Here is a simple recipe that can be doubled, made the day before and reheated. You cannot make a mistake with this one. Don’t let the curry powder turn you off, it is very subtle and adds a fantastic flavor.
NO WORK CHICKEN
4 large chicken breasts, thighs or a combination of enough chicken for 4 portions, bone in or out anything is fine.
1/2-cup Dijon style mustard
1 Tbs. curry powder
3 Tbs. Soy sauce
1 small bunch scallions (chopped)
Place chicken in a flat baking dish in one layer skin side down. In a small bowl, mix together the remaining ingredients. Pour sauce over chicken and cover with plastic wrap or place in a plastic bag and refrigerate overnight or at least 6 hours. When ready to cook turn pieces of chicken so the skin is up, cover with foil and bake in a preheated 350° for 45 minutes. Uncover and baste with sauce and continue baking another 15 minutes or until nicely browned. If you want a thicker sauce, just boil down the sauce separately on top of the stove to the proper thickness. Serve chicken covered with sauce and topped with scallions. Remember, you can double the amount of sauce and the amount of chicken pieces. Nice company dish serve with rice and a green vegetable. Makes 4 portions.
My sister Jane, who is Dietician, says she gives this recipe out to all her patients. It is easy to prepare and fills your craving for Chinese. Pick up a rotisserie chicken and you are all set. You will need a few ingredients from the International foods section that are always good to keep on hand.
MU SHU CHICKEN
Peanut or vegetable oil
2 eggs lightly beaten
1-Tablespoon finely chopped peeled fresh ginger
1 clove garlic, chopped
1/4-teaspoons dried hot red pepper flakes
1 (16 ounce) bag of coleslaw mix
2-Tablespoons soy sauce
2-teaspoons Asian sesame oil
2-Tablespoons Hoisin sauce
1 bunch of scallions, coarsely chopped
2 to 3 cups coarsely shredded cooked chicken, without skin
8 (6-inch) flour tortillas
Heat 1 Tablespoon of oil in a 12-inch skillet until hot but not smoking. Add eggs and stir until cooked, set aside. Add another 2 Tablespoons of oil and cook ginger, garlic and red pepper flakes until garlic is golden. Add coleslaw mix and 3 Tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes. In a small bowl stir together the Hoisin, soy sauce and sesame oil. Add mixture to the coleslaw along with scrambled eggs, chicken and the scallions. Mix thoroughly.
Put tortillas in the microwave to soften. Spread each tortilla with about a teaspoon of Hoisin sauce and about 1/2 cup of the Mu Shu mixture. Roll up and eat immediately. You can make the mixture ahead and reheat.
I have been making this chicken for years. The recipe calls for a small amount of ingredients that delivers a large amount of flavor. The original recipe came from an old Mormon cookbook and was called “Las Vegas” Sweet Almond Chicken. I have added the soy and at times have replaced the almonds with hazelnuts. You can cut up a whole chicken or just use an equal amount in chicken pieces. Be sure and lightly toast the almonds and grind the almonds to the consistency of breadcrumbs, if they are too big they will not adhere to the chicken pieces.
SWEET ALMOND CHICKEN
One- broiler/fryer cut in 8 to 10 pieces OR and equal amount of chicken pieces
10-Tablespoons melted butter
1 1/2-cups almonds, toasted and finely ground
1-cup honey, micro waved so it is liquid
1 to 2-Tablespoons soy sauce
Preheat oven to 375° and line a baking sheet with foil and fit it with a cookie rack. This is not completely necessary but I feel the chicken will get crispy on all sides when raised up on a rack instead of stewing in the juices and only crisping the top. Melt butter and dip chicken pieces in to coat and then roll in chopped almonds. Place on cooking tray. Bake for 30 minutes. While the chicken is baking, melt the honey and soy until it becomes liquid. After 30 minutes, coat/pour the honey mixture over each piece of chicken and return to the oven for an additional 30 minutes of cooking.
for Toby and Pooch