Chicken Recipes With Chili Garlic Sauce

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE

Steps:

• Cut each chicken breast in half crosswise and season with salt and pepper.
• Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
• Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
• In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
• When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.

CHILI SAUCE CHICKEN

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

CHILI GARLIC CHICKEN AND RICE

Steps:

• Put the rice on to cook in plenty of lightly salted boiling water. It will take about.
• 12 minutes, so start cooking the stir-fry about 8 minutes before the rice is ready.
• Heat the oil in a wok or large frying-pan and add the chicken strips. Stir-fry for about 3-4 minutes, then add spring onions and mange-tout peas or sugar snap peas. Stir-fry for another 2-3 minutes.
• Add the chilli-garlic sauce and cook for a further minute. Season to taste with salt and pepper.
• Drain the rice, divide between four warm bowls or plates and pile the chicken and vegetable mixture on top. Garnish with chives and serve at once.
• Cook's note 1: Use a combination of white and wild rice for extra interest.
• Cook's note 2: If you can't find chilli-garlic sauce, add a crushed garlic clove to the stir-fry and use ordinary chilli sauce instead.

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)

Steps:

• In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
• Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
• Stir broccoli, add garlic and ginger and saute for another minute or two.
• Stir in chicken. Cover pan and allow to steam for two minutes.
• Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
• Stir and simmer until sauce reduces a bit and is not soupy.
• Serve with extra Chili Garlic sauce and soy sauce on the side.

CHILE-GARLIC CHICKEN LEGS

Steps:

• In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.
• Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

THAI GRILLED CHILI-GARLIC CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Pat chicken dry with paper towels.
• Stir together the chili, garlic, honey, soy sauce, fish sauce, vinegar, onion powder, and brown sugar in a medium bowl. Pour over chicken, being sure to cover all surfaces. Set aside to marinate at least 30 minutes or refrigerated up to 3 hours.
• Place chicken in bowl with marinade, and toss to coat, being sure to cover all surfaces. Cover and refrigerate to marinate at least 30 minutes or up to 3 hours.
• Prepare a gas or charcoal grill for indirect heat . Adjust the heat on the active burner to medium 350 F to 375 F. Brush the grill with vegetable oil. Grill the chicken over the inactive (off) burner, brushing with any leftover marinade after the first turning. Sprinkle with a little more onion powder, if desired. Discard any remaining marinade.
• Grill until the chicken reaches 165 F on a digital thermometer and is fully opaque in the center of each piece, 20 to 25 minutes. Serve with this Thai jasmine rice or salad for the ultimate summer grilling dish. See below recipe for a simple Thai condiment you can serve on the side with this chicken.

BONELESS CHICKEN BREASTS WITH RED CHILI SAUCE

Steps:

• Preheat oven to 400°F.
• Make red chili sauce:
• In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.
• Make chicken:
• While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
• In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.
• Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.

SWEET CHILI-GARLIC CHICKEN

Steps:

• Set oven control to broil. Line broiler pan with nonstick foil. In small bowl, mix preserves and chili garlic sauce. Place 1/4 cup sauce in small microwavable bowl; set aside.
• Sprinkle salt evenly over both sides of chicken breasts. Place on broiler pan top-side down. Broil 4 to 6 inches from heat 8 minutes; turn chicken. Broil 4 to 6 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F). Remove from oven. Divide remaining apricot mixture evenly over tops of chicken breasts (about 1 tablespoon per chicken breast), spreading to cover. Return to oven; broil 1 to 3 minutes longer or until sauce bubbles.
• Meanwhile, microwave reserved apricot mixture uncovered on High 30 to 45 seconds, stirring every 15 seconds, until heated through. Serve warm sauce with chicken.