Orientalchickennwildricesoup Recipes

ORIENTAL CHICKEN 'N WILD RICE SOUP

Steps:

• Slice chicken into bite size pieces.
• In large dutch oven or pan heat oil over medium high heat.
• Stir fry chicken for 2 minutes.
• Add gingerroot, garlic and pepper and stir fry 2 more minutes.
• Stir in chicken broth, rice and soy sauce.
• Bring to a boil, then reduce heat and simmer, covered, 10 minutes.
• Stir in snow peas, carrots and green onions and heat through for 2 minutes.
• Serve.

TOO EASY ORIENTAL CHICKEN

Steps:

• Marinate chicken thighs in the dark soy sauce for at least 1 hour.
• Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
• Add in the chicken and saute until golden brown.
• Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
• Stir well.
• Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
• Serve and enjoy.

ORIENTAL CHICKEN SANDWICH

Steps:

• Mix together the soy sauce, honey, sesame oil and garlic.
• Using a pastry brush, brush both sides of each chicken breast with the mixture and allow to rest for 15 minutes.
• Grill (see note below) chicken breasts for 3 to 4 minutes on each side until cooked through.
• Slice thinly and keep warm.
• Spread each slice of bread with 1 tablespoon of peanut butter.
• Arrange sliced chicken equally on two of the bread slices.
• Add equal amounts of the beansprouts and chopped red pepper on top of the chicken slices.
• Close the sandwich with the other slice of bread and serve immediately.
• NOTE: No grilling method was suggested but, in my opinion, they will all work equally well.