Grilled Spicy Sesame Chicken With Sauteed Onions Food

SAUTEED ONION AND PEPPER GARNISH FOR CHICKEN

Steps:

• Heat oil in a large saute pan over medium-high heat. Add pepper stir-fry mix, garlic and fajita seasoning. Saute until heated through about 3 minutes. Serve on top of chicken.

SIMPLE SAUTEED SESAME CHICKEN

Steps:

• Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

CHICKEN WITH SAUTEED ONIONS

Steps:

• Heat the oil in a large nonstick skillet. Saute the onions over medium-low heat until tender and golden. Add the sugar after the first 5 minutes of cooking. Caramelizing the onions will take about 15 minutes; stir occasionally. Remove the onions from the skillet with a slotted spatula; set aside.
• Brush the chicken on both sides with mustard; sprinkle with pepper. Saute in the same skillet over medium heat, about 5 minutes per side, or until cooked through.
• Arrange the reserved onions over the chicken; heat through. Serve with additional cracked pepper, if desired.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

SPICY GRILLED SESAME SALMON

Steps:

• Whisk soy sauce, brown sugar, scallions, vinegar, sesame seeds, 1 tablespoon vegetable oil, sesame oil, Sriracha®, garlic, and ginger together in a bowl.
• Place salmon fillets in a shallow baking dish. Pour marinade over top and marinate for 30 to 60 minutes, turning once.
• Brush the cooking grates on an outdoor grill until they are clean. Preheat the grill for high heat and lightly oil the grate.
• Remove salmon from the marinade and blot gently with paper towels to remove excess. Brush salmon generously on both sides with olive oil and season with salt and pepper. Discard remaining marinade.
• Place salmon fillets, flesh-sides down, on the preheated grill. Close the lid and cook until you can lift fillets up with tongs without them sticking to the grate, 6 to 8 minutes. Turn fillets and cook to desired doneness, about 2 to 3 minutes more for medium-rare. Slide a spatula between the skin and flesh and transfer fillets to serving plates.

SWEET AND SPICY GRILLED CHICKEN WITH GREEN ONIONS

Steps:

• Whisk oil, hot sauce, honey and paprika to blend.
• Mince one green onion, mix into marinade.
• Transfer 2 tablespoons of the marinade into a small bowl to reserve.
• Add chicken to marinade and turn to coat. Let stand 10 minutes, turning occasionally.
• Sprinkle chicken and remaining green onions with salt.
• Grill chicken and whole green onions until chicken is cooked through and onions soften, turning occasionally.
• Transfer to a plate and drizzle with remaining marinade.

SAUTEED CHICKEN WITH ONIONS

Steps:

• Steam String beans and slice onions.
• Sautee chicken, about 5 mins on each side.
• Add sliced onions, season with parsley, and cook about 15 mins stirring occasionally.
• Add string beans and water, stir occasionally, and cook on low about 30 minutes.
• Add mushrooms for 15 minutes.
• Serve with salad and rice or patato--DELICIOUS AND HEALTHY!

SPICY GRILLED CHICKEN AND GREEN ONIONS

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally.
• Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade.

GRILLED SESAME CHICKEN

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bags; seal and turn to coat. Refrigerate for 6-8 hours., Drain and discard marinade from chicken. Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

GRILLED SPICY SESAME CHICKEN WITH SAUTEED ONIONS

Steps:

• Trim each chicken breast and cut into thirds.
• Place several peices of the chicken into a ziploc and pound until thin - about 1/2" thick.
• Place the pounded chicken breasts into one or two ziplocs.
• Slice the onion and put in the bag(s).
• Add all remaining ingredients.
• Marinate no longer than 2 hours and as little as 1/2 an hour.
• Pull the chicken out of the bag - do NOT discard the onions.
• Grill the chicken over medium heat, watching closely not to over cook -- they will cook fast because they've been pounded thin. Maybe 5 minutes per side -- again just watch closely.
• While the chicken is grilling drain the onions discarding the marinade and saute them on the stove top or over the grill in a vegetable basket.
• You shouldn't need any oil there will be plenty coated on the onions.
• This will take about 15 minutes.
• Cook them to your desired doneness -- I like mine soft.
• I often do the onions while my husband grills the chicken.
• The onions will be spicy with the chopped pepper in them.
• We serve the onions over the chicken.