ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
I discovered this dish in Hawaii one summer and found it almost as pleasing to the palate as the higher calorie version. Boneless-skinless chicken breast is only 135 calories for a 3 ½ ounce serving. For a richer flavor, substitute 2 Tablespoons molasses for the artificial sweetener.
Yield: 4 servings
2 cloves garlic, crushed 1, 1 inch piece ginger root, washed and grated 1, 3-pound chicken, cut up 1/3 cup soy sauce 1 cup water 1 Tablespoon dry sherry Artificial sweetener equivalent to ¼ cup sugar 2 teaspoons cornstarch
1. Pre heat skillet with nonstick coating on medium heat; add garlic and ginger. Add chicken pieces and brown slightly
2. Pour soy sauce, water, wine, and sweetener over chicken; reduce temperature to low. Cover and simmer until tender, about 30 minutes. Turn chicken occasionally to assure even browning. Taste and adjust seasoning,
3. Turn heat to medium high to reduce the teriyaki sauce to a thicker consistency or thicken with 1 Tablespoon cornstarch; serve with steamed rice. (Calories, 283 per serving.)