FIRST MOON CHICKEN STIR-FRY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 1 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1/2 teaspoon sugar and garlic; stir in chicken. Let stand 15 minutes.
- Meanwhile, blend remaining 2 Tbsp. soy sauce, 1 Tbsp. cornstarch, 2 teaspoons sugar and vinegar with 3/4 cup water.
- Remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
- Heat remaining 1 Tbsp. oil in same pan. Add broccoli, onion, carrot and red pepper; stir-fry 3 minutes. Add snow peas; stir-fry 2 minutes longer. Stir in chicken and soy sauce mixture. Cook, stirring, until sauce boils and thickens
CHINA MOON DOUBLE CHICKEN STOCK
Make and share this China Moon Double Chicken Stock recipe from Food.com.
Provided by BonnieZ
Categories Stocks
Time P3DT8h
Yield 3 quarts
Number Of Ingredients 19
Steps:
- Rinse chicken bones under cold running water.
- Place rinsed chicken bones in a heavy 8-quart stock pot.
- Add the cold water and set pot over high heat.
- Bring to a near boil.
- Reduce heat and simmer for 10 minutes or until there is a thick foam on the surface.
- Skim off and discard the foam.
- Add remaining ingredients and simmer (very low simmer) for 3-4 hours or until the liquids are reduced by about half.
- DO NOT BOIL.
- Strain finished stock through several layers of cheesecloth.
- Refrigerate overnight and skim off the congealed fat.
- This makes about about 12 cups.
- The second day use this stock (warning: do not substitute canned) in place of 12 cups of water to repeat the entire stock making process.
Nutrition Facts : Calories 419.6, Fat 12.1, SaturatedFat 3.2, Cholesterol 28.8, Sodium 1495.9, Carbohydrate 50.9, Fiber 4.3, Sugar 22.1, Protein 26.5
POLLO RANCHO LUNA: MOON RANCH CHICKEN
Steps:
- Cut chicken by the backbone and remove the backbone, keeping the rest of the chicken in one piece. Place the chicken in a sealable plastic bag or a baking dish large enough to hold the chicken.
- In a blender, combine 1/2 the garlic, oregano, cumin, 1/2 cup lime juice, Worcestershire sauce, sherry and 1/4 cup olive oil. Puree until smooth. Pour over the chicken and make sure the chicken in entirely coated. Marinate, refrigerated, overnight.
- Preheat a grill. Preheat the oven to 350 degrees F.
- Grill the chicken over medium heat, using something heavy to weigh the chicken down, for 5 minutes per side. Place in an ovenproof dish or saute pan and finish cooking in the oven for 12 minutes.
- In a small saucepan, heat the remaining olive oil. Add the remaining garlic and onions, and cook until fragrant. Let cool and add the remaining lime juice, orange juice, and parsley. Adjust seasonings and serve with the grilled chicken.
CHICKEN CHINA MOON
Make and share this Chicken China Moon recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine sesame seeds, ginger, sugar and soy sauce.
- Grill chicken over medium coals, or broil 6 inches from heat source, until cooked through, about 4 minutes per side. Baste with soy mixture frequently.
- Garnish with green onions and serve over rice.
Nutrition Facts : Calories 174.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 68.4, Sodium 580.3, Carbohydrate 7.7, Fiber 0.4, Sugar 6.5, Protein 28.7
CHINA SUN CHICKEN
This sweet and savory dish is prepared wok-style. You can substitute the chicken for pork if you like. Serve it over rice. I hope you enjoy!
Provided by Jennifer Landry
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 3
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
- Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 51.4 g, Cholesterol 92.2 mg, Fat 14.4 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 2.8 g, Sodium 722.6 mg, Sugar 32.3 g
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