chickens go in, piaaahs come out! hahaha - few chicken restipies

One thing for sure, put a starving Popiel in front a veiny chicken leg or chicken-à-la-king and the food will be left untouched. Ergo, the next couple recipes deal with clean and lean chicken breasts.

This stir-fried chicken restipy comes from the Joy for Cooking. The first time Mom made this was for Mormor's and Morfar's wedding anniversary party the summer they came to Canada. I remember I hated it, especially the water chestnuts, but everyone else really enjoyed it, and I really like the recipe now :o)

Stir Fried Chicken

Cut:

• 3 whole chicken breasts into strips

Mix the chicken strips with:

• 2 tsp cornstarch
• 1 tbsp dry sherry or Chinese rice wine
• 1 lightly beaten egg white

Have ready:

• 1/2 c sliced onions
• 1 c shredded green or red pepper
• 1/2 c diced water chestnuts
• 1/2 c diagonally sliced celery

Pour into large skillet over medium high heat:

• 2 tbsp peanut or vegetable oil

When hot, add half the chicken and briskly stir about 1 min. The meat will turn white when done. Push to one side and cook the rest of the chicken, adding more oil if necessary. Add the vegetables and:

• 1/2 c chicken stock

Cover about 2 mins. Combine in a bowl:

• 2 tbsp soy sauce
• 2 tbsp cornstarch
• 3/4 c chicken stock

and stir into chicken and vegetable mixture. Heat and stir about 1 min until sauce is slightly thickened.

Serve over rice.

Next, honey-mustard chicken. So easy and tasty. I usually keep a few chicken breasts in the freezer either to grill for a salad or to use in this type of recipe. Serve with mashed potatoes or pasta and a good salad. You definitely do not need 6 chicken breasts, 2 or 3 is perfect, and you get more sauce!

Baked Honey Mustard Chicken

• 6 skinless boneless chicken breast halves
• salt & pepper
• 1/2 c honey
• 1/2 c mustard
• 1 tsp dried basil
• 1 tsp paprika
• 1/2 tsp dried parsley

Preheat oven to 175 C / 350 F.

Sprinkle chicken breasts with salt and pepper to taste and place in 9’x13’ baking dish.

In small bowl, combine the remaining ingredients. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover.

Bake in the preheated oven for 30 mins. Turn chicken pieces over and brush with the remaining honey mustard mixture.

Bake for an additional 10-15 mins or until the chicken is no longer pink and the juices run clear.

Let cool 10 mins before serving.