Chicken With Tiger Sauce Recipes

CHICKEN WITH TIGER SAUCE RECIPE

Steps:

• Cook Rice per instruction on box. Heat a medium non-stick pan over high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until chicken pieces are browned, about 3-4 minutes. (Chicken will finish cooking in a later step.) Transfer to a plate and return pan to high heat. No need to clean pan. Add 1 tsp olive oil and sugar snap peas to pan and cook 1-2 minutes or until starting to blister. Add half of the ginger to pan and cook 30 seconds. Season to taste with salt and pepper. Remove to a plate and return pan to heat. No need to wipe it out. Cooking the sugar snap peas so quickly retains their vibrant color and wonderful crunch. Glaze the chicken: Add 1 tsp olive oil, remaining ginger, and half the green onion to pan and cook 30 seconds or until fragrant. Add tomato juice, miso, honey, mirin, and ponzu to pan and cook 3-4 minutes. Return chicken and any accumulated juiced back to pan and cook until glaze forms and chicken reaches a minimum internal temperature of 165 degrees about 3-4 minutes. Add sambal (to taste) and season with salt and pepper if necessary--remember, miso and ponzu bring plenty of salt on their own. Scoop a portion of rice onto a plate. Add a serving of glazed chicken and sugar snap peas next to rice. Garnish with remaining green onions.

TIGER CHICKEN WINGS!

Steps:

• Combine all ingredients into a gallon ziploc bag except the onion. With the onion you need to saute until tender then add to the bag. Let it set overnight. Bake for 40 minute in a 375 degree oven preheated about 10min. Every 5-10min. spoon liquid onto wings. Enjoy!

BENGAL TIGER CHICKEN

Steps:

• Preheat oven to 350*F.
• Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
• Pour over chicken in a shallow baking dish.
• Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
• Bake for one hour or until chicken is cooked through.
• I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
• The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!