Category: Wine

Ingredients

1 teaspoon chili bean sauce
2 teaspoons rice wine
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons minced fresh ginger root
1 tablespoon chopped green onion
1 teaspoon white sugar
3/4 pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips
2 cups vegetable oil for frying
2/3 cup all-purpose flour

Directions

Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.

Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).

Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

Ingredients

1/4 cup vegetable oil
1/2 cup white wine
2 tablespoons Cajun seasoning
6 skinless, boneless chicken breast halves

Directions

In a bowl, mix the oil, white wine, and Cajun seasoning. Place chicken in the bowl, and coat with the mixture. Cover, and refrigerate for at least 3 hours.

Preheat the grill for high heat.

Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 6 to 8 minutes on each side, until juices run clear.

Ingredients

1 (8 ounce) package reduced-fat cream cheese
1/2 cup minced red onion
3 cloves garlic, minced
1/2 teaspoon ground black pepper

4 skinless, boneless chicken breast halves
8 slices prosciutto
8 leaves fresh basil

3 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup white wine (optional)
2 cups chicken broth

Directions

Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.

Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside. Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine, and cook for 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Ingredients

1/4 cup sugar
1/4 cup vegetable oil
1/4 cup cider or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 cups cubed cooked turkey, chicken or ham
6 cups shredded lettuce
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
1 (3 ounce) can chow mein noodles

Directions

In a jar with tight-fitting lid, combine sugar, oil, vinegar, salt, garlic salt and pepper; shake well. In a large bowl, combine remaining ingredients. Just before serving, add the dressing and toss to coat.