If you are anything like me you are always up for new recipes to add to your "same old" ones you make every week. Here are a couple I just discovered... Hope you enjoy!
Sweet and Sour Chicken
(This one reminds us of Bluebird Chicken... for those of you that lived in Logan)
Skinless, boneless chx
1 egg, beaten
cornstarch
oil
Sauce:
3/4 c. sugar
4 Tbsp. Ketchup
1/2 c. vinegar
1 Tbsp. soy sauce
1/2 tsp. garlic powder
Dip chicken in egg and cornstarch. Fry in oil until brown. Put chicken in baking dish and pour sauce over it. Bake uncovered for 1 hour at 325 degrees, turning chicken every 15 minutes.
We served this over rice.
I tasted this one at the grocery store as a sample so of course it was good. I haven't tried it at home yet but it sounds easy and good.
Chicken and Black Bean Skillet
1 onion
1 Tbsp. butter
1 1/4 c. chicken broth
1 c. salsa
1 c. uncooked rice
1/8 tsp. garlic powder
4 boneless, skinless chicken breasts
1 can black beans, rinsed
3/4 c. shredded cheddar cheese
Saute onion in butter. Add broth and salsa and bring to a boil. Stir in rice and garlic powder. Place chicken over rice, cover and simmer for 10 minutes. Turn chicken and cook for 10 -15 minutes more.
Remove from heat, add drained black beans, sprinkle cheese over top, cover and l et stand for 5 minutes.
Tip: Flatten chicken and cut into strip before cooking.
P.S. I'm thinking you could add kidney beans, corn, or diced tomatoes to this as well.
Sweet and Sour Chicken
(This one reminds us of Bluebird Chicken... for those of you that lived in Logan)
Skinless, boneless chx
1 egg, beaten
cornstarch
oil
Sauce:
3/4 c. sugar
4 Tbsp. Ketchup
1/2 c. vinegar
1 Tbsp. soy sauce
1/2 tsp. garlic powder
Dip chicken in egg and cornstarch. Fry in oil until brown. Put chicken in baking dish and pour sauce over it. Bake uncovered for 1 hour at 325 degrees, turning chicken every 15 minutes.
We served this over rice.
I tasted this one at the grocery store as a sample so of course it was good. I haven't tried it at home yet but it sounds easy and good.
Chicken and Black Bean Skillet
1 onion
1 Tbsp. butter
1 1/4 c. chicken broth
1 c. salsa
1 c. uncooked rice
1/8 tsp. garlic powder
4 boneless, skinless chicken breasts
1 can black beans, rinsed
3/4 c. shredded cheddar cheese
Saute onion in butter. Add broth and salsa and bring to a boil. Stir in rice and garlic powder. Place chicken over rice, cover and simmer for 10 minutes. Turn chicken and cook for 10 -15 minutes more.
Remove from heat, add drained black beans, sprinkle cheese over top, cover and l et stand for 5 minutes.
Tip: Flatten chicken and cut into strip before cooking.
P.S. I'm thinking you could add kidney beans, corn, or diced tomatoes to this as well.
3 comments:
Thanks for the recipes! I loved the blue bird chicken so I can't wait to try it! Plus it is always nice to have new recipes to try!
I make a chicken dish like that Sweet and Sour Chicken all the time and I LOVE it! It's so good--like homemade Chinese. But it is a little time intensive--browning it all and then cooking for an hour. But well worth it. I haven't had Bluebird Chicken--I'll have to try it when we get home!
That chicken recipe sounds divine. Can't wait to try it out!
Post a Comment