Asian Glazed Gicken With Vegetable Fried Rice Food

STICKY ASIAN GLAZED CHICKEN

Steps:

• Heat a large skillet over medium high heat and add 1 Tbs of olive oil. Add the chicken and salt and pepper. Cook chicken about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side. Set chicken aside on plate.
• In the skillet whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Bring to a boil over medium heat for 1-2 minutes until sauce thickens. **
• Add chicken back to the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions.

SWEET AND SPICY GOCHUJANG CHICKEN

Steps:

• Mix all the ingredients for the sauce in a bowl.
• Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat. Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.
• Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through. Transfer to a cutting board and let it rest for 10 minutes before slicing 1/2-thick.
• Serve the chicken sprinkled with the green onion and additional sauce drizzled over.

LEEANN CHIN VEGETABLE FRIED RICE RECIPE - (4/5)

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve Set out additional soy sauce on the table, if desired

ASIAN GLAZED CHICKEN

Steps:

• 1. Whisk vinegar, honey, sou sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth.
• 2. Pour 1/2 of the marinade into a large plastic zipper bag; retain the other half of sauce.
• 3. Place chicken into bag of marinade and seal. refrigerate 1 hour.
• 4. Preheat oven to 425 degrees.
• 5. Pour other half of marinade into saucepan over medium heat, bring to boil and cook for 3-5 minutes.
• 6. Remove chicken from bag, discard marinade and bag. Brush chicken with 1/3 of thickened sauce.
• 7. Bake in large pan for 30 minutes, basting one more time after 10 minutes.
• 8. Let stand for 5-10 minutes, meanwhile, bring remaining marinade back to a boil for 1-2 minutes and serve with chicken. Sprinkle with green onion.

VEGETABLE 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 onto a plate.
• Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 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 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 sesame oil and serve.

ASIAN GLAZED WINGS

Steps:

• Preheat oven 400 degrees F.
• Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.
• Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.
• Serve hot or room temperature.
• TIDBITS
• Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temperature.

ASIAN GLAZED GICKEN WITH VEGETABLE FRIED RICE RECIPE

Steps:

• 1. Prep ingredients Bring a large saucepan of salted water to a boil. Scrub carrots, quarter lengthwise, then cut crosswise into ¼- inch pieces. Trim ends from scallions and thinly slice. Peel and finely chop 2 teaspoons garlic. In a small bowl, combine tamari, ¼ cup vinegar, 2 tablespoons water, and 4 teaspoons sugar; stir to dissolve sugar. 2. Cook rice Add rice to boiling water, and cook (like pasta) stirring occasionally until almost tender, about 8 minutes. Add carrots and cook until tender, about 4 minutes. Drain, rinse well with cold water, and drain again. 3. Cook chicken Pat chicken dry and season all over with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over high. Add chicken and cook on one side until golden, about 5 minutes. Flip chicken and add tamari mixture to skillet and cook, until chicken is cooked through and sauce is reduced to ⅓ cup, about 2 minutes. Remove skillet from heat. 4. Sauté Aromatics Turn chicken to coat in glaze and transfer to a plate; cover to keep warm. Transfer glaze to a bowl. Rinse out skillet and wipe dry. Heat 2 tablespoons oil in skillet over high. Add garlic and half of the scallions and cook, stirring frequently, until fragrant, about 30 seconds. 5. Finish rice & serve Add peas, rice, and carrots to skillet; cook, stirring, to heat through, about 2 minutes. Add glaze and stir to coat; season to taste with salt and pepper. Serve fried rice topped with chicken and any juices and garnish with remaining scallions. Enjoy 6. Take it to the next level Sneak in even more veggies by subbing in some cauliflower or broccoli rice in place of all or some of the cooked rice.