HOW TO MAKE CHICKEN YOK RECIPES

CHICKEN LO MEIN RECIPE | ALLRECIPES

Chicken Lo Mein Recipe | Allrecipes image

This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.

Provided by Meesh

Categories World Cuisine Asian

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
½ cup soy sauce, divided
1?¼ cups chicken broth
1 cup water
1 tablespoon sesame oil
½ teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
½ pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

Steps:

In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Nutrition Facts : Calories 598.6 calories, CarbohydrateContent 78.6 g, CholesterolContent 60.8 mg, FatContent 14.7 g, FiberContent 4.5 g, ProteinContent 38 g, SaturatedFatContent 2.5 g, SodiumContent 1877 mg, SugarContent 9.8 g

CHICKEN MARENGO RECIPE - NYT COOKING

Chicken Marengo Recipe - NYT Cooking image

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 3-pound chicken cut into serving pieces
Salt to taste, if desired
Freshly ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley

Steps:

Sprinkle the chicken with salt and pepper to taste.
Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http//schema.org, Calories 703, UnsaturatedFatContent 30 grams, CarbohydrateContent 15 grams, FatContent 48 grams, FiberContent 5 grams, ProteinContent 48 grams, SaturatedFatContent 15 grams, SodiumContent 1465 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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