SUNNY'S 5-STAR GLAZED CHICKEN
Steps:
- For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
- For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
- When ready to grill, preheat a grill pan or half of a grill to medium heat.
- Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.
EASY 5 STAR CHICKEN
Make and share this Easy 5 Star Chicken recipe from Food.com.
Provided by mevernon
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- cut chicken breast in small pieces.
- coat with corn starch and fry until done.
- I a small sauce pan add kethup , vinegar,brown sugar, soy sauce,water,sesame oil and red pepper flakes
- bring to boil when it starts to boil add 1 tbs of corn starch with water to thicken sauce. salt and pepper to taste.
- after sauce is thick add chicken to it and heat chicken in it.
- Serve with white rice.
Nutrition Facts : Calories 1099.2, Fat 79, SaturatedFat 14.7, Cholesterol 145.3, Sodium 1662.5, Carbohydrate 46.6, Fiber 0.4, Sugar 30.3, Protein 50.2
FIVE-STAR CHICKEN ENCHILADAS
Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.
Provided by Debber
Categories One Dish Meal
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare filling: mix filling ingredients; set aside.
- Preheat oven to 350.
- Pour enchilada sauce on a large dinner plate.
- Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
- Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
- Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
- Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
- Pop the pan into the oven for about 30 minutes.
- Serve with sour cream and guacamole.
- ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.
GRILLED FIVE-SPICE CHICKEN
The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance. This is my version of that dish.
Provided by Mai Pham
Categories Chicken Spice Summer Grill/Barbecue Anise
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.
- 2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours.
- 3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly.
- 4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce.
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