Tiger Chicken Recipes

BENGAL TIGER CHICKEN

Steps:

• Preheat oven to 350*F.
• Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
• Pour over chicken in a shallow baking dish.
• Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
• Bake for one hour or until chicken is cooked through.
• I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
• The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!

CHICKEN WITH TIGER SAUCE WITH SUGAR SNAP PEAS AND RICE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: ginger, green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Start Rice and Prepare Ingredients Bring a small pot with jasmine rice and 11/2 cup water to a boil.Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, trim and thinly slice green onions on an angle.Pull strings from sugar snap peas like a zipper.Pat chicken dry and, on a separate cutting board, cut into 1" pieces. Season chicken pieces on all sides with a pinch of pepper 2 Sear the Chicken Heat a medium non-stick pan over medium-high heat.Add 2 tsp. olive oil and chicken to hot pan and cook until chicken pieces are browned, 3-4 minutes.Remove chicken to a plate. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean. 3 Cook the Sugar Snap Peas Return pan used to sear chicken to medium-high heat.Add 1 tsp. olive oil and sugar snap peas to hot pan and cook until peas start to blister, 1-2 minutes,Add half the ginger and cook, 30 seconds.Season with a pinch of salt and pepper and remove to a plate.Reserve pan; no need to wipe clean. 4 Glaze the Chicken Return pan used to cook snap peas to high heat. Add 1 tsp. olive oil, remaining ginger, and half the green onions to hot pan and cook 30 seconds.Add tomato juice, miso, honey, mirin, and ponzu and cook 3-4 minutes.Return chicken and any accumulated juices to pan and bring to a light boil. Reduce to a strong simmer and cook until a glaze forms and chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes.Add half the sambal (it's spicy!), taste, and add remaining if desired. 5 Plate the Dish Plate dish as pictured on front of card, garnishing with green portions of green onions Bon appétit!