Oriental Chicken
I make chicken weekly and over the years have made a variety of dishes. I wonder which wins in quantity salmon or chicken. Both are popular in our household. Both are easy to adapt with different spices or with different vegetables. Both go with pasta, rice or quinoa.
Here are just a few ideas on how to use chicken. Each one has a link attached so you can find recipes, not my recipes but good ones. I chose, from this Wikipedia list, the chicken dishes, I have made.
Arroz con pollo
Barbecue chicken
Biryani
Brown stew chicken
Cashew chicken
Chicken and dumplings
Chicken balls
Chicken curry
Chicken Divan
Chicken fingers
Chicken Kiev
Chicken Marengo
Chicken marsala
Chicken nugget
Chicken paprikash
Chicken pie
Chicken salad
Chicken soup
Chicken tikka masala
Chilli chicken
Chinese chicken salad
Coq au vin
Country Captain
Crispy fried chicken
Fried chicken
General Tso's chicken
Kung Pao chicken
Lemon chicken
Orange chicken
Piccata
Scaloppine
Schnitzel
Sesame chicken
Soy sauce chicken
Tandoori chicken- Oriental Chicken
Ingredients:
1/4 cup soy sauce
3 tablespoons orange juice
2 tablespoons honey
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
1/2 teaspoon sesame oil
1/4 teaspoon ground ginger
1 quartered chicken
Method:
Place soy sauce, orange juice, honey, vegetable oil, garlic, sesame oil, and ginger in 1-cup glass measure and beat with fork until well combined.
Pour into self-closing plastic bag or shallow glass or stainless steel dish.
Add chicken and toss or stir to coat.
Cover if using dish and refrigerate at least 30 minutes or up to 2 hours.
Remove and discard marinade.
Place chicken in oven. Bake for 40 minutes.
Remove from oven and place on serving platter. Eat and enjoy.
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