tempura chicken and veggies

Name: Tempura chicken and veggies
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: 5 cup(s) heart healthy bisquick mix; 1-1/2 teaspoon(s) cayenne pepper; 1 teaspoon(s) garlic powder; 1 teaspoon(s) salt; 2-1/2 cup(s) club soda; 1-1/2 pound(s) chicken breasts, cut into strips; 1 cup(s) broccoli florets; 1/2 pound(s) whole mushrooms; 1 - zucchini, cut into chunks; 1 - 15 oz can whole potatoes, cut in 1/2; 3 cup(s) vegetable or canola oil

29 Pinches

sherry monfils

worcester, MA

Updated on Oct 21, 2013

I found this simple recipe for tempura in a cookbook some years ago, i changed it up a little. I love the batter, yum!

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prep time 20 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

5 cups heart healthy bisquick mix
1-1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
2-1/2 cup club soda
1-1/2 pound chicken breasts, cut into strips
1 cup broccoli florets
1/2 pound whole mushrooms
1 - zucchini, cut into chunks
1 - 15 oz can whole potatoes, cut in 1/2
3 cups vegetable or canola oil

How To Make tempura chicken and veggies

Step 1

In bowl, comine bisquick mix, cayenne pepper garlic powder and salt. mix well. Mix in club soda until a batter forms.

Step 2

Add remaining ingredients, except oil, coat everything completely. Heat oil in lg deep wok or skillet, over med-high until hot.
Step 3

Place battered chicken and veggies in oil, a little at a time, don't overcrowd. Cook about 10 mins, or until golden brown. Remove chicken and veggies w/ a slotted spoon to a paper towel to drain. Keep warm in a 150 degree oven. Serve w/ any sauce you like.
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