I'm looking for another way to prepare chicken besides fry, smother, grill and bake. We are starting to get ti

Answer 1

take a package of chicken thighs, throw it in the pot, add a cup of vinegar and a cup of soysauce, chop up lots of garlic, slice a whole onion throw that in there, shake on a lot of black pepper, put water in the pot till it covers the chicken, bring it to a boil, then simmer on low for about an hour. Serve on top of sticky rice.

Answer 2

I eat chicken often. Most recently I put the chicken (any pieces, legs, wings,breast) in a baking pan, cut up an onion and put it all around the chicken, pour Prego Sauce all over the chicken and bake 35-40 mts. It's really really good........ Enjoy

Answer 3

I have got this recipe from a frd..

Ingredients
Chicken thighs - cut into small pieces
Chinese mushrooms (soaked to soften)
Carrots - small pieces
garlic - minced
spring onion - cut into 2 inches

Marinated your chicken with light soy, white pepper and corn flour

fried minced garlic until slightly brown.
Add in carrots and mushrooms and fried for two mins, add oyster sauce & salt and fry for another 1 min.
Add chicken and 5 tbsp of chinese wine
cover your cooking pan and let it simmer till cook - add water to make sure it is not dry.
You can add more oyster sauce or light sauce to your taste.

Answer 4

i make chicken fingers, family sized trays at a time, some eggs, some bread crumbs, toss in pan with some Pam and fry up.

Can use all kinds of dips and veggies to do with. Are healthier then Mickey D's or anyone elses and they are fun.

My family never tires of them.

It is almost winter---chicken soup and chicken pot pie come to mind.

Answer 5

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.



Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.

Answer 6

Have you tried braising a chicken? Do a google search for some braised chicken recipes.

Answer 7

fry the chiken and put sour cream and chipotle spyci let fry for 20 min. and that`s it .

Answer 8

CHICKEN CORDON BLEU BAKE
1 pound small red potatoes, cut into 1-inch chunks
1 tablespoon water
1 (10 3/4-ounce) can condensed less-sodium, less-fat cream of chicken soup
1/2 cup skim milk
1 pound chicken breast tenders or strips
12 ounces fresh broccoli florets
4 ounces cooked ham, cut into 1/2-inch chunks
1 cup reduced-fat shredded Swiss cheese
1/4 cup chopped fresh parsley
1 clove minced garlic

Heat oven to 350 degrees. Combine potatoes and water in a large bowl; microwave on high for 3 or 4 minutes or until potatoes are tender; drain. In a small bowl, mix soup and milk until smooth. Add soup mixture, chicken and remaining ingredients to potatoes; mix well. Transfer mixture to a 9-by-13-inch baking dish coated with cooking spray. Bake, uncovered, 50 to 55 minutes or until chicken is no longer pink.


CREOLE SLOW-COOKER GUMBO
1/2 lb. chicken breast halves without skin, cubed and browned
2 links andouille sausage, sliced
1/2 lb. shrimp, peeled and deveined
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
10 cups water
1 cup dry roux mix
2 tbls. Creole seasoning
Cooked white rice

Place chicken, sausage, shrimp, onion, peppers, water, roux
mix and Creole seasoning in a slow cooker. Cook on low for 8
hours. Adjust seasoning with additional Creole seasoning, if needed.
Serve over rice.



CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.


Chicken and Rice Soup
2 cans Hormel Chunk Chicken or Chunk Turkey
1/2 cup dry rice
2 chicken boullion cubes
8 cups water
1/2 onion, diced
2 carrots, diced
2 stalks celery, sliced
1 can mushroom pieces and stems, drained

Combine all ingredients in heavy-bottomed pot or in slowcooker. Cook until rice is cooked through about 30 minutes on stove or 3-4hrs on high or 6-8 hours on low in crockpot. Freeze leftovers.


Slow-cook Chicken & Mushroom Stew
1 can cream of mushroom & roasted garlic soup
5-6 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby-cut carrots
1 celery ribs, cut into 1 1/2 inch lengths

In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.

Answer 9

go to www.recipes.com they have great recipies lots of variety

Answer 10

poach, stew, soup, crock pot,