Easy, fast, healthy and delicious! This perfect weeknight dish takes less

than 30 minutes, so it's a regular in our house. You can vary the heat by

the kind and amount of chile powder and hot peppers you use. Serve over hot

cooked rice, if desired. Prep Time: approx. 10 Minutes. Cook Time: approx. 15

Minutes. Ready in: approx. 25 Minutes. Makes 2 servings.

Printed from Allrecipes, Submitted by CapeCodLorrie

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2 skinless, boneless chicken breast halves -

cut into bite size pieces

1 tablespoon chili powder, divided

salt and pepper to taste

1 tablespoon olive oil

1 cup chopped green bell pepper

1/2 cup chopped onion

2 jalapeno peppers, seeded and minced

1 large tomato, cut into chunks

10 drops hot pepper sauce

Directions

1 Season chicken with 1/2 tablespoon chile powder, salt and pepper. Heat oil in a large skillet

over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink.

Remove from skillet with a slotted spoon and keep warm.

2 In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes,

remaining 1/2 tablespoon chile powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5

minutes; add chicken and stir fry for 2 minutes more.

ALL RIGHTS RESERVED Copyright © 2001

www.allrecipes.com

April's Chicken Fried Rice

A simple way to make fried rice that is better than in

some Chinese restaurants! Boneless chicken breasts are stir

fried with white rice, scrambled eggs, mushrooms, green

onions and soy sauce. Prep Time: approx. 15 Minutes. Cook

Time: approx. 45 Minutes. Ready in: approx. 1 Hour . Makes 5

servings.

Printed from Allrecipes, Submitted by April

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2 cups uncooked white rice

1 tablespoon butter

2 skinless, boneless chicken

breast halves - cubed

salt to taste

2 eggs, beaten

3/4 cup sliced mushrooms

2 green onions, chopped

1 tablespoon soy sauce, or to taste

Directions

1 In a saucepan bring 4 cups water to a boil. Add rice

and stir. Reduce heat, cover and simmer for 20 minutes.

2 Heat butter in a large skillet over medium-high heat.

Brown chicken in butter and season with salt to taste. Set

chicken aside.

3 Transfer cooked rice to the skillet in which the

chicken was cooked, stirring to brown.

4 In a separate skillet, scramble eggs.

5 To the rice add chicken, mushrooms, green onions, eggs

and soy sauce to taste.

An easy Southwestern meal in minutes. Prep Time: approx. 10 Minutes. Cook

Time: approx. 10 Minutes. Ready in: approx. 20 Minutes. Makes 4 servings.

Printed from Allrecipes, Submitted by Land O'Lakes, Inc.

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2 tablespoons butter

1 pound skinless, boneless chicken breast

halves - cut into 3x1/2 inch strips

2-1/2 teaspoons fajita seasoning

1/4 teaspoon salt

1 (16 ounce) package frozen pepper stir-fry

vegetable combination

1 cup frozen whole kernal corn

1 tablespoon chopped fresh cilantro

Directions

1 Melt butter in 12-inch skillet until sizzling; add chicken, fajita seasoning and salt. Cook

over medium heat, stirring occasionally, until chicken is no longer pink (5 to 6 minutes).

2 Stir in vegetables. Continue cooking, stirring occasionally, until chicken is fork tender

and peppers are crisply tender (5 to 6 minutes).

3 Stir in cilantro. Serve with warm tortillas and sour cream, if desired.

ALL RIGHTS RESERVED Copyright © 2001

www.allrecipes.com

A simple yet elegant chicken dish, stir fried with

carrots, celery and an orange honey sauce. This recipe is from

The WEBB Cooks, articles and recipes by Robyn Webb,

courtesy of the American Diabetes Association. Preparation

time: 20 minutes Prep Time: approx. 10 Minutes. Cook Time:

approx. 10 Minutes. Ready in: approx. 20 Minutes. Makes 6

servings.

Printed from Allrecipes, Submitted by Robyn Webb

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2 teaspoons peanut oil

2 stalks celery, chopped

2 carrots, peeled and

diagonally sliced

1-1/2 pounds skinless,

boneless chicken breast halves -

cut into strips

1 tablespoon cornstarch

3/4 cup orange juice

3 tablespoons light soy sauce

1 tablespoon honey

1 teaspoon minced ginger

1/4 cup cashews

1/4 cup minced green onions

Directions

1 Heat 1 teaspoon of the oil in a wok over high heat. Add

the carrots and celery and stir fry for 3 minutes. Add

remaining 1 teaspoon oil, then add the chicken and stir fry for

5 more minutes.

2 In a small bowl, dissolve the cornstarch into the

orange juice. Mix in the soy sauce, honey and ginger. Add

this sauce to the wok and cook over medium heat until

thickened. Top with the cashews and green onions.

My grandmother got this recipe from a friend over 30

years ago, and I have made additions to it. It's delicious!

Serve over cooked white rice or crisp noodles. Makes 6

to 8 servings.

Printed from Allrecipes, Submitted by Ruth A. Dawson

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1/4 cup butter

1/2 cup chopped mushrooms

2 cups chopped celery

2 onions, chopped

1/4 teaspoon garlic powder

2-1/2 cups chicken broth

1 (15 ounce) can baby corn

1/2 cup green beans

2 teaspoons soy sauce

2 tablespoons cornstarch

1/3 cup cold water

3 cups cooked, cubed chicken meat

Directions

1 In a wok or skillet, melt butter or margarine over

medium heat. Add mushrooms, celery, onions and garlic

powder; cook until the onions have wilted. Add chicken broth

and baby corn. Continue cooking until celery is cooked

but still crisp. Stir in the green beans or bean sprouts

and soy sauce.

2 Mix cornstarch and water together in a small bowl.

Slowly stir into vegetables. Sauce should start to thicken a

little. Mix in chicken, and heat through.

An incredible Asian stir fry. One of my personal favorites. Makes 8 to 10

servings.

Printed from Allrecipes, Submitted by Jim

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1-1/2 pounds skinless, boneless chicken

breast meat

3/4 cup white sugar

3/4 cup soy sauce

3/4 cup mirin (Japanese sweet wine)

2 tablespoons vegetable oil

1 tablespoon grated fresh ginger

3 carrots, julienned

2 onions, thinly sliced

1 (14 ounce) can shredded bamboo, drained

1/2 pound fresh mushrooms, sliced

1 cup trimmed and coarsely chopped watercress

1 (8 ounce) package dried rice noodles

Directions

1 Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce and

mirin wine. Mix well and set aside.

2 In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add grated ginger and stir fry until brown; discard ginger fibers. Add chicken and stir fry over high

heat. Add soy sauce mixture and cook for 2 more minutes.

3 One at a time add the carrots, onions, bamboo shoots, mushrooms and watercress. Stir fry

after each addition. Add long rice and cook all together, stirring, for about 3 more minutes

(until done).

ALL RIGHTS RESERVED Copyright © 2001

www.allrecipes.com

This delicious Asian-inspired dish can be served with

white rice. Makes 4 servings.

Printed from Allrecipes, Submitted by Leah

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4 boneless chicken breasts,

cut into strips

3 tablespoons butter

3 tablespoons vegetable oil

1 onion, chopped

1 red bell pepper, thinly sliced

1 green bell pepper, sliced

1/2 cup cashew halves

salt and pepper to taste

1 teaspoon curry powder

1/4 cup sesame oil

Directions

1 In a skillet over medium-high heat, mix butter or

margarine and vegetable oil until hot. Add chicken and saute,

stirring often, until the chicken turns white. Remove with a

slotted spoon and set aside.

2 In the same skillet, saute onion and peppers. Add the

cooked chicken and the cashews and season with salt and

pepper, curry powder and sesame oil. Saute for another 2

minutes and serve.

This dish is the real deal, with sesame seeds and oil,

veggies, rice wine and spices. A marinated stir-fry chicken

dish that will loudly proclaim, 'Open, Sesame!' to your

delighted taste buds. Makes 4 servings.

Printed from Allrecipes, Submitted by Shelley

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2 teaspoons cornstarch

2 tablespoons rice wine

1 tablespoon lemon juice

1 tablespoon soy sauce

1 dash hot pepper sauce

1 tablespoon grated fresh ginger

1 clove crushed garlic

1 pound skinless, boneless

chicken breast halves, cut into

bite size pieces

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

1/4 pound fresh mushrooms, quartered

1 green bell pepper, sliced

4 green onions, sliced

diagonally into 1/2 inch pieces

Directions

1 To Make Marinade: In a nonporous dish or bowl blend

cornstarch with wine or sherry; then stir in lemon juice, soy

sauce, hot pepper sauce, ginger and garlic. Blend together

and stir in chicken strips. Cover dish and refrigerate to

marinate for 3 to 4 hours.

2 In a wok or large skillet, place sesame seeds and

dry-fry over medium heat, shaking the wok, until the seeds are

a golden brown color. Remove seeds and set aside.

3 To same wok or skillet add sesame oil and vegetable oil

and heat slowly. Drain chicken, reserving marinade, and

stir-fry in wok a few pieces at a time, until browned. Remove

chicken with a slotted spoon and set aside.

4 Add mushrooms and green bell pepper to same wok or

skillet and stir-fry for 2 to 3 minutes. Add the scallions and

stir-fry 1 minute more. Return chicken to wok, together with

reserved marinade, and stir over medium high heat for another 2

to 3 minutes, or until the ingredients are evenly coated

with the glaze. Sprinkle toasted sesame seeds on top and

serve immediately.

Tasty chicken stir fry which is well complemented with

any type of rice. My family eats it all up every time I

make it. Makes 4 servings.

Printed from Allrecipes, Submitted by Kevin Peterson

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4 skinless, boneless chicken breasts

1/4 cup soy sauce

1 pinch garlic powder

1/4 teaspoon dried sage

3 green bell pepper, minced

1 onion, chopped

2 carrots, sliced thin

2 tablespoons olive oil

Directions

1 Slice chicken into small cubes.

2 Heat oil in a wok or frying pan over medium high heat.

Brown chicken. Add carrots, and cook with chicken until

slightly cooked. Add onions, bell peppers, sage, garlic

powder, and soy sauce. Stir and cook continuously until

chicken and vegetables are done, about five to ten minutes.

Spicy Peanut Chicken

Fresh ginger root will last up to two months if covered

with dry sherry and stored in a tightly covered jar in the

refrigerator. Prep Time: approx. 10 Minutes. Cook Time: approx. 6

Minutes. Ready in: approx. 16 Minutes. Makes 4 servings.

Printed from Allrecipes, Submitted by Betty Crocker®

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1/4 cup chicken broth

1 tablespoon cornstarch

1 tablespoon white sugar

2 tablespoons soy sauce

1 tablespoon white vinegar

1/4 teaspoon ground red pepper

1 tablespoon vegetable oil

1 pound boneless, skinless

chicken thighs, cut into 3/4 inch pieces

1 clove garlic, finely chopped

1 teaspoon grated fresh

ginger root

1 red bell pepper, cut into

3/4 inch pieces

1/3 cup dry-roasted peanuts

2 green onions, sliced

Directions

1 Mix broth, cornstarch, sugar, soy sauce, vinegar and

red pepper; set aside.

2 Heat wok or 12-inch skillet over high heat. Add oil;

rotate wok to coat side. Add chicken, garlic and gingerroot;

stir-fry about 3 minutes or until chicken is no longer pink in

center. Add bell pepper; stir-fry 1 minute.

3 Add broth mixture to wok. Cook and stir about 1 minute

or until sauce is thickened. Stir in peanuts. Sprinkle

with onions.

Simple Stir Fry

The simplest stir fry recipe on our site so far!

Simplicity is beauty, so try this recipe - it's a beautiful

thing! Serve over a bed of hot cooked rice if desired.

Delicious! Makes 4 servings.

Printed from Allrecipes, Submitted by Mar Mitchell

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1 pound skinless, boneless

chicken breast halves, cut into

bite size pieces

1/2 onion, chopped

1 green bell pepper, chopped

1/4 cup butter

1 teaspoon paprika

1 teaspoon garlic salt

seasoning salt to taste

1 (10.75 ounce) can condensed

cream of mushroom soup

1/2 cup water

Directions

1 Melt butter/margarine in a medium skillet over low

heat. Add chicken, onion and green bell pepper and saute all

over low heat for 4 to 6 minutes, stirring occasionally

and turning chicken pieces. Season with paprika, garlic

salt and seasoned salt to taste.

2 Cover skillet and let cook until chicken is done and

juices run clear, about 15 minutes. When chicken is cooked

through add soup and water and let simmer, stirring. When

liquid has reached the consistency of a sauce, the dish is done.

Total Carbohydrates 9g