Sweet & Spicy Caramel Chicken with peanuts

This is a delicious chinese dish. Sweet and spicy!!! Very easy!!
INGREDIENTS
8-10 boneless skinless chicken thighs, quartered.
1 TBLS oil

SAUCE (below)
3/4 cup dark brown sugar
1/3 cup cold water
1-2 tsp soy sauce
1/3 cup fish sauce
1/3 cup rice vinegar
1 TBLP ginger paste, or fresh grated ginger
4 cloves garlic minced
1 dash hot Chinese sauce or any hot spice
(mix everything together in a bowl)

ALSO NEED
peanuts
chopped green onion

OPTIONAL
chopped green or red peppers
chopped onion
Diced Jalapenos
Any other veggies you desire, or cashews

In a LARGE skillet or wok, add a little oil and start to brown chicken. Once chicken is about half cooked, add about 1/3 cup of the sauce. Sautee about 5 minutes (on high heat). Add the rest of the sauce and the raw vegetables. Keeping on high, allow the sauce to reduce into a glaze. (will take about 10 minutes at least). Just before the dish is complete add the green onions, peanuts and jalapenos. Serve with rice, or fried rice. ENJOY!



**note. It will seem like a lot of sauce at first, and really watery. Keep it on high heat, boiling - stir every couple minutes. Once it is nearly reduced, it will go fast, so keep a close eye on it, stir constantly. Remove from pan immediately, so it stops cooking. :)

Oriental Chicken Soup

1 pkg sliced baby bella mushrooms
2 carrots sliced
2 celery stalks chopped
One onion - diced
4-6 c. chicken broth
1 c. fresh bean sprouts
1 (6 oz.) pkg. frozen snow peas, thawed
1/3 c. sliced scallions
2 tbsp. dry sherry
2 cloves garlic – minced
one medium bok choy with leaves, cleaned and cut into 1/4 inch slices
2 chicken breasts cooked and shredded
1 sm. can bamboo shoots
1 TBLS soy sauce
1/2 tsp Chinese sesame oil
Salt and pepper to taste

In a soup pot, combine garlic, sesame oil, onion, carrot, celery and 1/2 cup broth. Cover and let them cook 10 minutes. Add the remaining ingredients, and simmer covered until vegetables are cooked. Enjoy! Can add fried wonton strips if you want.

Creamy chicken and sauteed mushroom casserole

I made this up, and it turned out pretty delish!!

4 boneless skinless chicken breasts. seasoned, cooked and shredded or cubed.
1 pkg. egg noodles, cooked and drained
1 can cream of chicken soup
2 cups milk
2 cups shredded cheddar
1/4 cup grated Parmesan cheese
1 pkg sliced mushrooms
garlic powder
poultry seasoning
parsley, dried about 1 TBLS
Salt and pepper to taste
1 TBLS Oil & 1 TBLS butter to saute mushrooms

CRUMB TOPPING:
1 cup Italian breadcrumbs.
1/2 cup crushed Saltine crackers
1/2 cup crushed potato chips
1 TBLS Mrs. Dash garlic and herb
mix well, set aside.

Season chicken with Salt, pepper, garlic powder, and poultry rub. Cook it however you want, and then either shred it, or cut it into 1/2" pieces.

Meanwhile, heat oil and butter in a skillet, and saute mushrooms with salt, pepper, and garlic powder. until golden and tender.

In large bowl, combine soup, milk, shredded cheese, Parmesan, and parsley. Add cooked noodles, chicken and mushrooms. Season to taste.

Pour into greased casserole dish, cover with foil and bake 40 min. remove cover, spread crumb topping on top, bake 20 min.

Creamy chicken and wild rice

MMM. nothing like some home cooking to sooth your soul. Take boneless chicken breast, cook them in a little olive oil in a skillet, nice and golden. Then add, a can of cream of mushroom soup. Salt and Pepper..simmer until nice and thick.. Meanwhile... cook some long grain wild rice medley.. with a chicken boullion cube, and bay leaf. Serve together. MMMM