SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
CHINESE CHICKEN AND PEPPERS
Make and share this Chinese Chicken and Peppers recipe from Food.com.
Provided by _Pixie_
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Core the peppers and slice into thin rings.
- Heat 1 tbsp oil with 1 tsp salt and fry the peppers for 1 minute.
- Add 2 tbsp water and bring to a boil.
- Cover and simmer for 2 minutes.
- Drain and set aside.
- Cut the chicken into 1" pieces.
- Mince or finely grate the ginger.
- Fry the ginger and chicken in 2 tbsp oil until barely cooked.
- Add the sugar and sherry.
- Mix the cornstarch and soya sauce to make a paste, add to the pan and stir until slightly thickened.
- Add the peppers and stir to coat.
- Cook for a minute.
- Serve with fried rice.
CHICKEN IN SWEET AND HOT PEPPER SAUCE
If you don't like it hot, leave out the peppers and cayenne; I would think you end up with a nice sweet sauce but without "the kick". You can use parsley if you are not a basil fan.
Provided by PetsRus
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
- Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
- Add the milk and chicken stock.
- Then add the chicken and stir, add the zucchini a few minutes later.
- Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
- In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
- Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
- Sprinkle the rest of the basil on top together with the pine nuts.
- Serve.
SWEET PEPPER CHICKEN
Sweet red and green pepper strips add attractive color to this delicious chicken from Ann Johnson. "Put it in the slow cooker before getting ready for church on Sunday morning," recommends the Dunn, North Carolina cook. "It'll be ready to eat by the time you get home."
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Fat 11 g fat (3 g saturated fat), Cholesterol 79 mg cholesterol, Sodium 808 mg sodium, Carbohydrate 13 g carbohydrate, Fiber 2 g fiber, Protein 30 g protein.
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- Cut chicken thighs into 1 inch cubes. Pat chicken dry and set aside. Grab three bowls. In the first bowl, whisk eggs. In the second bowl, add cornstarch. In the third, add flour, salt and black pepper. Toss the chicken into the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture.
- Heat a large skillet over medium-high heat and add 3 tbsp oil. Carefully add the chicken to the hot skillet and let cook for about 4-5 minutes until bottoms begin to golden and crisp up. Be sure to break chicken apart if sticking together. Flip chicken over and continue to cook until golden, about 4-5 minutes. Remove chicken from skillet and set aside.
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- Heat the same skillet you cooked the chicken in to medium-high heat and pour in the sauce. Let sauce slightly simmer then add the chicken back to the skillet and toss to fully coat. Serve immediately with steamed rice and sprinkle with chopped green onions (optional).
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