STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 5h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
- Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
- Preheat the oven to 350 degrees F.
- Bake the chicken, covered in foil, for 35 to 45 minutes.
- Meanwhile, preheat the grill to medium high.
- Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
- Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
- In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.
SWEET CHILE GARLIC WINGS
Provided by Trisha Yearwood
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
- Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
- When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.
WOKED SPICY CHILI-GARLIC CHICKEN
I love woking food. It's so primitive and barbaric it just feels right. Simply blast it on high heat until the oil be smokin' then toss in yer gredients and yer good to go. This is one of my favorite dishes when I don't have a lot of time yet want a good dose of spicy protein. If you have a favorite Teriyaki sauce you can add that in as well to give it some sweetness at the end.
Provided by TotesWILD
Categories Chicken Breast
Time 15m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 8
Steps:
- Fire up the wok on high and put your fave oil in (you can do this in a pan too but the wok is way more fun and impressive lookin').
- Get you some fresh chicken and slice em up to pieces about the size of yer thumb.
- When the oil is smoking dump the chicken in and enjoy the sizzle noise.
- Add some soy sauce (enough to cover the bottom of the wok).
- Stir it until it's not all raw then dump in a ton of the Chili Garlic sauce. I like it spicy so I am generous on the sauce.
- After about 5 mins I like to add in some minced garlic, ginger powder and some salt & pepper.
- Toss in some cashews with 1 minute to go then mix it all around like a pro.
- Serve into a bowl and sprinkle with sesame seeds. Nuff said.
Nutrition Facts : Calories 498.8, Fat 26.8, SaturatedFat 7.7, Cholesterol 185.6, Sodium 182.7, Protein 60.5
SWEET CHILI-GARLIC CHICKEN
Spice up your dinner with this four-ingredient sweet and spicy chicken recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Set oven control to broil. Line broiler pan with nonstick foil. In small bowl, mix preserves and chili garlic sauce. Place 1/4 cup sauce in small microwavable bowl; set aside.
- Sprinkle salt evenly over both sides of chicken breasts. Place on broiler pan top-side down. Broil 4 to 6 inches from heat 8 minutes; turn chicken. Broil 4 to 6 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F). Remove from oven. Divide remaining apricot mixture evenly over tops of chicken breasts (about 1 tablespoon per chicken breast), spreading to cover. Return to oven; broil 1 to 3 minutes longer or until sauce bubbles.
- Meanwhile, microwave reserved apricot mixture uncovered on High 30 to 45 seconds, stirring every 15 seconds, until heated through. Serve warm sauce with chicken.
Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 21 g, TransFat 0 g
SPICY CHICKEN CHILI
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.
Nutrition Facts :
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