Medallion Brand World Class SaucesMedallion Brand Sauces

Medallion Foods, Inc.
P.O. Box 422 Northborough, MA 01532

Phone: (508) 281-2523
Toll Free: (800) 381-4973

eMail: Info@MedallionSauces.com
Thai Chicken

INGREDIENTS

  • 1 lbs. Boneless Chicken Breasts
  • 1 Large Red or Green Pepper
  • 1 Bunch of Scallions
  • 2 Tablespoons of Peanut Butter (regular or chunky)
  • 1 Tablespoons of Peanut Oil or Canola Oil
  • 1/2 Cup of Medallion Teriyaki Sauce

DIRECTIONS

  1. In a skillet stir-fry the chicken pieces.
  2. Remove to plate. Stir-fry the red (or green) pepper. Stir in the scallions.
  3. Return the chicken to the pan and stir in the Medallion Teriyaki Sauce and 2 or more tablespoons of the peanut butter.
  4. Bring to a boil. You may thicken the sauce by adding 1 tablespoon of cornstarch mixed with a small amount of water. You may also want to add some small pieces of shrimp for an added touch.
Send us your comments or suggestions about this recipe or feel free to recommend your own recipe using Medallion Sauces: Recipes@Medallionsauces.com
Chicken Stir Fry

INGREDIENTS

  • 1 lbs. Boneless Chicken Breasts cut into strips
  • 2 tablespoons of Peanut Oil
  • 1 cup of Broccoli (cut up) Flowerets or Chinese Pea Pods
  • 1 lb. Mushrooms
  • 4 or more Scallions
  • 1 Chicken Bullion Cube
  • 1 cup of water
  • 1 teaspoon cornstarch mixed with a little water
  • cup of Medallion Teriyaki Sauce

DIRECTIONS

  1. Marinade the Chicken in Medallion Teriyaki Sauce or Medallion Zesty Teriyaki Sauce overnight.
  2. Drain. Quickly fry in the peanut oil. Remove to a plate. Now fry the Broccoli, Scallions and Mushrooms.
  3. Return chicken to skillet. Add 1 cup of water and 1 chicken bullion cube. Add to cup of Medallion Teriyaki Sauce. Bring to a boil. Simmer a few minutes.
  4. Thicken sauce by shaking a little cornstarch mixture and simmer for another minute. Serve over rice.
  5. (Note: You may make a thinner sauce by adding 2 chicken bullion cubes and 2 cups of water and serve over spaghetti.)
Send us your comments or suggestions about this recipe or feel free to recommend your own recipe using Medallion Sauces: Recipes@Medallionsauces.com
Diane's Chicken Tenders/Boneless Chicken Stir Fry

INGREDIENTS

  • 1 lb. Chicken tenders or Boneless Chicken Breasts cut into strips
  • 1 Green Pepper
  • 1 Red Pepper
  • 1 Large Onion
  • package any brand dry soup mix
  • cup of water
  • 1 cup of Medallion Teriyaki Sauce

DIRECTIONS

  1. Marinade the chicken overnight or 2 days if possible in a zip lock bag with cup of Medallion Teriyaki Sauce.
  2. Drain and the fry the chicken in a skillet. Remove chicken and then add the peppers and onions.
  3. After a few minutes return the chicken to the skillet and add the soup mix and the water and cup Medallion Teriyaki Sauce. Bring to a boil.
  4. If you want to thicken the sauce, add 1- tablespoons of cornstarch mixed in cup of water.
  5. Serve over any good brand of dry rice. You may want to try a recipe of rice using cheddar cheese and broccoli according to the directions on their package for an added zing!
Send us your comments or suggestions about this recipe or feel free to recommend your own recipe using Medallion Sauces: Recipes@Medallionsauces.com
Beef with Broccoli

INGREDIENTS

  • 1 lb. Sirloin or Strip Steak cut in cubes
  • 1 lb. Broccoli
  • 2 Tablespoons of Peanut or Vegetable Oil
  • 1 Scallion or Green Onion
  • Black Pepper
  • cup of Medallion Teriyaki Sauce

DIRECTIONS

  1. In a skillet add the 2 tablespoons of oil and fry the beef. Remove the beef after cooking and set aside.
  2. Now add the broccoli and fry until crisp only, adding cup of Medallion Teriyaki Sauce.
  3. Thicken with 1- tablespoons of cornstarch if desired. Replace beef and bring to a boil.
Send us your comments or suggestions about this recipe or feel free to recommend your own recipe using Medallion Sauces: Recipes@Medallionsauces.com
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