Sweet Tangy Chicken With Rice And California Vegetables Recipes

SWEET AND TANGY CHICKEN THIGHS

Steps:

• Preheat your oven to 400 degrees.
• Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
• Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
• Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
• Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.

SWEET & TANGY CHICKEN WITH RICE AND CALIFORNIA VEGETABLES

Steps:

• Preheat oven to 350F degrees.
• Place chicken in a rectangular oven-safe pan with sides.
• If it’s a tight fit, they can be squished together Chop onion finely.
• Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
• Stir together and pour over chicken.
• Bake in hot oven, uncovered.
• Set timer for 30 minutes.
• Combine rice and water in an oven-safe pot.
• Cover and cook in hot oven beside chicken.
• When the timer rings for the chicken, both are ready.
• Rinse vegetables in a colander under cold water.
• Place in a medium size microwave-safe pot or casserole dish with lid.
• Microwave at high for 5 minutes, then let stand.
• Add spices to vegetables.
• Microwave at high for 2 additional minutes, just before serving.
• Add butter only if necessary.

SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE

Steps:

• For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
• For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
• For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
• To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.

SWEET 'N' TANGY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

SWEET AND TANGY CHICKEN

Steps:

• Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.

SWEET & TANGY CHICKEN

Steps:

• Heat butter in skillet. Add chicken and cook until browned.
• Add soup, water, sugar and vinegar. Heat to a boil. Cover and cook over low heat 5 minute or until done.
• Serve over rice.

BAKED CHICKEN THIGHS, RICE, AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.
• Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, about 3 minutes. Turn, and sprinkle smoked paprika evenly on top. Continue cooking until chicken thighs are light brown, about 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and keep warm.
• Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. Add rice, stirring and scraping the bottom of the skillet, until the rice picks up a little color, about 4 minutes. Stir in butternut squash cubes and frozen green beans and season with herbes de Provence. Pour in chicken broth, and set browned chicken thighs on top.
• Bake in the preheated oven for 30 minutes.
• Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs.
• Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is done and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SKILLET SWEET AND TANGY CHICKEN

Steps:

• Heat oil in skillet. Add chicken and cook until browned.
• Add soup, sugar, vinegar and Worcestershire. Heat to a boil.
• Cover and cook over low heat 10 minutes or until done. Serve with rice.

SWEET AND SPICY CHICKEN FRIED RICE

Steps:

• Cook rice according to package directions replacing water with 2 cups chicken broth.
• In large wok or fry pan, add reserved juice from pineapple, remaining chicken broth, and all other ingredients except rice, chicken and pineapple. Bring to boil, and simmer 5 mins, or till veggies reach desired doneness.
• Add rice, chicken and pineapple. Heat through and serve.

SWEET AND TANGY CHICKEN

Steps:

• In a 12x8x2 inch dish, arrange chicken pieces with the thickest, meaty pieces to the outside edges of the dish.
• In a small bowl, stir together the mayonnaise, soup mix, dressing and preserves.
• Spread this mixture over the chicken, coating each piece well.
• Cover with wax paper.
• Microwave on High for 18-22 minutes. (If your microwave doesn't have a turntable, turn chicken 1/4 turn halfway through cooking time.).
• Let stand 5-10 minutes before you serve it so the chicken absorbs the flavor of the sauce.
• Serve over rice.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SWEET AND SPICY CHICKEN AND RICE

Steps:

• Heat oven to 375ºF.
• Place chicken on parchment-covered rimmed baking sheet. Bake 20 min.
• Meanwhile, mix barbecue sauce, garlic, Sriracha, ginger and curry powder in small bowl. Brush chicken with sauce mixture; return to oven.
• Bake 20 min. or until done (165ºF). Serve with rice.

SWEET AND TANGY MARINATED VEGETABLES

Steps:

• Place vegetables in a gallon size Glad-Lock® Zipper™ storage bag.
• Whisk together vinegar, sugar, water and Hidden Valley Ranch salad dressing mix until sugar dissolves; pour into bag over vegetables. Seal bag and shake to disperse marinade evenly. Refrigerate 4 hours or overnight, turning bag over occasionally. Will keep up to 3 days in refrigerator.