Chicken On The Fly Food
HOW TO MAKE CHICKEN FLY
Make and share this How to Make Chicken Fly recipe from Food.com.
Provided by Glory
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spread wings in a single layer on a jellyroll pan or in a roaster. Bake for 25 to 30 minutes.
- Meanwhile whisk together the rest of the ingredients.
- Drain juices from pan.
- Pour sauce over wings and bake 25 to 30 minutes more.
- I serve these with a green salad, rice and corn.
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
COOKING ON THE FLY, CHICKEN AND RICE ONE POT MEAL
I was starting to make RR's Chicken Cacciatore "stoup" but realized I had no mushrooms or spinach... I was then thinking of Jambalaya, but realized that I had already used the andouille sausage that I thought was in the freezer.... I like "arroz con gandules" but wanted something to eat for dinner not just have as a side dish...so I put this together and it came out terrific... what a way to stretch a pound of chicken to feed a crowd! (p.s. feel free to substitute the zucchini or just use one green or one red bell pepper. I only used what I had on hand)
Provided by CHRISSYG
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a large pot over medium/high heat, add olive oil and chicken and brown chicken well on all sides.
- Remove chicken from pot with a slotted spoon and add all copped vegetables (except canned tomatoes). Sautee' vegetables and garlic about 3-4 minutes until they begin to wilt.
- Add thyme, canned tomatoes (I usually just squish them in my hands out of the can right into the pot) drained beans, chicken broth, vinegar and rice.
- Bring to a boil, stir and reduce heat to a simmer. Cook on low for 20 minutes, stir once or twice during cooking to prevent sticking. Allow to rest with the lid on about 5 minutes before serving.
- Heap into bowls and serve with a nice salad on the side and enjoy your one pot dinner!
Nutrition Facts : Calories 619.4, Fat 7.1, SaturatedFat 1.5, Cholesterol 53, Sodium 670.3, Carbohydrate 98.7, Fiber 12.5, Sugar 4.4, Protein 39.6
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