Kung Pao Chicken

Marinade :

1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons cornstarch
1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes

Sauce :

1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1/2 teaspoon ground Sichuan pepper
2 tablespoons peanut or vegetable oil
8 to 10 dried red chilies
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
1 teaspoon minced or grated fresh ginger
1/4 cup unsalted dry-roasted peanuts

Instructions :

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
3. You may need to turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

Smoked Chicken Salad

Ingredients :

1 tablespoon butter
3/4 c. pecan halves
1 1/2 qt. mixed salad greens, washed and crisped
4 smoked chicken breast halves, chilled
Orange Vinaigrette

Instructions :

1. First of all melt butter in frying pan over low heat. And then add pecans and stir until nuts darken slightly and have a toasted flavor, about 6 minutes.
2. Next is to pour onto paper towels to drain. Arrange an equal amount of salad greens on 4 dinner plates and sprinkle greens equally with the pecans.
3. Cut each half-breast in slanting slices 1/4 inch thick. Arrange overlapping slices of each half on a plate along side of greens. Spoon vinaigrette over greens and chicken.
4. Serve with orange vinaigrette.

Grilled Chicken

Ingredients :

Olive oil
Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts

Instructions :

1. Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt.
2. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
3. TGrill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides.
4. Then set 'em aside and keep 'em warm.

Chicken Fried Steak

Ingredients :

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter

Instructions :

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture).
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side.

Chicken Burger

Ingredients :

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired

Instructions :

1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
2. Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
3. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
4. Sandwich the hot burgers between the buns and serve immediately.

Chicken Satay

Ingredients :

3 tablespoons of soy sauce
1 tablespoon peanut oil
2 cloves of garlic, peeled and minced
1 teaspoon black pepper
1 cumin
6 ounces skinless chicken breast, boneless - cutted dice
1 tablespoon vegetable oil
1/4 cup chopped onions
1 clove garlic, peeled and minced
1 cup water
1/2 cup chunky peanut butter
skewers

Instructions :

1. In the bowl, mix the soy sauce, peanut oil, garlic, black pepper, and cumin. Put the chicken into the mixture, and stir to coat. Cover, and soak in the refrigerator for at least 15 minutes.
2. Heat the vegetable oil in a pan over medium heat, and saute onion and garlic until brownish. Mix water, peanut butter, soy sauce, and sugar. Cook and stir until well blended.
3. Remove sauce from the heat and let it cool slightly. Add the yogurt and stir until smooth and blended. Serve the sauce with chicken skewers, spoon it on, and EAT!