Soy Maple Glazed Chicken And Sweet Potatoes Slow Cooker Food

SLOW COOKER MAPLE CHICKEN WITH SWEET POTATOES

Steps:

• Place the chicken the base of the slow cooker. Season with salt and pepper. Drizzle the maple syrup all over the chicken.
• Place the cubed sweet potatoes, baby carrots or carrot sticks and chopped red onion over the top. Sprinkle a little more salt and pepper over it all.
• Set the slow cooker on low and let cook for 8 hours.
• Serve Slow Cooker Chicken with Sweet Potatoes and Baby Carrots.
• To pack into gallon size freezer baggie: Labelandfollow the same order and directions in the first 2 bullets to fill the bags. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
• Tothaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water.

SWEET SOY-GLAZED CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside.
• Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.
• Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture.
• Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.

SLOW COOKER SWEET POTATOES

Steps:

• Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
• Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

MAPLE GLAZED CHICKEN WITH SWEET POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
• Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
• To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

SLOW-COOKED SOY-GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
• Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
• Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.

JAPANESE SOY GLAZED SWEET POTATO

Steps:

• Preheat oven to 400°.
• Combine first 6 ingredients; stir well with a whisk. Arrange potatoes in a single layer in a 13 x 9-inch baking dish.
• Pour soy sauce mixture over potatoes. Cover and bake at 400° for 50 minutes or until tender.
• Baste with the soy sauce mixture. Uncover, and bake an additional 10 minutes or until liquid is absorbed.
• Sprinkle with sesame seeds and shredded nori, toss and serve.

CHICKEN BREASTS WITH MAPLE SOY MARINADE

Steps:

• Sprinkle chicken with salt and pepper.
• Put the soy sauce, maple syrup, olive oil, vinegar, and garlic in a dish large enough to hold the breasts in one single layer and blend well.
• Add the chicken breast halves, skin side up, and coat them with the marinade; cover and let stand 15 minutes or until ready to cook.
• Arrange the chicken breasts skin side down in one layer on a baking dish.
• Place the chicken under the broiler, not the skin side up and then after 10 minutes, turn over so it is skin side up and cook until done; turning as needed to cook through.