Ketchup Chicken Recipes
STIR-FRIED CHICKEN WITH KETCHUP
I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York. This dish is Manchurian in origin and is based on an ingredient that is in almost every refrigerator. It's stir-fried chicken with ketchup, and before you turn your nose up, think how good ketchup can taste. In the version he cooked for me, Mr. Saran tossed cauliflower in a slurry of cornstarch and egg, then deep-fried it. The crust was exquisite, and the cauliflower perfectly cooked. But it was what happened next that really got my attention: He finished the cauliflower in a sauce, made in about three minutes, containing nothing more than ketchup, garlic and cayenne pepper.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
- When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
- Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 13 grams, TransFat 0 grams
KETCHUP CHICKEN
I always argue with my husband when he dumps ketchup on prime cuts of beef, but an article in last week's paper gave this recipe in a story about chefs using humble ingredients to make great sauces - and this one really put me in my place!! I am no longer a ketchup snob! I did use Heinz low-carb ketchup to keep this more in line with my low-carb lifestyle.
Provided by Sudie
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the chicken into small (1") chunks.
- Dust with flour.
- Heat 2 tbsp.
- oil in a large skillet; when very hot, add chicken chunks.
- You may have to do this in several batches.
- Sprinkle S& P on the chicken, and set it aside.
- After chicken is done, add remaining oil; when that is hot, add garlic and cayenne.
- Saute this mixture for two minutes, stirring frequently.
- Add the ketchup to the garlic/cayenne mixture; bring it to a boil, and simmer for about five minutes.
- Return chicken to the pan and mix to cover the chicken with the sauce.
- Serve over white rice.
Nutrition Facts : Calories 361.6, Fat 22.7, SaturatedFat 4.3, Cholesterol 47.7, Sodium 712.6, Carbohydrate 28.4, Fiber 0.7, Sugar 13.8, Protein 12.7
CRISPY KETCHUP-MUSTARD CHICKEN
You would NEVER expect that chicken, ketchup, mustard and crispy chocolate cereal go together, but they really do - try this recipe - you will be amazed!
Provided by CALEYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9 inch baking dish with nonstick spray.
- In a shallow bowl, mix together the ketchup and mustard. Place the cereal in a separate bowl. Dip chicken breasts in the ketchup mixture, then into the cereal until heavily coated. Place into the prepared baking dish.
- Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through. The internal temperature of the chicken should be at 170 degrees F (75 degrees C) when taken with a meat thermometer.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 27 g, Cholesterol 67.2 mg, Fat 4.8 g, Fiber 1.5 g, Protein 27.5 g, SaturatedFat 1.3 g, Sodium 878.6 mg, Sugar 14.1 g
GRANDMA'S KETCHUP CHICKEN
My Grandmother used to make this and I liked it a lot. Not gourmet but it brings back memories. I have to guess some of the amounts since she never really wrote it down. She served this with spaghetti. The spaghetti was previously cooked and put into a frying pan with cut up onions and ketchup too! This got cripsy in the pan and tasted even better the next day.
Provided by Oolala
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wilt onion in 1/2 cup of water and add the oil.
- Season the chicken parts with the ketchup, paprika and garlic.
- Put the chicken and the onions, with the water in a baking dish and bake at 350 degrees F. for 1 hour or until done.
Nutrition Facts : Calories 772.4, Fat 44.3, SaturatedFat 11.8, Cholesterol 264.3, Sodium 370.3, Carbohydrate 6, Fiber 0.5, Sugar 3.7, Protein 82.5
CURRY KETCHUP CHICKEN THIGHS
When you need a quick and inexpensive dinner, this is the ticket. With things you probably already have on hand and chicken thighs, you'll be licking your fingers in no time. Throw it on some white rice, garnish with cilantro and this is sure to be a family favorite.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
- Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
- Serve the chicken over cooked white rice and garnish with the cilantro.
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- Toss chicken with flour so that it is lightly dusted. Put 2 T oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
- When chicken browns on one side, turn or toss and cook on other side. This shouldn’t take more than 5-10 minutes. Remove from pan. Turn off heat and let pan cool for a few minutes.
- Add remaining oil to pan and turn heat to medium high. Add garlic and cook, stirring for about 2 minutes. Add ketchup and stir; cooking until ketchup bubbles and darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and drool.
- (Once removed the chicken from the pan, I tossed in some slivered onion and cooked that briefly. I then added a package of yakisoba noodles and stirred then around until warm. This picked up the flavors of the ketchup and garlic and was yummy with the chicken.)
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