CHEF JOHN'S CARAMEL CHICKEN
This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
- Heat oil over high heat in a skillet. Stir in chicken.
- Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
- Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
- Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 615 calories, Carbohydrate 37.9 g, Cholesterol 129.4 mg, Fat 33.2 g, Fiber 3.6 g, Protein 43 g, SaturatedFat 7.8 g, Sodium 1966.7 mg, Sugar 29.6 g
CARAMELISED CHICKEN AND PUMPKIN STIR-FRY
Make and share this Caramelised Chicken and Pumpkin Stir-fry recipe from Food.com.
Provided by JustJanS
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken in a bowl, add the crushed garlic and about 2 teaspoons of the peanut oil, then season with salt and plenty of freshly ground black pepper.
- Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok.
- Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour.
- Transfer the meat to a plate.
- Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart.
- Add the capsicum strips during the pumpkins last minute of stir-frying.
- Remove the vegetables to the plate with the chicken.
- Put the sugar, fish sauce, vinegar and 125ml water in the wok, stir thoroughly, then bring to the boil and boil for about 10 minutes or until syrupy.
- Add the baby corn to the wok and heat for a couple of minutes, then return the chicken and vegetables to the wok as well.
- Stir for 1 minute, or until well coated with the syrup and heated through.
- Sir in the coriander and serve immediately over steamed rice.
EASY CARAMELIZED GARLIC CHICKEN
This is the best chicken I have ever made or eaten in my life. It is the perfect combination of sweet and savory, and is great for a quick, yet still fancy, meal.
Provided by MizEmerilLagasse
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the salt and pepper onto the chicken.
- In a medium to large sized skillet (I like cast iron) heat the oil over medium-high heat until almost smoking.
- Add the chicken breasts and garlic to the pan and brown the first side of chicken, about 5 minutes.
- Flip the chicken and brown the other side, about 3 minutes.
- Remove the chicken from the pan and add the brown sugar to the pan.
- Allow the sugar to melt about half way and add the cream.
- Bring to a bubble and add chicken back to pan
- Simmer for 3-5 minutes and serve over butter egg noodles or rice.
- Enjoy!
ORIENTAL PUMPKIN STIR FRY
Make and share this Oriental Pumpkin Stir Fry recipe from Food.com.
Provided by Nolita_Food
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel pumpkin, remove seeds, wash and cube.
- Heat oil in a large pan, stir fry garlic, ginger and green onions until fragrant (2-3 minutes).
- Add pumpkin, sprinkle in sugar and sauté for about 8-10 minutes until the pumpkin is soft.
- Add in chicken stock and fish sauce, bring to a boil.
- Then reduce heat and let it simmer for about 15 minutes.
- The pumpkin will be a little mushy at this point.
- Stir in preserve evenly, sprinkle with pepper and serve with jasmine rice (or just eat by itself).
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