Mrs Lees Chinese Ginger Chicken Recipes

Steps:

• Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
• Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
• Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
• Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Steps:

• 1. Start preheating oil to 400.
• 2. Mix dry coating in a Ziploc bag. Add tenders and shake to coat.
• 3. Make tempura batter by whisking all ingredients together until just mixed (don't worry about lumps and it works best if everything is very cold).
• 4. Prepare a pie pan or plate with bread crumbs.
• 5. Once oil is at temperature, in small batches (2-3 tenders), dip in tempura batter, drain, coat with bread crumbs.
• 6. Then deep fry for approximately 3 minutes or until done.

Steps:

• Sautee chicken. Reduce heat to medium. Add 1 tsp of vegetable oil to skillet. Add red pepper (thinly sliced) and cook until tender-crisp. Add ½ c water, 2 tbsp soy sauce, 2 tbsp seasoned rice vinegar, and 1 tbsp ginger. Heat to boiling and let boil for 1 min. Sprinkle with 2 chopped green onions. Spoon sauce over chicken.