Chop Chop Chicken Recipes

CHICKEN CHOP SUEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

CHOP! CHOP! CHICKEN

Steps:

• Combine first 9 ingredients into a blender and pulse until blended smooth.
• Pour mixture over chicken in a 9X13 inch baking pan.
• Bake at 350 degrees for 35-45 minutes or until juices run clear and chicken is done.
• Serves 6-8. The sauce is wonderful over rice.
• If desired, remove chicken from baking pan and pour the sauce into a medium saucepan and add 2-3 tsp cornstarch. Cook over medium heat until slightly thickened. Pour over chicken and serve.
• To make in crockpot, cook on high for 4-5 hours or low for 7-8 hours.

CHICKEN FRIED PORK CHOPS RECIPE

Steps:

• In a shallow bowl or pie tin, mix together Bisquick, paprika, garlic powder, salt, pepper, and chili powder.
• In a second shallow bowl or pie tin, mix together the eggs and milk until blended.
• In a third bowl, combine the crushed cracker crumbs, potato flakes, and all-purpose flour
• With a fork, poke the pork chops all over to tenderize the meat.
• Season each pork chop on both sides with salt and pepper.
• Gently press each pork chop into the Bisquick mixture to coat, then shake off the excess flour.
• Dip the pork chop into the egg mixture, then press each chop into the cracker mixture.
• Heat the oil in a large, deep skillet over medium heat.
• Once the oil is hot, add in the butter.
• Gently place the pork chops into the hot oil.
• Fry the pork chops until the meat is no longer pink in the center and the crust is crisp and golden brown (about 2-3 minutes on one side and then 1-3 minutes on the other side).
• Remove the pork chops from the pan and drain the excess oil on paper towels on a plate.
• Repeat the process with remaining pork chops.

CHICKEN CHOP SUEY

Steps:

• In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes., In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet., Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.