CHICKEN WITH SWEET CHILI SAUCE
Yes, what else...another recipe using Mae Ploy's sweet chili sauce. This is a stovetop recipe, but am certain grilling would be wonderful. Should you want a superior sauce even to Mae Ploy's, see recipe #457035.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
- To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
- Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.
Nutrition Facts : Calories 308, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2776, Carbohydrate 9.3, Fiber 0.8, Sugar 1, Protein 36.5
SWEET CHILI CHICKEN
The "chili" in this recipe comes from Thai sweet chili sauce and it gives this dish both sweetness and a very slight touch of heat. When I make this for my family I omit the spinach and cilantro, and I often substitute a sweet onion for the green onions. Easily doubled. Adapted from Bonnie Stern.
Provided by Cookin-jo
Categories Chicken Breast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large non-stick skillet over medium-high heat.
- Add ginger, green onions and garlic and stir 30 seconds.
- Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
- Mix the hoisin, chili sauce and soy sauce and add to the chicken.
- Cook until chicken is fully cooked.
- Add spinach and cook a minute until just wilted.
- Serve over rice and garnish with cilantro.
- If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
- Leftovers make a good wrap filling with additional vegetables.
Nutrition Facts : Calories 278.4, Fat 7.1, SaturatedFat 1.2, Cholesterol 88.2, Sodium 1003.3, Carbohydrate 13.9, Fiber 2.4, Sugar 6.7, Protein 37.5
SWEET CHILE GARLIC WINGS
Provided by Trisha Yearwood
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
- Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
- When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.
STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 5h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
- Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
- Preheat the oven to 350 degrees F.
- Bake the chicken, covered in foil, for 35 to 45 minutes.
- Meanwhile, preheat the grill to medium high.
- Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
- Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
- In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.
SWEET CHILLI CHICKEN
An incredibly easy Chinese-style chicken dish which is sweet, spicy and sticky
Provided by Good Food team
Categories Dinner, Supper
Time 20m
Number Of Ingredients 6
Steps:
- To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
- To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.
Nutrition Facts : Calories 242 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.28 milligram of sodium
SWEET CHILI-GLAZED CHICKEN WINGS
Easy to make Sweet Chili-Glazed Chicken Wings recipe
Categories Chicken Garlic Ginger Herb Poultry Appetizer Bake Super Bowl Summer Bon Appétit Dairy Free Tree Nut Free Kosher
Yield Makes 4 First-Course or 2 Main-Course Servings
Number Of Ingredients 13
Steps:
- Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
- Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
- Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
- Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.
SWEET CHILI & ORANGE CHICKEN
My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Nutrition Facts : Calories 309 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1014mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 24g protein.
SWEET GARLIC CHICKEN
Requires preparing ahead of time, but very simple and well worth it! If you are a garlic fan, use 6-8 cloves of garlic for an extra kick!
Provided by gourmet flossie
Categories Main Dish Recipes Pasta Chicken
Time 8h40m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together the sesame oil, soy sauce, garlic, honey, and ginger in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Stir in 1 tablespoon of butter and season with salt and pepper.
- Heat the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the chicken from the marinade, and shake off excess, then add to the skillet. Discard the remaining marinade. Cook the chicken breast strips until no longer pink in the center, about 10 minutes. Serve chicken over spaghetti.
Nutrition Facts : Calories 889.6 calories, Carbohydrate 116.4 g, Cholesterol 153.6 mg, Fat 15.9 g, Fiber 4.4 g, Protein 68.1 g, SaturatedFat 6.1 g, Sodium 2013.2 mg, Sugar 30.6 g
SWEET CHILI CHICKEN STIR FRY
Easy chicken stir fry to use up sweet chili sauce!
Provided by HarrietAMF1
Time 30m
Yield Serves 2
Number Of Ingredients 26
Steps:
- Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
- Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes until lightly browned.
- Add in the vegetable stir fry mix and fry for a further two minutes
- Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
- Stir through the chopped spring onions and coriander.
- Serve with rice or noodles.
SWEET CHILI-GARLIC CHICKEN
Spice up your dinner with this four-ingredient sweet and spicy chicken recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Set oven control to broil. Line broiler pan with nonstick foil. In small bowl, mix preserves and chili garlic sauce. Place 1/4 cup sauce in small microwavable bowl; set aside.
- Sprinkle salt evenly over both sides of chicken breasts. Place on broiler pan top-side down. Broil 4 to 6 inches from heat 8 minutes; turn chicken. Broil 4 to 6 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F). Remove from oven. Divide remaining apricot mixture evenly over tops of chicken breasts (about 1 tablespoon per chicken breast), spreading to cover. Return to oven; broil 1 to 3 minutes longer or until sauce bubbles.
- Meanwhile, microwave reserved apricot mixture uncovered on High 30 to 45 seconds, stirring every 15 seconds, until heated through. Serve warm sauce with chicken.
Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 21 g, TransFat 0 g
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