1/3 cup soy sauce- regular or low sodium

½ cup rice vinegar

¼ cup teriyaki sauce

2 tablespoons ginger- fresh and grated

14.5 ounces of chicken broth

1.5 lbs chicken breasts- boneless, skinless and cut into 1 inch pieces

15 baby carrots- cut in quarters or chopped

2 cups brussel sprouts- thinly sliced or shredded

2 green onions- sliced

Directions

Combine the soy sauce, vinegar, teriyaki sauce, ginger and chicken broth in a saucepan and bring it all to a boil.

Reduce to a simmer and add the chicken and carrots.

Cook for 6-10 minutes.

Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, approximately 5 minutes.

Divide amoung soup bowls, garnish with chopped green onions.

Serve with a warm crusty bread.Similar Posts:

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Chicken and stock ingredients
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt

Pie crust ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water

Filling ingredients
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Egg wash
1 egg whisked with 1 Tbsp water

Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Source: http://simplyrecipes.com/recipes/chicken_pot_pie/Similar Posts:

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3 lb. Chicken, cut-up

1 ds. Salt

1 ds. Black pepper

2 Tbs. Oil or melted butter

3/4 c. Tomato ketchup

2 Tbs. Lemon juice

2 Cloves garlic, minced

2 Tsp. Dried basil leaves

Directions

Cut off excess fat from chicken pieces. Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack. Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes, and crispy baked potato wedges.

Source: Fastrecipes.comSimilar Posts:

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• 5 cups Spring mix salad greens
• 2 cups cubed chicken
• 1 1/4 cups Strawberries sliced
• 2 medium Kiwi fruit peeled & chopped
• 1 large  Apple chopped
• 1/4 cup Blue Cheese crumbled
• 1/3 cup Poppy seed salad dressing

in a large bowl, combine the first six ingredents. Drizzle with dressing; toss to coat. Serve immediatly.Similar Posts:

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4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Preparation

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.Similar Posts:

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• 4 boneless, skinless, chicken breasts
• 1 egg, beaten
• 6 oz. mozzarella
• 1½ c. heavy cream
• 1 tsp. parsley flakes
• 2/3 c. parmesan cheese
• ½ c. seasoned breadcrumbs
• ¼ c. vegetable oil

Directions:

1. Preheat oven to 350° Fahrenheit.
2. Dip chicken in egg. Then dip chicken in the seasoned breadcrumbs and coat evenly.
3. Heat oil in a skillet over medium high heat and brown chicken until it is no longer pink in the middle.
4. Place chicken in a casserole dish.
5. Top each piece of chicken with 1½ oz. of mozzarella cheese.
6. Mix together heavy cream, parmesan cheese, and parsley flakes.
7. Pour cream mixture over the chicken.
8. Bake for 25 minutes.

Serves: 4

Serving size: 1 chicken breastSimilar Posts:

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• 1 can (8 ounces) crushed pineapple with juice
• 3 tablespoons Gravy Master
• 1 tablespoon prepared mustard
• 1/4 cup wine vinegar
• 1/4 cup water
• 1 chicken (2 1/2 to 3 pounds), quartered or 4 chicken breasts

INSTRUCTIONS
In a small saucepan, combine pineapple with juice, Gravy Master, mustard, vinegar and water. Simmer 5 minutes, stirring frequently. Remove from heat. Grill chicken pieces 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently. Brush with prepared pineapple sauce and continue grilling for 15 minutes longer, brushing frequently with sauce. Remove from grill and serve immediately. Heat and serve remaining sauce separately. This amazing pineapple chicken recipe makes 4 servings.Similar Posts:

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Heat gas grill on medium or charcoal grill until coals are ash white.

Brush chicken with melted butter; sprinkle with taco seasoning. Place chicken onto grill. Close lid; grill, turning occasionally, until chicken is no longer pink and juices run clear when pierced with a fork (15 to 20 minutes).

Meanwhile, combine sour cream, chiles, milk and salt in small bowl.

To serve, spoon sour cream mixture over grilled chicken; sprinkle with cilantro.

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• 12 boned chicken thighs 
• Olive oil
• Salt and pepper
• A few big handfuls of cherry tomatoes 
• red wine vinegar
• 800g new potatoes
• Fresh oregano 

Instructions

Pre-heat the oven to 400 degrees.

Boil the potatoes in water until cooked. They may only need 5-10 minutes so keep an eye on them.

Slice the chicken thighs into 3 pieces each, drizzle with olive oil and season well with salt and pepper.

Heat some olive oil in a large frying pan, then fry the chicken for 10 minutes. Keep tossing it around to make sure it’s evenly cooked.

Drain the potatoes and then crush them down a little. You don’t want them to be mashed, just a bit bashed around!

Throw the oregano into the frying pan , then add a tablespoon of olive oil, a splash of the red wine vinegar and a bit more seasoning.

Now add the potatoes into the mix too along with the tomatoes. Mix it all together so everything’s coated in lovely flavor.

Spread all this out into a roasting tray – it doesn’t have to be a big one, better if everything is in one layer rather than heaped into a pile.

Put the tray in the oven and leave to bake for around 40 minutesSimilar Posts:

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