{"product_id":"2940014020992","title":"300 Chicken Recipes","description":"ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN\u003cbr\u003e1 c. soy sauce\u003cbr\u003e1\/3 c. sugar\u003cbr\u003e4 tsp. vegetable oil\u003cbr\u003e1 1\/2 tsp. ground ginger\u003cbr\u003e1 tsp. five spice powder\u003cbr\u003e2 bunches green onion\u003cbr\u003e16 chicken tenders (approx. 2 lbs.)\u003cbr\u003eBlend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar\u003cbr\u003edissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover\u003cbr\u003echicken and refrigerate overnight. Preheat oven to 350 degrees.\u003cbr\u003eDrain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown\u003cbr\u003eand tender, while basting occasionally with marinade.\u003cbr\u003eAnother variation of the same recipe:\u003cbr\u003e4 halves, skinned \u0026amp; boned chicken breasts\u003cbr\u003e2 c. half \u0026amp; half\u003cbr\u003e1 1\/2 c. mayonnaise\u003cbr\u003e3 tbsp. mango chutney\u003cbr\u003e2 tbsp. dry sherry\u003cbr\u003e1 tbsp. sherry vinegar\u003cbr\u003e2 tbsp. plus 1 tsp. curry powder\u003cbr\u003e1 tsp. turmeric\u003cbr\u003e2 c. finely chopped salted roasted peanuts\u003cbr\u003ePreheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large\u003cbr\u003eenough to hold them. Pour half and half over them and bake for 30 minutes. Let cool\u003cbr\u003eand cut in 1 inch cubes.\u003cbr\u003eProcess mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender\u003cbr\u003eor food processor. Dip chicken pieces into the curry mayonnaise and roll in the\u003cbr\u003echopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy\u003cbr\u003etoothpicks.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eTERIYAKI CHICKEN\u003cbr\u003e1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin\u003cbr\u003e2 tsp. grated fresh ginger\u003cbr\u003e1 clove garlic, chopped fine\u003cbr\u003e1 medium onion, chopped\u003cbr\u003e1\/3 c. soy sauce\u003cbr\u003e1\/4 c. sugar\u003cbr\u003e1\/4 c. sake\u003cbr\u003e--QUICK TERIYAKI MARINADE--\u003cbr\u003e1 c. soy sauce\u003cbr\u003e1 1\/2 - 1 1\/4 c. brown sugar\u003cbr\u003e1 tsp. oyster sauce\u003cbr\u003e1 tsp. mirin (sweet rice wine)\u003cbr\u003e1 clove chopped garlic\u003cbr\u003eGrated fresh ginger\u003cbr\u003e300 Chicken Recipes\u003cbr\u003e150\u003cbr\u003eMix all ingredients except meat. Stir and cook over low heat until sugar is dissolved.\u003cbr\u003eCool. Pour over meat and marinate for at least 1 hour. Best when cooked over\u003cbr\u003echarcoal. Use remaining marinade for basting. If you use the Quick Teriyaki\u003cbr\u003eMarinade, mix together and marinate meat for about 1\/2 hour. Best when meat is\u003cbr\u003ecooked over charcoal. Baste often.\u003cbr\u003e------------------------\u003cbr\u003eBAKE TURKEY WINGS\u003cbr\u003eStart with a layer of turkey wings in a larger roasting pan. Top with 2 cans cream of\u003cbr\u003echicken soup. Then sprinkle with 1 envelope of Lipton onion soup mix.\u003cbr\u003eThen repeat the same two more times. Add 1\/2 cup of water and seal with foil paper\u003cbr\u003eand bake at 350 degrees for 3 to 4 hours or until tender.\u003cbr\u003e------------------------\u003cbr\u003eEASY CHICKEN POT PIE\u003cbr\u003e2 c. diced, cooked chicken\u003cbr\u003e1 med. onion, chopped\u003cbr\u003e4 boiled eggs, grated or chopped\u003cbr\u003e2 cans mixed vegetables, drained\u003cbr\u003e2 cans cream of chicken soup\u003cbr\u003e1 can cream of celery soup\u003cbr\u003e1\/2 c. chicken broth\u003cbr\u003e--CRUST--\u003cbr\u003e1 c. sweet milk\u003cbr\u003e1 c. mayonnaise\u003cbr\u003e1 c. self-rising flour\u003cbr\u003eLayer first three ingredients in dish. Mix soup, broths and vegetables. Pour over\u003cbr\u003echicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350\u003cbr\u003edegrees for 1 to 1 1\/2 hours until golden brown.\u003cbr\u003e------------------------\u003cbr\u003e300 Chicken Recipes\u003cbr\u003e151\u003cbr\u003eCHICKEN DELIGHT\u003cbr\u003e15-20 cut up chicken pieces\u003cbr\u003e1 can cream of chicken soup\u003cbr\u003e1 can cream of celery soup\u003cbr\u003e1 green bell pepper\u003cbr\u003e1 red or yellow pepper\u003cbr\u003e1 can water\u003cbr\u003eWash chicken. Season with pepper and your favorite seasoning salt. (I like\u003cbr\u003eMcCormick's.) Refrigerate chicken overnight allowing seasonings to soak throughout.\u003cbr\u003eCut peppers into slices and set aside.\u003cbr\u003eMix soups and water in bowl. Add peppers and pour over chicken. Bake at 350\u003cbr\u003edegrees for about 1 hour and 15 minutes.\u003cbr\u003eNOTE: The broth from this dish may be used as gravy for dressing...","brand":"99 \u0026cent; store, save to buy more","offers":[{"title":"Default Title","offer_id":47145911845104,"sku":"2940014020992","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014020992_p0.jpg?v=1763599185","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014020992","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}