page 1   page 3

Chicken main page

Chicken primavera
Chicken salad
Chicken salad and avocados
Chicken salad california
Chicken salad with couscous
Chicken salad with pasta and asparagus
Chicken saute vinaigre
Chicken strudel
Chicken terrine
Chicken with coriander
Chicken with portobello mushroom sauce
Chinese chicken tenders
Chinese chicken wings
Cold curried chicken
Crispy chicken nuggets
Curried chicken and rice salad
Curried chicken breasts
Deviled chicken breasts
Fried chicken
Fried sesame drumsticks
Grilled chicken and vegetable pasta salad
Grilled chicken pesto
Grilled chicken salad with asparagus and blue cheese
Honey-garlic chicken
Lemon chicken cutlets

page 1   page 3

CHICKEN PRIMAVERA

Serves 4

1/2 cup chicken stock
1/3 cup oil
2 tablespoons soy sauce
2 cloves minced garlic
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon dried chilies
4 chicken breasts
4 cups Broccoli flowerets
1 red pepper
1 medium chopped onion
12 ounces egg noodles
salt and black pepper to taste

Combine chicken stock, half of oil, soy sauce, garlic, cornstarch, ginger and chilies.
Skin and bone chicken breasts. Place in mixture. Stir to coat evenly. Set aside.
Cut red pepper into strips. Heat remaining oil in a skillet. Drain chicken breasts and brown on both sides. Cook pasta according to standard directions.
Transfer chicken to a warm platter. Add vegetables to skillet. Cook until tender.
Pour soy mixture over vegetables. Stir until sauce thickens. Season to taste with salt and pepper. Toss drained noodles in sauce. Place chicken breasts on top and serve hot.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.