MINUTE CHICKEN RECIPES

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MINUTE CHICKEN ON PANCAKE NOODLES RECIPE - CHINESE.FOOD.COM



Minute Chicken on Pancake Noodles Recipe - Chinese.Food.com image

I adapted this from a couple of recipes in the Hawaiian Electric Company's "A Hundred Years of Island Cooking" recipe book. DH says it was so good he could eat just the noodles and sauce. If you can't find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 , 6 serving(s)

Number Of Ingredients 15

3 lbs boneless chicken, cut into bite-size pieces
3 tablespoons flour
1/4 cup salad oil
2 garlic cloves, crushed
3/4 cup green onion, chopped
1/3 cup cilantro, chopped
1 tablespoon sugar
1/3 cup oyster sauce
1/3 cup water
1/4 teaspoon pepper
1 tablespoon dry sherry
5 cups water
3/4 teaspoon salt
20 ounces refrigerated saimin noodles
3/4 cup salad oil

Steps:

  • Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.
  • In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.
  • Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.
  • Arrange noodles on serving plate.
  • Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.
  • In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.
  • Add remaining ingredients; cook 1 to 2 more minutes.
  • Pour chicken and sauce over noodles. Garnish with additional cilantro.

Nutrition Facts : Calories 853.2, FatContent 70.3, SaturatedFatContent 14.8, CholesterolContent 170.2, SodiumContent 903.4, CarbohydrateContent 8.5, FiberContent 0.6, SugarContent 2.5, ProteinContent 43.2

20-MINUTE CHICKEN ENCHILADAS RECIPE | MYRECIPES



20-Minute Chicken Enchiladas Recipe | MyRecipes image

Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.

Provided by Adam Hickman

Yield Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)

Number Of Ingredients 17

1 cup prechopped onion
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1?½ tablespoons chili powder
2 teaspoons ground cumin
¾ teaspoon garlic powder
½ teaspoon crushed red pepper
¼ teaspoon salt
1 (15-ounce) can unsalted tomato sauce
3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
1 (15-ounce) can unsalted black beans, rinsed and drained
12 (6-inch) corn tortillas
Cooking spray
3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
1 cup chopped tomato
¼ cup chopped fresh cilantro
6 tablespoons sour cream

Steps:

  • Preheat broiler to high.
  • Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
  • Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.

Nutrition Facts : Calories 374 calories, CarbohydrateContent 35.2 g, CholesterolContent 100 mg, FatContent 13.2 g, FiberContent 6.2 g, ProteinContent 31.2 g, SaturatedFatContent 6 g, SodiumContent 569 mg

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