Chinese Dried Chili Chicken Recipe Recipe For Zucchini

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ZUCCHINI CHILI



Zucchini Chili image

Provided by Rachael Ray : Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

4 poblano peppers
1/4 cup extra-virgin olive oil
1 1/2 pounds firm small to medium-size zucchini, chopped into small dice
2 onions, chopped into small dice
3 to 4 cloves garlic, chopped
1 red or green hot chile pepper, chopped or thinly sliced
1 tablespoon cumin, palmful
1 tablespoon coriander, palmful
A few sprigs fresh thyme, chopped
1 teaspoon dried oregano or marjoram, 1/3 palmful
1/4 cup tomato paste
1 (12-ounce) bottle beer (recommended: Negra Modela)
1 (15-ounce) can black beans
2 cups chicken or vegetable stock
1 tablespoon butter
1 cup long grain white or light brown rice
2 cups baby spinach
1/2 cup loosely packed fresh cilantro leaves, optional

Steps:

  • Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
  • Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
  • While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
  • To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
  • Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.

CHINESE CHILLI CHICKEN



Chinese Chilli Chicken image

This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this.

Provided by Marlitt

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

8 chicken thigh fillets
1 onion
1 green pepper
1 jalapeno pepper, finely chopped (to taste)
2 garlic cloves, grated
1/4 teaspoon ground ginger, you can use fresh grated
1 tablespoon sugar
1 teaspoon salt
1 cup chicken broth or 1 cup vegetable broth
2 tablespoons soya sauce
2 tablespoons sherry wine
3 tablespoons chili sauce (to taste)
1 1/2 tablespoons vinegar
2 tablespoons peanut oil

Steps:

  • Slice the chicken.
  • Roughly chop the onion and pepper.
  • Grate or finely chop the garlic.
  • Cut the chilli in half, discard the seed and finely chop.
  • Heat the oil in a wok or a large deep frying pan.
  • Add the chicken, onion, peppers, chilli, garlic, and ginger.
  • Fry for about 5 minutes on high heat.
  • Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
  • Serve with rice or Chinese noodles.

ORIENTAL GARLIC CHICKEN WITH ZUCCHINI



Oriental Garlic Chicken with Zucchini image

This is a fantastic stir-fry dish with lots of wonderful garlic flavor! You can play around with the veggie part...I've added broccoli instead of the zucchini, sometimes throw in some bamboo chutes, baby corn...just go with whatever catches your eye (and your tastebuds!). No matter which way you do it, this is a fantastic restaurant-quality dish that you will want to make again and again!!

Provided by Manda

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup water
2 tablespoons soy sauce
1 tablespoon dry white wine
1 1/2 teaspoons cornstarch
1/8-1/4 teaspoon ground black pepper
1/8 teaspoon ground ginger
4 boneless skinless chicken breasts (about 1 1/2 lb. total)
2 tablespoons oil
8 -10 green onions, bias-sliced into 1-inch pieces (about 1 1/4 c.)
1 cup thinly sliced fresh mushrooms
1 medium zucchini, halved lenghtwise,and cut into 1/4 inch thick pieces
10 cloves garlic, minced or 2 -3 tablespoons instant minced garlic
1 (8 ounce) can sliced water, chestuts
2 cups hot cooked brown rice or 2 cups white rice

Steps:

  • In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
  • Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
  • Let stand at room temp.
  • for 30 minutes.
  • Drain chicken, reserving marinade.
  • Preheat wok or large skillet over high heat; add oil.
  • Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
  • Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
  • Push chicken from the center to the sides of skillet or wok.
  • Stir marinade, and add to center of skillet.
  • Cook and stir until thick and boiling.
  • Add onion mixture and water chestnuts.
  • Cook and stir 1-2 minutes, until heated through.
  • Serve with hot cooked rice.

DRIED CHILI CHICKEN



Dried Chili Chicken image

From Tommy Tang's Modern Thai Cuisine. About this dish he says, "Simple to prepare when you're pressed for time but don't want to settle for the ordinary. I find something energizing about this dish -- but then I like it when my ears start smoking." Me, too! Try recipe #270746 with this.

Provided by mersaydees

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
1 tablespoon garlic, finely chopped
1 1/4 lbs chicken breasts, sliced
1 cup unsalted cashews, roasted
12 small chilies, dried whole
1 1/2 tablespoons chili paste, roasted
1/2 cup diced onion
1/2 cup red bell pepper, diced
1/2 cup scallion, cut into 1-inch lengths
1/2 cup lemon grass stock (see separate recipe for lemon grass stock) or 1/2 cup chicken stock (see separate recipe for lemon grass stock)
1 tablespoon thai sweet black bean sauce
2 teaspoons black pepper

Steps:

  • Heat olive oil in a large skillet over high heat.
  • Add garlic and saute until lightly browned, approximately 1 minute.
  • Add chicken and stir-fry 2 minutes.
  • Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
  • Add all remaining ingredients and cook, stirring constantly, 3 minutes.
  • Serve immediately.

Nutrition Facts : Calories 687.1, Fat 49.2, SaturatedFat 9.4, Cholesterol 90.8, Sodium 107.2, Carbohydrate 27.8, Fiber 4.4, Sugar 10.5, Protein 38.6

CHICKEN AND RICE WITH ZUCCHINI



Chicken and Rice with Zucchini image

Enjoy tons of flavor with a Chicken and Rice Zucchini recipe you'll love. Chicken and Rice with Zucchini creates the perfect palette for a blend of spicy peppers, Spanish olives and crumbled bacon.

Provided by My Food and Family

Categories     Chicken Breast

Time 45m

Yield 8 servings

Number Of Ingredients 11

4 skinless bone-in chicken breasts (3 lb.), cut crosswise in half
1 Tbsp. chipotle chile pepper powder
1/2 cup KRAFT Zesty Italian Dressing, divided
2 red bell peppers, coarsely chopped
8 green onions, sliced, divided
1 jalapeño pepper, stemmed, seeded
3/4 cup Spanish olives, quartered, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 zucchini, sliced
1 large tomato, chopped
4 cups hot cooked long-grain brown rice

Steps:

  • Sprinkle chicken with chipotle pepper; cook in 1/4 cup dressing in large skillet on medium-high heat 3 min. on each side or until browned on both sides.
  • Meanwhile, blend remaining dressing, red peppers, 1/2 cup onions and jalapeño pepper in blender until smooth.
  • Move chicken pieces to edge of skillet. Add pepper purée; bring to boil. Stir in 1/2 cup olives, bacon and remaining onions; cover. Simmer on medium-low heat 15 min. or until chicken is done (165ºF).
  • Add zucchini and tomatoes; cook, covered, 5 min. or until vegetables are heated through. Stir in rice, remaining olives and onions.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g

CHICKEN ZUCCHINI ENCHILADAS



Chicken Zucchini Enchiladas image

A low-carb approach to enchiladas with zucchini tortillas.

Provided by bd.weld

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano
3 cups shredded cooked chicken
1 ⅓ cups green enchilada sauce, divided
1 (4 ounce) can chopped Hatch chile peppers, drained
4 large zucchini, halved lengthwise
1 cup shredded Cheddar-Monterey Jack cheese blend
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
  • Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  • Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
  • Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 466 calories, Carbohydrate 22.1 g, Cholesterol 118.2 mg, Fat 25.1 g, Fiber 6.4 g, Protein 41 g, SaturatedFat 11.6 g, Sodium 623.6 mg, Sugar 7.8 g

DOTTIE'S ZUCCHINI, CHICKEN, AND RICE CASSEROLE



Dottie's Zucchini, Chicken, and Rice Casserole image

Make and share this Dottie's Zucchini, Chicken, and Rice Casserole recipe from Food.com.

Provided by janem123

Categories     Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons vegetable oil, divided
2 cups onions, chopped
1 garlic clove, minced
3 cups zucchini, diced
2 cups mushrooms, sliced
3 cups cooked chicken, diced
1 cup white rice or 1 cup brown rice, uncooked
2 1/2 cups chicken broth or 2 1/2 cups water
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup parmesan cheese, grated
salt and pepper
2 cups tomatoes, chopped
1/2 teaspoon chili powder

Steps:

  • Preheat oven to 350*.
  • Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
  • Add the zucchini and mushrooms and saute for 3 minutes more.
  • Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
  • Place mixture in a greased 9 x 13 baking dish.
  • Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
  • Spoon the topping over the rice and chicken mixture.
  • Bake for 1 hour.

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