Pacific Rim Chicken With Wild West Sauce Recipes

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE

Steps:

• In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.
• Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.
• In a small bowl, mix together all ingredients. Refrigerate until ready to use.

PACIFIC RIM CHICKEN WITH WILD WEST SAUCE

Steps:

• In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.
• Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.
• Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.
• For Sauce:.
• In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.
• Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).

WILD WEST CHICKEN PASTA

Steps:

• Cook pasta as directed on pkg.; drain. Set aside.
• Combine chicken and barbecue sauce in large saucepan; cook on medium heat until heated through, stirring occasionally.
• Stir in sour cream until well blended. Add pasta; mix lightly.

PACIFIC RIM BARBEQUE SAUCE

Steps:

• Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

PACIFIC RIM CHICKEN THIGHS

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Trim the chicken thighs of any excess skin and fat. Rinse under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 6 hours, turning occasionally. Remove the thighs from the bag and discard the marinade. Sear the thighs, skin side down, over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the meat is firm and the juices run clear, 30 to 40 minutes more. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

WEST COAST CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Place chicken in a single layer in two greased 11x7-in. baking dishes; spoon sauce over the top. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until juices run clear, basting with sauce once with during cooking.

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE

Steps:

• MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl.
• With oiled hands, form into 4 patties.
• Mix together teriyaki glaze and honey in a small bowl.
• In large nonstick fry pan over medium high heat, place 1 tablespoon oil.
• Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done.
• PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows).
• Garnish with additional cilantro and cucumber slices.
• Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl.

PACIFIC RIM CHICKEN

Steps:

• Prepare broiler, if using.
• To make marinade, combine onion and ginger with soy sauce, sherry, cumin, cinnamon and pepper flakes.
• Wash and dry chicken and combine with marinade, turning to coat meat well. Reserve marinade.
• Prepare stove-top grill, if using. 5. Broil or grill chicken 10 to 15 minutes, until it is cooked through but still tender; turn occasionally.
• Wash and break up frisee and bok choy; wash, stem and slice mushrooms.
• Add vinegar to the remaining marinade and place in skillet with frisee, bok choy and mushrooms. Cook quickly, just a couple of minutes, until greens are wilted.
• Serve the chicken on a bed of the greens and mushrooms.

PACIFIC RIM SALMON

Steps:

• In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.