1 broiler/fryer chicken (2-3 pounds) cut up
1/4 to 1/3 c flour
2 T cooking oil
1 1/2 c long grain rice
1 t poultry seasoning
1 t salt
1/2 t pepper
1 c milk
2 1/3 c water
chopped fresh parsley

Dredge chicken pieces in flour. In skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk, and water. Pour in grased 13x9x2 pan. Top with chicken. Cover tightly with foila nd back at 350 for 55 minutes or until tender. Sprinkle with parsley before serving.

Pouring Sauce:
1/4 c sugar
1/2 c warm water
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 t sesame oil
1 t hot water
1 T dijon mustard
2 cloves garlic, minced

Chicken Stir-Fry:
2 T olive oil
2 T sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
8 oz water chestnuts, minced
1/2 c mushrooms, minced
1/2 onion, minced
3 cloves garlic, minced
5 large lettuce leaves or nappa cabbage

Stir fry sauce:
2 T soy sauce
2 T brown sugar
1/2 t rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 c warm water, then add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix well and throw in fridge until you’re ready to eat.

Combine 1 teaspoon hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about 1 minute. Add chicken and saute until cooked through, then remove from pan and cool. Keep oil in pan, keeping hot over low flame.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and vinegar in small bowl.

Take pan that you cooked the chicken in and turn it up to medium high heat. . Add another tablespoon of olive oil to the pan, wait 1 minute. Add chicken, garlic, onions, water chestnuts, mushrooms and the stir fry sauce. Stir fry everything until the mushrooms have cooked (about 4 minutes) and remove to a serving dish.

Add mustard/glarlic mixture to the pouring sauce, 1/2 teaspoon at a time to taste.

Serve stir fry with lettuce leaf wraps and top with pouring sauce.

You can do the same with ground beef instead of chicken

Grilled chicken (ranch dressing mix)
lettuce
cheddar cheese
raisins
croutons
fine chinese noodles
sunflower seeds

1 whole chicken
fresh parsley
salt and pepper
carrots
onion
celery centers
potatoes
peas
corn starch
bisquik
milk

Clean chicken. In 2/3 pan of water, add chicken, parsley, onion, celery and salt and pepper. Boil until the chicken is tender. Cut or shred the chicken. Add chicken, carrots, potatoes to broth until veggies are done. Add peas. Add cornstarch.

Make double batch of bisquik dumplings according to box directions.

mix together:
2 can cream of celery soup
2 can fulls of milk
2 envelopes onion soup mix

Add 1/2 cup raw rice to half of the mixture.

Place in pan, top with 4 chicken breasts. Pour rest of mixture over top.

Bake covered 1 hour. Uncover and bake 15 minutes.

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely chopped pecans

1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

1/3 c soy sauce
3 T oil
1 tsp dry mustard
1/2 tsp ground ginger
1/4 tsp pepper
1 clove minced garlic
2 1/2 pounds of cut up chicken

Bix in bag. Let stand 30 minutes or overnight.

Grill or bake 350 for 50 minutes. Chicken should be done when it is very brown and crispy.

1/4 stick butter, nelted in large pan.

Sautee:
2 medium onions, finely diced
3 pieces of celery, finely diced
1 carrot, finely diced

add 4-5 heaping T of flour to make paste. Swly stir in 2 cans of chicken broth.

Add 1 – 1 1/2 c cooked wild rice and 1 c cooked chicken, diced. Boil until rice is tender. Add 1 can evaporated milk, 2 c cooked white rice, 16 oz sour cream, and salt and pepper to taste.