Vinegar Glazed Chicken Recipes

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VINEGAR-GLAZED CHICKEN WITH CREAMED CORN



Vinegar-Glazed Chicken with Creamed Corn image

If you're looking for a new hearty chicken recipe to put on a winter menu, search no more: This quick dish of sauteed boneless chicken and creamed corn is a comfort food dinner at its tastiest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 25m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken thighs (about 8)
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
1/3 cup white-wine vinegar
1/3 cup low-sodium chicken broth
1 bunch scallions, white and pale-green parts chopped, plus dark-green tops, thinly sliced, for serving
1 pound frozen corn kernels, thawed and drained
4 ounces cream cheese, cut into 1-inch pieces
1/2 cup milk
Arugula, lightly dressed with extra-virgin olive oil and white-wine vinegar, for serving

Steps:

  • Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.
  • Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.

HONEY GLAZED CHICKEN



Honey Glazed Chicken image

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Provided by jbrink1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

Steps:

  • Whisk honey, soy sauce, and red pepper flakes in a bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g

VINEGAR-GLAZED CHICKEN



Vinegar-Glazed Chicken image

From "Stir-Frying to the Sky's Edge" by Grace Young, a wonderful cookbook that explores Chinese cooking around the world, as interpreted in Trinidad, Jamaica and Peru, as well as in more familiar areas. This is described as a typical Hunan family-style stir fry.Update: The reviewer is right, this is a lot of salt, and I had not focused on that when posting this in response to a request. A whole day's salt in one serving - like some restaurant meals. I've revised the recipe to eliminate the salt and reduce the amount of soy sauce. The sodium level has been cut by almost two-thirds.

Provided by duonyte

Categories     Chicken Thigh & Leg

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken thighs, cut into 1/4 inch slices
2 teaspoons dark soy sauce
1 teaspoon low sodium soy sauce
2 teaspoons rice wine or 2 teaspoons dry sherry
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon ground szechuan peppercorns
2 teaspoons sesame oil
2 tablespoons peanut oil or 2 tablespoons vegetable oil
6 scallions, halved lengthwise and cut into 2 inch pieces
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
2 tablespoons Chinkiang vinegar or 2 tablespoons balsamic vinegar
hot cooked rice

Steps:

  • In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
  • In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
  • Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
  • Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
  • Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
  • Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
  • Serve with rice.

CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE



Chicken and Peppers in Balsamic Vinegar Glaze image

This is pretty straight forward and delicious. Don't skimp on the peppers because they're awfully good! You can substitute green peppers for the yellor or red, but the dish won't be as sweet.

Provided by vrvrvr

Categories     Chicken

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves (about 1 pound)
salt & fresh ground pepper
2 tablespoons butter or 2 tablespoons margarine
1 small red bell pepper
1 small yellow bell pepper
2 garlic cloves
3 tablespoons balsamic vinegar
2 teaspoons honey

Steps:

  • Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
  • Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
  • Meanwhile, cut peppers lengthwise into thin strips.
  • Mince garlic.
  • Transfer chicken to a serving platter.
  • Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
  • Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.

Nutrition Facts : Calories 224.5, Fat 9, SaturatedFat 4.3, Cholesterol 90.8, Sodium 192.2, Carbohydrate 8.9, Fiber 0.8, Sugar 5.4, Protein 25.8

BALSAMIC-GLAZED CHICKEN



Balsamic-Glazed Chicken image

Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.

Provided by Brandie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound skinless, boneless chicken breasts, cut into pieces
salt and ground black pepper to taste
¼ cup balsamic vinegar
¼ cup soy sauce
¼ cup water
2 tablespoons brown sugar
1 tablespoon olive oil, or more as needed

Steps:

  • Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
  • Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
  • Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g

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