HOISIN-GLAZED CHICKEN THIGHS
The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.
Provided by debbie
Categories World Cuisine Recipes Asian
Time 30m
Yield 16
Number Of Ingredients 14
Steps:
- Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
- Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g
HOISIN-GLAZED CHICKEN WITH CABBAGE SLAW
With less than 10 minutes to cook, this is a great time-saving recipe. From Real Simple Magazine February 2006.
Provided by JackieOhNo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat broiler on high. Rinse the cutlets and pat dry with paper towls. Pound the cutlets to an even thinness. Place on a broiler pan.
- In a small bowl, whisk together the hoisin sauce, soy sauce, 1 t. of the rice vinegar, and the fish sauce (if using).
- Transfer 2 T. of the glaze to a large bowl and stir in the remaining rice vinegar. Add the cabbage, peppers, scallions, and cilantro and toss. Cover and refrigerate.
- Pour about 1 T. of the remaining glaze into a small bowl; set aside as a finishing sauce. Brush the chicken with the glaze that remains. Broil, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw.
Nutrition Facts : Calories 79.6, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 507.8, Carbohydrate 16.8, Fiber 3.3, Sugar 10, Protein 2.5
HOISIN-GLAZED CHICKEN WITH CABBAGE COLESLAW
Make and share this Hoisin-Glazed Chicken With Cabbage Coleslaw recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat broiler on high.
- Rinse and dry chicken. Pound the cutlets to an even thinness. Place on a broiler pan.
- In a small bowl, whisk together the hoisin sauce, soy sauce, 1 teaspoon of the rice vinegar, and the fish sauce.
- Transfer 2 tablespoons of the glaze to a large bowl and stir in the remaining rice vinegar. Add the cabbage, peppers, scallions, and cilantro and toss. Cover and refrigerate.
- Pour about 1 tablespoon of the remaining glaze into a small bowl; set aside.
- Brush the chicken with the remaining glaze.
- Broil, brushing occasionally, until cooked through, 5 to 8 minutes.
- Spoon the reserved glaze over the top.
- Serve with the slaw.
Nutrition Facts : Calories 79.6, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 507.8, Carbohydrate 16.8, Fiber 3.3, Sugar 10, Protein 2.5
HOISIN-GLAZED ROAST CHICKEN
Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.
Provided by Food Network Kitchen
Time 1h15m
Yield 6-8
Number Of Ingredients 11
Steps:
- Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
- Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
- Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
HOISIN MARINATED CHICKEN WITH NAPA SLAW
Steps:
- Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin.
- SLAW: In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.
HOISIN CHICKEN WITH CABBAGE
Make and share this Hoisin Chicken With Cabbage recipe from Food.com.
Provided by foodart
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl combine chicken, salt, garlic, ginger, cornstarch and oil and set aside until needed.
- In a wok add oil to coat add in the chicken mixture and saute until the chicken thighs are halfway cook and then add in the rest of the ingredients and combine well. Adjust the seasoning to your taste.
Nutrition Facts : Calories 573.3, Fat 34.3, SaturatedFat 8.5, Cholesterol 143.9, Sodium 1338.7, Carbohydrate 31.8, Fiber 7.9, Sugar 17, Protein 35.3
HOISIN-AND-CHILI-GLAZED CHICKEN DRUMSTICKS WITH SLAW
For a finger lickin' good dinner, try these glazed drumsticks served with a crunchy Asian-accented slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place chicken on a parchment-lined rimmed baking sheet; season with salt and pepper. Stir together hoisin and chili paste; brush evenly over chicken. Bake until blackened and just cooked through, 40 to 45 minutes. Reserve juices that accumulate on baking sheet.
- Meanwhile, combine cabbage, carrots, mushrooms, lime juice, oil, and cilantro in a large bowl; season with salt and pepper. Toss occasionally while chicken cooks. Serve chicken with reserved juices and more cilantro over rice, with slaw alongside.
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