Chinese General Chicken Ww Core Food

GENERAL TSO'S CHICKEN

Steps:

• In a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white. Toss to combine and set aside while you chop the vegetables.
• Mince the garlic and ginger and chop the scallions. Separate the scallion whites from the greens and set aside greens for garnish.
• Heat a small sauce pot over medium heat. Add 1 teaspoon of sesame oil, ginger, garlic and scallion whites. Sauté for 1 minute. Add the chicken broth, remaining 2 tablespoons soy sauce, sriracha, and hoisin and whisk to combine. Add the remaining 1 tablespoon cornstarch and whisk sauce until starting to thicken, about 2 minutes. Once thickened, turn heat to low and keep warm while you make the chicken.
• Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add 1/2 tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.
• Return the chicken back to the skillet or wok, add the sauce to the skillet and toss to coat. Sprinkle with scallion greens and sesame seeds. Serve immediately with extra sriracha, if desired.

CHICKEN TETRAZZINI - WW CORE

Steps:

• Preheat oven to 350 degrees.
• Cook spaghetti and drain.
• Combine pasta, chicken, soup, cheese, garlic and mushrooms. Mix well.
• Stir in sour cream.
• Spray a baking dish with nonstick spray. Pour mixture into dish and bake for 30 minutes.
• Sprinkle with additional parmesan cheese before serving, if desired.

SOUTHWESTERN CHICKEN SKILLET (WW CORE)

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
• Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
• Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.

AMISH STYLE CHICKEN AND CORN SOUP (WW CORE)

Steps:

• Add the broth, chicken, onion, chopped celery and saffron to a large saucepan. Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.
• Take the chicken from the pan and reserve to the side while it cools. Strain broth removing all bits. Return to the sauce pan.
• Take the now cooked chicken, remove the bones and dice into small (1/4) inch cubes. Add to the broth along with the cooked noodles, corn, celery and parsley.
• Heat the soup until all ingredients are hot.
• Serve.