ORIENTAL CHICKEN

ORIENTAL CHICKEN

• 1 chicken breast, quarter, cut into slivers
• 1/2 c. onion, sliced
• 1/2 c. carrots, sliced
• 1/2 c. mushrooms, sliced
• 1 tbsp. peanut oil
• 1 garlic clove
• 2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

CHICKEN A LA KING

CHICKEN A LA KING

• 1/4 c. chopped onion
• 2 tbsp. chopped green pepper
• 2 tbsp. margarine
• 1 can cream of chicken soup
• 1/2 c. milk
• 1 1/2 c. cooked, cubed, chicken or turkey
• 2 tbsp. diced pimiento
• Dash red pepper

Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

WALDORF CHICKEN

WALDORF CHICKEN

• 6 chicken breasts, boned and skinned
• 1 c. unsweetened apple juice
• 1/4 tsp. ground ginger
• 1 tbsp. cornstarch
• 2 c. unpared red apples, chopped
• 2 stalks celery, sliced
• 3 tbsp. raisins
• 1 tbsp. sliced green onion
• 1 tbsp. lemon juice
• 1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet. Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add remaining ingredients. Arrange chicken on plate. Top with sauce.