HOISIN CHICKEN
quick weeknight dinners work for me! 3/25/08- this was made for freezer tag in the OAMC forum and they asked me to post the following, "To freeze: Prepare recipe as directed through step 3. Place chicken in a freezer bag and seal. Pushing out as much air as possible. Allow sauce to cool and place in its own freezer bag. Place both bags inside one large bag, seal, label and freeze. To serve: Thaw in fridge. Cook as directed in recipe. The cooked chicken can be frozen as well. Just allow to cool, then place in a freezer bag."
Provided by chia2160
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler. combine hoisin, honey, vinegar, sesame oil, in a saucepan, bring to a boil.
- Combine cornstarch and water and add to mixture, stirring.
- Cook 1 minute, remove from heat and set aside. mix spices and rub evenly over both sides of chicken. Spray a broiler pan with non stick spray, add chicken, broil 5 minutes.
- Brush with hoisin mixture and cook for 5 minutes more. turn over and brush with sauce, broil 5 minutes, basting often, until done.
Nutrition Facts : Calories 212.7, Fat 3.1, SaturatedFat 0.6, Cholesterol 68.9, Sodium 374.5, Carbohydrate 17.1, Fiber 0.5, Sugar 13, Protein 27.9
HOISIN-GLAZED ROAST CHICKEN
Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.
Provided by Food Network Kitchen
Time 1h15m
Yield 6-8
Number Of Ingredients 11
Steps:
- Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
- Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
- Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
HOISIN CRUMBED CHICKEN STRIPS
more chicken prep time includes refigeration time of 30 mins You can replace the hoisin sauce with plum sauce, kecap manis or sweet chilli sauce. Leftover chicken strips are delicious on bread rolls with lettuce and carrot, or rolled up with coleslaw in mountain bread.
Provided by Sonya01
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken crossways into 1cm-thick strips. Place flour on a plate. Lightly beat eggs and 1/2 cup hoisin sauce together in a shallow dish. Place breadcrumbs in a shallow dish.
- Coat chicken strips, 1 at a time in flour, shaking off excess. Dip in egg mixture, allowing excess to drain. Coat in breadcrumbs. Place, in a single layer, on a tray. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 180°C Pour oil into a large, non-stick frying pan until 1cm deep. Heat over medium heat. Cook chicken, in batches, for 2 minutes each side or until golden. Place on a wire rack over a baking tray. Keep warm in the oven while cooking remaining chicken.
- Serve with fries, beans and remaining hoisin sauce, for dipping.
Nutrition Facts : Calories 318.9, Fat 5.8, SaturatedFat 1.4, Cholesterol 107.2, Sodium 1117, Carbohydrate 56, Fiber 2.9, Sugar 15.3, Protein 9.8
HOISIN CHICKEN WRAPS
My recipe was inspired by Vietnamese pork banh mi-particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 460 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
HOISIN WRAPS
Make this delicious, healthy take on a Peking duck wrap for a speedy snack or tasty lunch.
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it's coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
- Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy while still warm.
Nutrition Facts : Calories 302 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.81 milligram of sodium
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