Time 30m Yield 6 Number Of Ingredients 9 Steps:
Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat. In 10-inch nonstick skillet, heat oil over medium-high heat; rotate skillet until oil covers bottom. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides. Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Heat to boiling; reduce heat. Simmer uncovered about 3 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center. To assemble wraps, spread about 1/2 cup cooked rice down center of each wrap. Top with spinach, chicken mixture, edamame and bell pepper strips. Fold in sides of wraps; roll up. Secure with toothpick or wrap in plastic wrap or foil to hold together.
Time 20m Yield 4 Number Of Ingredients 12 Steps:
Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
Yield 4 servings Number Of Ingredients 15 Steps:
Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg. Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy. In a large pan, heat oil and fry garlic until fragrant. Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil. When the sauce has thickened, add the fried chicken. Toss to coat. Garnish with chopped scallions and sesame seeds. Serve with rice. Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams Enjoy!
Time 15m Yield 4 Number Of Ingredients 8 Steps:
In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.
Time 15m Yield 6 servings, 1-1/2 cups each Number Of Ingredients 7 Steps:
Mix first 2 ingredients in medium bowl until blended. Add hot water to 1 Seasoning Packet (from soup package) in separate bowl; stir until seasoning mix is dissolved. Add to sauce mixture; mix well. Break apart Ramen Noodles into large bowl. Add coleslaw blend, chicken and nuts; mix lightly. Add sauce mixture; toss to coat.
Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Cut chicken; set aside. Prepare pineapple, onion, green pepper and jicama; set aside. Combine brown sugar and corn- starch, stir in vinegar, pineapple juice, soy sauce, pepper sauce and salt to taste; set aside. In a 2 quart glass casserole dish put chicken pieces. Microwave on High for 5 to 6 minutes stirring every 2 minutes until chicken is done. Add vinegar mixture and cook on High for 4 minutes, stirring every 2 minutes. When sauce is clear and boiling, add pineapple, onion, green pepper and jicama; mix well. Cook 1 to 2 minutes until vegetables are desired doneness. ENSALADA DE NOCHE BUE NA 1 (20 oz.) can pineapple chunks 2 medium bananas 1 (16 oz.) can sliced beets, drained 1 jicama, peeled and sliced (optional) 1 stick sugar cane, peeled and chopped (optional) lettuce mayonnaise 2 large oranges 1 large apple 1/2 cup peanuts milk Drain pineapple, reserve juice. Peel and section oranges, peel and slice bananas, core and slice apple. Toss apple and bananas with orange sections and a little pineapple juice. Drain fruits and beets. Arrange pineapple, beets, bananas, oranges, apple, jicama and sugar cane on large let- tuce-lined platter. Sprinkle with peanuts. Thin mayonnaise with little milk to make drizzling consistency. Serve with salad. Makes 6 to 8 servings.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Combine the vinegar, lime juice, fish sauce and sugar. Add the pounded hot peppers and garlic. Stir well. Toss the cucumbers and shallots with the sauce and cilantro. Chill. Just before serving, sprinkle with chopped peanuts.
