Saucy Chicken Strips Food

SAUCY CHICKEN STRIPS

Steps:

• Cut chicken breast in 2-in. x 1/2-in. strips. Melt butter in a large skillet; add chicken and brown on all sides. Remove chicken from skillet, reserving drippings. , Add the onion, green pepper and mushrooms to the pan; saute until crisp-tender. Return chicken to skillet. In a small bowl, combine the soup mix, water and Worcestershire sauce; pour over chicken. Reduce heat; cover and simmer for 10 minutes. , Remove chicken to a warm platter. Combine cornstarch and water until smooth; add to sauce. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken.

CHICKEN STRIPS WITH SWEET AND SOUR SAUCE

Steps:

• Remove all fat from chicken breasts and discard.
• Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
• Cut chicken into 1 inch strips.
• In a small mixing bowl, whisk together eggs and buttermilk.
• In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
• Preheat oven to 400 F degrees.
• Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
• Place chicken strips in a single layer on a baking sheet or cookie sheet.
• Drizzle with melted margarine or butter.
• Bake in preheated 400 F oven for 10 minutes.
• Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
• Serve with Sweet and Sour Sauce as a dip.
• SAUCE-----------------.
• In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
• Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
• Add red food coloring and stir to blend.
• In a small bowl, mix together cold water and tapioca starch until smooth.
• While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
• If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.

SAUCY GARLIC CHICKEN

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.

SAUCY CHICKEN SURPRISE

Steps:

• Heat oil in frying pan.
• Stir fry chicken until lightly browned. Remove pan from heat.
• Slice vegetables and stir into chicken. Mix in prepared sauce. Allow to cool.
• Place 1 pastry sheet on a lightly greased tray. Fold in edges to form a 1cm border.
• Spoon chicken mixture into pastry case.
• Cut remaining pastry into strips. Lay diagonally across filling over the top.
• Glaze with egg.
• Bake in preheated oven 200 deg for 20 min or until pastry is puff and golden.

HONEY & HOT SAUCE CHICKEN STRIPS

Steps:

• Pat the chicken dry. Place chicken between 2 sheets of plastic wrap and using a mallet or a skillet, flatten each piece to an even thickness, between 1/4 and 1/2 inch. Season pieces on both sides with salt and pepper to taste.
• In large skillet over medium-high heat, heat oil. Add chicken and cook, turning as necessary, until cooked through, about 5 minutes or so.
• Meanwhile, in a small bowl, combine honey, pepper sauce and lemon juice, if using. Taste and adjust ingredients as needed.
• Transfer chicken to cutting board and thinly slice each breast. Arrange the slices on individual plates and either drizzle with the sauce or serve sauce on the side for dipping.

SAUCY CHICKEN STIR-FRY

Steps:

• Cook rice as directed on package, omitting salt. Meanwhile, mix cornstarch, ginger and soy sauce until blended.
• Heat dressing in wok or large skillet on medium heat. Add chicken; stir-fry 2 min. Add peppers and peas; stir-fry 3 min. Add onions and rice; stir-fry 1 min. or until chicken is done.
• Stir cornstarch mixture. Add to chicken mixture; stir-fry 1 min. or until sauce is thickened.

CHICKEN STRIPS WITH SCALLIONS WHITE SAUCE.

Steps:

• Cut the chicken in strips or fingers.
• Make a mix using all the ingredients listed for that purpose,mix well until reaching a consistency similar to honey.
• If too liquid add some flour.
• If too dry add some milk.
• Put inside of the mix the chicken strips and be sure coat the meat properly.
• Take piece by piece and fry until golden brown.
• Afix the chicken on a large serving platter and cover it with the following sauce.
• Mix in a sauce pan the 2 cups of milk add the corn starch and stir continuosly add 1 by 1 all the ingredients listed for the sauce.
• When reach a creamy consistency is ready. If too dry,.
• add some milk, cover the chicken strips with sauce.
• Serve hot.

SAUCY CHICKEN & VEGETABLES

Steps:

• Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
• Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
• Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.