3 Boneless Chicken Breasts
1 Tsp ginger juice
2 tbsp soy sauce
1 tbsp sake
pepper
1/2 tsp sesame oil
4 heaping tsp of potato starch
Vegetabe oil for frying
Cut the chicken into chunks. Mix sesame oil, sake, ginger, soy sauce, pepper. Marinate chicken in sauce for 1 hour, stiring occassionally.
Coat pieces in starch. Fry in oil until golden brown, fliping only when each side is golden. Lower head and cook until chicken is cooked through.
Filling:
4 Chicken Breasts–Baked 350 for 20 min in butter then shredded
6 White Mushrooms-Minced
1/2 tsp Fresh Ginger
2 Cloves of minced garlic
1 Tsp Soy Sauce
2 Tsp sake
2 Tbsp potato starch
1 Dash Cayenne
1 Dash Rosemary
1 Dash Black Pepper
1/2 tsp white vinegar
1 1/2 tbsp chili paste
Soup:
2 Chopped Carrots
8 Shitake Mushrooms Quarted
Water Mixture
2 Cups Water, Add with Water:
4 Tbsp sake
2 tsp of sugar
2 tbps soy sauce
Broth Mixture
2 Cans Chicken Broth, Add with Broth
4 Tbsp sake
2 tsp of sugar
2 tbps soy sauce
Wonton Skins
Mix filling ingrediants until even. Add more of any ingrediant to taste.
Fill wonton skins with filling
For soup, add carrots and mushrooms to water mixture in a pot, boil for 5-10 minutes. Move mixture to crockpot and add chicken broth mixture. Add as many wontons as desired (freeze rest). Cook on high until carrots are soft and wontons are puffy. Add more liquid, (water mixture sans carrots and mushrooms or broth mixture) as desired.
1/2 lb of boneless Chicken
1 Avocado
1 container of Mushrooms
Lime Juice(may substitute Lemon)
Butter
Salt and Pepper
Fry chicken in lime juice then shred. In a separete pan, sautee mushrooms in butter until brown. Add diced Avocado, salt and pepper, and some lime juice. Sautee for another minute or two. Add Chicken and sautee for another 2 to 5 minutes.
Spoon filling into wontons, over pasta or into pastry dough.
Filling
1 Avacado
1/2 Small Can of Salsa
4 tbsp of Lemon Juice
1 tbsp of Chipotle Tabasco
4 Chicken breasts, pounded flat
Topping
4 tbsp of Cilantro Paste
4 tbsp of Butter
4 dash of lemon pepper
Smash avacado then mix with salsa. Add lemon juice and tabasco, mixing well. Fill chicken breasts with guacamole. Wrap the chicken around the guac, securing with toothpick if desired. Top each breast with a tbsp of cilantro paste and butter. Sprinkle with lemon pepper.
Cook at 400 degrees for 25-30 minutes or until chicken is done.
1 block of firm tofu, sliced
6 white mushrooms, sliced
1/4 cup chopped green onions
1/2 head of sliced fresh garlic
2 tbs of oil
1/8 tsp lemon grass
Salt, Pepper, Mrs Dash
6oz of Marsala Wine (Cooking wine okay)
1 tsp worcheshire
2 tbs of Lemon Juice
Heat Oil on low in a skillet. Add garlic, green onions and lemon grass. Stir occasionaly until oil coats the ingredients. Heat on low until garlic begins to look transluscent.
Turn heat up to meadium and add tofu. Sprinkle with 1tbs of lemon juice and worcheshire. After about a minute add mushrooms and the rest of the lemon juice. At salt, pepper, and Ms Dash to taste. (Note: Marsala, when cooked down has a very saltly taste, little to no extra salt required)
Stir. Add Marsala wine and simmer for about 15 min. Wine should be reduced to close to nothing, mushrooms and tofu should be slightly brown. Serve over rice or noodles. Top with parsely or fresh tomatos for color.
4 chicken breasts, thawed, pounded flat and thin.
Artichoke Hearts
Lemon Juice
Basil, Oregano
Olive Oil
4 Tbs Butter
Garlic
8 Slices of Quesadilla cheese (a Mexican cheese, cheap mozarella can be substituted or another dry white cheese such as cottage curds)
Preheat Oven to 400F
Place two slices of Quesadilla Cheese on each chicken breast. Fold chicken over cheese and place in a baking dish.
Mix garlic (fresh minced) in butter with basil and oregano to taste. Mix thouroghly. Spoon 1 Tbs on each of the chicken breasts.
Crush Artichoke hearts. Cover in enough oil to make a thick slush. Add basil to taste. Add Lemon Juice to taste. Spoon over Chicken breasts.
Cook for 40 min or until the chicken is done. Serve over rice or with noodles. Bread can be dipped in the juice.
Ingredients
2 cups Rice, Cooked
1/2 package frozen soy beans
1/2lb chicken strips
1/8 cup lemon Juice
4tbs Hoisin Sauce
2tbs Butter
Dash of lemon pepper
1tbs chopped Garlic
Saute chicken and galic in butter and lemon juice. Add Lemon pepper. After about 5 minutes add soybeans. Stir occasionally.
When chicken is done add Hoisin sauce. Cook until sauce is very thick coating the beans and chicken.
Serve over rice.