Asian Chicken With Kumquat Sauce Recipes

KUMQUAT CHICKEN

Steps:

• Marinade chicken with soy sauce, Szechuan pepper, and salt for 20 minutes.
• Combine all sauce ingredients in a small bowl.
• Heat up wok or large fry pan. Add 2 tablespoon of vegetable oil. Place chicken thighs in a single layer in the pan. Fry 3 to 4 minutes on each side until golden brown and cook through.
• Remove and arrange on a plate. When cool enough to handle, slice into ½-inch strips, if desired. Cover with aluminum foil to keep it warm.
• Heat the remaining 1 tablespoon vegetable oil in the same wok or in a small saucepan. Sauté mince garlic for 20 seconds. Pour in sauce mixture. The sauce will become thick and bubbly very quickly.
• Stir in sliced kumquats and immediately turn off heat. Add sesame oil.
• Pour sauce over cooked chicken. Sprinkle sesame seeds and sliced green onions on the top.
• Serve immediately with steamed rice.

ASIAN KUMQUAT CHICKEN

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Cover and grill chicken, breast side up, over drip pan and 4 to 6 inches from MEDIUM heat 45 minutes. While chicken is grilling, mix sherry, soy sauce and garlic powder; brush over chicken. Cover and grill about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180F and juice of chicken is no longer pink when center of thigh is cut. Discard any remaining sherry mixture. About 20 minutes before chicken is done, prepare Kumquat Sauce. Serve chicken with sauce. KUMQUAT SAUCE: Remove seeds from kumquats. Mix orange juice, orange marmalade, lemon juice and ginger in 1-quart saucepan. (If using dried peaches or apricots, add them to saucepan.) Heat to boiling. Mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur.

CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE

Steps:

• Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
• Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
• Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
• *Available at Asian markets, specialty foods stores and some supermarkets.
• **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.

KUMQUAT'S SPICY ORIENTAL STIR-FRY

Steps:

• Assemble vegetables. Meanwhile, bring broth and water to boil, add rice and cover. Reduce heat to low and simmer 20 minutes (or follow instructions on box, omitting salt and butter).
• Whisk together sauce ingredients in a small bowl.
• In medium wok or large skillet, heat vegetable and sesame oils under medium-high setting. Add carrots and stir-fry 1-2 minutes. Add snow peas and stir-fry 1-2 minutes. Add pepper and onion (at the same time) and stir-fry 1-2 minutes. Add meat substitute or meat and stir-fry 1-2 minutes.
• Pour sauce over vegetable mixture. Heat to boiling while stirring, and simmer under reduced heat until until vegetables are crisp-tender (about 1-2 minutes or more).
• Spoon over hot rice, sprinkle with scallions and serve.

ASIAN-STYLE CHICKEN AND VEGETABLES

Steps:

• Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• Whisk cornstarch and 1/2 cup water together in bowl.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
• Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• Sprinkle sesame and peanuts over chicken and vegetables before serving.

ASIAN GRILLED CHICKEN

Steps:

• Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
• Preheat an outdoor grill for medium-low heat; lightly oil the grate.
• Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
• Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.