Mexican Thai Fusion Chicken Recipes

Steps:

• Heat grill to high with cover closed till you hit about 400 degrees. Toss wings in a few tablespoons of oil and season with salt and pepper on both sides. Place on the grill in single layers and grill until golden brown on both sides about 10 to 12 minutes per side.
• (For those that are not too familiar with grilling, preheating your grill to 400 degrees is a great way to clean your grill before cooking a new item. Simply wait till your covered grill hits 400 degrees and then using a grill cleaning brush, scrub off the chard left overs. Heating your grill up to 400 degrees also creates in my opinion the best heat to start off your grilling as you'll for the most part not want to cover your grill again through out the cooking process. It's also equally as important to watch your wings to make sure your wings aren't being overly chard on the outside, this just comes with practice!).
• Puree the Chipotle peppers in a processor with the adobe sauce that they usually come with. You can buy these Chipotle peppers with adobe sauce in almost any large market. For this recipe you'll only need to buy the smallest can, since this recipe only calls for about 2 to 3 tablespoons worth.
• On a medium heat setting on your stove, combine together the vinegar, orange juice, Dijon mustard, chipotle puree, honey, oil, and peanut butter in a medium sauce pan. Season with salt and pepper, to taste. After cooking the mixture on medium for 5 mins, reduce (allow sauce to thicken) this mixture on a low to medium heat setting for about 10 mins, stirring occasionally. (meaning you'll need to have the sauce pan uncovered during the whole processes to allow the moisture to escape).
• Pour the hot sauce mixture into a large wok or a large pot and bring to a boil(About medium to high stove setting should do the trick). Add the wings in batches (about ten wings depending on how large your wok or pot is) and coat for about 2 minutes making sure that the wings are well coated. Once done, plate them and enjoy!

Steps:

• Bring a large pot of water to a boil.
• Season chicken with salt and black pepper; set aside.
• Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
• Coat the inside of a large skillet or wok with olive oil and place over high heat.
• Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
• Remove chicken and set aside in a bowl.
• Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
• Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
• Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
• Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
• Drain the noodles.
• Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
• Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
• Sprinkle with green onions to serve..