ASIAN-STYLE CHICKEN AND VEGETABLES
It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime.
Provided by JENISSE
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
- Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
- Whisk cornstarch and 1/2 cup water together in bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
- Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
- Sprinkle sesame and peanuts over chicken and vegetables before serving.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.1 g, Cholesterol 30.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 507.3 mg, Sugar 9.7 g
ASIAN GLAZED CHICKEN AND VEGGIES
Make and share this Asian Glazed Chicken and Veggies recipe from Food.com.
Provided by katie in the UP
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix cornstarch, broth, vinegar, honey, soy and pepper inches.
- cup until smooth. Cook chicken in nonstick skillet until.
- browned. Add cornstarch mixture, carrots and water.
- chestnuts. Cook until mixture boils and thickens, stirring.
- Cover and cook over low heat 5 minute or until done. Stir in.
- snowpeas and cook additional 3 minutes.
Nutrition Facts : Calories 1090.5, Fat 9.6, SaturatedFat 2.7, Cholesterol 82.3, Sodium 692.5, Carbohydrate 198.1, Fiber 6.5, Sugar 28.5, Protein 47.1
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
SLOW COOKER ASIAN GLAZED CHICKEN RECIPE
This is quick, easy, and had just the right amount of kick
Provided by Camille Beckstrand
Categories Main Course
Time 3h25m
Number Of Ingredients 12
Steps:
- Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
- Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.
- Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).
- Shred chicken and add back into liquid in slow cooker.
- Serve over rice, topped with green onions and sesame seeds.
Nutrition Facts : Calories 181 kcal, Carbohydrate 16 g, Protein 22 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 1815 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
ASIAN GLAZED CHICKEN THIGHS
Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. -Carole Lotito, Hillsdale, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 735mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ASIAN CARAMELIZED CHICKEN
This chicken in a sticky glaze is a new family favourite but I'd serve it to guests as well. Boneless skinless chicken thighs stay tender and moist and chopped peanuts make an attractive garnish.
Provided by Cookin-jo
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and oil in a large frying pan over medium heat.
- Open chicken thighs to lie flat in the pan and brown on both sides, in batches if necessary. Set chicken aside.
- Remove all but 1 Tbsp of fat from the pan, then add remaining ingredients except peanuts and cilantro.
- Stir and simmer until the sauce becomes thickened and syrupy, about 15 minutes. Taste carefully (it's very hot!) and add more garlic and vinegar if necessary to your taste.
- Return the chicken to the pan, coat with syrup and cook until chicken is cooked through. If the glaze becomes too thick add a small amount of water and stir. Remove star anise if using.
- Garnish with chopped peanuts and cilantro if you like and serve.
ASIAN-GLAZED SKILLET CHICKEN
Looking for a simple one-pan chicken dish with a sweet and sticky glaze? This weeknight-quick Asian-Glazed Skillet Chicken fits the bill!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 2 drumsticks each
Number Of Ingredients 5
Steps:
- Cook chicken in large nonstick skillet on medium-high heat 5 min. or until evenly browned, turning occasionally. Drain.
- Stir in remaining ingredients. Bring to boil; cover. Simmer on medium heat 10 to 12 min. or until chicken is done (165ºF), stirring occasionally.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
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