CITRUS CHICKEN RICE BOWLS
Provided by Molly Yeh
Time 2h25m
Yield 2 servings
Number Of Ingredients 24
Steps:
- For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
- Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
- To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
- Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
- Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
- Mix mayonnaise and sriracha together in a small bowl.
RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN
One of my favorite Vietnamese dishes is bun thịt nuong, which consists of cold or room temperature rice vermicelli topped with grilled pork and pickled and fresh vegetables. When I can't get to my favorite Vietnamese restaurant, I make this easy and tasty riff at home. It's layered with incredible flavor, which comes from sweet and tangy stir-fried chicken, aromatic basil and the best-ever quick pickles. Don't have the rice noodles? Swap in your favorite grain, pasta or spiralized vegetable.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
- While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
- Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
- Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.
SLOW-COOKER HOISIN RIBS
Give pork ribs an Asian makeover with this tasty sticky hoisin pork recipe. Put it in the slow cooker and come back later for a delicious and tender feast of ribs. Serve with coconut rice and steamed broccoli.
Provided by SUNKIST2
Categories World Cuisine Recipes Asian
Time 8h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread pork ribs on a baking sheet; season with salt and pepper.
- Bake in the preheated oven until lightly browned, about 30 minutes.
- Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl.
- Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot. Cover evenly with hoisin sauce mixture.
- Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.
Nutrition Facts : Calories 680.4 calories, Carbohydrate 56 g, Cholesterol 131.1 mg, Fat 34.1 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 12.2 g, Sodium 2093.5 mg, Sugar 46 g
HALF TIME HOISIN CHICKEN WINGS
These are wonderfully delicious, spicy, sweet, salty, sticky Asian-style chicken wings. The garlic and ginger-spiced hoisin and teriyaki sauces, combined with the brown sugar and hot garlic chili sauce, make these wings fly off the platter! They make a great appetizer or light meal for watching the big game. They are excellent served with extra sauce as a dipping sauce or with an Asian slaw.
Provided by Occasional Cooker
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking sheet with cooking spray.
- Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
- Arrange chicken wing pieces on the prepared baking sheet.
- Brush chicken with hoisin sauce mixture.
- Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 15.6 g, Cholesterol 36.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 2.4 g, Sodium 546.4 mg, Sugar 11.7 g
HOISIN CHICKEN RICE BOWLS
From Mykitchencafe: "This is very healthy and after all the chopping, it comes together in a snap. Plus, I loved the versatility of serving it with romaine lettuce and rice, or just lettuce...or just rice. You get the picture. You can serve it according to your tastes. It was absolutely delicious with both the hearty green romaine lettuce and the warm, tender rice. The chicken, mushroom, pepper mixture is out of this world with flavor and texture. Hoisin sauce is one of my favorite Asian ingredient flavors and this meal was a slam dunk, in my book."
Provided by FeelinYummy
Categories Rice
Time 35m
Yield 4 Rice Bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium high heat in a large saute pan.
- Add red pepper and mushrooms and saute for 5 - 6 minutes until tender.
- Add garlic and saute an additional minute.
- Add chicken to pan and cook for 6 - 8 minutes or until cooked through.
- Stir chicken and red pepper mixture occasionally while it cooks.
- Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables.
- Continue cooking until heated through.
- To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
- Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
Nutrition Facts : Calories 402.9, Fat 6.3, SaturatedFat 0.8, Cholesterol 38.2, Sodium 456.3, Carbohydrate 66.7, Fiber 4.4, Sugar 11, Protein 19.3
CHICKEN AND RICE WITH HOISIN SAUCE
Just something I threw together when playing a game of "What's in the pantry." You can tone down the spice by altering the amount of red chili flakes. Super easy!
Provided by love2cook in Weathe
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, begin cooking chicken. When about half way cooked, begin cooking rice in a seperate saucecpan according to package directions. Add portobellas and garlic to chicken. Then add green peppers and onion. Once chicken is fully cooked, stir in rice. Stir in hoisin sauce and red pepper flakes. Mix together well and serve.
Nutrition Facts : Calories 508.3, Fat 9.8, SaturatedFat 2.5, Cholesterol 46.6, Sodium 185.5, Carbohydrate 80.1, Fiber 4.7, Sugar 4.9, Protein 24.2
HAWAIIAN CHICKEN RICE BOWLS RECIPE
These Hawaiian Bowls are the perfect healthy dinner, full of veggies, fruit and protein
Provided by Kendra Murdock
Categories Main Course
Time 8h20m
Number Of Ingredients 11
Steps:
- In a gallon bag, combine teriyaki marinade and coconut milk.
- Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
- Heat grill to medium-high heat.
- Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
- Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
- For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
- Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
- Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
- Once the chicken and pineapple are done grilling, remove from the grill.
- Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.
Nutrition Facts : Calories 1012 kcal, Carbohydrate 201 g, Protein 39 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 153 mg, Fiber 6 g, Sugar 46 g, ServingSize 1 serving
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- Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 – 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 – 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.
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