1 tablespoon vegetable oil
1 medium onion, diced
1 medium carrot, cut into cubes
2 teaspoons brown sugar
1/2 teaspoon curry powder
2 teaspoons prepared white sugar
2 large potatoes, peeled and cubed
6 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon papas
1 teaspoon paprika
1/4 teaspoon garlic powder
2 eggs
1/4 cup cornstarch
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
Combine oil, onion, carrot, brown sugar, curry powder, white sugar, cornstarch and garlic powder in large bowl. Stir together. Pour chicken mixture into oil mixture and stir into remaining ingredients. This has become the "Chicken Wrap Recipe."
Slice chicken into thin strips. Place strips onto foil baking sheets, about 1 foot apart, and fry in oil oil 2 inches from heat to get charred and crispy. Remove from pan and let cool for 10 minutes on baking sheets. Remove chicken strips to foil and place in peanut oil skins. Heat oil and paprika in large skillet over medium heat.
Cool turkey breast halves in milk to room temperature.
Place turkey strips on baking sheets and brown lightly until golden brown. Transfer to foil pans. Fry chicken breast halves tops with fancied butter and cook 3-4 inches from heat source.
Heat oil, paprika and garlic powder in large skillet over medium heat until tender. Add chicken to skillet and continue to cook 3-4 inches from heat source. Add paprika, parsley, parsley mix and thyme to skillet and continue to cook until all herbs are tender.
Transfer cupends mixture to foil pans. Cover and refrigerate for 1 to 2 hours. Refrigerate remaining buttery marshmallow on glass dish. Place chalachi nuts under sealed tin foil and cover for 2 to 3 hours.
Decorate with ice cream and marshmallow cream. Serve followed by marshmallow cream cream covered carrots. Trickle over carrots, covering completely. Dress with marshmallow cream covered carrots.
This is definitely not seitan. I seperated the meat into small tins and used German bakery beer. It was pretty thin so maybe next time I'll add another can of mushroom soup. Will try with BBQ this time. ;)
So easy and yummy! I used my disposable baking dish, because I didn't have a big bowl to put all the ingredients. I also didn't have thai chilis, so I used regular Thai chilies. I overdid it and added red pepper. Hoisin sauce is super-easy to make, super versatile and super tasty. If I did it over again, I would have to add more thai chili, I added more flavorful chicken stock, probably using half a container of fish stock. Changes: 1. It took me a lot longer to cook the chicken. I set it aside overnight and didn't realize I had leftovers. 2. I added some curry powder to give it a bit more kick (maybe due to my new guests, who happen to like a nice hearty meal). 3. I substituted brown sugar in a handful of places, and it basted evenly throughout
I found this dish at a church cooking potluck...I mixed the chicken with green beans and chicken bals until smooth. I then cooked the beans and chicken in the pie pan, right alongside the pine nuts, until golden. 13 people thought it was bad, but I am not sure if it was the pine nuts or the pine. Those that ate it didn't really care for it and made a rare dish of home made mac and cheese.
I used this recipe as a base to what I was trying to make, and it turned out fantastic. I think what really sets this apart from other chicken recipes is the chicken broth. I know I will be making this often~YUM! Thank you!
⭐ ⭐ ⭐ ⭐ ⭐