Easy Chinesey Chicken dinner for 4
I was inspired by parts of both of these recipes below then added a bit of my own to create this delightfully delicious dish.
Almond Boneless Chicken (Wor Su Gai)
- 8 large
- button mushrooms (cut in 3-4 slices each)
- 2 large
- broccoli flowers (chop into bitesized flowerettes)
- 2 Tbsp
- 2-3 c
- chicken broth (i used homemade)
- cornstarch to thicken broth
- 2 tsp
- sweet and spicy asian tabasco
- 1 Tbsp
- sangria (i got it in a small bottle 10 for $10 at kroger)
- 1/2 medium
- vadalia onion (diced small)
- green pepper (diced)
- 2 tsp
- butter (to saute onion, garlic and green peppers)
- boneless, skinless chicken breasts
- 1/2 tsp
- garlic powder
- 1/3 c
- butter, melted
- 1 1/4 c
- crushed cornflakes (i used frosted flakes)
- freshly ground pepper to taste
- 3/4 c
- brown rice, raw
- 1 1/2 c
- 1 1/2 c
- leftover noodles (i used leftover cajun noodles from applebees)
- 1 tsp
FRIED RICEY NOODLES
In a bowl melt butter in microwave.
In another bowl crush cornflakes.
Dredge the chicken breasts through the butter then into the cornflakes and set in a greased baking dish. Sprinkle with pepper and garlic powder and bake at 350 until done 35-45 minutes
In the mean time, saute onions, green pepper and garlic in a fry pan with butter until done. set aside.
In a medium sauce pan heat broth, add the uncooked sliced mushrooms and broccoli flowerettes. allow to cook on med low for a few minutes (3-5) and add the contents of the fry pan and the remainder of the ingredients, so all the sauce is on one pan. Now cook until thickened. Just a few minutes at most.
In a small fry pan fry the rice until browned. add the water and cook until desolved into rice. add the leftover noodles. mix well and heat until all is warm.