Wok Tossed Lime And Chilli Chicken Recipes

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Steps:

• Combine chicken with garlic and ginger in a large bowl.
• Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.
• Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min's, stirring occasionally or until chicken is cooked through.
• To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alf alfa sprouts.