Oriental Chicken Tenders Curried Peanut Chicken

Example Image of Oriental Chicken Tenders Curried Peanut Chicken

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

• Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. 
• Stir in green onions.
• Add chicken tenders to marinade.
• Turn to coat. Cover chicken and refrigerate overnight.
• Preheat oven to 350 degrees.
• Drain chicken RESERVING MARINADE.
• Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

• 4 halves, skinned & boned chicken breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted peanuts

• Preheat oven to 350 degrees.
• Place chicken breasts in a shallow baking dish just large enough to hold them.
• Pour half and half over them and bake for 30 minutes.
• Let cool and cut in 1 inch cubes.
• Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor.
• Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.
• Refrigerate 30 minutes.
• Arrange on a serving plate with fancy toothpicks.

Example Image of Oriental Chicken Wings

• 6 chicken wings
• 1 sm. clove garlic
• 1 scallion
• 1/4 c. soy sauce
• 2 tbsp. honey
• 2 tsp. rice-wine vinegar
• 1/2 tsp.g rated ginger
• 1/2 tsp. oriental sesame oil
• Pinch of cayenne
• 1 tsp. sesame seeds
• 1 tbsp. chopped fresh coriander or parsley

• Remove wing tips and cut wings in half at the joint.
• Mince garlic and scallion.
• Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
• Add wings and turn to coat. Marinate at least 30 minutes, turning twice.
• Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
• Rotate plate and cook 5 minutes longer.
• Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes.
• Pour marinade over wings and turn to coat.
• Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

Oriental Chicken Wings

Oriental Chicken Tenders Curried Peanut

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

• Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
• Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

• 4 halves, skinned & boned chicken breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted peanuts

• Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
• Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip bhicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Oriental Chicken Tenders Curried Peanut Chicken

Example Image of Chicken Tetrazinni

• 1 boiled chicken
• 1/2 lb. macaroni
• 1/2 lb. mushrooms, sauteed
• 2 cups chicken broth
• 1/2 cup almonds slivered
• 3 tbsp. butter
• 2 tbsp. flour
• 1 cup whipping cream
• 3 tbsp. white wine, dry

Chicken Tetrazinni