6 tablespoons vegetable oil
3 scallion, trimmed, quartered lengthwise, and cut into 1-inch-long pieces
6 boneless skinless chicken thighs
1 pound fresh silver pin noodles
1 1/2 cups mung bean sprouts
6 tablespoons thin soy sauce
Fresh ground black pepper

Heat 2 tablespoons of oil in a wok over high heat, and stir-fry a third of the scallions until wilted, about 1 minute. Add a third of the chicken and continue to stir-fry until cooked through, about 2 minutes. Add a third of the noodles and continue to stir-fry until the noodles are heated through and softened, about 5 minutes. Add 1/2 cup of the mung bean sprouts, 2 tablespoons of the soy sauce, and season with pepper to taste. Toss, cook for 1 minute, divide into 2 servings, and serve hot. Repeat twice more, splitting each batch into 2 servings.

source form: vietworldkitchen

Makes 1 1/3 cups, enough for 16 medium or 32 small buns

2 tablespoon canola or peanut oil
1/3 cup chopped shallot or red onion
2 large dried shiitake mushrooms, stemmed, reconstituted, and cut into small dice (1/4 cup)
1/4 cup chopped garlic chives or scallion , green part only
1/2 teaspoon plus 1 or 2 pinches of salt
1/4 teaspoon black or white pepper
1/2 teaspoon sugar
1 teaspoon fish sauce or light (regular) soy sauce
1 1/2 teaspoons oyster sauce
1 1/2 teaspoons sesame oil
2 teaspoons cornstarch
2 tablespoons egg white, lightly beaten
6 ounces coarsely ground or hand-chopped boneless, skinless chicken thigh
2 tablespoons cup coarsely chopped cilantro, leafy tops only
1 1/2 teaspoons minced fresh ginger

1. Heat the oil in a skillet over medium heat. Add the shallot, and cook for 6 to 8 minutes, stirring frequently, until they start to caramelize. Add the mushroom, sprinkle in 1 or 2 pinches of salt, and cook for 1 to 2 minutes, until fragrant. Remove from the heat, stir in the garlic chives. Set aside to cool completely.

2. In a larger bowl, combine together the cooled vegetables, chicken, cilantro, and ginger.  Stir together, making sure the ingredients have commingled well.

3. In a small bowl, combine the 1/2 teaspoon salt, pepper, sugar, fish sauce, oyster sauce, sesame oil, cornstarch and egg white. Beat with a fork to blend well. Pour over the chicken and vegetable mixture, and stir, fold, and mash everything together into a cohesive mixture.

4. Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the bao.

source form: asiandumplingtips

Ingredients:

• 4 cups oil for frying
• 20 ounces canned chicken chunks (shredded and drained)
• 1 onion
• 1/2 cup cabbage (shredded)
• 1 carrot
• 1/4 cup barbeque sauce
• 1 dash hot sauce, soy sauce, and Worcestershire sauce
• 20 spring roll wraps

Instructions:

1. Prepare onion and carrot by shredding with a cheese grater.
2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

source form: freerecipes

1 tablespoon canola or olive oil

4 boneless, skinless chicken breasts; cut in 1/2 inch strips

Lemon pepper seasoning

1/4 cup low−fat or fat−free ranch salad dressing

1/2 cup orange juice

1/4 cup low−fat mayonnaise

2 tablespoons brown sugar

1 cup instant rice

1 green pepper; julienned

1 can (11 oz.) mandarin oranges; drained

In a large skillet that has a lid, heat oil over medium heat.

Add chicken, cook and stir about 5 to 7 minutes. Sprinkle

liberally with lemon pepper while cooking. In a medium bowl,

combine mayonnaise, ranch dressing, orange juice, and brown

sugar. Stir mixture into chicken, mix well. Add rice and green

pepper; bring to a boil. Cook 5 minutes. Remove from heat and

add mandarin oranges. Cover and let stand 5 minutes.

source from: freecookingrecipes

3 pounds Chicken breasts; boneless, skinless

1 cup Key lime juice

1 tablespoon Honey

3/4 cup Water

1/2 teaspoon Fresh ground black pepper

1/2 teaspoon Ground thyme

2 tablespoons Vegetable oil

1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.

Process until combined well. Pour over chicken. Cover and let

marinate in the refrigerator overnight. Grill over hot coals, turning

once, until done. Garnish with cilantro and lime slices.

source from: freecookingrecipes

2 1/2 lbs chicken parts

BBQ Sauce:

1/4 cup vegetable oil

1/4 cup frozen orange juice concentrate

1/2 cup white wine vinegar

1/4 cup tomato paste

1 orange zest, removed with grater, orange

slices reserved for salad

Salad:

1 large, ripe tomato

1 orange, sectioned (without rind, see above)

2 scallions, chopped

1 Tablespoon vegetable oil

1 Tablespoon white wine vinegar

1/8 Teaspoon salt

1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue

ingredients until smooth. Place chicken on grill away from center heat,

skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional

minutes. Brush chicken pieces with sauce and turn occasionally; cooking

for additional 10 minutes. Cut tomato into wedges and place in medium

bowl. Use sharp paring knife to cut out white pith off orange. Remove

orange sections and add them to tomato. Sprinkle with oil, vinegar and

scallions; toss. Season with salt and pepper and toss again. Serve

chicken with salad on the side.

source from: freecookingrecipes

2 tablespoons margarine

2 medium zucchini, shredded

3 slices of bread

1 egg white

1 teaspoon butter oil

1/2 cup shredded low fat Swiss cheese

4 skinless, boneless chicken breasts

1/4 teaspoon garlic salt

dash of pepper

dash of paprika

Melt margarine in a skillet and saute zucchini several minutes over

medium−high heat. Tear the bread into pieces and add to zucchini,

along with egg white, butter oil, and cheese. Stir well and remove

from heat. Season chicken breasts with spices. Put chicken breasts in

casserole sprayed with cooking spray. Spread stuffing over all four.

Cover casserole and bake at 400F for approximately 1 hour or until

chicken is tender. Or microwave for approximately 20 minutes at 60%,

turning after 10 minutes.

source from: freecookingrecipes

4 skinless chicken thighs

3 tablespoons maple syrup

3 tablespoons chili sauce

1 tablespoon cider vinegar

1 tablespoon canola oil

2 teaspoon Dijon mustard

1 cup Apple Wood Chips

Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,

chili sauce, vinegar and mustard together in a saucepan. Let simmer for

5 minutes. Brush chicken with the oil and season with salt and pepper.

Add wood chips to coals. Place chicken on grill and cook for 10−15 minutes

or until fork tender. Turn occasionally and brush generously with sauce in

the last few minutes before they are done.

source from: freecookingrecipes