Chinese food recipes with chicken?

I'm really in the mood for Chinese food, but want to make my own instead of going out to eat. I'm feeding a family of four tonight. I was just wondering if anyone had any good Chinese food recipes that they have ACTUALLY COOKED THEMSELVES rather than just found on the internet that would be relatively easy and tasty for us to try.Chinese food recipes with chicken?
if you are able to buy kung pao sauce from the supermarket :



stir-fry minced garlic under medium fire until fragrance for 1/2 minute.



put in sliced onion / cashew nuts and stir-fry for a while (15 seconds) and put in sliced chicken and kung pao sauce.



If the sauce is too thick, dilute it with some waters.



Serve!Chinese food recipes with chicken?
general tsao's chicken



65 g cornstarch

60 ml water

4 g minced garlic

3 g minced fresh ginger root

150 g white sugar

60 ml soy sauce

60 ml white wine vinegar

120 ml hot chicken broth

4 g monosodium glutamate (MSG)

1365 g skinless, boneless chicken breast halves, cut into bite size pieces

120 ml soy sauce

2 g ground white pepper

1 egg

130 g cornstarch

235 ml vegetable oil

200g chopped green onion

16 chile peppers, sun-dried





1. To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.

2. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.

3. To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).Chinese food recipes with chicken?
Here are some:



Cashew Chicken



1 boneless and skinless chicken breast, about 10 ounce. (cut into small cubes)

1/2 cup cashew nuts

1 small green bell pepper, about 4 ounce. (cut into small square pieces)

5 slices ginger

1/4 onion (cut into small square pieces)



Marinate:



1 teaspoon baking soda

1 teaspoon corn starch

1/2 teaspoon rice wine



Sauce:



1/2 tablespoon oyster sauce

3/4 teaspoon soy sauce

3 tablespoons water

3 dashes white pepper powder

1/2 teaspoon sugar

1/2 teaspoon rice wine

1/8 teaspoon sesame oil

Salt to taste



Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)



Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.



Mix the sauce together and set aside.



Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.



Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.



Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.



Add in the cashew nuts and do a few quick stirs.



Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.



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Cashew Chicken

Serves 4



10 ounces boneless skinless chicken breasts, cut into 1X1/2-inch pieces

1 tablespoon cornstarch

1 tablespoon dry white wine

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon garlic powder

1 teaspoon vegetable oil

6 green onions, cut into 1-inch pieces

2 cups sliced mushrooms

1 red or green bell pepper, cut into strips

1 can (6 ounces) sliced water chestnuts, rinsed and drained

2 tablespoons hoisin sauce (optional)

2 cups hot cooked white rice

1/4 cup cashews, toasted



Place chicken in large resealable food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl until smooth. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.



Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned.



Add mushrooms, bell pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is cooked through. Stir in hoisin sauce; cook and stir 1 minute or until heated through.



Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.



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Cashew Chicken



1/2 cup catsup

4 teaspoons soy sauce

1/2 teaspoon salt

2 tablespoons worcestershire sauce

3 tablespoons sugar

1 1/2 teaspoons sesame oil

1/4 teaspoon cayenne pepper (more to taste)

1/2 cup chicken broth

2 tablespoons cornstarch

1/2 teaspoon sugar

1/4 teaspoon salt

3 whole chicken breasts, cut into bite size pieces (or chicken tenders)

1/4 cup cooking oil

2 tablespoons fresh gingerroot, minced

1 tablespoon minced garlic

1 onion, chopped

2 carrots, sliced thinly

1 green bell pepper, chopped

2 cups snow peas

1 1/2 cups cashews

2 cups cooked white rice



Combine Catsup, soy sauce, salt, Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside. In a bowl, combine cornstarch, sugar, and salt.



Toss the chicken with cornstarch mixture. Heat a wok or frying pan to a high heat and add cooking oil. When oil is hot add chicken. Add gingeroot, garlic and onion. Stir fry mixture until chicken is cooked through and opaque.



Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.



Continue to stir fry until tender crisp. Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.



Add the cashews and serve immediately over a bed of white rice.
CHINESE CHICKEN WITH HOT SAUCE (PAN

PAN CHI)



1/2 spring chicken

2 cucumbers

1 clove garlic

1 slice ginger

1/2 stalk green onion

2 chili peppers



Shred cucumbers. Mince garlic, green onion and ginger.

Boil chicken in water for 30 minutes. Bone and shred.



Arrange cucumber and chicken on platter.



Mix with hot sauce just before serving.





Hot Sauce:



1 tbsp. sesame sauce

dash of hot pepper sauce

1 tsp. sesame oil

2 tbsp. soy sauce

1/2 tbsp. vinegar

1 tsp. sugar

dash of Monosodium Glutamate (MSG)



Mix ingredients together in bowl.



OR



CHINESE LEMON CHICKEN



2 boneless chicken breast

1 egg

Salt and pepper

1/4 c. flour

1/4 c. cornstarch

Peanut oil

Lemon sauce



Pull loin from breast (half chicken lengthwise) to make 4 pieces. Heat oil in deep pan. Dip chicken parts into mixture of beaten egg and salt and pepper. Mix together flour and cornstarch. Dip egg batter chicken to coat. Deep fry in hot oil until browned. Drain, place on heat proof platter, pour hot lemon sauce over. Serves with rice.



LEMON SAUCE:



1 c. sugar

2/3 c. water

2 tbsp. cornstarch

Zest from 1 lemon

Juice from same lemon

1/4 tsp. ginger

1/4 tsp. garlic powder

Dash white pepper

1/8 tsp. turmeric powder

Dash salt

1 tbsp. butter



In medium saucepan over low heat, mix everything together stirring constantly cook about 15 minutes or until mixture is clear and thicken. Pour over chicken. I make the sauce first and put a lid on it and set off the hot burner then cook the chicken while the rice is boiling.



JM