Poultry Essentials Spicy Sassy Chicken Sauce Food

SASSY CHICKEN & PEPPERS

Steps:

• Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.

CHILI SAUCE CHICKEN

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.

CHICKEN ON PASTA WITH SPICY ASIAN - STYLE SAUCE

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium-high heat. Saute jalapenos and garlic until tender. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce, and whisk until smooth. Bring to a simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
• In large skillet, heat 1 tablespoon oil over medium-high heat. Saute bell pepper, mushrooms and green onions 2-3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce.
• Cook linguine until tender, but still firm. Drain.
• Bring sauce to a simmer. Pour over pasta and toss well.

SWEET AND SASSY SAUCE

Steps:

• Combine all ingredients in 8 cup glass measure cup and microwave, uncovered on high for 5- 6 minutes.
• Good on meatballs and chicken.

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
• Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
• Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
• Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

EASY CREAMY CHICKEN MUSHROOM SAUCE

Steps:

• In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
• Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
• Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
• Pour sauce onto pasta; serve.