Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. Serve over white rice with a side salad for a complete meal.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices. In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat. In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot. Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes. With slotted spoon transfer vegetables to bowl. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot. Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.). Return vegetables to pan; heat through. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes. Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Time 30m Yield 6 Servings if used in crepes or omelets, 4 serving(s) Number Of Ingredients 10 Steps:
Heat 1 tbsp oil in skillet. Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl. Add 2 tbsp oil to skillet. Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms. Brown onions, remove and place in the bowl with the liver etc. Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce. Add the cornstarch mixture, reduce heat. Stir until the sauce is smooth and thickened. Add liver, mushrooms, onions and brandy. Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through. Do not overcook the livers. Serve over rice or pasta.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes. Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper. Roll chicken livers one by one in flour mixture and place on a plate. Heat oil in a large skillet over medium heat. Place chicken livers in a single layer in skillet. Sprinkle garlic salt over the chicken livers. Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt. Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!
