Shirley's Recipes

May 23, 2016, at 05:48 PM by 67.42.223.61 -

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Attach:ChineseChickenBarbecue.jpg\\

April 26, 2016, at 09:23 PM by 67.42.223.61 -

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4 chicken breasts halves (about 1-1/2 pounds), skinned\\

to:

4 chicken breast halves (about 1-1/2 pounds), skinned\\

December 02, 2015, at 05:15 AM by 67.42.222.128 -

Deleted lines 27-33:

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Alex]] — [-01 December 2015, 18:54-]
>>messageitem<<
Looking forward to trynig the sauce recipe! Thanks.For your readers who've never done stir-fry before: it's important to cook the meat thoroughly in a separate batch all by itself to avoid getting raw meat on veggies. I usually cook the meat first, then remove it to a plate, then do all the veggies as you say, returning meat to the wok when veggies are cooked and ready to add sauce.
>><<

December 02, 2015, at 02:54 AM by Alex - Comment added

Added lines 28-34:

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Alex]] — [-01 December 2015, 18:54-]
>>messageitem<<
Looking forward to trynig the sauce recipe! Thanks.For your readers who've never done stir-fry before: it's important to cook the meat thoroughly in a separate batch all by itself to avoid getting raw meat on veggies. I usually cook the meat first, then remove it to a plate, then do all the veggies as you say, returning meat to the wok when veggies are cooked and ready to add sauce.
>><<

June 02, 2015, at 10:08 PM by 67.42.223.103 -

Deleted lines 27-32:

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Viktoria]] — [-01 June 2015, 22:50-]
>>messageitem<<
Okay. I am totally one of those peolpe that don't care for tomatoes. I don't think I've ever had a real one straight from the garden though. My step-dad has a bazillion growing out at their place. I think next time I'm over there I'll have one with salt on it.
>><<

June 02, 2015, at 05:50 AM by Viktoria - Comment added

Added lines 27-33:

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Viktoria]] — [-01 June 2015, 22:50-]
>>messageitem<<
Okay. I am totally one of those peolpe that don't care for tomatoes. I don't think I've ever had a real one straight from the garden though. My step-dad has a bazillion growing out at their place. I think next time I'm over there I'll have one with salt on it.
>><<

July 20, 2010, at 06:14 PM by 208.151.246.21 -

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Trim excess fat from chicken. Rinse chicken with cold water, and pat dry. Place chicken in a 10 x 6 x 2-inch baking dish. Combine catsup, brown sugar, soy sauce, ginger, and garlic, stirring well. Pour over chicken, turning chicken to coat well. Cover and marinate in refrigerator at least 2 hours. \\

to:

Trim excess fat from chicken. Rinse chicken with cold water, and pat dry. Place chicken in a 10 x 6 x 2-inch baking dish. Combine ketchup, brown sugar, soy sauce, ginger, and garlic, stirring well. Pour over chicken, turning chicken to coat well. Cover and marinate in refrigerator at least 2 hours. \\

July 20, 2010, at 05:36 PM by 208.151.246.21 -

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1/2 cup reduced-calorie catsup\\

to:

1/2 cup reduced-calorie ketchup\\

December 11, 2007, at 12:22 AM by 208.151.246.21 -

Changed line 24 from:

Trim excess fat from chicken. Rinse chicken with cold water, and pat dry. Place chicken in a 10 x 6 x 2-inch baking dish. Combine catsup, brown sugar, soy sauce, ginger, and garlic, stirring well. Pour over chicken, turning chicken to coat well. Cover and marinate in refrigerator at least 2 hours. \\

to:

Trim excess fat from chicken. Rinse chicken with cold water, and pat dry. Place chicken in a 10 x 6 x 2-inch baking dish. Combine catsup, brown sugar, soy sauce, ginger, and garlic, stirring well. Pour over chicken, turning chicken to coat well. Cover and marinate in refrigerator at least 2 hours. \\

December 11, 2007, at 12:22 AM by 208.151.246.21 -

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Name: Chinese Chicken Barbecue\\
Key Ingredient: chicken breasts\\
Preparation: marinate; bake\\
Cuisine: Chinese\\
Source: Cooking Light '88\\
Food Group: poultry\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 3:00\\
Servings: 4

4 chicken breasts halves (about 1-1/2 pounds), skinned\\
1/2 cup reduced-calorie catsup\\
2 tablespoons firmly packed brown sugar\\
2 tablespoons reduced-sodium soy sauce\\
1/2 teaspoon ground ginger\\
1 clove garlic, minced\\
Vegetable cooking spray\\
Minced fresh parsley (optional)

Trim excess fat from chicken. Rinse chicken with cold water, and pat dry. Place chicken in a 10 x 6 x 2-inch baking dish. Combine catsup, brown sugar, soy sauce, ginger, and garlic, stirring well. Pour over chicken, turning chicken to coat well. Cover and marinate in refrigerator at least 2 hours. \\
Remove chicken from marinade, reserving marinade. Place chicken on a rack in a roasting pan coated with cooking spray. Brush chicken with 2 tablespoons marinade.\\
Bake at 350F. for 40 minutes, basting with marinade every 20 minutes. Transfer to a serving platter, and sprinkle chicken with minced parsley, if desired.

MainDishes.ChineseChickenBarbecue History