1/2 cup water over the chicken. Scrape bottom of wok with the flat edge of a wooden spoon to scrape any browned bits from the bottom of the wok into the liquid.
• Pour cream of mushroom soup and remaining 1/2 cup water over the chicken; stir. Add oyster sauce, 3/4 teaspoon sugar, and 3/4 teaspoon salt to the chicken mixture. Stir cauliflower with the chicken and coat completely in sauce; cook and stir until the cauliflower is tender and the chicken is no longer pink in the center, 5 to 7 minutes.

EAST MEETS WEST BARBECUE SAUCE

Steps:

• Ready for this? Ok. Here we go!
• Get a shaker or a container you can lid and shake. Put all the ingredients in and shake thoroughly.
• Put your feet up - your work is done!

EAST MEETS WEST CHICKEN

Steps:

• 1. Preheat oven to 350 degrees rinse chicken in cold water and pat dry. Spray your baking pan with some nonstick spray Place chicken pieces in baking pan
• 2. liberally coat the chicken pieces with the Organic Tamari sauce about a 1/2 cup. If you think you need more you can use more.
• 3. liberally sprinkle the chicken with the poultry seasoning and garlic powder. Then lightly dust with the ground corriander ( I did not measure these ingredients and rarely ever do)
• 4. Place chicken in the oven for approximately 1/2 hour. Take chicken out and spoon the hot pan drippings over the chicken pieces basting them. Put back in oven for another 1/2 hour. When done, remove from oven and spoon drippings over the chicken one last time and let sit for 5 minutes. Serve with mashed potatoes and your choice of vegetable. Enjoy!

EAST-MEETS-WEST CHICKEN BREASTS

Steps:

• Cut 2 slashes an inch apart across the width of each chicken breast. Place chicken in a large bowl or large plastic zip-loc bag. Add agave, sesame oil, and soy sauce. Add a large pinch of salt and black pepper. Toss well until chicken is coated. Refrigerate 8 hours. Preheat oven to 450°F. Pour marinade into a saucepan and set aside. Place chicken on a rimmed metal baking sheet lined with aluminum foil. Bake 20 to 25 minutes until chicken is just firm to touch. Before serving, bring marinade to a brisk boil for one minute. Drizzle marinade over chicken and serve.

EAST-WEST CHICKEN

Steps:

• Generously sprinkle the chicken with salt and pepper to taste. Mix the first 5 ingredient after the chicken and marinate the chicken in them in the refrigerator, covered for at least 1 1/2 hours.
• Remove the chicken, reserving marinade. Brown the chicken lightly in the oil and add the brown sugar and hot water and simmer briefly.
• Transfer to a roasting pan, sprinkle with salt and pepper and add marinade and bake uncovered at 350 degrees F. for 1 to 1 1/2 hours. Add the mushrooms the last 15 minutes of cooking.
• Drain off juice and thinken it on stove top with a paste of some cornstarch and cold water. Serve with rice.