ASIAN CHICKEN THIGHS
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
SPICY KOREAN CHICKEN
Slightly spicy, slightly sweet Korean-style chicken thighs.
Provided by Mrs.Bryant
Categories World Cuisine Recipes Asian Korean
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 g
ASIAN SPICY CHICKEN THIGHS
This recipe is a dramatic modification of an Asian Grilled Chicken recipe I found on Yahoo Health. It's spicy and delicious. I originally made it with chicken thighs but it also works with chicken breasts. Sid dishes I have had it with are asparagus, grilled brussels sprouts, curry couscous and rice pilaf. 5 minutes to prepare, 30 minutes to marinate. "Mmmm, those are great thighs!"
Provided by TFCurtis
Categories Chicken Breast
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a small bowl (except for the chicken thighs).
- Pour the mix into a ziplock plastic sandwich bag.
- Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
- Place the second thigh in the bag withg the first and coat thoroughly.
- Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
- On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
- Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
- Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
- Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.
Nutrition Facts : Calories 425.3, Fat 32.7, SaturatedFat 5.2, Cholesterol 114.5, Sodium 666.7, Carbohydrate 4, Fiber 0.7, Sugar 1, Protein 28.6
ASIAN CHICKEN THIGHS
No need for take-out with this recipe! This one is for all of you that don't like to be in the kitchen but want a delicious home cooked meal with an Asian flair. It truly is so easy, fast and delicious. Serve with rice or noodles or you could cut up the chicken into bite sized pieces and serve as an appetizer. Enjoy! www.everythingtasty.blogspot.com
Provided by Everything Tasty Ki
Categories Chicken
Time 20m
Yield 2 pieces, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
- Heat a large skillet over medium/high heat and coat with cooking spray.
- Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter.
- Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions.
- Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!
SWEET AND STICKY ASIAN CHICKEN THIGHS: THE PRETTY FEED
Chicken thighs are always juicy and tender but this asian inspired glaze recipe was an absolute crowd pleaser and we will definitely be making it again and again. Our eyes literally 'glazed' over when we had that first bite. It's so simple to make, in facts it's almost impossible to mess this one up, and it's aesthetically pleasing when plated. It's sweet and spicy (if you want to add more kick go ahead) and we are thrilled to have this new staple in our repertoire!
Provided by Theprettyfeed
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Before turning on any burners and stressing yourself out, we like to prepare the glaze. You can even do this the night before and let all the flavors really settle in and intensify. In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Set aside for now.
- When you are ready to cook, heat a large skillet over medium high heat and add 1 Tbsp of olive oil. Add the chicken, salt and pepper. Cook chicken about 3 minutes on each side until brown on each side. Set chicken aside on plate and cover (Note: we always cut one piece of chicken open before eating to make sure it's cooked. Alternatively, you could use a thermometer and check that it's reached a temperature of about 155 Fahrenheit-slightly underdone since you will be putting it back on the heat).
- Add the sauce to the skillet and bring to a boil over medium heat for 1-2 minutes until sauce thickens. Stir lightly and watch carefully.
- Add chicken back to the skillet and coat each side with the sauce cooking for 2-3 additional minutes or until 165 degrees.
- Have a large serving dish ready on the side and using tongs transfer each piece of chicken to it. Then poor the sauce over all the chicken and garnish with sesame seeds and chopped green onions. VOILA! Isn't it beautiful?!
- EXTRA DETAILS:.
- You will notice the sauce doesn't get very thick in the pan (no need to continue boiling it) because once it cools down it will get much stickier and turn into more of a glaze (due to the sugar).
- This recipe is not as fast if you get chicken thighs WITH bones. If don't have boneless chicken thighs just make sure you cook them longer.
- Left overs are delicious.
Nutrition Facts : Calories 439.3, Fat 15.4, SaturatedFat 3.7, Cholesterol 72.9, Sodium 1472, Carbohydrate 49.4, Fiber 1.6, Sugar 43.2, Protein 27.2
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