SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE
Chili oil and fresh ginger kick up the spice in this fried rice with cashews and chicken thighs.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SWEET AND SPICY CHICKEN FRIED RICE
This is a quick and easy lunch or light dinner. Have all of your vegetables etc cut up before you start. This dish comes together very quickly. I like to cook my rice the night before and let it cool. This is not necessary, but makes this dish even quicker.
Provided by MsSally
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package directions replacing water with 2 cups chicken broth.
- In large wok or fry pan, add reserved juice from pineapple, remaining chicken broth, and all other ingredients except rice, chicken and pineapple. Bring to boil, and simmer 5 mins, or till veggies reach desired doneness.
- Add rice, chicken and pineapple. Heat through and serve.
SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE
Jamaican jerk sauce adds bold flavour to this chicken and rice dish.
Provided by Sunny Anderson
Categories chicken,dinner,Main,Poultry,rice and grain
Time 2h40m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
- Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
- Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
- To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.
SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE
Provided by Sunny Anderson
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
- For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
- For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
- To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.
SWEET AND SPICY CHICKEN
Make and share this Sweet and Spicy Chicken recipe from Food.com.
Provided by weekend cooker
Categories Chicken Thigh & Leg
Time 6h15m
Yield 4 chicken, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 5 quart slow cooker with vegetable oil, and arrange chicken pieces in bottom of cooker.
- Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper, barbecue sauce, peanut oil, and 1/4 cup of water in a large bowl, and spoon over chicken.
- Cover and cook on low for 6-7 hours.
- Serve over hot, cooked rice.
EXOTIC AND SWEET MOROCCAN CHICKEN WITH SPICY RICE
Make and share this Exotic and Sweet Moroccan Chicken with Spicy Rice recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken breast into largish bite-sized portions.
- Mix the flour with the cinnamon, confectioner's sugar, ginger, salt and pepper to taste.
- Dredge the chicken pieces in the flour mixture.
- Fry in shallow oil until browned and cooked through, turning once.
- Keep warm in a low oven.
- Saute the chile peppers, mushrooms and onion in oil until softened and golden.
- Add the cooked basmati rice and continue sauteing until cooked through.
- Add the salt and pepper to taste.
- Spread the rice and a large platter.
- Top with a pyramid of chicken pieces.
- Garnish with fresh cilantro (coriander), if desired.
Nutrition Facts : Calories 458.5, Fat 3.8, SaturatedFat 0.8, Cholesterol 65.8, Sodium 82.3, Carbohydrate 69.2, Fiber 3.7, Sugar 2.5, Protein 35.2
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