SPICE MIX FOR CHICKEN
This was given to me by a friend and it is wonderful.
Provided by Shauna
Time 10m
Yield 10
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the flour, salt, celery salt, pepper, dry mustard, paprika, garlic powder, thyme, savory, ginger, basil and oregano. Keep mixture in an airtight container.
- To use: Steam chicken until tender, dip pieces in beaten egg then roll in the spice mixture. Deep fry for 3 minutes on each side.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 21.8 g, Fat 1.1 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 847.9 mg, Sugar 0.4 g
5-SPICE PORK STIR FRY WITH MANDARIN ORANGES
Steps:
- For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
- Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
- Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
- Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
- For the stir fry: Cook the rice according to the package directions.
- Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
- Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
- Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
- Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
- Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.
CHICKEN SEASONING BLEND
This dry mix of herbs and spices adds a unique zing to any chicken dish, it has just the right amount of heat and flavor to make all your guests beg for more. Don't be scared by the long list, most of it is spices you will probably have in your cupboard. Note, it also gives chili a great flavor without adding too much heat.
Provided by Patrick
Categories Meat and Poultry Recipes Chicken
Time 5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.
Nutrition Facts : Calories 5.6 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 448.5 mg, Sugar 0.1 g
SPICE MIX FOR PORK OR CHICKEN
Sprinkle, mix with breadcrumbs, or oil and brush it on, this has lots of possibillities and flavor. Try rubbing it on pork or chicken, wrap it up and leave in the fridge overnight. If you prefer leave the salt out and add that when you use the mix, that way you are in control over the amount of salt you use.
Provided by PetsRus
Categories Low Cholesterol
Time 10m
Yield 3/4 cup
Number Of Ingredients 11
Steps:
- Mix all ingredients together and store in a jar.
- If you cannot find smoked paprika, substitute with regular.
Nutrition Facts : Calories 187.8, Fat 4.2, SaturatedFat 0.9, Sodium 24836.5, Carbohydrate 40.6, Fiber 16.8, Sugar 3.5, Protein 7.8
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
SPICY OVEN-FRIED CHICKEN
Steps:
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
- Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
- Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
P.F. CHANG'S SPICY CHICKEN RECIPE
Source: Posted by LladyRusty 30 January 2001 at 4:00am - from P.F. Chang's, Roseville, California - Executive Chef D. J. Cheeks
Provided by casseh
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Diced chicken breast lightly coated with potato starch.
- Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
- Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
- * Add spices to taste.
Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 3.7, Cholesterol 45.9, Sodium 71.1, Carbohydrate 10.2, Fiber 0.2, Sugar 7.5, Protein 15.2
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