Marinade for chicken

Rita - posted on 09/03/2009 ( 4 moms have responded )

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I love boneless skinless chicken it is easy to unthaw and cook but run out of marinade Ideas.

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Saute onions, garlic and chicken. Sprinkle lemon pepper powder and toss the chicken well. Shut the dish and let it slow cook until done.

Shannon - posted on 09/04/2009

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Hi, i usually marinade my chicken over night with juice from lemons, finely chopped garlic and a sprinkle of thyme. It is lovely fried in a wok, grilled or barbacued.

Hollee - posted on 09/04/2009

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I actually found this recipe on www.ichef.com the other day and plan on making it for dinner tonight. It's one of the top rated chinese recipes to I'm sure it's good! Depending on how much you're willing to spend you can use the whole recipe or just the sauce.
Sweet & Sour Chicken No.1 Recipe. (4 servings)

Ingredients
3/4 lb Chicken breast skinless, boneless
1 tb Rice wine or dry sherry
1 tb Light soy sauce
1/2 ts Salt
1 sm Green bell pepper
1 sm Red bell pepper
1 Carrot
2 Scallions
1 Egg, beaten
2 tb Cornstarch
2 c Oil, preferably peanut
3 oz Canned lychees, drained, or fresh orange in segments
SAUCE
2/3 c Chicken stock
1 tb Light soy sauce
1/2 ts Salt
1 1/2 tb Chinese white rice vinegar or cider vinegar
1 tb Sugar
1 tb Tomato paste
1 ts Cornstarch
1 ts Water

Instructions

1. CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes.


2. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrots and scallions into 1-inch chunks. (The uniform size of meat and vegetables adds to the visual appeal of the dish.)


3. Bring a pot of water to a boil and blanch the carrots in it for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter.


4. Lift the chicken cubes out of the marinade, put them into a batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the chicken pieces from the batter with a slotted spoon and deep-fry them. Drain the deep-fried chicken cubes on paper towels.


5. TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the leches or oranges, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce, and bring it back to a boil. Turn the heat down to a simmer. Add the leches or oranges and chicken cubes. Mix well, then turn the mixture onto a deep platter. Serve at once.

Jessie - posted on 09/03/2009

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I have a basic one I use



Honey

Soy

Garlic

Oil



but you can add all sorts like

sweet chilli sauce

or peanut butter for a satay flavour crunchy is nice for the texture



Garlic

Ginger

Lemon juice

Oil



Im not sure on quantities Im a see how it looks and tastes cook not really good with recipies sorry

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