CARAMEL CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
- Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
- Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.
CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
- Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.
KATIE'S HONEY CHICKEN
I had dethawed a whole chicken the other night. Katie decided to come over and help me decide what to do with it. She said she thought honey and pineapple sounded yummy. I told her to look up Hawiian Chicken because that sounded just like what she wanted. We never found a recipe to suit our needs for the time so we threw caution to the wind and made this. The chicken came out moist and tasty! The glaze can be halved.
Provided by rusted_essence
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- cut up chicken.
- place in a greased 13 x 9.
- preheat oven to 325.
- rub salt and pepper on chicken.
- melt margarine in a bowl.
- add honey (we used two different kinds).
- stir in brown sugar and egg.
- mince garlic and add.
- drain pineapple reserving juice.
- drizzle a spoonful of juice on each peice of chicken.
- do the same with glaze.
- cut cherries in half.
- add half the pineapple and cherries.
- place chicken in oven for 30 min.
- remove and drizzle more juice and sauce.
- add the rest of the fruit.
- cook 20 more minutes.
- turn chicken and cook another 20.
- remove and enjoy!
Nutrition Facts : Calories 1167.5, Fat 76.8, SaturatedFat 19.5, Cholesterol 291, Sodium 2248.1, Carbohydrate 60.8, Fiber 1.9, Sugar 56.7, Protein 59
HONEY GARLIC CHILE BURGERS WITH MANGO SLAW
My local butcher in Southampton, New York makes a garlic chile chicken sausage with traditional Thai ingredients that I love. So, I wanted to make my own version of that, but in burger form! I love the fresh flavor of this burger. The cool, crisp cabbage and sweetness of the mango in the slaw pair perfectly with spicy chile garlic paste and the salty umami flavor of the fish sauce in the patty. Every bite is better than the last!
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
- Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
- For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
- For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
- Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.
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