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Baked Salsa Ranch Chicken Breasts With Cheddar Crumb Crust ChickenJancsi, Carol
Caramelized Onion Chicken ChickenJancsi, Carol
Caribbean Chicken Breasts ChickenJancsi, Carol
Chanterelle Chicken ChickenJancsi, Carol
Chicken Breasts Baked With Herbed Cheese In Puff Pastry ChickenJancsi, Carol
Chicken Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
Creamy Chicken And Vegetables Over Rice ChickenJancsi, Carol
Creamy Chicken With Mushrooms And Peppers ChickenJancsi, Carol
Grilled Chicken Tenderloins ChickenFerguson, Dave
Festive Chicken, Black Bean And Tortilla Casserole ChickenJancsi, Carol
Grilled Mustard Chicken ChickenJancsi, Carol
Garlic Roasted Chicken With Lemon Herb Gravy ChickenJancsi, Carol
Full Page 4 x 6 5 x 7
Nutrition facts per serving: 454 cal., 25 g total fat (12 g sat. fat), 44 nig chol., 1,087 mg sodium, 3 3 g carbo., 4 g fiber, 26 g pro.

1 lb. skinless, boneless chicken breast halves, cut into 1-inch cubes
2 Tbsp. cooking oil
4 tsp. minced garlic (8 cloves)
4 tsp. minced fresh ginger
1 Tbsp. red curry paste or 1/4 tsp. ground red pepper
1 tsp. ground cumin
4 cups water
14-oz. can purchased unsweetened coconut milk
2 cups purchased shredded carrots
2 cups small broccoli florets
1 medium red sweet pepper, cut into bite-sized strips
3-oz. pkgs. chicken-flavored ramen noodles, coarsely broken
2 cups snow pea pods, halved crosswise
2 Tbsp. soy sauce
4 tsp. lime juice
1 cup slivered fresh basil
1/3 cup snipped fresh cilantro

In a 4-quart Dutch oven cook chicken in 1 tablespoon or the hot oil over
medium-high heat for 3 to 4 minutes or until no longer pink and lightly browned. Remove; set aside.
Add remaining oil to pan. Add garlic, ginger, curry paste, and cumin; cook and stir for 30 seconds. Stir in water, coconut milk, carrot, broccoli, sweet pepper, and noodles (set seasoning packets aside). Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir in cooked chicken, pea pods, contents of seasoning packets, soy sauce, and lime juice, then stir in the basil and cilantro. Serve in soup bowls.

Makes 6 servings
Keywords: Asian, chicken   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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Founded April 13, 2006