Hoisin Chicken Over Sticky Rice With Glazed Sugar Snap Peas Recipes

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

HOISIN CHICKEN OVER STICKY RICE WITH GLAZED SUGAR SNAP PEAS

Steps:

• Steps
• Combine hoisin sauce, horseradish, and garlic. Place chicken fillets in baking dish, pour garlic mixture over chicken. Let stand 5-6 minutes (or overnight) to marinate.
• Bake chicken 20-25 minutes or until chicken is 165°F.
• Cook rice following package instructions.
• Slice chicken and return to baking dish. Top chicken slices evenly with garlic/herb cheese and roasted peppers; bake 2-3 more minutes or until cheese melts.
• Whisk rice vinegar and agave nectar until agave dissolves. Remove rice from heat. Stir vinegar mixture into cooked rice; cover and let stand 2-3 minutes to absorb. Serve chicken over rice.
• Steps
• Preheat large sauté pan on medium-high 2-3 minutes. Remove pan from heat; coat with cooking spray. Add peas; cook 2-3 minutes or until lightly browned.
• Season with garlic/herb seasoning and rice wine vinegar; cook 1 more minute or until vinegar evaporates and peas are glazed. Serve.

CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE

Steps:

• Cook rice in 1 1/2 cups water as directed on package.
• Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.
• Add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened.
• Add broth and thyme; heat to boiling.
• Sprinkle chicken breasts with salt and pepper; add to skillet.
• Reduce heat to medium-low; cover and cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170*), turning once.
• In small bowl, mix cornstarch with 1 tablespoon cold water until smooth.
• Stir into chicken mixture.
• Increase heat to medium-high.
• Add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot.
• Serve chicken with sauce and vegetables over rice.

CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE

Steps:

• Cook rice in 1 1/2 cups water as directed on package.
• Meanwhile, heat oil in large skillet over medium-high heat until hot. Add garlic and mushrooms; cook about 4 minutes or until softened, stirring frequently. Add broth and thyme; bring to a boil.
• Sprinkle chicken breast halves with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear, turning once.
• In small bowl, blend cornstarch with 1 tablespoon cold water until smooth. Stir into chicken mixture. Increase heat to medium-high. Add sugar snap peas; cook about 5 minutes or until sauce is slightly thickened and peas are hot, stirring constantly. Serve chicken with sauce and vegetables over rice.

SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE

Steps:

• Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
• Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
• Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
• Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
• Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.