CHILI CHICKEN
A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asian flair.
Provided by Margot McKinney
Categories Appetizers and Snacks Snacks Kids Healthy
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 5.9 g, Cholesterol 61.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.1 g, Sodium 352.7 mg, Sugar 5 g
CHICKEN CHILI
Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
SWEET CHILI CHICKEN
Thai Sweet Chili Chicken recipe with sticky, sweet and savory sweet chili sauce. This Thai chicken is so good you will want to lick the plate!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 25m
Number Of Ingredients 16
Steps:
- Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
- Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
- Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
- Dish out, garnish with the white sesame and cilantro leave. Serve immediately.
Nutrition Facts : Calories 282 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 15 grams fat, Protein 25 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 People, Sodium 362 milligrams sodium
SWEET CHILLI CHICKEN
An incredibly easy Chinese-style chicken dish which is sweet, spicy and sticky
Provided by Good Food team
Categories Dinner, Supper
Time 20m
Number Of Ingredients 6
Steps:
- To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
- To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.
Nutrition Facts : Calories 242 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.28 milligram of sodium
EASY CHINESE CHILLI CHICKEN DRY
Easy recipe for Indian Chinese Chilli Chicken Dry. This will give you fool proof restaurant style chinese chilli chicken every single time! It's sweet and sour, crispy and spicy. You can also make it with gravy, but dry is our favorite.
Provided by Richa
Categories Snacks & Appetizers
Time 30m
Number Of Ingredients 23
Steps:
- In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
- Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-6 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
- In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.
- In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.
- Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!
Nutrition Facts : Calories 341 kcal, Sugar 12 g, Sodium 1154 mg, Fat 12 g, SaturatedFat 6 g, Carbohydrate 29 g, Fiber 4 g, Protein 29 g, Cholesterol 160 mg, ServingSize 1 serving
SWEET CHILI CHICKEN
This Sweet Chili Chicken is such a tasty and easy recipe to make. Crispy chicken breast pieces coated in delicious sweet chili sauce. This dish has such amazing flavors, it will surely become your go to meal for busy weeknights!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Prep the chicken: In a large shallow plate, combine the flour, cornstarch and salt together. Dredge the chicken through the flour mixture and set aside.
- Fry the chicken: To a large skillet, add about ½ to ¾ inch of oil and heat it until it's at 350°F. Add the chicken to the skillet, make sure the pieces don't touch each other and fry on both sides until golden brown, about 2 to 3 minutes per side. Transfer the cooked chicken to a paper towel lined plate and repeat with remaining chicken pieces.
- Make the sauce: Discard all the oil from the skillet and add the sesame oil and butter and heat until the butter has melted. Add the garlic and cook for 30 seconds until aromatic on low heat. Add the remaining sauce ingredients to the skillet, stir and cook for 1 minute.
- Toss the chicken with the sauce: Transfer all the chicken to the skillet, toss well so the chicken is well coated and cook for another 1 to 2 minutes over low heat or until the chicken is heated through.
- Garnish and serve: Garnish with green onions and red chilies and serve.
Nutrition Facts : ServingSize 1 serving, Calories 331 kcal, Carbohydrate 39 g, Protein 27 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 80 mg, Sodium 863 mg, Fiber 1 g, Sugar 18 g
MEXICAN CHILLI CHICKEN
A great spicy supper that can be made in advance
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
- Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
- To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
- To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.
Nutrition Facts : Calories 546 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 3.53 milligram of sodium
CHICKEN CHILI
From Ina Garten (the Barefoot Contessa). Serve with corn chips, chopped onions etc. Also a great way to use up leftover chicken.
Provided by Miraklegirl
Categories Chicken
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
- Add the garlic and cook for 1 more minute.
- Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
- Cook for 1 minute.
- Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times).
- Add to the pot with the basil.
- Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350°F.
- Rub the chicken breasts with olive oil and place them on a baking sheet.
- Sprinkle generously with salt and pepper.
- Roast the chicken for 35 to 40 minutes, until just cooked.
- Let cool slightly.
- Separate the meat from the bones and skin and cut into 3/4-inch chunks.
- Add to the chili and simmer, uncovered, for another 20 minutes.
- Serve with the toppings, or refrigerate and reheat gently before serving.
Nutrition Facts : Calories 250.1, Fat 10, SaturatedFat 2.1, Cholesterol 30.9, Sodium 640.9, Carbohydrate 28.1, Fiber 6.7, Sugar 13.3, Protein 15
SWEET CHILI CHICKEN
The "chili" in this recipe comes from Thai sweet chili sauce and it gives this dish both sweetness and a very slight touch of heat. When I make this for my family I omit the spinach and cilantro, and I often substitute a sweet onion for the green onions. Easily doubled. Adapted from Bonnie Stern.
Provided by Cookin-jo
Categories Chicken Breast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large non-stick skillet over medium-high heat.
- Add ginger, green onions and garlic and stir 30 seconds.
- Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
- Mix the hoisin, chili sauce and soy sauce and add to the chicken.
- Cook until chicken is fully cooked.
- Add spinach and cook a minute until just wilted.
- Serve over rice and garnish with cilantro.
- If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
- Leftovers make a good wrap filling with additional vegetables.
Nutrition Facts : Calories 278.4, Fat 7.1, SaturatedFat 1.2, Cholesterol 88.2, Sodium 1003.3, Carbohydrate 13.9, Fiber 2.4, Sugar 6.7, Protein 37.5
WHITE CHICKEN CHILI
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
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- Peel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks. Slice the chicken into 1cm strips.
- Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chilli for 5 minutes, until the onion is soft but not coloured.
- Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon.
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- In a medium dutch oven or sauce pan, cook chicken pieces in olive oil, until chicken is white. Drain some of the juice from the chicken. Add in onion, tomatoes, kidney beans, tomato sauce, and seasonings. Bring to a boil, and reduce heat. Let simmer for about 30 minutes, allowing chicken to be thoroughly cooked and vegetables to soften.
MY FAVORITE SLOW COOKER CHICKEN CHILI RECIPE - SALLY'S ...
From sallysbakingaddiction.com
- Add all the ingredients except the cream cheese to a 4 quart or larger slow cooker. Give everything a big stir. Cook on low for 6-7 hours or on high for 3 hours.
- Remove the chicken and chop into bite-sized pieces or use two forks to shred it. Return chicken to the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted. Taste, then add more salt or seasonings if desired. I usually add a little more chili powder and dried oregano/Italian seasoning blend. Cover the slow cooker and cook for about 10-15 more minutes.
- Serve warm topped with fresh cilantro, shredded cheese, or crackers. And serve alongside my favorite cornbread or dinner rolls. Cover and store leftovers in the refrigerator for up to 1 week. Reheat on the stove or in the microwave.
EASY RESTAURANT-STYLE CHILLI CHICKEN - PIPING POT CURRY
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- Heat oil in a shallow pan with about 1/2 inch oil. Once the oil is hot, add chicken pieces and fry for 5-8 minutes. Turn couple of times till chicken is golden brown on both sides. Make sure to not overcook. Take the chicken out in a bowl lined with kitchen towel paper. (see notes to air fry)
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From foodandwine.com
- In a large nonreactive saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat until barely tender. Add the chicken and cook over moderate heat until it is no longer pink, about 3 minutes. Stir in the chili powder, cumin and oregano. Add the stock, tomatoes with their juice and jalapeños. Season with salt and pepper. Cover, bring to a boil and simmer over low heat for 15 minutes.
- Stir in the beans and simmer, uncovered, over moderately low heat until the chili is thickened, about 15 minutes longer. Serve with the cilantro and pass lime wedges and hot sauce on the side.
YUEH TUNG'S CHILI CHICKEN RECIPE | CBC LIFE
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- Cut the chicken into ½-inch sized cubes, then coat them in the potato starch and dust off any excess starch. Heat all but a tablespoon of the oil in a wok or large frying pan over medium-high heat, and carefully add the chicken and fry until golden brown (fry in batches if needed). Remove the chicken and carefully strain the oil into a heatproof jar through a mesh strainer or cheesecloth, to reserve the oil for future use.
- Using the same pan, add the remaining tablespoon of oil and heat over medium-high heat. Add the onions, chilis and the garlic and stir-fry until fragrant, then add the chicken back to the pan.
- (*If using the pre-made Yueh Tung Hakka Chili Chicken sauce (see headnote), add the sauce and stir-fry well to coat the chicken and to heat the sauce, garnish with the reserved chilies and serve with rice. Otherwise, continue with the recipe.)
CHILLI CHICKEN - PUPS WITH CHOPSTICKS
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- With a food processor, blitz the ginger, garlic and half a small onion until it is a fine paste. Reserve 2 tablespoons of this for browning the onions and green peppers later.
CHILLI CHICKEN RECIPE - SWASTHI'S RECIPES
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- (Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.
- Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.
CROCKPOT CHICKEN CHILI (+MORE CROCKPOT CHICKEN RECIPES ...
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- Place all ingredients minus the chicken breasts into your slow cooker. Mix until combined. Then, place chicken breasts on top and cover.
- Then, remove the chicken from the crockpot and shred using two forks. Place shredded chicken back in the crockpot and mix until combined.
CHILLI CHICKEN RECIPE: HOW TO MAKE CHILLI CHICKEN RECIPE ...
From recipes.timesofindia.com
- To make this delicious recipe, begin with washing the chicken in some lukewarm water and rinse it again in cold water. Then take a large bowl and combine chicken, eggs, ginger-garlic paste and cornflour in it. Mix all the ingredients properly. You can also drizzle a little water to the batter to coat the chicken pieces evenly. Once done, refrigerate the chicken for 1-2 hours.
- After 1-2 hours, take out the marinade. Next, heat oil in a deep pan over a high flame. Carefully place the chicken pieces in the oil until cooked through. Remove and drain excess oil on absorbent paper. Meanwhile, heat 1 or 2 tbsps of oil in a separate pan over medium flame. Once the oil is sufficiently hot, add the onions and fry for 2-3 minutes till they turn translucent. Then add the capsicum and green chillies and mix well again. You can also add some dry roasted green chillies to accentuate the taste. Moreover, If you prefer the dish extra spicy, you can also add some vinegar-soaked green chillies to this recipe, as it adds to the taste and flavour. (optional)
- When the veggies are partially cooked, add soy sauce, vinegar, chicken and salt. Mix all the ingredients well and make sure that the chicken is well coated in the sauces. Keep stirring so that the chicken does not stick to the pan.
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