SWEET CHILI & ORANGE CHICKEN
My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Nutrition Facts : Calories 309 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1014mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 24g protein.
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
SWEET AND SPICY DUCK
a little oriental goes a long way. can be made with chicken or cornish hens but i really like duck. 5 spice powder i use is 1 tsp crushed anise seed, 1/4 tsp crushed fennel seed, 1/4 tsp pepper (black or szechwan), 1/8 tsp ground cloves. You can buy pre-made 5 spice but i like to make my own.
Provided by chefmick
Categories Chinese
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- combine salt, pepper, ginger and 5 spice. dust inside cavity of duck, rub remainder on outside of duck.
- tie legs together, twist wing tips under back. Prick skin all over with fork.
- Place duck breast side up in roasting pan. roast in oven at 375 degrees F for 2 hours spoon of fat drippings occasionally, set aside if making a gravy.
- combine soy sauce and honey, baste duck with mixture.
- roast another 20 to 30 minutes (basting frequently) or until leg moves easily in socket and juices run clear.
- when finished roasting let rest 15 minutes or so before carving.
Nutrition Facts : Calories 2366.9, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 2024.2, Carbohydrate 19, Fiber 0.5, Sugar 17.6, Protein 66.4
DUCK IN SPICY ORANGE SAUCE
Make and share this Duck in Spicy Orange Sauce recipe from Food.com.
Provided by Lil Ms Tropical
Categories Cambodian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix marinade ingredients with half of the oil.
- Coat both sides of duck pieces and marinade the longer the better preferably overnight.
- Put some oil in a heavy oven proof pan and place marinated duck pieces in it and cook till golden.
- Sprinkle the sugar over the duck cook for 10 mins more then turn again and sprinkle with rest of the sugar; Cook further 10 minutes.
- Take out and drain.
- In the fat fry off the garlic ginger and lemon grass and chilies.
- When this is cooked stir in the lime juice, julienne orange peel, orange juice and the nuoc cham sauce.
- Put back the duck then place in a heavy oven dish and cook until duck is ready 1 - 2 hours in a moderate oven.
Nutrition Facts : Calories 2213.8, Fat 204, SaturatedFat 67, Cholesterol 380, Sodium 320.2, Carbohydrate 32, Fiber 0.9, Sugar 25.8, Protein 59.3
ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE
Steps:
- Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
- Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
- Combine all ingredients in a small bowl.
- Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.
CHILLI ORANGE DUCK
A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix
Provided by KitchenManiac
Categories Oranges
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
- Cut the rind into short, thin strips.
- Squeeze the juice from the oranges, you need 250ml.
- Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
- Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
- Prick the duck skin well, and heat the oil in a non-stick frying pan.
- Add the duck breasts and sear, skin side down for 8 minutes or till brown.
- Then turn and cook for another 8 minutes.
- Remove the duck and allow it to rest for 5 minutes before serving.
- Cut the spring onions into finger lengths, then into strips.
- Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
- Spoon the sauce over the top.
- Serve with rice or noodles.
Nutrition Facts : Calories 671.4, Fat 30, SaturatedFat 7.4, Cholesterol 326.7, Sodium 577.9, Carbohydrate 37.1, Fiber 2.4, Sugar 32.8, Protein 60.5
SPICED GLAZED DUCK
Smoky, sweet, and just a bit spicy, this roast duck is a great celebratory dish for the holidays. What I love most about it is the crisp mahogany skin, which takes really well to the star anise and coriander seed I use in the glaze.
Provided by Michael Anthony
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prep and roast duck: Preheat oven to 375 degrees F. Turn the duck breast side up and use a sharp knife to clip the wing tips; set them aside, along with the neck, for later. Season the inside with salt and pepper and add one star anise. Turn the duck over. Place kitchen twine under the tail of the bird, then tie the drumsticks together. Swing the twine around the edge of the drumsticks and flip over. Take the skin and lay it flat over the backbone, and tie it snugly like you would tie your shoes. Trim the loose ends and lay the duck on a roasting rack, breast-side up. (Optional: Store in refrigerator overnight to dry, which will ensure crisper skin when roasting.) Drizzle 1 teaspoon of oil over the bird and rub it into the skin evenly. Generously season with salt and pepper, then roast in the oven for 40 minutes. After 40 minutes, pour out the rendered duck fat (reserving it for later use) and return duck to the oven for another 20 minutes.
- Glaze: Pat neck and wing-tips dry; cut into 2-inch pieces. Add 1 teaspoon oil to a medium sauté pan and heat until smoking. Season duck pieces with salt and pepper and place in the hot pan. After a few minutes, when the sound of the sizzle gets louder, turn heat down to medium and flip duck pieces. Continue to cook over medium heat while preparing the vegetables.
- Dice onion and garlic; remove stems, seeds, and inner membranes from peppers and dice. Add to the pan, season with salt and pepper, and cook 5 minutes. Add three pods of star anise, coriander, sherry vinegar, honey, rosemary, and thyme. Slice pasilla pepper and add to the pan. Continue cooking until vinegar has almost evaporated. Add orange juice, bring to a simmer, and reduce until liquid is almost dry, 5-10 minutes. Add 2 more cups of orange juice and continue to reduce, about 10 more minutes. When the glaze has reduced to 1-1½ cups, pass through a strainer and use the back of a spoon to push out all of the liquid from the solids; remove and discard the duck pieces. Set the glaze aside.Blend the remaining solids as a condiment to serve with with the duck.
- Roast and baste duck: After an hour of cooking, remove the duck from the oven, drain the fat (reserving for later use if you wish), and place in a roasting pan. Cut away the kitchen twine and discard. Spoon half of the glaze evenly over the bird and return to oven, 5-10 minutes. Baste with remaining glaze and roast until the internal temperature reaches 145 degrees F, 5 more minutes. Baste with hot pan juices.
- Carve the duck: Using a sharp chef's knife, begin by cutting off the legs, then remove both breasts whole. Slice the breast meat against the grain on a cutting board, then arrange the duck on a serving platter. Finish with a drizzle of the glaze and serve with remaining glaze and blended glaze solids.
CHILI - SWEET AND SPICY
I found this recipe on Yumsugar. I don't know who he is, but this recipe belongs to one Jason Miller of Primehouse NY. It was exactly the type of Chili recipe I have been searching for. I have made many pots of chili, some from this site, some from other sites, but for me, none as delicious as this. I hope someone will try it.
Provided by Magpower
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly about 8 minutes. Drain off excess fat.
- Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 12 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.
- Add the tomato paste, espresso, dried seasonings, and sugar. Saute and thoroughly mix over medium heat for 10 minutes.
- Add beans, stock, tomatoes, beer, and hot peppers and let simmer for one hour over medium-low heat, stirring the mixture every 10 minutes.
- Reduce heat to low and continue to simmer for additional one hour, using the reserved drained tomato juice to thin if needed.
- Serve hot with the garnish of your choice: cheddar cheese, sour cream, green onions, etc.
HONEY AND CHILI ROASTED DUCK
A roast duck with spicy, crispy skin. Basting sauce doubles as a dipping sauce and could be used for chicken or game hens also.
Provided by Outta Here
Categories Whole Duck
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375°F.
- Coat a shallow roasting pan, and rack, with non-stick cooking spray.
- In a small bowl, combine the wine, honey, lemon juice, mustard and chili paste. Set aside.
- Rinse the duck and cut down the center of the back, to butterfly. Pat dry. Pierce skin several times with a metal skewer. (this helps drain fat as it cooks). Season with some of the salt and pepper.
- Place the celery, onion and carrot in the bottom of the roasting pan. Place rack over the vegetables and arrange the duck on the rack, skin side up. Place in oven.
- After 20 minutes, baste with the honey-chili mixture. Roast for a total of 1 1/2 to 2 hours, basting every 15 minutes.
- Remove the duck from the oven, place on a platter and keep warm.
- Combine the orange juice and cornstarch. Set aside.
- Strain the pan juices into a saucepan. Discard vegetables.
- Bring to a simmer, adding any leftover baste. Thicken with the cornstarch mixture and season with salt and pepper.
- Cut duck into pieces (legs, thighs, breasts and wings).
- Serve the duck with the sauce on the side.
Nutrition Facts : Calories 2055.9, Fat 178.9, SaturatedFat 60.1, Cholesterol 345, Sodium 953, Carbohydrate 46.6, Fiber 2, Sugar 39.4, Protein 53.4
SWEET AND SPICY CHILI
This recipe for sweet and spicy chili is the result of much experimenting. I knew I had perfected it when my husband took a pot to work, where one guy ate five bowls himself!
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 13 servings (1 cup each).
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.
Nutrition Facts : Calories 338 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 912mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 10g fiber), Protein 23g protein.
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