Ready in 40 minutes

4 cups hot cooked rice, if desired

1 cup chicken broth

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

¼ teaspoon salt, if desired

1 tablespoon oil

2 garlic cloves, minced

½ cup slivered almonds

1 lb. boneless skinless chicken breasts, cut into ½-inch pieces

1 medium red bell pepper, cut into ¾-inch pieces

1 cup fresh pea pods, trimmed, cut diagonally in half

1 (8-oz.) can sliced water chestnuts, drained

2 cups chopped Napa cabbage

 ·   Cook rice as directed on package. Keep warm.

 ·   In small bowl, combine broth, cornstarch, soy sauce, vinegar, sugar and salt; mix well. Set aside.

 ·   Heat oil in large skillet or wok over medium-high heat until hot. Add garlic, almonds and chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink and almonds are golden brown.

 ·   Add bell pepper; cook and stir 2 to 3 minutes. Add pea pods and water chestnuts; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add cabbage and cornstarch mixture; cook and stir until sauce is thickened and bubbly. Serve over rice.

 4 servings

GARDEN CHICKEN

Ready in 30 minutes

4 cups hot cooked rice, if desired

1 tablespoon oil

1 lb. boneless skinless chicken breasts, cut into thin strips

1 (16-oz.) pkg. (4 cups) fresh cut broccoli,  cauliflower, celery, carrots, pea pods bell peppers

1 cup sweet and sour sauce

· Cook rice as directed on package. Keep warm.

·Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook stir 3 to 4 minutes or until no longer pink.

· Add vegetables and sauce. Bring to a boil.  Reduce heat to low; cover and simmer 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

4 servings.

GARLIC CHICKEN

Ready in 1 hour 

1 (21/2 to 3-lb.) frying chicken, cut up, skin removed

3 tablespoons margarine or butter, melted

1 tablespoon dried parsley flakes

2 tablespoons soy sauce

1 teaspoon cornstarch

1/2 teaspoon grated gingerroot

4 to 6 garlic cloves, minced

· Heat oven to 350 ºF. Place chicken pieces in ungreased 12x8-inch (2-quart) baking dish. In small bowl, combine remaining ingredients; blend well. Brush chicken with soy mixture.

· Bake at 350 ºF. for 45 to 55 minutes or until chicken is fork tender and juices run clear, basting with drippings halfway through cooking.

4 servings.

HOISIN CHICKEN

Ready in 40 minutes

4 boneless skinless chicken breast halves

1/3 cup hoisin sauce

3 tablespoons honey

·  Heat oven to 425ºF. Place chicken breast halves in 12x8-inch (2-quart) baking dish. In small bowl, combine hoisin sauce and honey; mix well. Spoon evenly over chicken.

·  Bake at 425ºF. for 20 to 30 minutes or until chicken is fork tender and juices run clear. To serve, spoon sauce over chicken.

4 servings.

KUNG PAO CHICKEN

Ready in 40 minutes

4 cups hot cooked rice

1 tablespoon oil

3/4 lb. boneless skinless chicken into 3/4-inch cubes

1/2 cup coarsely chopped onion

1/2 cup dry roasted peanuts

1 garlic clove, minced

2 cups Frozen Broccoli, Cauliflower, Sugar Snap Peas and Red Peppers (from 1-lb. pkg.)

1 yellow bell pepper, cut into 1/4-inch slices

2/3 cup Szechuan spicy stir-fry sauce

 ·   Cook rice as directed on package. Keep warm.

 ·   Heat oil in medium skillet or wok over medium-high heat until hot. Add chicken, onion, peanuts and garlic; cook and stir 3 to 4 minutes or until chicken is no longer pink.

 ·   Stir in frozen vegetables, bell pepper and sauce. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

 4 servings.

LEMON CHICKEN

 Ready in 40 minutes

 4 cups hot cooked rice, if desired

2 lemons

2 teaspoons cornstarch

1 teaspoon sugar

‘/2 cup chicken broth

2 tablespoons dry sherry

2 tablespoons soy sauce

1 tablespoon oil

1 lb. boneless skinless chicken breasts, cut into ‘/4-inch strips

½ teaspoon salt

1/8 teaspoon pepper

6 to 8 green onions, cut diagonally into 1 ½-inch pieces

1 red bell pepper, cut into ‘/4-inch strips

1 (4.5-oz.) jar Green Giant~ Sliced Mushrooms, drained

·   Cook rice as directed on package. Keep warm.

·   Cut 1/8-inch thin strips of lemon peel from half of 1 lemon. Set aside. Slice other half and reserve for garnish. Squeeze juice from second lemon. In small bowl, combine cornstarch and sugar. Add 2 tablespoons lemon juice, broth, sherry and soy sauce; blend well. Set aside.

·   Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook and stir 3 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm.

·   Add onions, bell pepper and mushrooms to skillet. Cook and stir 1 minute. Add lemon juice mixture to vegetables; cook and stir 1 to 2 minutes or until thickened. Return chicken to skillet; add lemon strips. Cook and stir 1 minute. Serve with rice. Garnish with lemon slices.

4 servings.

MOO GOO GAl PAN

Ready in 40 minutes

 4 cups hot cooked rice, if desired

1 lb. boneless skinless chicken breasts, cut into thin strips

1 tablespoon cornstarch

1 tablespoon dry sherry

2 tablespoons soy sauce

1 cup chicken broth

4 teaspoons cornstarch

1 tablespoon oil

1 teaspoon grated gingerroot

2 garlic cloves, minced

8 oz. (2 cups) fresh pea pods, trimmed, cut diagonally in half

1 (8-oz.) can bamboo shoots, drained

1 (4.5-oz.) jar Green Giants Whole Mushrooms, drained

3 green onions, cut into ½-inch pieces

· Cook rice as directed on package. Keep warm.

· In medium bowl, combine chicken, 1 tablespoon cornstarch, sherry and soy sauce; mix well. In small bowl, combine broth and 4 teaspoons cornstarch; mix well. Set aside.

· Heat oil in large skillet or wok over medium-high heat until hot. Add chicken mixture, gingerroot and garlic; cook and stir 3 to 4 minutes or until chicken is no longer pink. Add pea pods, bamboo shoots and mushrooms; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

SESAME CHICKEN

Ready in 1 hour

4 oz. Chinese noodles, cooked

1/4 cup cornstarch

2 tablespoons flour

1 teaspoon sugar

1/4 teaspoon baking soda

1/4 cup water

1/4 teaspoon sesame oil

1/2 lb. boneless skinless chicken breasts, cut into 2x1/2-inch strips

Oil for frying

1 green bell pepper, cut into strips

1 teaspoon sesame seed

1 cup sweet and sour sauce

1 tablespoon sugar

2 tablespoons rice vinegar

1/2 teaspoon sesame oil

·  In deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 3750F. Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 minutes or until light golden brown and no longer pink in the center. Drain on paper towels. (Reserve 1 tablespoon oil from deep frying.)

· Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add bell pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is crisp-tender and seed is golden brown.

· Add sweet and sour sauce, 1 tablespoon sugar, vinegar and ~/2 teaspoon sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring constantly, or until thoroughly heated. Serve over noodles.

3 servings.

SUBGUM CHICKEN

Ready in 40 minutes

4 cups hot cooked rice and/or chow mein noodles

1 cup chicken broth

2 tablespoons cornstarch

3 tablespoons oyster sauce

2 teaspoons soy sauce

1 tablespoon oil

3/4 cup chopped onion

1 garlic clove, minced

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces

1 cup thinly sliced bok choy

1 cup fresh bean sprouts

1 green bell pepper, cut into 1/4-inch strips

1 (8-oz.) can sliced bamboo shoots, drained

·  Cook rice as directed on package. Keep warm.

·  In small bowl, combine chicken broth, cornstarch, oyster sauce and soy sauce; set aside.

·  Heat oil in large skillet or wok over medium-high heat until hot. Add onion, garlic and chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink. Add bok choy, bean sprouts, bell pepper and bamboo shoots; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

·  Gradually add cornstarch mixture; cook until thickened and bubbly, stirring constantly. Serve over rice.

4 servings.

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