Crispy Cashew Chicken

2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry

1. In small bowl, combine cornstarch, salt, sugar and sherry.
   
2. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended.
   
3. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper.
   
4. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
   
5. Heat oil over medium to medium-high heat until it reaches 375 degrees.
   
6. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes.
   
7. Remove from oil and place on tempura rack to drain and keep warm.

Continue frying remaining chicken pieces. Makes about 32 appetizers.

Chicken with Rice

3 to 3 1/2 lbs. chicken, cut into serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of chicken soup
1 c. water
1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube

1. Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt.
   
2. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper.
   
3. Remove chicken from skillet. Reduce heat to "simmer" and add rice.
   
4. Combine soup, water and bouillon. Pour 1/2 mixture over rice.
   
5. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done.
   

Makes 4 to 6 servings.

Buffalo Style Chicken Wings

2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip

1. Split wings at joint and discard tips. Arrange on a rack in a roasting pan.
   
2. Cover wing pieces with sauce on both sides.
   
3. Bake at 425 degrees for 1 hour, turning halfway through cooking time.
   
4. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely.
   
5. Serve with celery and blue cheese dip.

Teriyaki Chicken Wings

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

Marinade:

1. Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside.
   
2. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.

Cooking Instructions:

1. Pour marinade over chicken.
2. Cover, refrigerate at least 4 hours or overnight.
   
3. Drain and place on broiler tray.
   
4. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

Apricot Chicken Wings

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

1. Bake chicken wings in oven at 350 degrees until tender (1 hour).
2. Mix together soup mix, preserves and Russian dressing.
3. Pour mixture over chicken wings, coating each piece and serve.

Oriental Chicken Tenders

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

1. Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves.Stir in green onions.
2. Add chicken tenders to marinade.Turn to coat.
3. Cover chicken and refrigerate overnight.
4. Preheat oven to 350 degrees.
5. Drain chicken, reserving marinade. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.