CHINESE FIVE SPICE CHICKEN THIGHS
These Chinese Five Spice Chicken Thighs are a quick and easy dinner that is naturally gluten free, paleo friendly and healthy! Spicy, sweet and so tasty!
Provided by Taylor
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Remove any large chunks of fat from the chicken thighs and pat them dry with a paper towel. Sprinkle half the 5 spice over the top of the thighs, rubbing in. Sprinkle with salt. Then, flip the thighs and rub in the rest of the 5 spice and sprinkle with salt.
- Heat the oil in large non-stick frying pan (not a cast iron skillet. That's just for pictures!) on medium high heat. Place the chicken thighs into the hot oil and sear until golden brown, about 2-3 minutes.
- While the thighs sear, combine the rest of the ingredients in a small microwave safe bowl and microwave for 30 seconds, whisking together.
- Flip the chicken, reduce the heat to low and pour in the honey mixture. Cover the pan and cook until an instant read thermometer inserted in the thickest part of the chicken reads 165 degrees F, about 5-15 minutes depending on how thick your chicken is.
- Once cooked, uncover and simmer until the sauce is thick, about 3-5 minutes.
- Garnish with cilantro and DEVOUR!
Nutrition Facts : Calories 305 kcal, Carbohydrate 17.4 g, Protein 40 g, Fat 10.3 g, SaturatedFat 2.4 g, Cholesterol 170 mg, Sodium 659 mg, Sugar 17 g, UnsaturatedFat 2.1 g, ServingSize 1 serving
CHINESE FIVE-SPICE CHICKEN
Make and share this Chinese Five-Spice Chicken recipe from Food.com.
Provided by Amanda in Adelaide
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large dish or plastic bag.
- Mix the remaining ingredients and pour over the chicken.
- Marinate refrigerated overnight or for 1 to 2 hours if time is short.
- Transfer the chicken to a baking dish and brush with the marinade.
- Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.
Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4
STICKY CHINESE CHICKEN TRAYBAKE
Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal
Provided by Emily Kydd
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
- Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.
Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
ASIAN CHICKEN THIGHS
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN THIGHS WITH CHINESE FIVE SPICE POWDER
Make and share this Chicken Thighs With Chinese Five Spice Powder recipe from Food.com.
Provided by William Uncle Bill
Categories Chicken Thigh & Leg
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow mixing bowl, sift together flour and seasoning salt.
- Roll chicken in flour mixture until well coated, shake off excess.
- In a large frying pan heat oil on high heat.
- Add coated chicken thighs and brown on all sides, about 2 to 3 minutes.
- Meanwhile, in a mixing bowl, whisk together chicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water.
- Add mixture to the frying pan and bring to boil.
- Reduce heat to simmer, cover pan and cook chicken for 5 minutes, then turn chicken over and cook for another 5 minutes.
- Turn chicken over again and cook for 5 more minutes.
- Test to see if chicken is done by cutting into the chicken thigh at it's thickest area (there should be no pink showing).
- The sauce will boil down to a thicker consistency while cooking.
- Serve chicken with cooked rice and pour sauce over.
HOISIN FIVE-SPICE CHICKEN LEGS
Categories Chicken Poultry Appetizer Bake Picnic Quick & Easy Dinner Spice Spring Gourmet Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500°F.
- Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.
FIVE-SPICE CHICKEN LETTUCE WRAPS
Steps:
- In a large resealable plastic bag, combine the first four ingredients and ½ teaspoon of salt. Place chicken in bag, seal and turn to coat. Refrigerate 8 hours or overnight. , In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl, pour vinegar mixture over top. Refrigerate 8 hours or overnight. , Drain and discard marinade. On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips. , Divide chicken among lettuce leaves, top with pickled carrots, green onions and cilantro. Sprinkle with coconut, if desired.
Nutrition Facts : Calories 236 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 625mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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