FoodAskew |

Submitted by Foghorn Leghorn
Serves 3

In a large sauté pan, heat 2 tbsp of olive oil & add the onions. Sauté for one minute & add the portabellos Cook until all the mushrooms have extracted their liquid. Set aside.Cook chicken in frying pan until done. After chicken is done drain on paper towel. Take the chicken & place it in a serving dish & place mushroom/Onions on top of chicken pieces cover with cheese & place in microwave & depending on your microwave place it there until cheese is melted over chicken,onions & mushrooms. Great with Garlic/cheese mashed potatoes.

Submitted by randilicious
Serves 4

Peanut Sauce:
1. Combine hot water & peanut butter, until completely blended.
2. Add soy sauce, vinegar, half of the scallions, 2 cloves of the garlic, sugar, & hot pepper.
3. Simmer
Directions:
1. Heat oil in a saucepan. Toss in remainder of minced garlic.
2. Heat chicken in oil over high heat until no longer pink.
3. Reduce heat to medium, then add remainder of scallions plus asparagus. Cook thoroughly.
4. Pour peanut sauce over chicken & vegetables.
5. Mix in noodles. Toss to coat noodles completely.
6. Top with crushed peanuts.

Submitted by Caaien
Serves 2-4

1. Preheat deep fryer to 375°F (using oil of choice).
2. Combine eggs & water in bowl.
3. In separate bowl, mix remaining dry ingredients.
4. Dip chicken strips in egg mixture.
5. Then, roll strips in the flour mixture.
6. Repeat steps 4 & 5 for a second coating.
7. Fry strips, 2-4 at a time, in deep fryer for 5-8 minutes or until deeply golden.

Submitted by jennifer_ann7

1. Preheat oven to 400°F.
2. Combine flour, salt, pepper, & paprika.
3. Dredge chicken pieces in flour.
4. Melt butter & pour into a baking pan.
5. Add pieces of floured chicken in single layer, turning chicken to coat with butter.
6. Bake for 10 minutes.
7. Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
8. After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.

Submitted by Happy13
Serves 4-6

Paste Ingredients:

Main Ingredients:

1. Place all paste ingredients into food processor & process into a paste consistency.
2. In a separate 2½ qt heavy bottom sauce pan, pour the cocoanut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
3. Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
4. Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.

Chef’s Note:
This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.