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- Clean and dry chicken fillet, cut into dice. Marinate. 雞柳洗凈，吸乾水份，切粒，用腌料拌勻。
- Heat 3 tbsps oil, saute the chicken fillet till 80% done. Remove. 鑊內燒3湯匙油，把雞肉炒至八成熟，取出隔油。
- Heat 3 tbsps oil, saut? the chicken fillet till 80% done.Remove. 鑊內燒3湯匙油，把雞肉炒至八成熟，取出隔油。
- Heat 3 tbsps oil, saute the chicken fillet until 80% done. Remove. 鑊內燒3湯匙油，把雞肉炒至八成熟，取出隔油。
- Mix sliced chicken fillet with salt, white pepper, cornflour and oil. 將雞柳與鹽、白胡椒粉、生粉和油拌勻。
- Shred chicken fillet, mix with seasoning and marinate for 10 minutes. 雞肉切幼條，拌入調味料腌10分鐘。
- Heat wok. Stir-fry ginger in small amount of oil. Add chicken fillets and stir-fry till almost done. 燒熱鑊,下少量油及姜片,再下雞柳炒至八成熟。
- Dak-gal-bi, the lean skinless chicken fillets marinated in the hot chili sauce, good for barbecue. 去皮的雞肉腌制在辣醬里，燒烤佳物。
- Heat the wok and add in 1 tbps of oil, put in chicken fillets, diced mushrooms and sliced deep fried bean curd puffs. 起鍋燒熱加一湯匙油后，加入雞肉柳、蘑菇、豆腐卜略炒。
- Slices of tender chicken fillet stir-fried with cashew nuts and roast dry chilies. 泰式腰果炒雞。
- Bright Red pepper in the hot pot, hot rolling, chicken fillets, Suxiang stuffed, stewed pork and chicken dishes are well augur well reflect the full. 鮮紅的辣椒在熱騰騰的火鍋中翻滾，雞丁魚(yú)片，酥香扣肉，鹵豬腿鳳爪等預示好兆頭的菜擺了滿(mǎn)滿(mǎn)一桌。
- Rinse and dry chicken fillet, cut into stripes and add the seasoning to marinate. 把雞柳洗凈瀝乾，然后切成絲并加入調味料腌好。
- Shred the chicken fillet, mushroom and carrot, then mix with the seasonings. Marinate for a while. 把雞肉、冬菇、紅蘿卜切絲，拌入調味料，腌一會(huì )。
- Skin and then dice the chicken fillet into cubes. Season and marinate for 15 minutes. 把雞肉去皮后切粒，拌入調味料腌15分鐘。
- Skin and then dice the chicken fillet into cubes. Add seasoning and marinate for 15 minutes. 把雞肉去皮后切粒，拌入調味料腌15分鐘。
- Add chicken fillet, wine and vegetables. If using silk squash, slice into 1 inch slanted round pieces. Boil over medium heat for about 3 minutes. 放入雞柳、紹酒和菜心。若用絲瓜，將絲瓜切成約1?己竦腦部椋?彌謝鷸笤?分鐘。
- We decided to share the rather generous and deliciously flavoured Thai Style Chicken Salad with its tender chicken fillets and exotic chiang mai dressing . 我們還決定分享美味的泰式雞色拉，配以異國風(fēng)味的清邁調味品。
- Secure chicken fillets in skewers, arrange on the rack. Grill until both sides turn golden brown（brush oil from time to time to prevent chicken fillets from drying）. 將雞肉串好，排放架上，放入燒烤爐內燒烤至一面金黃（需要時(shí)掃上油以防雞肉變乾），反轉，繼續燒烤至另一面金黃。
- A bowl of hot chicken soup is good for you. 喝一碗熱雞湯對你有好處。
