CHICKEN WITH RED SAUCE CHINESE RECIPES

Steps:

• Place chicken in a 3-1/2- or 4-quart slow cooker. For a spice bag, cut an 8-inch square from a double thickness of 100-percent-cotton cheese cloth. Place star anise, orange peel, ginger, cinnamon, garlic, and peppercorns in center of square. Bring corners of cloth together; tie closed with clean 100-percent-cotton kitchen string. Add bag to slow cooker with chicken. In a bowl combine broth, soy sauce, brown sugar, sherry, and green onions. Pour over chicken.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
• Meanwhile, prepare noodles according to package directions. Remove chicken from cooking liquid. Strain liquid, discarding spice bag and solids; skim fat from cooking liquid. Serve chicken over noodles. Drizzle chicken with sesame oil and sprinkle with cilantro. Drizzle chicken and noodles with cooking liquid.

Steps:

• Combine first 3 ingredients, stirring to coat chicken; cover and chill 30 minutes.
• Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add chicken, and stir fry 5-7 minutes or until done; remove chicken.
• Heat remaining tablespoon oil in skillet over medium-high heat. Add pepper strips, onions, broccoli; stir fry 2 to 4 minutes or until crisp tender. Remove vegetables from skillet.
• Combine broth and next 4 ingredients, stirring until smooth. Add broth mixture to skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Return chicken and vegetables to skillet, and cook until thoroughly heated. Serve over chow mein noodles.