However you like to prepare chicken, you can add a great marinade, or sauce, made with honey. Put some honey in a bowl and add whatever spices you prefer. You can vary the spices according to your tastes. Some of the items you can add include garlic, ginger, cinnamon, soy sauce, lemon juice, and orange juice or peel. You can add this during cooking, after cooking, or both. Experiment and discover some great new flavors.
If you like the item to be free of salt, just substitute soybean sauce with cider vinegar or employ soy sauce that contains low amount of sodium. I keep it in the refrigerator for approximately one hour before placing it on the grill. I prefer to perform this with the George Foreman grill, but, you can grill it on the oven if you like. I notice that the murky savor from the grill really goes well with this drench.
The secret to this recipe for Chinese Chicken is Rum. Many Chinese restaurants use a similar recipe for both Chicken and Shrimp.
Yum! Take skinless, boneless chicken breasts, assume 1 large breast per person. Clean, dry and slice into 1/4 inch wide pieces, set aside. Take a selection of vegetables that you enjoy for stir fry. I prefer traditional vegetables such as carrot, broccoli, water chestnut, bamboo, snap peas or snow pea pods.
The vegetables you use can be of any type - these may be precut or frozen or you may go for fresh vegetables like carrot, broccoli etc or you may choose canned things like water chestnut, bamboo etc. The vegetable to be used are to be cut into identical pieces. If you are using canned items, wash them well. Then stir fry them. Next part is more enjoyable and for that you have to use some garlic and some peanut oil. Of course you have to avoid peanut oil, if nuts cause allergy to you.
If you are, you can substitute a good canola oil like Mazola brand. You do not need a wok, but if you have one, that would be great to use, but any no-stick or regular fry pan would be fine as well. Preseason your chicken with salt, pepper, garlic powder and a little paprika. Douse the strips into flour and shake off.
When your pan and oil start to get hot, ease the chicken strips into the pan being careful not to spatter any of the hot oil. Once your chicken is nicely browned, remove the pieces and drain the excess oil on some paper towels.
As soon as the garlic is sauteed, add your vegetables and saute them. Do not allow them to get too well done but any firm vegetables like the broccoli or carrot should be fork-soft. At this point, add back your chicken strips and lower the heat. Now comes the fun part. Add 2-3 tablespoons each of soy sauce, garlic infused rice wine vinegar and some fresh shredded ginger root (about 1 inch peeled and chopped finely).
You should add about 3-4 tablespoons of warmed water as well, cover, simmer for about 5 minutes; stir frequently to avoid burning. Season with salt and pepper to taste. Just prior to serving, add about 1/4 cup of the best rum you have, but do not use a flavored rum. Stir frequently to avoid a flare.
One of the best and easiest ways to cook chicken is in a crockpot. There are hundreds of different
recipes for chicken using a crockpot. You can use any, or all, parts of the chicken. You can even use a whole chicken. The best part of cooking with a crockpot is that you put your ingredients in, cover, and come back hours later. Just add salad, maybe some rice or potato, and dinner is ready!
Put about 14 ounces or chicken broth or stock into the pot. Swansons chicken broth is a good choice because it is low-sodium. Cook the chicken over low heat for around 8 hours. You can also add your favorite vegetables like carrots, potatoes, and celery. When the chicken falls off the bone, it's ready to eat.
Accompany this moist and tender chicken with buttered noodles, rice or mashed potatoes. For additional flavor and texture purchase and prepare a package of brown gravy mix to pour over the chicken before serving.
