1 1/2 lb boneless chicken breasts (skinless)
4 tbsp sherry
2 1/2 tbsp soy sauce
1 1/2 tsp sugar
1/2 cup cornstarch
1 large egg, well beaten
1/2 cup butter
1 cup halved oregon hazelnuts - coarsely, chopped
1 tsp finely chopped fresh ginger (1/4 t, sp. powdered)
1 medium garlic clove, minced (1/2 tsp. garlic
1/2 cup hot water
8 oz canned sliced bamboo shoots - drain, ed
1 cooked rice or linguine
A Recipe for
Oriental Hazelnut Chicken
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| George Bernard Shaw |
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This Recipe for Oriental Hazelnut Chicken is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Oriental Hazelnut Chicken from the recipe cookbook of Recipes-to-go (Asian)
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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Cookies are made of butter and love. |
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Cheese - milk's leap toward immortality. |
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Cut chicken breasts into bite-sized pieces. Combine marinade of
sherry, soy sauce and sugar and pour over chicken. Marinate overnight
or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge
chicken in cornstarch, dip in beaten egg, place on a cake rack
covered with wax paper and let dry for 30 minutes. Saut hazelnuts in
butter for 5 minutes; remove with slotted spoon. Add chicken to
skillet and saut with ginger and garlic until golden brown on both
sides. Add marinade, bamboo shoots and hot water to chicken. Cover
and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or
linguine.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Serves: 6
Oriental Hazelnut Chicken Recipe brought to you by Recipes To-Go