Tiger Chicken Food

CHICKEN WITH TIGER SAUCE WITH SUGAR SNAP PEAS AND RICE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: ginger, green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Start Rice and Prepare Ingredients Bring a small pot with jasmine rice and 11/2 cup water to a boil.Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, trim and thinly slice green onions on an angle.Pull strings from sugar snap peas like a zipper.Pat chicken dry and, on a separate cutting board, cut into 1" pieces. Season chicken pieces on all sides with a pinch of pepper 2 Sear the Chicken Heat a medium non-stick pan over medium-high heat.Add 2 tsp. olive oil and chicken to hot pan and cook until chicken pieces are browned, 3-4 minutes.Remove chicken to a plate. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean. 3 Cook the Sugar Snap Peas Return pan used to sear chicken to medium-high heat.Add 1 tsp. olive oil and sugar snap peas to hot pan and cook until peas start to blister, 1-2 minutes,Add half the ginger and cook, 30 seconds.Season with a pinch of salt and pepper and remove to a plate.Reserve pan; no need to wipe clean. 4 Glaze the Chicken Return pan used to cook snap peas to high heat. Add 1 tsp. olive oil, remaining ginger, and half the green onions to hot pan and cook 30 seconds.Add tomato juice, miso, honey, mirin, and ponzu and cook 3-4 minutes.Return chicken and any accumulated juices to pan and bring to a light boil. Reduce to a strong simmer and cook until a glaze forms and chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes.Add half the sambal (it's spicy!), taste, and add remaining if desired. 5 Plate the Dish Plate dish as pictured on front of card, garnishing with green portions of green onions Bon appétit!

TIGER CHICKEN

Steps:

• Add Tiger and Worcestershire sauces to chicken and let set 15 min.
• Then add to skillet with Greek seasoning and onion. Cook for 3 to 5 min.
• Add veggies and cook until chicken is completely done and veggies are softening. Add cooked rice at the end to absorb remaining juice.

BENGAL TIGER CHICKEN

Steps:

• Preheat oven to 350*F.
• Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
• Pour over chicken in a shallow baking dish.
• Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
• Bake for one hour or until chicken is cooked through.
• I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
• The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!

TIGER CHICKEN WINGS!

Steps:

• Combine all ingredients into a gallon ziploc bag except the onion. With the onion you need to saute until tender then add to the bag. Let it set overnight. Bake for 40 minute in a 375 degree oven preheated about 10min. Every 5-10min. spoon liquid onto wings. Enjoy!