Cooking - for a new lifestyle (Our Test Kitchen)

Mum got the recipe from a co-worker's wife. It was delicious and Dad even went back for seconds. We had this with instant rice and a broccoli salad from Metro. Ingredients 3-4 boneless, skinless chicken breasts We used 3 this time round but could definitely go for 4. Salt and pepper to taste 1½ cup cornstarch 3 eggs, beaten ¼ cup canola oil 1 cup granulated sugar 4 tablespoons ketchup ¼ cup white vinegar ¼ cup apple cider vinegar 1 tablespoon low sodium soy sauce 1 teaspoon garlic salt Instructions 1.       Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. 2.       In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. 3.       Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greas...

Eat Shrink & Be Merry cookbook Yes, this is another one and I have to say, they are yummy. This can work either as a meal or appetizers. Ingredients 12 large boneless, skinless chicken thighs (about 2.5lbs. You can also switch it up, we ended up using chicken legs) 1/3 cup favorite barbecue sauce 2 Tbsp reduced-sodium soy sauce 2 Tbsp Dijon mustard 2 Tbsp liquid honey (we used one because we used honey Dijon mustard. The cookbook states that if the bbq sauce or anything else is sweet, to cut down to one so it doesn't overpower.) 2 Tbsp freshly squeezed lemon or lime juice 2 tsp minced garlic 1 tsp chili powder 4-5 dashes hot pepper sauce (optional so we didn't bother) 1 tsp cornstarch Directions 1) Preheat oven to 400F. Spray a 9"x13" baking pan with cooking spray and set aside 2) Trim any visible fat from chicken thighs. Cut each thigh in half and place cut pieces in a single layer in prepared baking pan. Fold or roll them up a bit so they re...

The whole family enjoys this chicken! The dinner also included some carrot sticks and a salad with raspberry vinaigrette dressing. 1 cup unsweetened apple juice 1 tbsp each Dijon mustard and lemon juice 1 large shallot, minced 1/2 tsp dried thyme 1/4 tsp dried rosemary 1/8 tsp black pepper 2 tsp olive oil 4 boneless, skinless chicken breast halves (or 8 bone & skinless chicken thighs small) 1/4 cup low fat sour cream 1 tsp each honey and cornstarch Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary and black pepper in a small bowl. Set aside. Heat olive oil in a medium skillet over medium high heat. Add chicken breasts and cook for 2-3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered for 5-7 minutes until chicken is no longer pink. remove chicken from skillet and keep warm. Gently boil remaining liquid for 3 minutes until slightly reduced in volume. Mix sour cream, honey and cornstarch in a small bow...