21.   Cut the chicken into pieces.

22.   Cut the chicken into small, thin strips and trim the snow peas.

23.   If it does, cut the chicken in quarters so no more water will be needed.

24.   If so, cut chicken in halves or quarters so no more water will be needed to cover.

25.   If you want to cook the chicken dish even more quickly you can cut the chicken into one inch chunks before they are sauteed.

26.   In South Carolina, a sixth-grade girl was removed from class because she brought a steak knife in her lunch box to cut her chicken.

27.   South Americans sometimes ask that the chickens be cut into small pieces for stewing or frying.

28.   This will keep it warm and enable guests to add their own ingredients, usually after they have cut the chicken from the bone.

29.   To serve, cut chicken into four pieces.

30.   Transfer chicken to a cutting board and cut chicken on diagonal into thin slices.