Orange Curry Chicken


1 cup uncooked long-grain white rice
2 cups water
2 tablespoons margarine
1 teaspoon dried parsley
2 tablespoons vegetable oil
1/2 medium onion, chopped
1 whole boneless, skinless chicken breast, cubed
1 1/2 teaspoons curry powder
1 teaspoon Worcestershire sauce
1/2 cup water
1 tablespoon orange zest


Place rice and 2 cups water in a medium saucepan, and bring to a boil. Mix in margarine and parsley. Reduce heat, cover, and simmer 15 to 20 minutes.

Heat oil in a medium skillet over medium heat, and stir in the onion and chicken. Cook, stirring occasionally, 25 minutes, or until chicken is no longer pink and juices run clear.

Mix curry powder, Worcestershire sauce, and 1/2 cup water into the skillet with the chicken. Reduce heat, and simmer about 5 minutes. Stir in the orange zest. Continue cooking until most of the water has been reduced. Mix in the rice to serve.

How To Make Garlic Chicken with Orzo Noodles


1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves – cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping


Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Chicken Chicken Curry


3 tablespoons olive oil
1 red onion, thinly sliced, divided
salt to taste
1 bay leaf
1 tablespoon water
1 tablespoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons ground ginger
2 tablespoons minced garlic
1 tablespoon water
2 1/4 pounds skinless, boneless chicken breast, cut in bite-sized pieces
1 tomato, thinly sliced
1/4 teaspoon white sugar
3 cardamom pods, lightly crushed
3 whole cloves
1 (2 inch) cinnamon stick
1 tablespoon ghee (clarified butter)
1 tablespoon water
1 tablespoon ground coriander
1 bunch cilantro, chopped


Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.

Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.

Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.

Fiesta Chicken Enchiladas Recipe


1 small onion, chopped
1 clove garlic, minced
4 small cooked chicken breasts, shredded
1 cup TACO BELL?(r) HOME ORIGINALS?(r) Thick ‘N Chunky Salsa, divided
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
8 TACO BELL?(r) HOME ORIGINALS?(r) Flour Tortillas


Preheat oven to 350 degrees F. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

Bake 15 to 20 min. or until heated through.

How To Make Sweet Garlic Chicken


1 teaspoon sesame oil
1/2 cup soy sauce
4 cloves garlic, chopped
6 tablespoons honey
1/4 teaspoon minced fresh ginger root
4 large skinless, boneless chicken breast halves – cut into 1 inch strips
1 (16 ounce) package spaghetti
2 tablespoons butter, divided
1 pinch salt and black pepper to taste
1 onion, sliced


Whisk together the sesame oil, soy sauce, garlic, honey, and ginger in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Stir in 1 tablespoon of butter and season with salt and pepper.

Heat the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the chicken from the marinade, and shake off excess, then add to the skillet. Discard the remaining marinade. Cook the chicken breast strips until no longer pink in the center, about 10 minutes. Serve chicken over spaghetti.

My Chicken Milano


4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cloves crushed garlic
1 teaspoon Italian-style seasoning
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1 (28 ounce) can stewed tomatoes, drained
1 (9 ounce) package frozen green beans


In a large skillet heat oil over medium high heat. Add chicken and season with garlic, seasoning, hot pepper flakes and salt and pepper to taste. Saute for 5 minutes, then add tomatoes and cook for another 5 minutes. Add green beans and stir all together. Cover skillet, reduce heat to medium low and simmer for approximately 15 to 20 minutes.

Recipe For Curried Coconut Chicken


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar


Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Easy Chicken and Rice with Mushrooms Recipe


1 1/4 cups uncooked white rice
2 1/2 cups water

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups milk
1 (8 ounce) package sliced fresh mushrooms
1 (1 ounce) package dry onion soup mix
1 pound skinless, boneless chicken breast halves


Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Whisk together the cream of mushroom soup, cream of chicken soup, and milk; set aside.

Place the mushrooms and half of the dry onion soup mix into a 9×13 inch glass baking dish along with the cooked rice. Pour in half of the condensed soup mixture, and stir until thoroughly combined. Even out the mushrooms in the baking dish, then place the chicken breasts on top. Cover with the remaining condensed soup mixture, and sprinkle with the remaining dry onion soup mix.

Cover with aluminum foil, and bake in the preheated oven for 1 1/2 hours. Remove the foil, and continue baking 15 minutes longer before serving.

How To Make Chicken Tostadas


6 (8 inch) (8 inch) flour tortillas
1 (15 ounce) can black beans, rinsed and drained
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
1/2 cup salsa
3/4 pound skinless, boneless chicken breast halves – cut into strips
2 cups finely chopped tomatoes, drained
1 cup chopped onion
1 1/2 cups shredded Cheddar cheese
2 cups torn romaine
Sour cream


Spritz both sides with nonstick cooking spray. Place on ungreased baking sheets. Bake at 350 degrees F for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside.

In a food processor, process the beans until smooth. In a saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. Sprinkle chicken with remaining chili powder and cumin. In a skillet coated with nonstick cooking spray, cook chicken over medium heat for 5 minutes or until juices run clear, stirring constantly.

Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350 degrees F for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.

Recipe For Kung Pao Chicken


1 1/2 pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste

3/4 cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1 1/2 teaspoons rice vinegar
1 pinch Chinese five-spice powder

2 tablespoons vegetable oil, divided

1 onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
1/3 cup roasted peanuts, or to taste


Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.

Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.

Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.

Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.