TINY SPICY CHICKEN AND FRIED RICE
Steps:
- 1. Place all cut up chicken into a 9x13-inch pan and sprinkle with garlic salt. Let sit at least one hour.
- 2. Mix the eggs in a bowl and pour the box of cornstarch on a large plate. Dip the chicken pieces in the egg and then the cornstarch.
- 3. Fry them in a pan over medium heat in batches with a little olive oil (I have tried using pan spray to make them a little lower fat but it is too much to handle). After frying them, place them in a 9x13-inch pan. Mix all of the sauce ingredients in a sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan.
- 4. Cook at 325°F stirring every 15 minutes for 1 hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TINY SPICY CHICKEN
This is so yummy! It was made at a town gathering and now everyone in town makes it! Serve it with a little fried rice and it is a perfect meal! I think I should clarify based on the reviews. The cornstarch on the chicken is what thickens it when it cooks. If not enough cornstarch is used it will not thicken when it cooks.
Provided by MMMTMommy
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all cut up chicken into a 9x13-inch pan and sprinkle with garlic salt.
- Let sit at least one hour.
- Mix the eggs in a bowl and pour the box of cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch.
- Fry them in a pan over medium heat in batches with a little olive oil (I have tried using pan spray to make them a little lower fat but it is too much to handle).
- After frying them, place them in a 9x13-inch pan.
- Mix all of the ingredients in the sauce in a sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan.
- Cook at 325°F stirring every 15 minutes for 1 hour.
Nutrition Facts : Calories 933.9, Fat 15.3, SaturatedFat 3.1, Cholesterol 238.3, Sodium 1267.7, Carbohydrate 141.2, Fiber 0.8, Sugar 70.6, Protein 53.6
SPICY CHICKEN FRIED RICE
A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
- Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.
Nutrition Facts : Calories 538 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.91 milligram of sodium
THAI SPICY BASIL CHICKEN FRIED RICE
This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
Provided by ErinInVegas
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
- Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
- Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
Nutrition Facts : Calories 794.1 calories, Carbohydrate 116.4 g, Cholesterol 46.1 mg, Fat 22.1 g, Fiber 3 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 3.6 g
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- Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Scrape down and rinse the pan, if needed.
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