CHINESE GARLIC CHICKEN
The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.
Provided by Steve Bowden
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and black pepper. Toss with flour until coated.
- Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
- Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 7.8 g, Cholesterol 88.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 34.9 g, SaturatedFat 2.2 g, Sodium 1406.2 mg, Sugar 0.4 g
GRILLED ASIAN CHICKEN
Great for last-minute company or a quick dinner by rounding it out with a baked potato and tossed salad.
Provided by Janet M.
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
- Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
- Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
- Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 10.6 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 0.2 g, Protein 25.7 g, SaturatedFat 1.5 g, Sodium 961.3 mg, Sugar 8.9 g
ASIAN GRILLED CHICKEN
Quick and easy Asian marinated chicken thighs! Also great with chicken breast or flank steak. Marinate overnight for best flavor.
Provided by LoreleiLee
Categories World Cuisine Recipes Asian
Time 4h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
- Preheat an outdoor grill for medium-low heat; lightly oil the grate.
- Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
- Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 23.6 g, Cholesterol 71.6 mg, Fat 12 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 3.3 g, Sodium 1372.2 mg, Sugar 20.2 g
CHINESE GRILLED CHICKEN
Make and share this Chinese Grilled Chicken recipe from Food.com.
Provided by anme7039
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken in a plastic bag.
- Stab the chicken a few times to make sure it soaks up all the goods, then add to the liquid.
- Place in fridge for at least a few hours.
- Remove chicken from marinade and grill until done turning once.
Nutrition Facts : Calories 417.4, Fat 24, SaturatedFat 3.6, Cholesterol 76, Sodium 2910.4, Carbohydrate 21, Fiber 1, Sugar 14.5, Protein 30.6
ASIAN GRILLED CHICKEN
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stir the stock, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or close the bag and refrigerate for 1 hour. Remove the chicken from the marinade.
- Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked though, turning and brushing often with the marinade.
- Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil and serve with the chicken.
THE BEST GRILLED CHICKEN
It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
- To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
- Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
- Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
- Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
- Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.
ASIAN GRILLED CHICKEN
Make and share this Asian Grilled Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in a large baggie or plastic or glass pan.
- Combine all other ingredients and mix well; pour over chicken.
- Cover and chill for at least 6 hours or overnight.
- Remove chicken from marinade; ***grill 5 minutes per side or until cooked (see last note) or, bake with the marinade at 375 for 30 minutes(until juices run clear when pierced with a fork).
- ***If grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken.
Nutrition Facts : Calories 163.7, Fat 4.3, SaturatedFat 0.9, Cholesterol 72.6, Sodium 418.4, Carbohydrate 4.3, Fiber 0.7, Sugar 1.8, Protein 25.3
STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, corn flour, oil, onion, bell peppers, soy sauce, red wine vinegar, tomato paste, sugar, chicken stock, pineapple, water, cornflour, egg yolks, milk
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and pepper.
- Cut into bite-size chunks.
- Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
- Heat the oil in a deep saucepan until it reaches 190°C (375°F).
- Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
- Drain onto a plate covered in kitchen roll.
- In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
- Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
- Add in cornflour paste.
- Mix until the sauce has thickened.
- Stir in the pineapple and chicken until evenly coated with the sauce.
- Serve with rice.
- Enjoy!
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