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Oriental Chicken Pasta Salad

2 Cups Cubed raw chicken
1/2 cup Almonds (sliced)
8 oz. can Mandarin Oranges
4 cups romaine salad mix
1/4 cup Chopped green onion
1/4 cup Kim’s Gourmet Teriyaki Sauce, (Original, Gluten Free or Spicy)
4 cups Farfalle Pasta, cooked drained and chilled
Chow Mein Noodles

Combine raw chicken, Kim’s Gourmet Original, Gluten-Free or Spicy teriyaki Sauce, almonds and sauté until chicken is cooked. Chill.
Toss together remaining ingredients.

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Chinese Chicken Salad

1 lb. Assorted Lettuce Greens (leafy green preferred)
2 Cups Chicken Breasts- cooked, diced & marinated (Kim’s Teriyaki or Spicy Teriyaki Sauce)
1/2 Cup Green Onion- chopped
2 Cups Chowmein noodles

Combine all ingredients or arrange on platter.
Add mandarin oranges, fresh kiwi, water chestnuts, chopped
celery or whatever are your favorite items that you enjoy in a salad.
Top with your favorite salad dressing.

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Chicken and Shrimp

2 chicken breasts cooked and cubed
1/2 pound of raw shrimp peeled
Mushrooms fresh or canned – sliced, drained approximately 1/2 cup
1/3 cup of Kim’s Gourmet sauce of choice

In a skillet or wok heat Kim’s Gourmet sauce of choice until it begins to boil slightly.
Add your shrimp, chicken and mushrooms stirring until shrimp is cooked and pink on both sides.
Salt and pepper to taste.
Stir another minute or two.
Serve over rice.

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Chicken Kabobs

1 cup Kim’s Gourmet sauce of choice
3 Tbsp minced garlic
1 Tsp course black pepper
2 Tsp curry powder
2 red or yellow bell peppers cut into chunks
1 sweet white or yellow onion cut into chunks
3 pounds of chicken breast or thighs or both skinless and cut into 2 in pieces
Skewers ( if using wood skewers soak in water for about 15 minutes)

Combine Kim’s Gourmet sauce of choice, garlic, black pepper and curry in a bowl. Marinade your chicken, peppers and onion in a zip lock back for at least 2 hours or more.
Skewer chicken, onion and bell pepper and repeat until your skewer is full. Place on medium hot heat grill that has been sprayed with cooking oil to keep kabobs from sticking.
Cook skewers for about 15 to 20 minutes turning occasionally until cooked through. For added flavor brush with more of Kim’s Gourmet sauce of choice before serving.

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Teriyaki Chicken

4 Boneless, skinless chicken breasts
3 Tsp sesame oil
3 Tsp minced fresh garlic
1 cup of Kim’s Gourmet sauce of choice

Marinate breasts in Kim’s sauce, garlic and sesame oil in zip-lock bag or sealed container. Make sure chicken is coated. You can marinate from 1 hr to 8 hrs.
Place chicken on grill that has been sprayed with cooking oil.
Grill on each side for approximately 6 to 8 minutes.

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Chicken Fried Rice

4 cups cooked rice
1 pound of boneless skinless chicken breasts
2 tbsp of cooking oil
4 green onions chopped
2 carrots sliced
1 egg beaten
6 Tbsp of Kim’s Gourmet sauce of choice

Cut chicken into strips. Heat oil in non stick skillet or wok over medium high heat. Add chicken, carrots and green onions.
Sauté until chicken is cooked through.
Add beaten egg stirring into mixture until firm. Stir in rice and stir until heated.
Stir in Kim’s Gourmet sauce of choice until mixed through.

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Quick Peanut Stir fry

Spicy Peanut Sauce
4 Boneless Chicken Breasts – cut into 1/2 inch strips (skinless preferred)
1/4 Cup Kim’s Gourmet Spicy Peanut Sauce
1/4 Cup Water
1/2 Cup Pea Pods (or assorted frozen vegetables)
1/4 Cup Peanuts or Cashews

Heat skillet or wok. Add all ingredients and stir until cooked (approx. 10 minutes). Serve over steamed rice, steamed vegetables or pasta.

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Quick Stirfry

4 boneless chicken breasts cut into ½ inch strips (skinless preferred)
¼ cup teriyaki sauce
¼ cup water
Assorted vegetables of your choice (optional)

Heat skillet or wok.
Add all ingredients and stir until cooked (aprox. 10 to 15 minutes).
Serve over steamed rice or pasta

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Chicken Pot Stickers

2 pkgs. round won-ton wraps
5 chicken breasts (uncooked, finely chopped)
1 can water chestnuts (finely chopped)
1 cup green onions (finely chopped)
1 tbsp. corn starch
¼ cup Kim’s Gourmet Teriyaki sauce (Any flavor of our delicious teriyaki flavors)

Mix ingredients.
Place approx. 1/8 tsp. of mixture in center of Egg Roll Wrapper, Wet fingers and moisten half of outer edge to seal.
Stand pot-sticker upright to prepare for cooking. Repeat until your supplies are gone. (At this time your pot-stickers may be frozen until you are ready to cook and serve).
Place ¼ cup cooking oil in fry pan.
Set heat on medium-high.
Place desired quantity of pot-stickers in pan upright. cook until bottoms are golden brown.
Add ¾ cup water and quickly cover with lid.
Reduce heat to medium and simmer for 10 to 15 minutes.
Serve with a small dish of warmed Teriyaki sauce for dipping.
Serve with steamed white or brown rice.

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Baked Grilled Chicken Skewers

Raw chicken tenderloins
Bamboo skewers (soaked in water)
Any flavor of Kim’s Gourmet Sauce

Coat chicken tenderloins with preferred sauce.
Skewer one or two tenderloins on to bamboo skewer (depending on size of skewer) and bake at 350 for 20-30 minutes (until chicken is solid in color) or grill for approximately 15 to 20 minutes
Serve over rice or with fresh steamed vegetables or both.