SRIRACHA-GLAZED CHICKEN
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
- Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.
Nutrition Facts : Calories 360 g, Fat 16 g, Protein 47 g
LONG GRAIN WHITE RICE WITH CORN, PEPPERS AND ONIONS
Steps:
- If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or frozen corn, simply begin with step #2.
- To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2 quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduimlow heat.
- To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well (see note). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden.
- To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid.
- To "settle" and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot.
- Time Management Tips:
- 1) For extra ease of preparation when assembling, all listed fresh vegetables can be chopped as much as one day ahead and kept refrigerated in separate (well covered) bowls.
- 2) The stock can be made months ahead and kept frozen in securely covered, heavy freezer containers.
- "Variation" Tips:
- 1) Changing the type of stock can give your rice dish a totally different taste and (at times) color. Choose your stock according to your menu and don't be afraid to mix different types of stock,vegetables (and herbs) to create an even more complex flavor. Also, always thaw more stock than you'll need so you can boil it down until the volume is reduced (which will concentrate the flavor).
- Some winning combinations of stock: Beef and chicken, chicken and shrimp, veal and beef, veal and chicken or chicken and fish.
- Tips From a Teacher:
- The most renown type of aromatic rice is Basmati rice which (once grown only in Pakistan and India), is now also grown here in the United States. This type of rice is special (although pricey) not only for it's nutty, butterlike and seductive flavor, but during cooking, the grains swell much more in length than in width, making the feel of the cooked rice more distinctive in the mouth. Basmati rice is also lower in starch which encourages the grains to remain separate.
- Jasmine rice, another long grain white rice once grown exclusively in Thailand, is now also grown here and the flavor is similar to Basmati although the texture is somewhat softer when cooked. The other readilyavailable types of aromatic rice are grown here and come in both white, tan and brown varieties. All of the new domestic breeds of rice are an attempt to duplicate the flavor and aroma of Basmati, at a more affordable price. They can be identified as Texmati, Wehani and Popcorn rice (also called Wild Pecan rice). These are all delicious and lend their own unique characteristics to the finished dish.
SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE
Hot, sweet sauce coats the chicken and onions. Snow peas, broccoli or edamame would be a colorful vegetable side. I usually don't like spicy & hot sauce, yet I had to have the recipe after tasting this at my friends' house. The Sriracha sauce is like the Huy Fong sauce.
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
- While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
- Heat oil in large non-stick skillet over medium-high heat.
- Add onion; sauté 3 minutes or until tender.
- Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
- Stir in hoisin mixture; cook 1 minute, tossing to coat.
- Sprinkle with your choice of chopped nuts.
- Serve over rice and enjoy!
Nutrition Facts : Calories 317, Fat 5.3, SaturatedFat 0.9, Cholesterol 73, Sodium 408.3, Carbohydrate 37.8, Fiber 1.4, Sugar 6, Protein 27.4
ONE-PAN SRIRACHA CHICKEN AND VEGGIES
A sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.
Provided by Jack Grigsby III
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h3m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken thighs with salt and pepper.
- Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
- Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
- Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
- Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 31.1 g, Cholesterol 88.9 mg, Fat 21.4 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 10 g, Sodium 1030 mg, Sugar 20 g
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