Have you wondered how to cook moist, flavorful boneless
+ skinless chicken thighs in the oven?
Not exact matches
for the
chicken: 3 boneless,
skinless chicken breasts (about 1
+ 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
can diced green chiles 2
+ 1/2 cups
chicken broth 1 cup
+ 1/2 corn kernels (from about 4 corn cobs) 3/4 teaspoon of salt, divided 1/4 tsp ground pepper 1/8 cup all - purpose flour 2 cups low - fat milk 3 cooked
chicken breasts, boneless,
skinless, shredded 3/4 cup shredded Cheddar cheese fresh cilantro leaves
INGREDIENTS 2 boneless,
skinless chicken breasts 1 small onion, diced 3 cups
chicken broth 5 ounces light cream cheese 1 can black beans, drained and rinsed 1 can yellow corn, drained and rinsed 2 10 - ounce cans mild enchilada sauce 1 10 - ounce can medium enchilada sauce 1 14 - ounce can tomato sauce 1 tablespoon cumin 2 teaspoons garlic powder 2 teaspoons salt 1/3 cup water or
chicken broth
+ 3 tablespoons flour optional garnish: shredded cheese, tortilla chip strips, avocados, cilantro