Sweet Chili Chicken With Asian Vegetable Rice Recipes

Steps:

• Prep Time does not include marinade time.
• Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
• Drain chicken and reserve marinade.
• Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
• Boil, steam or microwave rice until tender, drain, stir in extra coriander.
• Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
• To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.

Steps:

• In a large sealable plastic bag, combine the soy sauce, vinegar, cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4 hours.
• Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with nonstick spray. Remove chicken from marinade and drain; discard marinade. Place sweet chili sauce in a large bowl add chicken and toss to coat. Place chicken on baking sheet and bake 20 minutes or until chicken is cooked through.
• Meanwhile, cook rice according to package directions, omitting butter or margarine. While rice is cooking, combine rice vinegar with carrot, snap peas (if using), bell pepper, sesame seeds, and salt. Stir mixture into freshly cooked rice and adjust seasonings to taste.
• Slice chicken diagonally and serve over rice. Sprinkle green onions over top.

Steps:

• Heat oven to 375ºF.
• Place chicken on parchment-covered rimmed baking sheet. Bake 20 min.
• Meanwhile, mix barbecue sauce, garlic, Sriracha, ginger and curry powder in small bowl. Brush chicken with sauce mixture; return to oven.
• Bake 20 min. or until done (165ºF). Serve with rice.

Steps:

• Toss chicken pieces in flour to coat and lay on bottom of slow cooker dish.
• Combine all other sauces and pour over chicken.
• Cook on HIGH for 4hrs or LOW for 6-8hrs.

Steps:

• Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
• Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes until lightly browned.
• Add in the vegetable stir fry mix and fry for a further two minutes
• Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
• Stir through the chopped spring onions and coriander.
• Serve with rice or noodles.

Steps:

• Heat oil in a large non-stick skillet over medium-high heat.
• Add ginger, green onions and garlic and stir 30 seconds.
• Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
• Mix the hoisin, chili sauce and soy sauce and add to the chicken.
• Cook until chicken is fully cooked.
• Add spinach and cook a minute until just wilted.
• Serve over rice and garnish with cilantro.
• If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
• Leftovers make a good wrap filling with additional vegetables.