Main Dishes

Chicken Kung Pao

65
6
Marinade
2 tablespoon soy sauce
1 teaspoons Chinese rice wine or other white wine
1 1/2 teaspoons cornstarch
1 pound chicken breasts cut into 1-inch cubes
Sauce
1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
2 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
2 tablespoons peanut or vegetable oil
8 to 10 dried red chilies

1/4 cup unsalted dry-roasted peanuts
2 bulgur peppers
1 zuccini
Marinate the chicken In a bowl, stir together the soy sauce, rice wine, and cornstarch. Add the chicken and stir gently to coat. Let stand at room temperature for 5 minutes. Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 3 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok. Add the sauce to the wok. Bring to a boil. Add bulgur pepper and zucchini and fry for about 2 minutes. Add the chicken back into the pan with the peanuts. Serve hot.
Nutritions

Calories
630

Sodium
964mg
40% DV

Fat
47g
73% DV

Protein
8g
17% DV

Carbs
27g
9% DV

Fiber
2g
8% DV

A pot of homemade Chicken and Rice Soup is a cozy farmhouse favorite! Made from scratch with tender chicken breasts, fresh vegetables and white rice, it's a nourishing meal that will warm you from the inside out. Add biscuits, dinner rolls, or a crusty loaf of bread to complete the satisfying, easy dinner on a chilly day.

2 bone in skin on chicken breasts
1 T canola oil
1/2 c finely diced onion
1/2 c finely diced celery
1/2 c finely diced carrots
1 clove minced garlic
1 bay leaf
2 t minced fresh thyme
2 t minced fresh rosemary
8 c chicken stock
4 c cooked white rice
2 T chopped fresh parsley
1 T fresh lemon juice
12 cups
  • Pat chicken dry with paper towels and season with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook...
    See the full directions on my site
Nutritions

Calories
7467

Sodium
8299mg
345% DV

Fat
81g
125% DV

Protein
269g
538% DV

Carbs
1348g
458% DV

Fiber
59g
238% DV

Tuna Noodle Casserole

573

Family friendly Tuna Noodle Casserole made with a simple cheddar cheese sauce and crunchy buttery Parmesan panko breadcrumbs,

Tuna Casserole:
8 ounces wide egg noodles
5 tablespoons butter (unsalted)
5 tablespoons flour
2 1/2 cups milk (2%)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried parsley
1 cup shredded sharp cheddar
1 cup shredded white cheddar
2 pouches tuna in water
1 cup frozen baby peas
Crumb Topping:
1/2 cup panko breadcrumbs
2 tablespoons butter melted
2 tablespoons grated Parmesan
1/2 teaspoon dried parsley
6
Nutritions

Calories
517

Sodium
605mg
25% DV

Fat
30g
46% DV

Protein
20g
41% DV

Carbs
38g
13% DV

Fiber
4g
18% DV
Loading more delicious recipes

Recipe of the Day

Subscribe to newsletter

My Recipe Magic © 2018 Recipe Magic, LLC.