Sticky Chinese Chicken Or Tofu Recipes

Steps:

• In a large bowl, whisk crouton crumbs with cornstarch. Stir in soy sauce. Add chicken and toss until completely coated.
• Cover and refrigerate at least 30 minutes.
• Heat oil in a large skillet over medium heat. Add chicken and cook, covered for 20 - 25 minutes or until nice and crispy and cooked through. Turn about 4 or 5 times to avoid burning.
• Drain on paper towels and serve hot with rice or noodles.

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm. , Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.

Steps:

• In a large bowl, whisk crouton crumbs and cornstarch.
• Stir in the soy sauce.
• Add chicken and toss until completely coated.
• Cover; refrigerate for at least 30 minutes.
• Heat the oil in a large nonstick skillet over medium heat.
• Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through.
• Turn about 4 or 5 times during cooking to avoid burning.
• Drain on paper towels.
• Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.

Steps:

• In a large bowl, combine the first six ingredients; remove 3 tablespoons for basting. Add chicken to remaining soy sauce mixture; toss to coat. On four metal or soaked wooden skewers, alternately thread chicken and broccoli., Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat until chicken is no longer pink, 10-15 minutes, turning occasionally. Baste with reserved soy mixture during the last 4 minutes of cooking.