Audreys Oriental Chicken Recipes

AUDREY'S ORIENTAL CHICKEN

Steps:

• In a medium bowl, combine sugar and cornstarch.
• Gradually stir in vinegar and soy sauce.
• Stir in pineapple, green pepper and onion, set aside.
• Heat oil in wok.
• Add chicken and stir fry, just until tender, and chicken has turned white.
• Add pineapple and vegetable mixture; stir until well mixed.
• Cover and simmer over low heat 15 minutes.

ORIENTAL CHICKEN

Steps:

• Saute garlic in oil in a large skillet 1 minute.
• Add chicken, and cook until browned (about 10 minutes).
• Combine next 7 ingredients; pour over chicken.
• Cover and simmer 35 minutes.
• Add next 4 ingredients; cook, uncovered, 5 to 7 minutes or until vegetables are crisp-tenders.
• Serve over rice.

AUDREY'S CHICKEN SALAD

Steps:

• Place chicken and celery in a large bowl, combine mayo and chili powder, add to chicken mixture and mix well.
• Cover and chill 30 minutes.
• Before serving add pineapple, bananas, oranges and coconut.
• Toss gently.
• Serve on greens.
• Sprinkle with peanuts.

FOIL WRAPPED ORIENTAL CHICKEN

Steps:

• Preheat oven to 425 degrees.
• If carrots are still frozen, run under cold water to thaw.
• Rinse chicken and pat dry with a paper towel.
• Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
• Divide evenly.
• In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
• Drizzle over chicken and vegetables.
• Close ends securely.
• Place each foil packet on a 15 x 10 x 1 inch baking pan.
• Bake for 30 minutes or until chicken is tender and no longer pink.
• To Serve: Carefully open end of foil packet to let steam escape.
• Place vegetables over cooked rice topped with sliced green onions.