FIERY PEPPER CHICKEN
This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right.
Provided by Bald Guy
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
- Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
- Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.
Nutrition Facts : Calories 336 calories, Carbohydrate 26.7 g, Cholesterol 34.6 mg, Fat 19.5 g, Fiber 6.7 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 806.6 mg, Sugar 2 g
SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers instead.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Chicken Fennel Sesame Anchovy Grill/Barbecue Grill Chile Pepper Hot Pepper
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry and season with salt. Set aside on a plate.
- Smash garlic under the flat side of a chef's knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
- Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
- While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
- Transfer chicken to platter with lemons and let rest 5 minutes.
- While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with remaining 2 Tbsp. oil and season with a big pinch of salt and toss once more.
- Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad.
FIERY LEMON GLAZED CHICKEN
This spectacular spicy and sweet lemon glazed chicken will make your taste buds sizzle! And, studies show eating spicy food is good-for-you. It's become one of my favorite ways to make chicken. It's fast to make and furiously delicious....
Provided by Nancy Fox
Categories Lunch/Snacks
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish add the bread crumbs, garlic, salt, pepper and blend together. Dredge both sides of the chicken in the crumb mixture.
- In a small bowl, combine the lemon juice, honey, and Tabasco. Set aside.
- In a large non-stick pan, heat the olive oil over medium heat. Add the chicken, cover, and sauté until browned on both sides and cooked through, about 10-12 minutes. Remove the chicken from the pan.
- Add the lemon-honey glaze to the pan. Cook for about 30 seconds until syrupy. Return cooked chicken to pan, flipping the chicken once to coat with the glaze.
- Remove from pan and serve.
Nutrition Facts : Calories 418.7, Fat 19.2, SaturatedFat 4.7, Cholesterol 92.8, Sodium 359.2, Carbohydrate 29.1, Fiber 0.8, Sugar 18.6, Protein 32.3
ROASTED CHICKEN AND FENNEL WITH LIME AND PARMESAN
Steps:
- Preheat the broiler.
- Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes.
- Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes.
- Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown.
- Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices.
WINE-GLAZED CHICKEN
I found this recipe in a Cooking Light magazine, but changed it around just a snag. This dish reminds me of my childhood, eating cooked down chicken thighs. So yummy! If you want to elaborate on the seasoning, go ahead. We like everything spicy, but I put generic seasoning for this recipe.
Provided by ArtofAimee
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle salt and ground nutmeg over the chicken.
- Melt butter in a medium-size skilet over medium heat; add chicken. Cook, turning frequently, 10 minutes or until golden.
- Stir in wine, mushrooms, bell peppers, and green onions; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done. Remove chicken from skillet; keep warm.
- Whisk together broth and cornstarch until smooth; add to drippings in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened.
- Serve over rice!
Nutrition Facts : Calories 405.9, Fat 18.6, SaturatedFat 9.1, Cholesterol 173.7, Sodium 842.7, Carbohydrate 9.2, Fiber 1.6, Sugar 3.4, Protein 35.5
CHICKEN AND FENNEL SALAD SANDWICHES
Provided by Maggie Ruggiero
Categories Salad Chicken Citrus Herb Vegetable Roast Yogurt Lunch Fennel Summer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- Roast chickens:
- Put oven rack in middle position and preheat oven to 425°F.
- Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
- Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
- Make dressing and assemble sandwiches:
- Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
- Serve chicken salad in rolls.
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