"To The Moon" Chili

Serving Size : 6 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
1 package Chili-o seasoning mix
1/2 cup Water
1 can (14-1/2oz) whole tomatoes -- cut up
1 can (16oz) Kidney beans -- drained
1 tablespoon Cayenne pepper sauce
1 Red pepper, chopped -- optional
1 Green onion, chopped -- optional
1 Shredded cheddar cheese -- optional

In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cover, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.

CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts at -- room temp.
1 large Egg white
1 1/2 tablespoons Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vingear
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with -- garlic
1 tablespoon Dry sherry
1 pinch Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and white
part into 1" sections. Mix all other sauce ingredients in 2-quart
saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a
single chopstick (not an egg beater or whisk). Stir chicken pieces into
egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though the latter may be
substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll
need more oil for deep-fryer). Fry peanuts until they are a light tan
color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they
are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.

CHICKEN CHOWED WITH BLACK BEANS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken -- hacked into
2 pieces
-----MARINADE-----
2 tablespoons Light soy sauce
2 tablespoons Cornstarch
1 each Egg white
1 teaspoon Salt
2 tablespoons Peanut oil
-----ADDITIONAL-----
4 tablespoons Peanut oil
3 each Cloves garlic -- chopped fine
1 each Yellow onion -- peeled and
into 1" pieces
3 tablespoons Fermented black beans (dow -- see) rinsed in plain
mashed with
2 tablespoons Dry sherry
2 each Green sweet bell peppers -- cored and cut julien
-----FINAL SAUCE-----
1 tablespoon Light soy sauce
2 tablespoons Dry sherry
1 cup Chicken stock
1 teaspoon Brown sugar

Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and
add 2 T of the oil. Drain the marinade from the chicken and reserve.
Brown the chicken pieces well in the wok, then remove and set aside. Drain
the oil from the wok and discard. Heat the wok again and add the
remaining 2 T oil. Chow the garlic for a moment and add the onions and
the dow see mashed with the sherry. Chow for a moment and add the green
peppers.
Return the chicken to the wok along with the reserved marinade. Add the
ingredients for the final sauce. Stir well and cover. Simmer the dish
until the chicken is tender but not overcooked, about 20 minutes.

CHICKEN AND SWEET PEPPER STIR-FRY

Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Oriental
Main Dish Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces Boned Chicken Breast halves
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
Med Onion -- cut into wedges
Med green/sweet red peppers*
1 1/2 cups Sliced fresh Mushrooms
1 tablespoon Cooking Oil
1 teaspoon Grated Ginger root
8 ounces Can Bamboo Shoots -- drained
1/4 cup Chicken Broth
1 teaspoon Cornstarch

* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl;
stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or
large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry
2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1
minute more or till veggies are crisp-tender. Remove veggies from wok; set
aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger root;
stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no
longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer
pink. Return all chicken, veggies, and bamboo shoots to wok; push from
center of wok.
Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to
wok. Cook and stir till slightly thickened; toss gently to coat chicken
mixture. Serve while hot.