Kats Tvp Chicken Recipes
TVP "CHICKEN"
Textured vegetable protein can be flavored to taste like beef or chicken. This recipe would be 4 points for the entire recipe for Weight Watchers. I would consider this recipe core.
Provided by Budgiegirl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, bring water, bouillon, sugar and seasonings to a boil.
- Add TVP and turn heat off.
- Let stand for 15 - 20 minutes. Drain any excess liquid.
- Saute soaked, drained TVP in a little oil until lightly browned.
- The TVP "Chicken" is now ready to be used in any dish in place of cooked chicken.
- Refrigerate unused portions. TVP chicken can be frozen.
- Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc.
Nutrition Facts : Calories 13.2, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.1, Sodium 187.2, Carbohydrate 0.3, Sugar 0.2, Protein 0.2
KAT'S TVP CHICKEN
Use TVP or veggie chicken, where you would normally use chicken. Can be used as wings, nuggets, drumsticks, in casseroles, pies etc.
Provided by VegKat
Categories Soy/Tofu
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, bring water, bouillon, sugar and seasonings to a boil. Add TVP and turn heat off. Let stand for 15 - 20 minutes. Drain any excess liquid.
- Saute soaked, drained TVP in a little oil until lightly browned. The TVP "Chicken" is now ready to be used in any dish in place of cooked chicken. Refrigerate unused portions. Can be frozen.
- Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc.
- NOTE: Large chunks of TVP do better simmered in the liquid, not just soaked. Simmer over low heat for 15 - 20 minutes. Liquid should be absorbed, and chunks should be tender. If chunks are not yet tender, add more water and bouillon.
- If you want to shape them, I would not drain, I just a little flour and shape.
Nutrition Facts : Calories 11.5, Fat 1.1, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 0.3, Sugar 0.3
CHICKEN KATSU
This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.2 g, Cholesterol 118.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 250.7 mg, Sugar 0.1 g
CHICKEN KATSU
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
- Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
- Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
Nutrition Facts : Calories 319 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 13 grams sugar, Protein 34 grams protein, Sodium 2 milligram of sodium
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