Masala spice crusted Indian chicken breast with steamed potatoes, rice pilaf and a tamarind tomato sauce.
Roasted chicken with homemade egg noodles, fresh carrot, celery and onion in a broth made from the chicken bones.
Thin sliced chicken breast lightly coated in bread crumbs and grated Parmesan cheese, sauteed in olive oil and served with linguini noodles, steamed broccoli, and a tomato sauce I made from fresh vine ripe and Roma tomatoes.
Pan seared chicken breast glazed with oyster sauce and served over steamed wa-mu noodles and stir fried Chinese vegetables.
Here’s a true vision of Western styled Eastern ingredients. The Chinese chicken confit is roasted, chopped, then stirfried in an oyster sauce and served with a sweet chile cabbage slaw in fried wonton tacos. I served it with fresh apple, peanut noodle salad.