Toms Chicken Recipes

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Tony's Chicken Tenders with Honey Mustard Sauce image

Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 30m

Yield 3 to 5 servings

Number Of Ingredients 16

Ingredients

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Steps:

Preheat oil to 350 degrees F.
Cut the chicken breasts into long strips and set aside.
Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

TOM'S GENERAL TSO'S CHICKEN

Tom's General Tso's Chicken image

This isn't quite like the original, but it's my take on it. I would consider it a bit healthier than what you're served at a Chinese restaurant because there is no breading and deep-frying involved. I've never really used measurements before, so I'll do my best. As a result, you should season it to your tastes! (I prefer mine to be quite spicy)

Provided by WI Tom

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 red chili pepper, chopped (i use thai chiles)
1 tablespoon gingerroot, minced
1 garlic clove, minced
2 -3 tablespoons flour
1 pinch sugar
1/4 cup soy sauce
1 dash rice wine vinegar
1 teaspoon toasted sesame oil
4 chicken breasts, cut into 1-inch cubes
2 -3 cups broccoli florets (use as little or as much as you'd like)
1 tablespoon oil (peanut, vegetable, or canola)
1 tablespoon minced ginger
1 garlic clove, minced
1 red chili pepper, chopped (optional)
1 pinch sugar
1/4 cup soy sauce
1 dash rice wine vinegar
2 tablespoons tomato paste
1/3 cup water or 1/3 cup chicken broth

Steps:

Save yourself a little time and chop the all the garlic and ginger when you make the marinade!
Mix together the chili peppers, 1 tbsp ginger, 1 clove garlic, sugar, soy sauce, vinegar and sesame oil in a wok until sugar is dissolved. Heat it up a little just to make sure sugar is totally dissolved. Let it cool for a couple minutes.
Put the chicken and broccoli into a large bowl and coat it with the flour.
Pour the marinade over the chicken and broccoli; mix to coat, and marinate for at least 15 minutes but no longer than 2 hours.
Heat wok over high heat until very hot and add the oil.
Working quickly add the ginger, garlic, chili (optional), sugar, soy sauce, and rice wine vinegar and stir to combine.
Add the chicken and broccoli in the wok along with the marinade and continue to cook until the chicken is brown (about 1-2 minutes).
Once the chicken is brown, add the tomato paste and water (or broth) and stir it until the tomato paste is incorporated.
Continue to cook for another 1-2 minutes, until chicken is done and sauce has thickened.
Taste the sauce and season to taste with more soy, vinegar, sugar, chiles, etc --
Serve with rice.

Nutrition Facts : Calories 350.9, Fat 18.2, SaturatedFat 4.5, Cholesterol 92.8, Sodium 2177.4, Carbohydrate 10.4, Fiber 1, Sugar 2.3, Protein 36.2

TOM'S CHICKEN POT PIES

Tom's Chicken Pot Pies image

Provided by My Food and Family

Categories Home

Time 1h30m

Number Of Ingredients 12

Ingredients

2 Tbsp oil
4 boneless skinless chicken breasts cut into bite size pieces
2 tsp diced garlic
1/2 large yellow onion, diced
Salt to taste
3/4 tsp black pepper, divided
1 1/2 lb frozen mixed vegetables (carrots, peas, green beans, lima beans,) or any combination
2 cans (10.75 oz. each) condensed cream of chicken soup
2 cans (10.75 oz. each) condensed cream of potato soup
1 can (15 oz.) whole kernel corn, drained
3 9 " deep dish frozen pie shells
3 rolls pie crust - for the top

Steps:

In a large deep skillet (med. heat) add oil and cook chicken, garlic, onions, salt & 1/2 of the pepper until chicken is done.
While this is cooking put the frozen vegetables in a microwave bowl with a 1/4 cup water, and cook on high for 4 min. or until hot.
Preheat oven to 350 degrees F. When chicken is done add soups, frozen vegetables, remaining pepper and corn simmer 10 min. Spoon into pie shells. Cover with top crusts. Seal edges and cut several slits in the top to allow steam to escape.
Place on a cookie sheet and bake for 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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