HEALTHY SRIRACHA CHICKEN WITH ROASTED BROCCOLI AND CAULIFLOWER
Sweet, spicy, healthy and delicious, this beautiful gluten-free dinner comes together quickly with ingredients you probably already have on hand.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Center 2 oven racks in oven. Heat oven to 400°F. Line 2 cookie sheets with sides with foil; spray with cooking spray. Set aside.
- In medium bowl, toss broccoli and cauliflower with olive oil and 1/8 teaspoon salt. Place on pan on upper rack in oven. Roast broccoli and cauliflower 10 minutes.
- Meanwhile, in small bowl, mix Sriracha sauce, honey and ketchup. Set aside.
- Place chicken breasts on other cookie sheet; rub 1/8 teaspoon salt into chicken. Stir broccoli and cauliflower; return to oven on lower rack. Place chicken on upper rack. Bake both pans 10 minutes; brush Sriracha mixture on chicken, and stir vegetables. Bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender when pierced with knife.
- Divide broccoli and cauliflower between 2 plates. Place chicken breasts on top; pour any juices over chicken. Serve with lemon wedges.
Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 11 g, TransFat 0 g
STIR-FRIED CHICKEN WITH BROCCOLI OR CAULIFLOWER
This is the model recipe for making stir-fried chicken with firm vegetables, those that must be parboiled before stir-frying. The extra step sometimes saves time and always helps you pinpoint doneness. But if you want to cook everything in one pan, cut the broccoli into small bits (1/2 inch or so) and start the recipe at Step 2. Serve with white or brown rice.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the rice to a small saucepan and rinse until the water is no longer cloudy. Add enough water to cover the rice by 1 inch and add a pinch of salt. Bring to a boil over high heat, then simmer until "craters" form in the rice, about 10 minutes. Lower the heat all the way and cover until ready to serve.
- Bring a large pot of water to a boil, salt it and cook the broccoli until it just loses its rawness, 8 to 10 minutes. Drain, then run under cold water to stop the cooking. Chop into bite-size pieces.
- Put a large skillet over high heat. Add 2 tablespoons oil, swirl it around and immediately add the onions, ginger and garlic and cook until the onion begins to brown and the garlic is fragrant, about 5 minutes. Remove the onion mixture to a plate. Add 1 tablespoon oil to the pan, then add the broccoli in an even layer and cook until it begins to brown, tossing occasionally, 3 to 5 minutes. Remove the broccoli to the plate with the onion mixture.
- Add the remaining 1 tablespoon oil to the pan, then add the chicken. Raise the heat to high, stir the chicken once, and let it sit for 1 minute before stirring again. Continue cooking, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
- Return the vegetables to the pan and toss once or twice. Add the soy sauce and scallions and toss again. Sprinkle with salt and pepper, then add the stock and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about 30 seconds. Garnish with more scallions and serve over the rice.
SRIRACHA ROASTED CHICKEN
the next roasted chicken recipe,i used sriracha for marinade.Caution...this roasted chicken is very hot,you need a large glass of ice water for that?
Provided by clownman70360
Categories Poultry
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine dijon mustard,teriyaki sauce,red pepper flakes,onion powder,brown sugar and sriracha sauce in a medium bowl;whisk well.
- Rinse the chicken throughly,and remove the giblets.Sprinkle with 2 1/2 teaspoons spice mixture inside the chicken,rub the remaining mixture outside the chicken.
- Place the chicken in a large ziplock bag,pour the sauce onto the chicken,place it on a shallow dish and marinade for 4 hours.
- Preheat oven to 350 degrees F.
- Remove the chicken from the bag and place it in a 9x13 inch roasting pan,discarding marinade.
- Bake in the preheated oven for 1 1/2 hours,basting several times with remaining sauce.
ONE-PAN SRIRACHA CHICKEN AND VEGGIES
A sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.
Provided by Jack Grigsby III
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h3m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken thighs with salt and pepper.
- Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
- Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
- Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
- Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 31.1 g, Cholesterol 88.9 mg, Fat 21.4 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 10 g, Sodium 1030 mg, Sugar 20 g
SRIRACHA ROASTED CHICKEN
These awesome roasted chicken thighs are both sweet and spicy!
Provided by monica69
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
- Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
- Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
- Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
- Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
- Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 219.6 calories, Carbohydrate 7.4 g, Cholesterol 77.9 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 4.1 g, Sodium 1172.7 mg, Sugar 4.4 g
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- Place the chicken in a bowl and add the olive oil and seasonings along with salt and pepper. Mix and set aside while you cut and cook the broccoli.
- Cook broccoli for about 2 minutes. Remove the broccoli from boiling water and place it into a cool water bath to prevent them from continuing to cook.
- In a non-stick skillet, add the chicken and cook for about 4-6 minutes over medium heat until cooked throughout. Mix occasionally.
- Place the broccoli over the chicken. Lower the heat and allow it to simmer for another 3-4 minutes. Serve and enjoy.
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