Light & Crispy Bock-Bocks

Light & Crispy Bock-Bocks

From the kitchen of Tonneka Dawson

1 tbl Butter
1/4 Cup of Olive Oil
3 Chicken Breasts
1 box of Panko or 1.5 cups of crispy cereal
2 tbl flour

Preheat oven to 400 degrees
Pound out chicken breasts to be about 1/1 inch thick
Slice into strips
In a shallow bowl mix bread crumbs and flour
In another shallow bowl, mix oil and butter
Dip strips into oil and butter mixture and then dip in the panko mixture. Coat evenly on both sides

Coat a 9X13 baking dish with non fat cooking spray (Pam)
Place the strips in the baking dish
Bake at 400 for 25-35 minutes or until chicken is cooked thru

Serve as a main meal or an appie with your choice of dipping sauces - BBQ, Marinara, Asian Chili sauce

Pineapple Chicken Curry

Author: Jim

Tools:

1 Frying pan for chicken
1 frying/sauce pan for curry
1 pot for rice
1 bottle of sake
Chicken

2-4 chicken breasts cut into bite size pieces.
1/2 tbsp vegetable or canola oil
1/2 tbsp sesame oil

Heat frying pan to about medium and toss in the chicken. Cook until almost done. Depending on time, I prefer to complete the cooking process in the curry sauce. Set chicken aside.

Curry

Heat the coconut milk in large deep frying pan until it starts bubbling. Add the curry paste and stir/mash until mixed well. Continue with remaining ingredients (except the chestnuts and pineapple). Set to medium low, cover and let cook.

1 15 oz can of coconut milk. (usually found in the Asian section of the store)
1/4 - 2 tsp of Red curry paste
2 tbsp brown sugar
2 tbsp fish sauce
1/3 cup chicken broth

1 7 oz can of pineapple (hold for later)
1 7 oz can of sliced water chestnuts minced to desirable size (hold for later)

After all the ingredients are added to the curry, toss in the chicken and let cook. 15 min at a minimum, 30 min is ideal.

Start the rice, Jasmine rice is the best for this dish. When your rice is about half way through the cooking process add the pineapple (juice included) and chestnuts to the curry.

Serve rice in bowl with curry poured over the top.

P.F. Chang’s Chicken Lettuce Wraps

This recipe is a lot of work, but worth it if you like these.

Not the one? See other P. F. Chang’s Chicken Lettuce Wraps Recipes

• < 30 mins Appetizers
• Chinese Appetizers
• Chicken Appetizers
• Copycat Appetizers

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you’re ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.
16. Top with”Special Sauce”.