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SWEET CHILI CHICKEN RECIPE - ONE DISH CHICKEN RECIPES - BARBECUE CHICKEN BREAST RECIPE. Sweet Chili Chicken Recipe
Chicken Broccoli Stir Fry * 1 head of broccoli (small) * 1 sweet red pepper * 2 green onions * 3 boneless, skinless chicken breasts * 1/2 cup of chicken stock - divided * 2 tablespoons of soy sauce * 1 tablespoon of cornstarch * 1 tablespoon of oyster sauce * 1 teaspoon of sesame oil * 1/3 teaspoon of chili paste * 3 tablespoons of vegetable oil * 3 teaspoons of garlic - minced * 1 tablespoon of ginger - minced * 1/3 cup of nuts Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices. Seed and cut red pepper into 1-inch squares. Cut green onions on diagonal into 2-inch pieces. Cut chicken into 2x1-inch strips. Set each ingredient aside separately. Whisk together: 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sesame oil and chili paste; set aside. Heat a wok or deep skillet over high heat until drop of water sprinkled on surface sizzles into steam. Pour in half of the oil and swirl wok to evenly coat side of pan; heat for 30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside. Remove to plate. Repeat with remaining chicken, adding more oil if necessary. Transfer chicken to plate. Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant. Add broccoli and red pepper; stir-fry for 1 minute. Add onions; stir-fry for 30 seconds. Pour in remaining 1/4 cup stock. Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once. Return chicken to wok. Push contents of wok to side of pan. Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened. Stir vegetables and chicken into sauce until glazed and coated. Sprinkle with cashew nuts. Remove to a serving platter or dish and serve immediately. Adapted from: Jon Sacker Thai Chicken
I know, I know... Thai again... but once again, quick and REALLY good. You may need to go to a little asian store to find a few ingredients, but it is worth it. I know my food photography isnt there yet, and half of the reason is because, well... the food is warm and perfect, and I dont have any more patience to get all the settings perfect... I am hungry... here is the recipe, once again, from mother: MARINATED THAI CHICKEN WITH CHILI GARLIC SAUCE 24 oz chicken breasts, boneless and skinless (about 4) 1 T. garlic, chopped 2 T. soy sauce 1 t. black pepper 1 T. sugar 1 T. vegetable oil Prepare chicken breasts by flattening them to equal thicknesses (put them in a baggie or between wax paper or plastic wrap, and pound lightly with a pan. Put chicken breasts either in a plastic Ziploc bag or bowl. Mix remaining ingredients together and pour over chicken. Let marinate for 3-5 minutes, unrefrigerated. Grill/broil chicken for 3-4 minutes each side until done (use a sharp knife or press with a finger: when it feels firm, it’s done); it’s ok for it to be slightly charred all around. Serve with rice and sweet-sour sauce (aka, chili-garlic sauce). SWEET AND SOUR SAUCE (aka, chili garlic sauce) ? c. rice wine vinegar ? c. sugar 1 T. soy sauce 1/8 t. salt 1 T. chili-garlic sauce ? T. garlic, chopped Heat the vinegar and sugar in a saucepan on high heat for 3-4 minutes, until the sugar dissolves. Add soy sauce and salt, stir. Continue cooking at moderately high heat for 10 minutes, until the sauce thickens somewhat. Remove from the fire. Add chili-garlic sauce and the garlic. Stir to blend and let cool. Serve. Similar posts: honey dijon chicken recipe recipes for leftover fried chicken campbells chicken and stuffing recipe chicken bourbon recipe red robin chicken tortilla soup recipe charcoal grilled chicken recipes chicken wing dip recipe easy barbecue chicken recipes |