xiaoxl/recipe_data huggingface dataset:
Malibu Madness Casserole


Ingredients:
ground turkey, garlic cloves, tomato sauce, sugar, salt, cream cheese, sour cream, cheddar cheese

Directions:
Cook the ground turkey, garlic, and onions in a large skillet until 75% done. Add tomato sauce and sugar and cook until done.  Add salt to taste.
Cook noodles according to package directions.
In a separate bowl, combine cream cheese, sour cream, and grated cheddar cheese and mix well.
Preheat oven to 350 degrees.
In a large casserole dish, layer noodles, then meat, then all off the dairy mixture.  Finish with another layer of noodles then meat.
Bake for 20 minutes then remove and sprinkle a layer of fried onions on top.  Return to oven for another 10 minutes.  Then remove and enjoy!
Ataif  / Atayif Bil Ishta -- Arab Pancakes Filled With Cream.


Ingredients:
plain flour, dried yeast, sugar, skim milk, water, skim milk, cornflour, granulated sugar, rose water, vanilla essence, pistachios

Directions:
To make the filling:.
Mix corn flour gradually with milk and sugar then bring it to boil in a medium sized, heavy bottomed pan.
Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
To make the dough:.
Mix all the ingredients and allow to sit for 30-40 minutes.
Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
After cooking all of the pancakes, let them cool a little.
To assemble, gently fold in half & pinch the bottom half edge together -  so that you have an opening to place the cream but the rest is sealed.
Using a piping bag, fill each pancake with the cooled cream (ishta], before dipping the open ends in the chopped pistachios.
Everything Deviled Eggs
Category: appetizers-and-snacks
By lutzflcat

Everything seasoning is trending all over the United States. Although it may have made its debut on bagels, it's such a flavorful, multi-purpose blend and tastes so good on just about "everything," including deviled eggs.

Ingredients:
6 large eggs
2 tablespoons full-fat plain Greek yogurt
1 teaspoon prepared yellow mustard
1 teaspoon white vinegar
½ teaspoon Worcestershire sauce
¼ teaspoon white sugar
¼ teaspoon everything bagel seasoning, or to taste
1 teaspoon sliced scallion greens

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth. Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 deviled eggs

Calories: 39.7
Fat: 2.7 g
Saturated fat: 0.9 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 3.3 g
Cholesterol: 93.5 mg
Sodium: 50.2 mg
Rumlicious Rum Cake


Ingredients:
water, walnuts, rum, eggs, instant vanilla pudding, butter, sugar

Directions:
Preheat oven 350 degrees.
Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
Let the cake rest for 10 minutes and then turn out onto a plate. Cool.
Cheddar Pecan Thumbprints With Jalapeno Jelly and Cranberries


Ingredients:
butter, cheddar cheese, pecan pieces, cayenne pepper, salt, all-purpose flour, dried cranberries

Directions:
In large bowl, mix butter, cheese, pecans, cayeene and salt.  Gradually mix in flour.  Result will be a stiff dough like shortbread.  Form into logs 1-inch thick by 10 inches long.  Wrap in wax paper and refrigrate until firm, at least 3 hours. (Refrigerate up to 5 days, frozen up to 6 months.].
Preheat oven to 350°F  Remove dough from wax paper and slice into 1-inch pieces.  Lightly press each piece in palm of hand; using thumb make a 1/4 inch indentation in center of each.  Fill thumbprint with 1 teaspoon jelly and sprinkle with cranberries on top.
Place on nonstick cookie sheet, spacing 1 inch apart.  Bake 15- 20 minutes or until firm and slightly browned at edges.  For best flavor do no overcook.  May be served warm at room temperature.
Spiral Meatloaf


Ingredients:
ground pork, ground turkey, water, oatmeal, egg, garlic, thyme, basil, flat leaf parsley, mozzarella cheese

Directions:
Mix the meats, soup mix, water, oatmeal, egg, steak sauce and herbs together in a large bowl.
Pat meat mixutre into a rectangle.
The meat should be about 1/2 inch thick.
Lay the baby spinach leaves over the meat, overlapping them to form a solid layer.
Sprinkle all but 1/2 cup of cheese over the spinach.
Carefully roll the meat up.
This can be a little tricky, but once the first roll is made, it gets easier.
Once rolled, pinch the ends to seal and place on a cooking sheet.
Sprinkle remaining cheese and reserved parsley on top.
Bake at 350 for 45-55 minutes.
Let rest for five minutes before slicing.
Moroccan-Style Chicken


Ingredients:
lemons, garlic cloves, onion, olive oil, olive oil, parsley, mint, turmeric, paprika, paprika, ground cumin, chicken legs, unsalted butter, stuffed green olives, tahini

Directions:
Squeeze the juice from 1 lemon, peel and crush the garlic, peel and grate the onion; and mix the chopped herbs - parsley, mint and coriander - together so that they are well combined.
Mix the oil (150ml = a generous 1/2 cup], lemon juice, garlic, onion and two tablespoons of the herbs together; stir in the paprika and cumin; place the chicken in a shallow dish, pour the oil mixture over the chicken and turn, to coat, and marinate for 30 minutes.
Heat the remaining oil with the unsalted butter in a non-stick pan.
Remove the oil from the marinade and reserve half of the marinade.
Sauté the chicken for 40-50 minutes, turning occasionally, until golden brown and cooked right through.
Cut the remaining lemon into wedges, halve the olives, and add both to the pan with the reserved marinade, and cook for 2-3 minutes, or until the lemon wedges start to change colour.
Mix the tahini and the remaining herbs.
Divide the chicken between 4 warm plates, and serve with the tahini/herb mixture garnished with parsley and paprika.
Variation:  If you cannot find tahini, use hummus mixed with 1-2 tablespoons of olive oil or lemon juice.
Penne and Italian Sausage


Ingredients:
Italian sausage, onion, garlic clove, crushed red pepper flakes, chili powder, cornstarch, milk, diced tomatoes, penne pasta, part-skim mozzarella cheese

Directions:
Cut sausage into 1" pieces, easier if slightly frozen.
In large fry pan (I used electric] cook sausage over medium-high meat until browned on all sides.
Add onion, garlic, Italian seasoning, crushed red pepper and chili powder if using.
Cook until onion is tender.
Stir in cornstarch.
Add milk, stir until mixture comes to a boil and thickens.
Add tomatoes and penne pasta.
Return to boil, cover and simmer 15 min or until pasta is tender or to your preference.
Stir in mozzarella cheese and serve.
Vegan Beefless Burgers or Meatballs


Ingredients:
water, sunflower seeds, carrot, garlic powder, onion, sweet basil, oregano, soy sauce, soymilk, liquid smoke

Directions:
Combine all ingredients.
Mix well.
Use large ice cream scoop to measure out 6 patties, or divide mixture into six equal portions.
Fry, or place on greased baking sheet, bake at 350 degrees 20-30 minutes, turning once.
Be careful not to over-bake, since it will make the burgers dry.
These may be brushed with BBQ sauce 5 minutes before removing from oven.
Serve on a whole wheat bun with all the trimmings, lettuce, tomato, onion, pickles, etc.
Or use your hands or a 1 ounce ice cream type scoop to form meatballs and bake at 350 degrees for 20 minutes.
Serve with spaghetti sauce and pasta.
Pumpkin and Salami Soup (Kürbissuppe Mit Salami)


Ingredients:
canola oil, butter, pumpkin flesh, onion, garlic clove, mild curry powder, dried thyme, chicken broth, vegetable broth, flat leaf parsley

Directions:
Heat the oil and butter in a large saucepan and gently sauté the pumpkin with the onion and garlic for about 5 minutes until softened.
Add the curry and thyme and cook for one minute then stir in the stock.
Bring to the boil, season and simmer, partially covered, for about 15 to 20 minutes until the flesh is very soft.
Strain off the liquid and reserve.
Pass the solids through a food processor or blender and blend until smooth, adding the reserved liquid.
Return to the pan and bring back to the boil.
Stir in the cream and then check the seasoning.
Pour into warmed soup plates and gently stir through the salami pieces. Sprinkle with the parsley leaves and serve with chunks of German rye bread.
Vegetable Gelatin Salad


Ingredients:
lemon gelatin, boiling water, cold water, pecans, walnuts, radish, green onion, celery, cucumber, vinegar, salt

Directions:
Place gelatin crystals in a large bowl.  Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved.  Add 2 cups cold water, and stir well.  Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
Remove gelatin from the refrigerator.  Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning].  Stir well.
Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal].
NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
TIP - you can adjust the ingredients if you wish, using your favorite vegatables.  And you can even add fruit if you wish.  Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set].
Spiced Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, butter, margarine, brown sugar, sugar, egg, vanilla extract, ground nutmeg, ground cinnamon, ground cloves

Directions:
Preheat oven to 375°F.
Lightly grease baking sheets (or line with foil].
In a small bowl, mix flour, baking soda, salt, nutmeg, cinnamon and clove; set aside.
In a large mixer bowl at medium speed, beat butter or margarine and sugars until creamy.
Beat in egg and vanilla.
At low speed, gradually beat in flour mixture until well blended. Stir in chips.
Drop by rounded spoonfuls about 2 inches apart on baking sheets.
Bake for 10 to 12 minutes or until golden. Immediately remove from baking sheets and cool on wire racks. Store in an airtight container in a cool place.
Cafe Rio Cilantro Lime Rice


Ingredients:
white rice, chicken broth, lime juice, garlic clove, salt, cilantro

Directions:
Cook the rice as directed on the rice package -- except use broth instaed of water.  When rice is done fluff with a fork then add cilantro, garlic, lime juice, salt and 1/2 can green enchilad sauce and mix well with a fork!
This rice is "FEN"tastic -- Enjoy it!
Fluffy Glazed Banana Muffins
Category: bread
By SoulandStreusel

Golden brown tops with a lovely crunch and soft fluffy center.

Ingredients:
2 cups sifted all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
4  very ripe bananas, mashed, or more to taste
⅓ cup sour cream
1 cup white sugar
½ cup canola oil
2 large eggs
1 teaspoon amaretto liqueur
1 teaspoon instant coffee
1 teaspoon hot water
⅓ cup confectioners' sugar
1 ½ teaspoons oil
½ teaspoon amaretto liqueur

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. Whisk flour, baking powder, baking soda, and salt together in a bowl. Mix mashed bananas and sour cream in a separate bowl. Beat sugar and oil in a large mixing bowl. Add eggs and mix until light and fluffy. Mix in liqueur, then flour mixture. Add banana mixture and mix just until combined, scraping sides of the bowl quickly; don't overmix. Pour batter into the prepared muffin cups, filling 3/4 full. Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Meanwhile, dissolve instant coffee in hot water in a medium bowl. Stir in confectioners' sugar, oil, and liqueur. Drizzle over cooled muffins.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 24 muffins

Calories: 152.5
Fat: 6.2 g
Saturated fat: 1 g
Carbohydrates: 22.9 g
Sugars: 12.6 g
Dietary fiber: 0.8 g
Protein: 1.9 g
Cholesterol: 16.9 mg
Sodium: 126.2 mg
Italian Fish Stew


Ingredients:
medium shrimp, onion, celery, garlic, olive oil, reduced-sodium chicken broth, dry white wine, diced tomatoes, tomato sauce, dried oregano, salt, black pepper, parsley

Directions:
1.	Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1- ½-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.
2.	In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.
3.	Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.
Scrambled Tofu
Category: everyday-cooking
By LKAUMANS

This is a wonderful vegetarian dish with a great flavor. The cheese can be omitted, and other vegetables such as green peppers or mushrooms can be added. It's great served with hot bran muffins.

Ingredients:
1 tablespoon olive oil
1 bunch green onions, chopped
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 ounce) package firm silken tofu, drained and mashed
ground turmeric to taste
salt and pepper to taste
½ cup shredded Cheddar cheese  (Optional)

Directions:
Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 190.4
Fat: 11.5 g
Saturated fat: 4.5 g
Carbohydrates: 9.7 g
Sugars: 5 g
Dietary fiber: 2.4 g
Protein: 12 g
Cholesterol: 18.1 mg
Sodium: 305.8 mg
Tom's Blackened Seasoning
Category: side-dish
By TOMSGONEFISHIN

For Blackened fish or chicken (great on any type of fish, especially on denser types of fish). The nice thing about this recipe is that the dish doesn't taste burnt even though you can get a nice blackened look. The sugar and the thyme caramelize and give it a wonderful flavor. All my friends love it.

Ingredients:
1 tablespoon paprika
4 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon white sugar
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
½ teaspoon ground nutmeg
¾ teaspoon ground cumin

Directions:
In a small jar with a lid, combine the paprika, thyme, onion powder, garlic powder, sugar, salt, pepper, cayenne pepper, oregano, nutmeg, and cumin. Seal securely and shake vigorously to blend. Store in a cool dry place. Shake jar before each use.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 /2 cup

Calories: 6.2
Fat: 0.1 g
Carbohydrates: 1.4 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 194.4 mg
Easy Italian Pasta Salad


Ingredients:
pasta, monterey jack cheese, peas, red onion, Miracle Whip, cucumber, carrot

Directions:
Cook pasta according to package directions; drain.
Mix seasoning, italian dressing and Miracle Whip in large bowl. Add remaining ingredients. Mix well.
Cover and refrigerate until ready to serve.
Cinnamon Roll Apple Crisp
Category: desserts
By Jillian

This is a great Thanksgiving and Christmas dessert that everyone will love! Serve warm with vanilla ice cream.

Ingredients:
1 (12.4 ounce) package refrigerated cinnamon roll dough with icing
1 cup rolled oats
1 cup brown sugar
½ cup all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon salt
½ cup margarine, softened
8  Granny Smith apples, peeled and sliced, or more to taste
¼ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Roll cinnamon rolls onto a work surface to desired thickness; press into the bottom of a 9x13-inch baking dish. Mix oats, brown sugar, flour, 1 tablespoon cinnamon, and salt on a bowl; add margarine and mix until crumbly. Spread apples over cinnamon roll crust. Mix white sugar and 1 teaspoon cinnamon together in a bowl and sprinkle over apples; top with oat mixture. Bake in the preheated oven until apples are tender, 40 to 50 minutes. Place icing in a microwave-safe bowl; heat in microwave until warmed, 20 to 30 seconds. Pour icing over crisp.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9x13-inch baking dish

Calories: 674.1
Fat: 23.1 g
Saturated fat: 4.6 g
Carbohydrates: 115.8 g
Sugars: 63.2 g
Dietary fiber: 7.1 g
Protein: 6.6 g
Sodium: 830.5 mg
Chocolate Chip Ooey-Gooey Butter Cake


Ingredients:
butter, eggs, cream cheese, powdered sugar, pecans

Directions:
Preheat oven to 350 degrees.
Beat cake mix, butter and 2 eggs at medium speed until smooth and pour into greased 13X9 pan.
Beat remaining 2 eggs, cream cheese and 1 cup powdered sugar at medium speed until smooth.  Pour over cake batter.
Sprinkle evenly with pecans and chocolate chips.
Bake at 350 degrees for 30-40 minutes or until knife blade in center comes out clean.
Cool cake completely then sprinkle with remaining 1/4 cup powedered sugar.  (In my variation of this I leave off this powdered sugar and melt some of the milk chocolate chips in a small platic storage bag with a bit of shortening in the microwave, mash to mix then cut corner off and drizzle over the top of the cake after i have it cut into squares.].
Lemon Lovers' Tabbouleh


Ingredients:
bulgur wheat, bulgur wheat, fresh lemon juice, ground cumin, salt, ground pepper, olive oil, fresh parsley leaves, seedless cucumber, cherry tomatoes, mint leaf, green onion

Directions:
In a large bowl, combine bulgar and cold water.  Stir well and set aside until liquid is absorbed about 10 minutes.
Meanwhile in a small bowl, combine lemon juice, cumin, salt and pepper to taste, whisk in olive oil.  Add to bulgar and set aside until liquid is absorbed. about 15 minutes.
Add parsley, cucumber, tomatoes, mint and green onions and toss well.  Cover and chill thoroughly.
Chocolate Chip Supreme Cookies


Ingredients:
shortening, butter, margarine, dark brown sugar, granulated sugar, eggs, vanilla pudding mix, vanilla extract, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, pecans, quick-cooking oats

Directions:
Beat shortening and butter at medium speed with and electric mixer until creamy; gradually add sugars, beating well.  Add eggs, beating until blended.  Add pudding mix and vanilla; beat until blended.
Combine flour and next 4 ingredients.  Gradually add to butter mixture, beating until bleneded.  Stir in morsels, chopped pecans, and oats.
Shape dough into 1 1/2-inch balls; place on lightly greased baking sheets, and press to 1-inch thickness.
Bake at 375 degrees for 10 to 12 minutes.  Remove cookies to wire racks to cool.
Creamy Sweet Breakfast Grits


Ingredients:
2% milk, quick-cooking grits, honey, salt, strawberries, berries

Directions:
Add the milk, grits, honey, and salt to a saucepan.
Over medium heat, bring mixture to a boil, stirring frequently.
Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
Serve warm, topped with fruit.
Chicken Bog
Category: meat-and-poultry
By MARBALET

I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.'  It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.

Ingredients:
6 cups water
1 tablespoon salt
1  onion, chopped
1 (3 pound) whole chicken
3 ½ cups chicken broth
1 cup long-grain white rice
½ pound smoked sausage of your choice, sliced
2 tablespoons Italian-style seasoning
2 cubes  chicken bouillon

Directions:
Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

Yields: 6 servings

Calories: 717.1
Fat: 42.7 g
Saturated fat: 12.9 g
Carbohydrates: 29.2 g
Sugars: 2 g
Dietary fiber: 1.4 g
Protein: 50.3 g
Cholesterol: 195 mg
Sodium: 2196.5 mg
Lemon Curd Aebelskivers


Ingredients:
white flour, baking powder, baking soda, salt, eggs, granulated sugar, butter, buttermilk, fresh blueberries, powdered sugar

Directions:
Special equipment: aebelskiver pan.
Mix first the flour, baking powder, baking soda and salt in large bowl.
Whip the egg yolks in another bowl, and then add in the granulated sugar. Add the butter and stir well. Slowly pour in the buttermilk while stirring.
Pour the wet mixture into the dry mixture and stir.
In another bowl, whip the egg whites to a fluffy consistency with soft peaks. Fold into the batter and mix together softly, being careful not to over stir.
Spray nonstick cooking spray into the wells of the aebleskiver pan. Drop in a small amount of butter for flavor. Spoon in the batter, filling the wells. Pop in 3 to 4 blueberries and let cook for a minute.
Lift and three-quarter-turn each one (we use metal chopsticks to turn the balls], allowing the batter to spill out and cook. Continue turning until a perfect globe is formed.
Sprinkle powdered sugar on top and spoon a dollop of lemon curd right on top. Top with a blueberry for garnish and enjoy!
Skillet Lemon Chicken With Rosemary


Ingredients:
lemon juice, dry white wine, Dijon mustard, garlic cloves, dried rosemary, boneless skinless chicken breasts, chicken broth, cornstarch, olive oil

Directions:
In a blender, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. Ina a large zipper bag, throw the chicken and lemon juice mixture. Keep in fridge for at least 1 hour. In a small bowl, stir together 2 tbsp chicken broth and cornstarch until dissolved. Set aside.
In a skillet, heat oil over medium-high heat. Cook chicken (reserving the marinade] on each side, about 4min. or until no longer pink. Remove chicken from skillet and cover to keep warm.
Now add reserved marinade to the skillet and using wire wisk, stir in the cornstarch mixture and remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 min more. Return chicken to skillet, heat through, serve with sauce.