Sweet Garlic Chicken Recipes

SWEET GARLIC CHICKEN

Steps:

• 1 - Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• 2 - In small sauté pan, sauté garlic with the oil until tender.
• 3 - Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• 4 - Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• 5 - Add salt and pepper to taste.
• 6 - Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

SWEET GARLIC CHICKEN

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.

SARINA'S SWEET GARLIC CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season chicken with garlic powder, seafood seasoning, oregano, steak seasoning, and black pepper. Place in a baking dish, skin-side up; chicken breasts should be close to each other but not overlapping.
• Dissolve brown sugar and honey in warm water.
• Melt butter in a saucepan over medium-high heat. Saute onion and garlic until onion is transparent, about 5 minutes. Do not drain. Add mixture to brown sugar-honey mixture. Pour evenly over chicken. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. Uncover and continue to bake until golden, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH SWEET WINE & GARLIC

Steps:

• Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
• Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
• Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
• Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
• Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
• Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

EASY KUNG PAO CHICKEN

Steps:

• Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
• Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
• Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
• Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

SWEET GARLIC CHICKEN WITH PASTA

Steps:

• Cook bowtie pasta (preferably whole wheat) according to package directions.
• Cook garlic, stirring very often in hot oil in large skillet over medium high heat until lightly browned (don't over cook or it will become bitter.
• Add mushrooms tomatoes green onions and red pepper flakes. Cook and stir 3-4 minutes.
• Add broth, simmer to reduce slightly.
• Add chicken, pasta and spice (if desired) Try cilantro dried if you have not tried it. Or use parsley if cilantro is not to your taste.
• Heat though, and garnish with cilantro or parsley if desired.
• (I like the fresh variety about a ¼ cup, my husband is not so fond of it, so I use either dried cilantro 1 tsp or fresh parsley.
• • Don't worry about the amount of garlic. It truly does become, as the title says sweet.