CHICKEN WITH TIGER SAUCE WITH SUGAR SNAP PEAS AND RICE
This dish has ALL THE SAUCES, which is why it's so heavenly. The original Tiger Sauce is a piquant blend of more than 20 ingredients and a cayenne pepper base. We make our version with a blend of ponzu and sambal sauces mixed with mirin, miso, honey, and ginger. It makes a sweet and spicy glaze that is just lovely on chicken with a side of sugar snap peas.
Provided by Chef Jimmy Madla
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: ginger, green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Start Rice and Prepare Ingredients Bring a small pot with jasmine rice and 11/2 cup water to a boil.Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, trim and thinly slice green onions on an angle.Pull strings from sugar snap peas like a zipper.Pat chicken dry and, on a separate cutting board, cut into 1" pieces. Season chicken pieces on all sides with a pinch of pepper 2 Sear the Chicken Heat a medium non-stick pan over medium-high heat.Add 2 tsp. olive oil and chicken to hot pan and cook until chicken pieces are browned, 3-4 minutes.Remove chicken to a plate. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean. 3 Cook the Sugar Snap Peas Return pan used to sear chicken to medium-high heat.Add 1 tsp. olive oil and sugar snap peas to hot pan and cook until peas start to blister, 1-2 minutes,Add half the ginger and cook, 30 seconds.Season with a pinch of salt and pepper and remove to a plate.Reserve pan; no need to wipe clean. 4 Glaze the Chicken Return pan used to cook snap peas to high heat. Add 1 tsp. olive oil, remaining ginger, and half the green onions to hot pan and cook 30 seconds.Add tomato juice, miso, honey, mirin, and ponzu and cook 3-4 minutes.Return chicken and any accumulated juices to pan and bring to a light boil. Reduce to a strong simmer and cook until a glaze forms and chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes.Add half the sambal (it's spicy!), taste, and add remaining if desired. 5 Plate the Dish Plate dish as pictured on front of card, garnishing with green portions of green onions Bon appétit!
Nutrition Facts :
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
GINGER CHICKEN
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
BENGAL TIGER CHICKEN
Chicken in a creamy, mild curry sauce. From my Grandma's recipe box, I grew up with this and had no idea it was so easy until my late 20's. I get many compliments on it, notably from those who claim they do not like "indian" food.
Provided by Tropical Texan
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F.
- Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
- Pour over chicken in a shallow baking dish.
- Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
- Bake for one hour or until chicken is cooked through.
- I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
- The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!
Nutrition Facts : Calories 482.9, Fat 29, SaturatedFat 6.6, Cholesterol 100.4, Sodium 1150.7, Carbohydrate 21.2, Fiber 0.6, Sugar 4.5, Protein 34.5
TIGER CHICKEN
Steps:
- Add Tiger and Worcestershire sauces to chicken and let set 15 min.
- Then add to skillet with Greek seasoning and onion. Cook for 3 to 5 min.
- Add veggies and cook until chicken is completely done and veggies are softening. Add cooked rice at the end to absorb remaining juice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN WITH TIGER SAUCE RECIPE
Provided by barbara_13
Number Of Ingredients 13
Steps:
- Cook Rice per instruction on box. Heat a medium non-stick pan over high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until chicken pieces are browned, about 3-4 minutes. (Chicken will finish cooking in a later step.) Transfer to a plate and return pan to high heat. No need to clean pan. Add 1 tsp olive oil and sugar snap peas to pan and cook 1-2 minutes or until starting to blister. Add half of the ginger to pan and cook 30 seconds. Season to taste with salt and pepper. Remove to a plate and return pan to heat. No need to wipe it out. Cooking the sugar snap peas so quickly retains their vibrant color and wonderful crunch. Glaze the chicken: Add 1 tsp olive oil, remaining ginger, and half the green onion to pan and cook 30 seconds or until fragrant. Add tomato juice, miso, honey, mirin, and ponzu to pan and cook 3-4 minutes. Return chicken and any accumulated juiced back to pan and cook until glaze forms and chicken reaches a minimum internal temperature of 165 degrees about 3-4 minutes. Add sambal (to taste) and season with salt and pepper if necessary--remember, miso and ponzu bring plenty of salt on their own. Scoop a portion of rice onto a plate. Add a serving of glazed chicken and sugar snap peas next to rice. Garnish with remaining green onions.
TIGER CHICKEN WINGS!
My recipe for wings. Super yummy and with a little kick! Me and Alan were gonna make wings didn't really have an idea so with threw it all together and wow! Super EASY!!
Provided by Jennican
Categories Weeknight
Time 56m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients into a gallon ziploc bag except the onion. With the onion you need to saute until tender then add to the bag. Let it set overnight. Bake for 40 minute in a 375 degree oven preheated about 10min. Every 5-10min. spoon liquid onto wings. Enjoy!
Nutrition Facts : Calories 1037.5, Fat 72.6, SaturatedFat 20.4, Cholesterol 349.6, Sodium 1558.6, Carbohydrate 7, Fiber 0.9, Sugar 2.4, Protein 84
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