Main Dishes Part 3

Salmon Patties Recipe

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. These salmon patties always disappear fast! Serve with tarter sauce. 

Serving: 13 to 14 salmon patties

Ingredients

• 1 lb fresh salmon filet*
• Olive oil
• Garlic salt (I used Lawry's Brand), to taste
• Black pepper, to taste
• 1 medium yellow onion (1 cup), finely diced
• ½ red bell pepper, seeded and diced
• 3 Tbsp unsalted butter, divided
• 1 cup Panko bread crumbs
• 2 large eggs, lightly beaten
• 3 Tbsp mayonnaise
• 1 tsp Worcestershire sauce
• ¼ cup parsley, finely minced

Instructions

1. Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
2. Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
3. In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, ¼ tsp black pepper and ¼ cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by ⅓ to ½" thick patties.**
4. In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Notes

*Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.
**Cook's Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

Tuna Fish Sandwiches

1 can tuna in water, drained

3 tablespoons mayonnaise

6 Dill pickle

Onion chopped small

2 leaves lettuce

Mix all together and spread on bread.

Turkey or Chicken Tortilla Casserole

1 dozen corn tortillas

1/3 cup oil

1 tablespoon dried onion

1 can cream of mushroom soup

1/2 pound Monterey jack cheese, shredded

1 cup sour cream

1 cup diced green chile peppers

3 cups chicken or turkey, cooked and cubed

1/2 teaspoon garlic salt

1 cup olives, chopped

Tear tortillas into bite sized piece.  Fry in oil until crisp but not brown. Remove and drain on towels.  Soak onion in milk 5 min.  add soup, sour cream, chilies, garlic salt and stir until blended.  Arrange 1/2 tortillas and 1/2 of meat in buttered 9x 13 pan layer all sprinkle with cheese on each layer and top.  Dot with butter.

Bake 350 for 20 to 30 min.

Waikiki Meatballs

1 1/2 pounds ground beef

2/3 cup oatmeal or  bread crumbs

1/3 cup onion, chopped

1 large egg

1/4 teaspoon ginger

1/4 cup milk

1 tablespoon shortening

2 tablespoons cornstarch

1 13 1/2 ounce can of pineapple chucks (reserve juice)

1/2 cup brown sugar

1/3 cup vinegar

1 tablespoon soy sauce

1/3 cup green pepper, sliced

Mix together beef, oatmeal, onions, egg, ginger and milk.  Make into meatballs and cook in shortening.  Drain off extra grease.   

while they are cooking.  In another pan put in cornstarch, pineapple juice from chuck pineapple, sugar, vinegar, and  soy sauce bring to a boil.  It should be thickened.  Put in pineapple and green pepper.  Pour over the meat balls and heat through.  Serve over rice.

Café Rio Recipes

The Creamy Dressing (Café Rio)

1 pkg Hidden Valley Ranch  Mix  

8 oz. salsa Verde Green Salsa (La Victoria Brand)  I used Embassa Brand 7 oz

1 cup cilantro with the stems

3 cloves garlic

1 cup mayo

1 jalapeno

2/3 cups of butter milk

3 tomatillos

Mix in a blender.  If too thick thin with buttermilk. 

Cilantro-Lime Rice (Café Rio)

3  cup uncooked rice

1 teaspoon butter of margarine

2 cloves garlic, minced

½ yellow onions chopped

1 can (15oz) chicken broth or  6  teaspoons of chicken bullion dissolved in 15 oz of water

1 ¼ cup water

1 tablespoons freshly squeezed lime juice

2 tsp. cumin

1 sm. Can green chilies

¼ teaspoon pepper

3 tablespoons fresh chopped cilantro

In a saucepan sauté: butter, onion, and garlic do not brown.  Combine rice, chicken broth and water, chilies, cumin.  Bring to a boil.  Cover and cook 15-20 minutes, until rice is tender.  Remove from heat.  In a small bowl combine lime juice, cilantro.  Pour over hot cooked rice. 

Black Beans (Café Rio)

1 can black beans, rinsed and

1 1/3 cup tomato juice

2 cloves garlic, minced

1 teaspoon ground cumin

2 tablespoons olive oil

1 ½ teaspoons salt

2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.  Add beans, tomatoes juice, and salt.  Continually stir until heated through.  Just before serving stir in the cilantro. 

Chicken (Café Rio)

5 lbs chicken breast, boneless, skinless

1 sm. Bottle zesty Italian dressing

1 Tablespoon chili powder

1 Tablespoon cumin

3 cloves garlic, minced.

Mix all ingredients  together in large crock pot.  Cook on high for 5 to 7 hours.  Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken.  Keep warm. ( I would use less dressing)

Pork  (Café Rio)

3 to 5 lbs port roast

1 bottle taco sauce 8 oz

1 Tablespoon cumin

1 cup brown sugar

1 can Coke not diet

Cook pork in pot on low for 6 hours.  (cover roast ½ with water.)  Shred meat and put other ingredients and a little of the water on the meat and warm longer maybe a couple of hours on low.  Use less sugar.

Diana’s Queso Fresco

Corn shells fry to soften and roll into a roll and let harden

Cook chicken with oregano, garlic, salt

When well done finely shred

Chop onion, cilantro, and salt and add it to the meat

Stuff the shells with the chicken mixture

Salsa:

 Tomatillos

Jalapeño

Garlic

Onion

Salt

Chicken bullion

Cilantro

Bend all these together.

Fry corn stuffed shells until lightly brown serve with salsa, lettuce, cheese (quesc Panela or Asadero )

Nick Morales:

Beans

Sort beans and make sure they are clean.

Beans + 3 x the water

¼ onion

1 medium garlic

A little oil 2 T

1 T level salt

Pressure cook 30 min.

Check water level and add water to you desire.  Cook longer with out lid.  Watch water and when beans start to fall apart it is           ready. 

Refried Beans

1 to 2 T oil fry a little onion

Once onion looks brownish add beans.  Mash beans with a glass or potato masher.

Variation

Cook Pinto Beans in crock pot overnight (6 hours on Low Heat) with garlic, onion, salt.  After beans are cooked add cooked Chorizzo ad Hot Sauce.  Mash with potato masher and serve hot with melted cheese on top.  ( you also can blend in really strong blender0.  Use extra bean broth to make it as thin as you want.

Variation

1 tube of chorrizzo

4 can of dark red kidney beans

(You can also use pinto beans, black  beans, or a combination.  However, I’ve found we like the dark red kidney the best.)

In large sauce pan cook chorrizzo until it is clear in appearance.  Add four cans of beans with liquid.  You can mash, blend, or leave whole.  Cook until beans are hot. 

Crock Pot Chicken  Nick Morales

2 lbs chicken

½ cup honey

2 T. Ketchup

½ cup soy sauce

1 small clove garlic

Cook on high for 2

2  1/2 hours or on low for 4 hours.

Salsa Variations Nick Morales

Green Salsa Basic:

¾ blender tomatillos

1-2 jalapenos

¼ onion

1 clove garlic

½ bunch cilantro

1 to 1 ½  teaspoon salt

A little water

Variation2:

Cook tomatillos first and jalapeno Blend

Variation 3:

 Roast in pan tomatillos and jalapenos.  Blend

Variation 4: 

Add chunks of avocado and or chopped cilantro, and onion to fresh salsa or roasted recipe.

Variation 5: same ingredients except add more onion and NO garlic and pulse the blender to chop ingredients.

Guacamole:  Add 1 avocado to blender to any of the green salsa.  

For RED Salsa use same ingredients only use tomatoes in place of tomatillos.

Diana’s Red Salsa

Fresh tomatoes peeled

White Onion 

Brown lightly on a dry frying pan Blend

Add cilantro

Garlic

Jalapeno

Cumin salt

Chicken bullion

Pico De Gallo Nick Morales

4-5 tomatoes

1/8 onion

1 jalapeno or Serrano (sees and veins are the hottest part

Bunch of cilantro (3 T. finely diced

Add last just before serving the spoon of lemon juice and salt to taste because it separates out the water from the tomatoes.   

Salsa:

1 can corn

1 can black beans, drained

2 cup diced tomatoes, not drained

1 pkg Italian seasoning mix

½ red onion, diced

3 avocadoes (or more) cut into chunks

¼ C cilantro, chopped

1 small can green chilies

Mix all ingredients together in a large bowl and enjoy.

Tinga Nick Morales

1 part onion

1 part chicken, cooked and shredded

1 part tomato, chopped

Little ion

Blend mixture:

1 tomato

Onion

1 hot pepper (chipotle)

1 clove garlic

1 t. salt

A little water

Sauté onion in a little oil.  Put salsa with onion.  Dice equal amounts of tomatoes and sautéed onion and add to pan.  Add equal amount of chicken and add to pan.  Cook 20 -30 minutes until not runny.

Assemble:

Tostada

Sour cream

Queso fresco

Meat mixture

Shredded lettuce

Eat immediately

Baked Chicken

8 chicken breasts dipped in flour

Salt and pepper

Put in pan and cover with 1 quart whipping cream and Parmesan cheese and sprinkle with parsley

Bake 1 hour 15 min at 350.

Stuffed Bell Peppers Cari Hickens

Ingredients:

6 green bell peppers

salt to taste

1 pound ground beef

1/3 cup chopped onion

1 (14.5 oz) can stewed tomatoes

1 tsp Worcestershire sauce

1/2 cup uncooked rice

1/2 cup water

1 cup shredded Cheddar cheese

2 (10.75 oz) cans condensed tomato soup

water as needed

Directions:

1. Bring a large pot of salted water to a boil. Cut the tops off of the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes or until rice is tender. Remove from heat, and stir in cheese.

3. Preheat oven to 350 degrees. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make soup a gravy consistency. Pour over peppers.

4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

*When Cari made this at home she made a few variations and it ended up tasting just as delicious:

1-She used the George Foreman to cook the meat to make it a little healthier and then sautéed the onions by themselves.

2- She  also used brown rice and cooked it by itself in the rice cooker, because I wanted to make sure it was cooked well and brown rice takes a little longer to cook.

3-Also, She  used fresh tomatoes and only one can of tomato soup.

The Mandarin’s Cashew Chicken

Chicken ingredients

1 8oz chicken breast, cut 1 inch pieces

1 teaspoon cornstarch

1 teaspoon soy sauce

Pinch white pepper

Sauce ingredients

¼ cup chicken broth or water

1 teaspoon ketchup

1 teaspoon hoisin sauce

1 teaspoon sherry wine

1 teaspoon soy sauce

½ teaspoon mushroom soy sauce or dark soy sauce

2 teaspoons sugar

Vegetables

12 1 to 2 inch pieces of the following

Water chestnuts, sliced

Sugar snap peas

Carrots, sliced

Red bell pepper, cubed

Asparagus

¼ cup cashew lightly salted or no salt

Prep for stir-fry

3 ounce vegetable oil

1 teaspoon crushed garlic

1 teaspoon grated fresh ginger

1/8 teaspoon Sambal chili paste

In a bowl, combine and mix

1 teaspoon cornstarch

1 teaspoon cold water

Directions:

1.      Prepare vegetables.  Blanch fresh vegetables in boiling water for a few minutes or until tender.  Strain and set aside.

2.     Prepare chicken: sprinkle chicken with 1 teaspoon of cornstarch and a pinch of white pepper.  Drizzle with 1 teaspoon of soy sauce, mix well and marinate for 15 minutes.

3.     Prepare sauce.  Put all sauce ingredients in a small bowl and whisk until sugar is dissolved.  Set aside.

4.     4 cook chicken: heat wok to medium high heat.  Add 2 oz. of vegetable oil to hot wok.  Swirl to coat the sides with oil.  Add the chicken and stir-fry for 1-2 minutes until cooked.  Remove and set aside.  Wipe wok clean. Adjust heat to low.

5.     Cook sauce: add 1 tablespoon of vegetable oil to wok.  Add crushed garlic, grated ginger and Sambal chili paste. Stir-fry on low heat for 10 seconds-do not burn.  Add prepared sauce ingredients.  Increase heat to medium high.

6.     Final assembly: add cooked chicken and vegetable.  Stir-fry for 20 seconds.  Add cashew.  Add the cornstarch /water mixture.  Stir fry for another 10 second or until sauce thickens.

Chicken Enchiladas  Bonnie Clark

Make sauce:

1 can cream of chicken soup

¾ cup milk

1 cup sour cream

4 oz diced green chilies

Enchiladas:

Onto small flour tortillas, add the following

Cooked, cut-up chicken breast

Shredded cheddar and mozzarella cheese

Chopped green onions (optional)

1 TBS salsa (Pace think and chunky)

1 TBS sauce

Roll tortillas as for enchiladas.  Put some sauce in bottom of baking dish.  Arrange enchilada in dish.  Spoon sauce over top.  Bake, foil-covered, at 350 for 20-30 minutes.  Can remove foil and bake another 15 minutes if desired. 

Serve with topping of your choice: onion, salsa, sour cream, olives, cheese, Guacamole.

Beef Briskets

Costco Brisket 6 to 8 pounds

               

Marinate overnight: 

For every 4 pounds of meat use

2 TBS liquid smoke

1 TBS onion salt

1 TBS garlic salt 

Rub half on each side.

Wrap in foil over night

Cook roasting pan 5 to 6 hours on 300 cool and slice

BBQ Sauce

1 ½ TBS brown sugar

1 Cup catsup

3 TBS butter

¼ C water

½ tsp celery salt

1 TBS liquid smoke

2 TBS Wore shire sauce

1 ½ tsp mustard powered

Cook until boiling pour over sauce pan and bake 1 hour.

Grilled Fish in Pineapple Cilantro Sauce with Equal

1 can (20 oz) sliced pineapple in juice, drained, reserving juice

¾ cup reserved pineapple juice

2 TBS lime juice

2 cloves garlic, minced

2 TBS water

1 TBS cornstarch

2 TBS minced fresh cilantro

1 to 2 teaspoons minced jalapeno pepper

2 TBS Equal

Salt and pepper to taste

6 salmon, haddock or halibut steaks or fillets (about 4 oz each) grilled

Cut pineapple slices into ½ inch pieces.  Combine pineapple pieces, reserved pineapple juice, lime juice and garlic in medium saucepan.  Heat to boiling.  Reduce heat and simmer uncovered 2 to 3 minutes.  Combine cold water and cornstarch.  Stir into boiling mixture.  Boil, stirring constantly, until thickened.  Remove from heat.  Stir in cilantro and jalapeno pepper.  Stir in Equal season to taste with salt and pepper.  Serve warm sauce over fish.  6 serving   Cook to 145 degrees.

Newlywed Easy Bake Chicken

6 chicken breasts

1 pkg. dry Italian dressing mix

3 Tbs. butter, melted

1      8 oz pkg. cream cheese

1 can cram of mushroom soup

Place chicken in crock pot.  Add dressing mix to butter.  Pour over chicken.  Cook on low for 5 to 6 hours.  Mix cream cheese and soup.  Pour over chicken.  Continue cooking for an additional 30 minutes or until warm through.  Serve over rice.

Pasta Recipes

All-purpose pasta

2   cup all purpose flour

2 large eggs

3 to 6 TBS water

1 tsp salt

Whole Wheat Pasta (Brown)

                2 Cup whole wheat flour

2  large eggs

2 to 3 TBS water

1 TBS vegetable oil

1 tsp salt

Spinach Pasta (Green)

               10 oz cooked frozen or fresh Spinach puree in blender with 1 large egg.

 3 cup all purpose flour

1 more large egg

1 ½ tsp salt

Egg noodle Pasta

2 ¼ cup flour

3      large eggs  

                 1     tsp salt

Won Ton Skins or Egg Roll wrappers

2      cup flour

1      tsp salt 

2      eggs   

½  cups + 1 TBS 

General mixing instructions:  Place flour in a mound on a large flat surface.  Make a well in the center.  Add liquid, salt, and eggs.  Using a fork, gently start to work flour from the side of the well into the liquid mixture.  Continue until dough becomes sticky and difficult to work with the fork.  Knead by hand to make.  Knead dough until most of the flour is used and the dough is smooth and elastic about 10 min. Let dough rest 10 min to 20 min. covered with plastic.  Divide dough into 3 or 4 balls.  Roll our one ball at a time into desired shape and width.  Keep the other balls of dough covered with plastic. 

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YIELD: 4-6 SERVINGS

FRIED RICE

Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!

PREP: 5 MINS COOK: 10 MINS TOTAL: 15 MINS

INGREDIENTS:

·        3 Tbsp. butter, divided

·        2 eggs, whisked

·        2 medium carrots, peeled and diced

·        1 small white onion, diced

·        1/2 cup frozen peas

·        3 cloves garlic, minced

·        salt and pepper

·        4 cups cooked and chilled rice (I prefer short-grain white rice)

·        3 green onions, thinly sliced

·        3-4 Tbsp. soy sauce, or more to taste

·        2 tsp. oyster sauce (optional)

·        1/2 tsp. toasted sesame oil

DIRECTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

Rice Pilaff

 This is great served with any meat as a side dish, or add chicken to it before cooking for a one dish meal; or serve as is as the main dish. 

¼ cup oil

1/3 cup dried onion

6 tsp bouillion beef or chicken

3      cup  [ water (add ½ cup water if using brown rice)

2 cup long grain rice

1 tsp oregano

Saute rice and onion in oil.  Add remaining ingredient.  Put in casserole dish, cover tightly.

Bake 350 for 1 hour

Spanish Rice

 2 cup brown rice

1/3 cup dry onion

1/3 cup dry celery

1/3 cup dry bell pepper

¼ tsp granulated garlic

1 tsp chili powder

                1 tsp cumin

                1 tsp salt

                ½ tsp oregano

                ¼ tsp pepper

                1 lb can chopped tomatoes

2 TBS oil

Saute rice and all veggies in oil.  Add spices, tomatoes, and 1 cup water.  Simmer 5 to 10 minutes.  Add 3 cups water.  Cover pan tightly, and cook on very low for about 50 minutes.  Hint do not remove lid for at least 40 minutes to prevent sticky rice.  May be served in warm soft tortillas with cheese. 

Mexican Christmas Casserole

1 to 2 pounds hamburger

Salt and pepper to taste

1 medium onion, chopped

1pkg tortillas (already fried)

1 pkg frozen corn

1 pound grated cheese

1 ½ quarts tomato juice

1 tsp chili powder

½ tsp pepper

1/8 tsp garlic powder

4to 6 TBS cornstarch

1 tsp cumin

Fry hamburger and onion; salt and pepper to taste.  Set aside.  In saucepan bring to boil tomato juice, cumin, chili powder, pepper, garlic. In a glass with ½ cup cold water, stir cornstarch until dissolved.  Add cornstarch to tomato mixture and stir until thick.  Remove from heat.  In baking dish, layer tortillas, hamburger, frozen corn, tomatoes sauce and cheese (in this order).  Continue to layer until dish is full.  Bake for 20 min. at 325 or until it bubbles; serve with chopped green onion, chopped olives and corn chips for garnish. You may also serve with a large dish of nacho chips and salsa, and a plate of chopped tomatoes and shredded lettuce. 

Zucchini Omelet

1 cup chopped zucchini

1 egg ½ cup yellow crookneck squash

2 oz. ham

1 oz. cheddar cheese

Cook zucchini and quash, ham until the veggies are almost tender and add egg and cook until veg are done.  Melt cheese on top.

Zucchini Chicken

4 zucchini 10 inches long

2 eggs

1 cup Ricotta Cheese

4 chicken breast

1 tsp. parsley

1 tsp. oregano

¼ cup mozzarella cheese

1 cup marinara sauce

Cut chicken breasts into bit size pieces.  Sauté in a pan coated with pam until cooked.  Cut zucchini into julienne strips and sauté for 2 minutes.  Spray a 13 x 9 pan with pam and put julienne zucchini on bottom of pan.  Mix together chicken eggs, ricotta cheese and spices.  Spread over julienne strips.  Place in oven and bake for 15 min. sprinkle mozzarella cheese over top.  Bake 10 minutes.  Heat marinara sauce.  Serve with 2 tbs. marinara sauce. 

Ziploc Omelet

This works great.  Good for when all your family is together.  The best part is that no one has to wait for their special omelet.  Have guests write their name on a quart size Ziploc freezer bag with permanent marker. 

Crake 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheese, ham, green onion, mushrooms, onion, green pepper, tomatoes, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. 

Make sure to get the air out of the bag and zip them up.

Place the bags into rolling. Boiling water for exactly 13 minutes.  You can usually cook 6 to 8 omelets in a large pot.  For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily.  Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process ad great conversation piece. 
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Health Sweet and Sour Chicken

Serves 3-4

3-4 boneless skinless chicken breasts, pounded to ½ inch thick and chopped into 1 inch pieces

1/3 cup corn starch

2 Tablespoons oil

1 red bell pepper, chopped in large squares

1 green bell pepper, chopped in large squares

½ white or yellow onion, chopped in large squares

(We like to add more veg. than this)

Sauce:

¾ cup sugar

½ cup apple cider vinegar (may sub white vinegar)

2 Tablespoons soy sauce

1 teaspoon garlic powder

½ teaspoon onion salt

½ cup ketchup

1 Tablespoon cornstarch + 2 tablespoons cold water

First prepare the sauce. Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan.  Stir and bring to a boil.  In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved.  Add to sauce pan and stir until thickened, then reduce to low heat.

Add chicken pieces and corn starch to a large Ziploc bag.  Seal and shake to coat chicken.  Drizzle a large pan or skillet with oil, Add coated chicken. Sauté over medium heat for about 5 minutes.  Add peppers and onions. Continue to sauté over medium heat until chicken is browned and cooked through.

Add sauce to chicken and peppers.  Stir to coat well.  Serve warm with cooked rice if desired.

Chicken Marinade Jen Cottle

3 Tablespoons Lemon Pepper

¼ Cup vinegar

½ cup oil

½ cup soy sauce

6-10 chicken breasts

Marinate at least 15 to 20 min. before BBQ