Chicken Fajitas

Chicken or Turkey, thin slices
onion, raw
pepper, sweet, green, raw
mushrooms, cooked, boiled, drained
olive oil
oil, soybean
garlic,minced

Read more: http://caloriecount.about.com/fajita-chicken-8-17-recipe-r56806#ixzz0b2Pz7M9K

General Tsao's Chicken (or Turkey)

Ingredients

3/4	cup canned chicken broth, reduced-sodium
2	tbsp cornstarch
2	tbsp splenda
2	tbsp soy sauce
1	tbsp white vinegar
1/2	tsp ground ginger
2	tsp peanut oil
2	medium scallion(s), chopped
2	medium garlic clove(s), minced
1/2	tsp red pepper flakes
2	boneless, skinless chicken breasts, cut into 2-inch pieces
2	cup cooked brown rice

Directions

1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
   
   
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
   
   
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
   
   
4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
   

Read more: http://caloriecount.about.com/general-tsaos-chicken-recipe-r35899#ixzz0b2P6d8Bj

Chicken Bacon Ranch Pasta Salad

Ingredients

4	bacon, cooked and cut up
1	cup shredded chicken or turkey, cooked, leftover are great
1/2	cup Ranch dressing or other dressing
10	oz pasta
1	cups cherry tomatoes, cut up
1	small cucumber, cut into bite size pieces 1 small onion, diced

Directions

Cook pasta, add ingredients, mix in dressing, more or less to your taste. Adjust all ingredients to your taste, great side dish or actual meal.

Serving Size 133.7 g
Calories 223

Read more: http://caloriecount.about.com/chicken-bacon-ranch-pasta-salad-recipe-r378#ixzz0b2Kd0e2R

White Chicken Chili

White Chicken Chili

1 lb cubed chicken
1/2 medium onion
1/2 t garlic powder
2 cans Great Northern Beans, drained and rinsed
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t oregano
1 t cumin
1/2 t pepper
1/4 t cayenne pepper
1 c sour cream
1/2 c heavy cream (may substitute evaporated milk or whole milk)

Saute chicken, onion, and garlic powder in 1 tablespoon olive oil. Salt and pepper to taste. In a a large stock pot bring beans, broth, chilies, salt, oregano, cumin, pepper, and cayenne to a boil. Let simmer 30 minutes.

Add chicken mixture, sour cream, and whipping cream. Heat through, but do not boil. Serve immediately.

Chicken Long Rice

Ingredients:

• 3 pounds boneless, skinless chicken cut into small pieces or strips
• 6 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons minced fresh ginger
• 3 cloves garlic, minced
• 1½ teaspoons sugar
• dash pepper
• 2 tablespoons vegetable oil
• 6-8 oz. sliced mushrooms
• 2-4 chopped green onions
• 10 oz. long rice (cellophane noodles)
• 8 oz chicken broth

Preparation:

Combine 2 tablespoons soy sauce, sesame oil, ginger, garlic, sugar and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour.

Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. (Smaller lengths can be used based on preference.)

Place a large skillet or wok over high heat. When hot add vegetable oil and marinated chicken. Cook until chicken no longer is pink, turning often. Reduce heat and add mushrooms, green onions, long rice, chicken broth and remainder of soy sauce. Simmer until hot, stirring often - about 3 minutes.

Note - Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.