STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY
Here's what you need: low sodium soy sauce, buffalo sauce, garlic, honey, sweet chili sauce, boneless, skinless chicken breast, olive oil, yellow onion, bell peppers, spinach
Provided by Katie Aubin
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
- On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
- Place chicken breasts in the marinade and chill for about 2 hours or overnight.
- Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
- Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
- Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
- Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
- Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
- Serve drizzled in caramelized marinade.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 2 grams, Protein 41 grams, Sugar 40 grams
FIRECRACKER ORANGE CHICKEN BUNS
Lightly fried chicken is coated in a spicy orange sauce and sandwiched inside steamed bao buns, along with fresh herbs and Kewpie mayo.
Provided by Arlyn Osborne
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add the honey, soy sauce, orange juice and zest, sriracha, garlic powder, red pepper flakes, ginger powder, and salt to a bowl. Whisk well and set aside.
- Heat about 3 inches of oil in a Dutch oven to 375°F.
- Add cornstarch to a shallow bowl. Dredge chicken in the flour, shake off excess, and fry for 4-5 minutes. Drain on a rack on top of a baking sheet.
- Pour the sauce mixture into a large nonstick skillet over medium high heat. Let the mixture come to a simmer and let cook for 1 - 2 minutes, until thickened.
- Add the chicken to the sauce and toss to coat.
- To build the sandwiches, place parsley leaves in the buns, then top with 3 - 4 chicken pieces, sprinkle with sesame seeds and scallions. Top with a squeeze of Kewpie.
Nutrition Facts : Calories 269.1, Fat 1.3, SaturatedFat 0.3, Cholesterol 43.9, Sodium 500.1, Carbohydrate 46.1, Fiber 0.9, Sugar 25.4, Protein 18.5
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