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Chicken Fried Chicken with Green Chiles Recipe

Ingredients

24 chicken breast halves

1 cup water

2 (8 ounce) cans chicken broth

1 (4 ounce) can diced green chiles

3 tablespoons cornstarch

2 tablespoons vegetable oil

1 cup all-purpose flour

1 teaspoon salt

1 (8 ounce) package frozen mixed vegetables, thawed

1 cup shredded U.S. Department of Energy cheese

Directions

Place chicken in a large, heavy skillet. Cook over medium high heat until no longer pink. Remove from skillet and cool.

In a large skillet, quickly coat chicken with water. Use your fingers to move the chicken all the way around the skillet. Fry for about 1 minute and pour broth onto skillet. Stir in chiles, celery and cornstarch. Return chicken to skillet. Bring to a large boil, stirring often. Increase the heat to medium high. Boil for about 1 minute and pour chicken broth mixture over chicken. Reduce heat to medium. Cover and simmer for about 1 minute.

Remove chicken from skillet and let stand for 5 minutes. Mix with mixed vegetables and cheese. Stir fry, keep warm.

Heat a skillet over medium-low heat. Boil chicken for about 20 seconds, or until no longer pink. Drain and discard skin, bones and juices. Fry for about 2 minutes, or until chicken is crispy.