Eggplant, ginger, garlic, shrimp and beef get sauteed and spiced-up, Szechuan style. Chicken stock and soy sauce provide the base for the thick, tasty sauce.
Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This fried rice is delicious and an excellent use of leftovers!
A coating containing cornflakes, Parmesan cheese and ranch dressing mix adds delectable flavor to the chicken pieces in this recipe and bakes to a pretty golden color. It's a mainstay main dish I can always count on. -Launa Shoemaker, Midland City, Alabama
Chile paste and fresh ginger add just the right amount of heat to Szechuan Chicken Stir-Fry. Add a little zip to your weeknight dinners with this flavorful stir-fry.
My dad-a big steak lover-got this recipe form a friend, and now we never eat steak without using this marinade. It makes the meat so juicy and adds a great flavor.
The chicken browns over the hottest part of the grill (direct heat), then moves to the cooler side (indirect heat) to finish. The result: tender chicken, perfectly cooked.
Easy to make with convenient, packaged coleslaw, in this version the creamy dressing with vinegar, sugar and vegetable oil is close to what's served at popular fried chicken, burger and fish restaurants.
