SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE
Steps:
- In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
- In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.
CHICKEN IN SWEET PEPPER SAUCE
"I learned to prepare this dish from a local chef before I was married, but I've varied it slightly," Jennifer Class of Kirkland, Washington shares. "Served with a green salad and rice or potatoes, it makes a simple but elegant meal for two."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.
Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 632mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN STIR-FRY WITH MIXED PEPPERS
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
- Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
- Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SWEET AND SPICY STIR-FRY CHICKEN
Get out the chopsticks! You can dine on an awesome Asian stir-fry in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
- In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and gingerroot, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
- To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add green beans and bell pepper; cook 2 minutes, stirring frequently. Add water; cover and cook 1 to 2 minutes. Stir vegetables.
- Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 11 g, TransFat 0 g
SWEET PEPPER CHICKEN
Sweet red and green pepper strips add attractive color to this delicious chicken from Ann Johnson. "Put it in the slow cooker before getting ready for church on Sunday morning," recommends the Dunn, North Carolina cook. "It'll be ready to eat by the time you get home."
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Fat 11 g fat (3 g saturated fat), Cholesterol 79 mg cholesterol, Sodium 808 mg sodium, Carbohydrate 13 g carbohydrate, Fiber 2 g fiber, Protein 30 g protein.
CHICKEN IN SWEET AND HOT PEPPER SAUCE
If you don't like it hot, leave out the peppers and cayenne; I would think you end up with a nice sweet sauce but without "the kick". You can use parsley if you are not a basil fan.
Provided by PetsRus
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
- Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
- Add the milk and chicken stock.
- Then add the chicken and stir, add the zucchini a few minutes later.
- Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
- In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
- Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
- Sprinkle the rest of the basil on top together with the pine nuts.
- Serve.
GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE
Steps:
- Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn to coat well. Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours.
- Heat a grill or preheat the broiler. If using a grill, place the chicken pieces 4 to 5 inches from the flame, bone side down, and grill until the bottom side is starting to brown, about 6 to 8 minutes. Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced.
- If using a broiler, put the chicken pieces in a lightly oiled broiling pan, bone side up, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes, or until the chicken is starting to brown. Turn the pieces over and broil for another 8 minutes, or until the juices run clear.
- Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice.
- Place the peppercorns in a mortar with the garlic and pound to a paste. Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead. Stir in the fish sauce. Will keep in a well-sealed glass jar for up to 4 days.
- Yield: 2 to 3 tablespoons paste
- Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
- Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.
CHICKEN IN A RED SWEET PEPPER SAUCE
The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.
Provided by Tulip-Fairy
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
- Put the oil in a large, wide non-stick pan and heat til hot.
- Pour in all the paste from the food processor.
- Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
- Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
- Cover, turn heat to ow and simmer gently for 25mins.
- Stir a few times during this cooking period.
CHICKEN WITH SWEET JALAPENO SAUCE
This family favorite is not too hot and not too sweet. You can use any type of hot pepper jelly you like. -Jaye-Lynn Baublitz, Bradenton, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken.
Nutrition Facts :
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Estimated Reading Time 2 mins
- In a bowl, combine cornstarch, water and sherry and stir well. Add chicken and mix gently to coat evenly with marinade. Set aside for 20 minutes.
- Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic, jalapeno peppers and ginger and toss well, until garlic and ginger are fragrant, about 15 seconds.
- Add chicken mixture, quickly spreading into a single layer and cook, undisturbed, until edges turn white, 1 minute. Toss well and cook for 1 minute more. Add bell peppers and toss well. Reduce heat to medium.
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