Mongolian Bbq Chicken And Roasted Vegetables Recipes

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

MONGOLIAN BBQ CHICKEN AND ROASTED VEGETABLES

Steps:

• Spray 2 baking sheets with canola oil spray. Adjust oven racks to upper third and lower third of oven. Place 1 sheet pan on top oven rack. Preheat oven to 425°F. Season chicken on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. When oven is preheated, place chicken skin-side down on hot sheet pan. Bake 10 minutes.
• Meanwhile, place cauliflower, broccolini, mushrooms, green onion, canola oil and remaining ½ teaspoon salt and ¼ teaspoon pepper in large bowl; toss until well combined. Pour vegetables onto second baking sheet.
• Remove chicken from oven and turn so that it's skin-side up. Place chicken pan on upper oven rack and vegetables on lower oven rack; bake 20 minutes. Brush chicken with Mongolian BBQ sauce. Continue baking 5 minutes until chicken is cooked through (165°F) and vegetables are browned and tender.

MONGOLIAN BBQ CHICKEN AND ROASTED VEGETABLES

Steps:

• Spray 2 baking sheets with canola oil spray. Adjust oven racks to upper third and lower third of oven. Place 1 sheet pan on top oven rack. Preheat oven to 425°F. Season chicken on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. When oven is preheated, place chicken skin-side down on hot sheet pan. Bake 10 minutes.
• Meanwhile, place cauliflower, broccolini, mushrooms, green onion, canola oil and remaining ½ teaspoon salt and ¼ teaspoon pepper in large bowl; toss until well combined. Pour vegetables onto second baking sheet.
• Remove chicken from oven and turn so that it's skin-side up. Place chicken pan on upper oven rack and vegetables on lower oven rack; bake 20 minutes. Brush chicken with Mongolian BBQ sauce. Continue baking 5 minutes until chicken is cooked through (165°F) and vegetables are browned and tender.

ROASTED CHICKEN THIGHS WITH GARLIC PURéE AND SHAVED ZUCCHINI SALAD

Steps:

• For the chicken: Preheat a convection oven to 450 degrees F or a conventional oven to 475 degrees F.
• Preheat a large cast-iron pan over high heat.
• Meanwhile, sprinkle the chicken on a sheet pan with the salt and pepper, then toss with the cooking oil in a large bowl. Add to the hot cast-iron pan skin-side down and allow to sear until the chicken juices start to rise, 3 to 5 minutes. Add the thyme to the pan and start to baste the chicken with any rendered chicken fat. Let this sit on the stovetop until a deep golden brown has been reached, about 12 minutes, before transferring to the oven, still skin-side down. Roast for 25 minutes and remove to rest.
• For the garlic purée: Add the garlic to a small pot and cover with water. Allow to come to a boil, then drain. Put the garlic, cream and salt to taste in a medium pot and simmer on medium heat for 25 minutes. Purée with the Parmesan and pine nuts and reserve.
• For the salad: Add the parsley, tarragon, chives, zucchini and Parmesan to a bowl. Season with salt, then toss with the lemon juice.
• Spread the garlic purée on the bottom of a large platter. Top with the chicken, crispy skin-side up, and top with the zucchini salad.

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

MONGOLIAN SAUCE GRILLED CHICKEN

Steps:

• 1. Mix the first 6 ingredients together and marinade the chicken 6 hours.
• 2. Remove the chicken from the marinade and grill it basting with the marinade until done.
• 3. Take remainder of marinade and cook on stove top until thickened and serve with chicken

ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES

Steps:

• Preheat grill to medium heat.
• Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
• Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
• Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
• Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
• Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

CHICKEN WITH MONGOLIAN VEGETABLES STIR FRY

Steps:

• In a small bowl marinate chicken cubes with 2 tablespoons soy sauce and sesame oil while preparing vegetables.
• Remove leaves from bok choy and cut into 1/2 inch slices. Slice stems into 1/2 inch slices. Set aside.
• Blend remaining 2 tablespoons soy sauce into cornstarch until smooth. Set aside.
• Heat oil in wok or large skillet over medium high heat. Add bok choy stems, bell peppers and garlic; stir fry 5 minutes. Add onions and bok choy leaves; stir fry 2 minutes.
• Re-stir cornstarch mixture and add to wok. Add chicken and stir fry 30 seconds until sauce bubbles and thickens. Sprinkle with sesame seeds and serve.