SIMMERED CHINESE CHICKEN
This is a super easy to make "all in one-pot" dinner. The flavors are wonderful. The recipe calls for a whole chicken but I have also made it with boneless breasts and thighs.
Provided by Pvt Amys Mom
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
- Heat the oil in a large dutch oven or soup pan.
- Brown the chicken on all sides.
- Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
- Pour mixture over chicken.
- Cover and simmer 45 minutes.
- Remove the chicken to a serving platter.
- Dissolve the 2 T of cornstarch in 1 T of water.
- Add to the sauce in the pan, over low heat, to thicken.
- Pour sauce over chicken.
- We serve this with rice and pour the sauce over the rice as well.
SIMMERED CHINESE CHICKEN
This chicken simmers in a spicy sweet sauce flavored with soy sauce, garlic, and crushed red pepper. It was given to me by a member of the club where I worked.
Provided by Lynnda Cloutier
Categories Chicken
Number Of Ingredients 13
Steps:
- 1. Heat oil in Dutch oven. Brown chicken on all sides. Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper garlic, and green onion. Pour mixture over chicken.
- 2. Cover and simmer 35 to 45 minutes. Remove chicken to platter, draining juices back into pan.
- 3. Skim fat from sauce. Blend together cornstarch and water,stir into sauce. Cook, stirring constantly til thickened. Spoon some sauce over chicken. Sprinkle with sesame seeds. Serve chicken with remaining sauce. Sesame seeds need to be toasted to develop their nut-like flavor. Toast sesame seeds in a shallow pan at 350 degrees for 10 minutes, stirring frequently.
- 4. My friend altered the recipe to read: 1/2 cup soy sauce instead of 1/3 cup 1/2 cup brown sugar instead of 1/3 cup 3/4 cup water, instead of 1/2 cup 1 1/2 Tbsp. catsup instead of 1 Tbsp 3/8 cup dry sherry or apple juice instead of 1/4 cup Just her preference, I guess.
- 5. Microwave directions: Place chicken in 3 quart casserole. Pour soy sauce mixture over chicken. Cover and microwave on high for 5 minutes. Microwave on medium for 15 minutes. Turn chicken. Cover and microwave on medium 15 to 20 minutes. Remove chicken to platter. Blend cornstarch and water and stir into sauce. Microwave on high 1 to 2 minutes til thickened.
CHICKEN TETRAZZINI FAMILY STYLE - OAMC
Someone gave this recipe to me when I had small babies and it was such a good easy recipe, I've used it a lot through the years. Everyone says it's the best they've ever eaten. This also freezes well.
Provided by BamaKathy
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large pot, boil spaghetti according to package directions.
- Drain.
- Mix with mushrooms, reserving mushroom liquid for later use.
- Add pimentos (drained).
- Set aside.
- In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
- Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
- Slowly add evaporated milk and stir until smooth.
- Continue simmering for five minutes.
- Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
- Pour sauce over.
- Sprinkle top with parmesan, and cheddar.
- In microwave, melt remaining butter and combine with bread crumbs.
- Sprinkle over the top of the cheeses.
- Bake uncovered at 350 degrees for 25 minutes.
- IF FREEZING, I freeze after adding the breadcrumbs and before baking.
- After freezing, allow to thaw overnight in refrigerator and then bake as directed.
BLACK BEAN CHICKEN STEW OAMC
Make and share this Black Bean Chicken Stew OAMC recipe from Food.com.
Provided by bmcnichol
Categories Stew
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant.
- Add the beans and tomatoes and simmer for 15 minutes.
- Remove from heat, stir in the chicken and corn. Refrigerate in covered containers up to three days or freeze up to 2 months.
- To serve: Thaw first, then heat up until simmering.
- If serving immediately, add chicken and corn at the same time as tomatoes and beans.
Nutrition Facts : Calories 226.8, Fat 4.3, SaturatedFat 1, Cholesterol 30.6, Sodium 190.3, Carbohydrate 32.8, Fiber 7.3, Sugar 4.6, Protein 17.4
SIMMERED CHICKEN
Make and share this Simmered Chicken recipe from Food.com.
Provided by DrGaellon
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
- Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
- Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
- Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.
Nutrition Facts : Calories 962.2, Fat 65.2, SaturatedFat 19.5, Cholesterol 287.1, Sodium 960.5, Carbohydrate 17.6, Fiber 0.9, Sugar 0.6, Protein 66.9
CHINESE SIMMER CHICKEN
This recipe was given to me by a knitting exchange partner and I just love it! It's really easy and quite delicious!
Provided by Krista Smith
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet and brown chicken.
- Mix soy sauce, brown sugar, 1/2 cup water, catsup, sherry (or apple juice), pepper flakes, garlic and onion together.
- Add mixture to chicken and simmer for 35-45 minutes.
- Blend cornstarch and 1 tablespoon water and add to sauce to thicken.
- Garnish with seeds and serve.
TUSCAN CHICKEN SIMMER
Try Tuscan Chicken Simmer tonight. With cream cheese, pesto, grape tomatoes & Italian cheese blend, our Tuscan Chicken Simmer will be a recurring favorite.
Provided by My Food and Family
Categories Chicken
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
- Return chicken to skillet; spoon sauce over chicken. Cook 1 min. or until chicken is heated through. Sprinkle with shredded cheese.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 480 mg, Carbohydrate 6 g, Fiber 2 g, Sugar 3 g, Protein 28 g
SIMMERED CHINESE CHICKEN
This is an old family recipe I pulled out, dusted off and updated. I had planned to bake some chicken until I realized the bread would not be done in time and I only had one oven. So stove top it is! (Didn't feel like getting out the rotisserie). I serve this with rice and "cauliflower rice" to sop up the yummy juices. I hope you...
Provided by Linda Mericle
Categories Chicken
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large skillet. Brown chicken on all sides.
- 2. In a bowl, mix together next 8 ingredients (not the corn starch, water or sesame seeds) and pour over the chicken pieces in the skillet. Cover and simmer 35-45 minutes, turning the pieces after about 20 minutes.
- 3. Remove chicken to platter. Skim any fat from the juices in the pan and set it to simmering. Blend together the cornstarch and water. Add to the pan, whisking and cooking until thick. Spoon sauce over chicken and sprinkle with sesame seeds. Serve extra sauce on the side.
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