Friday, January 15, 2010

Orange Chicken

Orange Chicken


Last Update: 12/21/2009 1:20 pm

Prepared by Yoshi's Japanese Grill
www.japanesegrill.com

Orange Sauce

  • 1 Quart Chicken Stock
  • 1 Orange (Zest & Juice)
  • 1 Cup Orange Juice
  • 1 Clove Garlic (Minced)
  • 3 Scallions/Green onions (Chopped Fine save small portion for garnish)
  • ¼ cup Vinegar
  • ½ cup Brown Sugar
  • 2 TBSP Honey
  • ¼ Cup Sweet Chili Sauce (Found in most Asian Markets)
  • ¼ Cup Teriyaki Sauce
  • ½ Cup Corn starch

Combine all ingredients (save Sweet Chili Sauce and Corn Starch for later) then blend well. Add to stockpot and bring to a boil. Strain, add Sweet Chili Sauce then place back on stove and bring to a boil. Make a slurry with equal parts water and Corn Starch then slowly add to boiling orange sauce until thick syrup consistency is reached.
Tempura Chicken
6 Grilled Chicken breast cut into strips
Tempura mix (Available in most grocery stores Asian section.)
Flour

Make tempura mix as directed on container.
Toss chicken strips in flour dip in tempura batter then fry for 3 minutes. (Small home fryer works great)

Toss Tempura chicken with orange sauce the add to rice

Garnish

  • 1 Lime (Cut into wedges)
  • Toasted Sesame Seeds
  • Scallions

Zucchini Brownies


Last Update: 12/16/2009 1:45 pm

Prepared by Shana Blackham, GTU Viewer

Ingredients:

Cream together:
1/2 cup margarine
1/2 cup oil
1 3/4 cups sugar

Add
2 eggs
1 tsp vanilla

Combine
2 1/2 cups flour
4 Tbsp cocoa
1 1/2 tsp salt
1 tsp soda
1/2 cup buttermilk
2 cups grated zucchini

Combine ingredients and pour on floured and greased cookie sheet

Sprinkle with :
1/2 to 3/4 cup brown sugar
1 cup chocolate chips
Nuts (if desired)

Bake 30 minutes at 350. These brownies are moist enough without any frosting unless desired.

Crispy Bacon & Parm Ranch Chicken

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Crispy Bacon & Parm Ranch Chicken
by Angel Shannon
  • 4 boneless, skinless chicken breasts (tenders if you prefer)
  • 1 (16 oz) bottle Peppercorn Ranch dressing
  • 1 cup Italian Bread Crumbs
  • 1 cup grated Parmesan Cheese
  • ½ lb. bacon, fried crispy and crumbled
Pour dressing into shallow pan or pie plate; set aside. In medium bowl, mix bread crumbs, cheese and bacon together. Dip cleaned and dried chicken into dressing then coat with bread crumb mixture. Place prepared chicken in sprayed or lined 9x13-in pan and bake at 350 degrees for 45 minutes or until juices run clear. Serve with buttery herb angel hair pasta! This recipe doubles easily.

Barb Smith's Caribbean Chicken

Barb Smith's CaribbeanChicken


  • 2-3 Cups cooked rice
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breast cut into bite-sized pieces
  • 1 cup garden or chunky salsa (We like Old El Paso Medium)
  • ¼ cup marmalade
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon allspice (you can add up to a ½ on taste preference)


1. While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about seven minutes).
2. In a medium bowl, combine salsa, marmalade, brown sugar, and lime juice. Mix well.
3. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally.
Serve over hot rice. Garnish with lime and orange wedges if desired.