121 sugar chicken strips Recipes

olive oil, boneless, skinless chicken breasts, thinly sliced, carrots, sliced (about 1 cup), water, bok choy or baby , sliced into 1 1/2-inch strips, stems separated from leaves, snow or sugar snap peas, recipe cantonese light sauce, cooked rice

lemon slices, very thinly cut and seeded, ea. fresh basil leaves , large, ea. baby carrot, quartered, carrot greens, rinsed and dried, chicken breast, cut into thin strips (optional but great ), squash flowers, ea. yellow squash , cut into strips, ea. sweet red pepper , cut into thin strips, seasoned cornstarch for dusting, batter for coating, oil for frying ( 1/2 vegetable oil, 1/2 ev olive oil), flour, cornstarch, tspbaking powder, sugar, salt & pepper to taste, garlic powder to taste, cold beer , or as needed, oil for deep frying

lemongrass , see above, lemon zest, strips fresh (optional), garlic cloves, minced crushed, shallots, minced, red chilies, minced, light brown sugar (more or less , to taste), fish sauce (nam pla), lime juice, freshly squeezed, hot sauce (vietnamese) or 2 tsp tabasco sauce, chicken thigh fillets or 1 kg beef or 1 kg pork or 1 kg shrimp or 1 kg scallops or 1 kg squid or 1 kg fish fillets or 1 kg vegetables

uncooked elbow macaroni, mayonnaise, chili sauce, lemon juice, sugar, chicken bouillon granules, plum tomato, chopped, chopped red onion, torn iceberg lettuce, bacon strip, cooked and crumbled

ground black pepper, dry breadcrumbs, cayenne pepper, onion powder, garlic powder, olive oil flavored cooking spray, flour, egg white, beaten, skim milk, skinless chicken breast halves, salt, sugar, paprika

black pepper, cayenne pepper, garlic powder, tarragon leaf, chinese five spice powder, sugar, beef flank steak, sliced into thin strips, green bell pepper, sliced into strips, chicken stock, bay leaves, cornstarch, water

coconut milk, red curry paste or 1/4 cup green curry paste or 1/4 cup yellow curry paste or 1/4 cup panang curry paste, low sodium chicken broth or 1 cup vegetable broth, whole fresh lime leaves (fresh or thawed ), lime , zest of, fresh ginger or 1/2 inch fresh galangal, sliced thinly, stalks lemongrass (trim off spiky top and the base, remove discard outer layers, bruise stalks lightly crushing with si), chicken, cut into 1/4 inch bite-size strips (boneless thighs or legs) or 1 lb pork, cut into 1/4 inch bite-size slices (shoulder , leg or tenderloin) or 1 lb beef, cut into 1/4 inch bite-size strips (flank steak, strip steak or sirloin) or 1 lb large shrimp, peeled deveined or 1 lb tofu, drained cut into bite-size pieces (extra-firm) or 1 lb scallops or 1 lb firm white fish, cut into bite-size pieces (sea bass or halibut) or 1 lb squid, tubes cut into 1/2 inch rings tentacles cut into bite-size pieces, carrots , sliced 1/8 inch thick on an angle or 3 cups onions, sliced 1/2 inch thick or 3 cups japanese eggplants or 3 cups green beans or 3 cups chinese long beans, cut into bite-size pieces or 3 cups kabocha squash, cut into 1/4 inch bite-size slices or 3 cups asparagus, cut into bite-size pieces or 3 cups mushrooms, stemmed cut into slices or 3 cups fresh baby corn, cut into bite-size pieces, cabbage , cut into 1 inch wide bite-size strips or 3 cups bell peppers, cut into bite-size strips (red, orange or yellow) or 3 cups sugar snap peas, strings removed or 3 cups cherry tomatoes, halved or 3 cups bamboo shoots, cut into bite-size strips or 3 cups snow peas, strings removed halved or 3 cups pineapple, cut into bite-size pieces or 3 cups bok choy, cut into 2 inch pieces, light brown sugar or 2 tbsp light palm sugar, more as needed, thai fish sauce or 1 tsp vegan fish sauce, more as needed, fresh basil leaf, whole (italian or thai), fresh cilantro leaves, minced, fresh lime leaves, sliced (fresh or thawed ), fresh cilantro (garnish ), fresh red chili pepper, cut into thin rings (garnish ), coconut milk , small drizzle (garnish), fresh basil leaf, whole (garnish ), lime wedge, squeezed (garnish ), cucumber, strips wedges (garnish )

carrots, cleaned and cut into chunks, chicken stock (broth), onion, cut into chunks, sugar, apple cider vinegar, thyme leaves, stripped off stalks or 1/2 tsp dried thyme, grated lemon rind, ground cumin, cannellini beans, canned, drained, fresh cream, salt, very finely chopped parsley, sour cream or 1/2 cup creme fraiche, as a topping

fat (i used 4 strips of chopped bacon ), vegetables (such as shallots, green onions, garlic, onions), canned beans , in sauce (red and pinto), tomato sauce, manzanilla olives, chopped (i used 1 tsp), capers (i used 1 tsp), tomato, chopped, citrus zest (lemon or lime), white wine vinegar, beef broth (i used chicken) or beef base (i used chicken), seasoning (sazon , cumin, coriander), brown sugar, chives, chopped (garnish )

bacon strips, diced, uncooked bratwurst links, cornstarch, chicken broth, dijon mustard, brown sugar, white wine or additional chicken broth, cider vinegar, celery seed

uncooked linguine or fettuccine, chicken breasts strips, fresh mushrooms sliced, baby carrots (quartered lengthwise), red bell pepper stripped, frozen sugar snap peas, alfredo pasta sauce, dry white wine or milk, fresh basil leaves chopped, parmesan cheese to taste

cold water, whole star anise, thick) slices fresh ginger, by 1/2-inch) strip fresh orange zest, kosher salt, insta cure no . 1 (curing salt), dark brown sugar, soy sauce, hoisin sauce, ice cubes, whole chicken legs (with thighs attached; 3 lb)

boneless skinless chicken breast, fresh lemon juice, brown sugar, low-sodium teriyaki sauce, red onion, garlic clove, worcestershire sauce, low sodium soy sauce

boneless chicken breasts , cut into 1-inch strips, lime, garlic cloves, diced, brown sugar, yellow mustard, apple cider, pasta flour, white flour, oil (for frying )

shallot, quartered, garlic clove, dijon mustard, sugar, kosher salt, white pepper, champagne vinegar, blackberry, candied walnuts, canola oil, cooked chicken, strips (pre-packaged ), blue cheese, candied walnuts, raspberries, blackberry

bone-in pork loin chops (8 oz each), salt, pepper, olive oil, tart apples, peeled and cut into wedges, onions, chopped, maple-flavored bacon strips, cooked and crumbled, king arthur unbleached all-purpose flour, sugar, chicken broth, unsweetened apple juice, crumbled blue cheese

unsweetened coconut milk, thai green curry paste, or more to taste, chicken stock or low-sodium broth, four 1-inch strips of lemon zest (see alternatives), fresh ginger--peeled, thinly sliced and lightly smashed, four 1-inch strips of lime zest (see alternatives), asian fish sauce, light brown sugar, fresh lime juice, coarsely chopped cilantro, chopped basil

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.