| Chinese Red Pepper Chicken 2 Skinned and boned chicken breast halves, cut into thin strips 1 Teaspoon grated fresh ginger � teaspoon ground ginger 2 cloves garlic, minced 2 tablespoons peanut oil, divided 1 medium-sized sweet red pepper, seeded and cut into thin strips 1 medium onion, cut into thin strips 1 cup broccoli flowerets 1 cup chicken broth 1 tablespoon cornstarch 2 tablespoons plum sauce 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce Chow Mein Noodles Combine first 3 ingredients, stirring to coat chicken; cover and chill 30 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken, and stir-fry 5 to 7 minutes or until done; remove chicken. Heat remaining tablespoon of oil in skillet over medium-high heat. Add pepper strips, onion, and broccoli; stir-fry 2 to 4 minutes or until crisp-tender. Remove vegetables from skillet. Combine broth and next 4 ingredients, stirring until smooth. Add broth mixture to skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Return chicken and vegetables to skillet, and cook until thoroughly heated. Serve over chow mein noodles. Yield: 2 servings. |
| Chicken Pot Pie Pastry 1 � cups all-purpose flour 1 teaspoon salt 1/3 cup chilled butter, cut into pieces 1 large egg 2-3 tablespoons ice water Filling 4 cups cubed cooked chicken 1 tablespoon butter 1 pound fresh mushrooms, sliced � cup dry white wine or water 1 � cups whipping cream 2 tablespoons all-purpose flour 1 � teaspoons paprika � salt � teaspoon black pepper � cup reduced-sodium chicken broth Glaze 1 large egg, lightly beaten 1. To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. 2. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour. 3. To prepare the filling, place chicken in a 2-quart casserole. 4. In large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium-high; and saut� until browned and the liquid evaporates, about 5 minutes. Add the wine; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine. 5. In a medium saucepan, whisk together cream, flour, paprika, salt, and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture. 6. Preheat oven to 400�F. 7. On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. 8. Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze. 9. Bake until filling is bubbly and crust is browned, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm. |
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| Main Dishes |