Spicy Honey Chinese Chicken Recipe

4 boneless skinless chicken breasts
¼ inch piece fresh ginger
3 green onions
1/3 cup hot water
3 tbsp honey
1/3 cup lemon juice
1 ½ tsp hot chili garlic sauce
2 tsp soy sauce
2 tsp cornstarch
½ cup all purpose flour
½ tsp salt
2 cups peanut oil

1. Remove all of the fat from the chicken and cut each breast into large 2 inch or so pieces and set them aside.


2. Peel and grate the piece of ginger and set it aside.


3. In a large cup mix together the hot water and honey. Stir thoroughly until the honey dissolves. Then add the lemon juice, hot chili garlic sauce, and soy sauce and stir until everything is well blended. Set this sauce mixture aside.


4. In a small cup mix the cornstarch with just a little bit of water to dissolve and set it aside.


5. In a large bowl, mix together the flour and salt. Toss the chicken pieces in the flour mixture making sure to coat them thoroughly.


6. In a large non stick pot or wok heat the peanut oil on high. Once the oil reaches 375 degrees, begin frying the chicken.


7. Add several chicken pieces at a time making sure not to over crowd the wok. Cook them for about 5 minutes or until golden brown. Remove them with a slotted spoon and place them on paper towels to drain.


8. Once all of the chicken is cooked remove all of the oil from the wok except for 1 tablespoon. Heat this oil again on high.


9. Once the oil is hot, add the ginger and stir fry it for 1 minute. Quickly add the sauce mixture and bring it to a boil, about 1 minute.


10. Add the cornstarch mixture and stir until thick.


11. Add the green onions and chicken pieces and stir until all of the chicken is coated and heated through, about 2 more minutes.


12. Serve with either white or fried rice. Makes 3 servings.

Phyllo Easter Nests

Filling:
1/2 cup finely chopped walnuts
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
8 NESTLÉ BUTTERFINGER NestEggs, finely chopped

Phyllo Nests:
1/4 cup (1/2 stick) unsalted butter, melted
8 ounces (1/2 package) kataifi (shredded phyllo dough), thawed according to package directions
1/4 cup granulated sugar
1 teaspoon ground cinnamon
18 NESTLÉ BUTTERFINGER NestEggs, wrapped

1. PREHEAT oven to 350°F (175°C). Lightly brush 12-cup muffin pan with melted butter.
2. FOR FILLING: Mix nuts, sugar, cinnamon and chopped Nestlé NestEggs in medium bowl. Set aside.
3. FOR PHYLLO NESTS: Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place phyllo in large mixer bowl and separate into a loose pile with fingers. Toss pile with sugar and cinnamon. Add remaining melted butter; toss pile. Divide phyllo mixture among muffin cups; press onto bottoms and up sides.
4. FILL center of nests with 1 tablespoon walnut filling.
5. BAKE for 12 to 15 minutes or until edges are golden and crispy. Let cool completely in pan; fill each nest with 3 wrapped Nestlé NestEggs.

Makes 12 nests.

Preparation - 20 min | Cooking - 12 min | Cooling Time - 20 min cooling |

Fiesta Chicken Salad

1. 1/4 cup margarine or butter, cut up
2. 6 boneless, skinless chicken breast halves
3. 2 eggs
4. 1 1/4 cups Old El Paso(R) Picante or Thick 'n Chunky Salsa
5. 1 1/3 cups Progresso(R) Plain Bread Crumbs
6. 1 teaspoon salt
7. 1 teaspoon cumin
8. 1 teaspoon chili powder
9. 1/2 teaspoon ground oregano
10. 4 green onions, sliced
11. 1 (16 ounce) package mixed salad greens
12. 3 medium tomatoes, chopped
13. 1 (8 ounce) bottle red wine vinegar and oil salad dressing
14. 1 cup sour cream
15. 1 avocado, peeled, sliced

Nutrition Info

Per Serving

• Calories: 458 kcal
• Carbohydrates: 26 g
• Dietary Fiber: 4 g
• Fat: 27 g
• Protein: 26 g
• Sugars: 6 g

2. Cooking Directions

1. Heat oven to 400 degrees F. Place margarine in ungreased 15x10x1-inch baking pan. Place in oven; until margarine is melted. Remove from oven. Tilt pan to coat with margarine.
2. Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante.
3. In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400 degrees F for 15 to 20 minutes or until chicken is no longer pink in center.
4. Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the salad dressing over salad; toss to coat. Arrange evenly on 8 individual plates.
5. Spoon chicken onto center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve salads with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante.