Sweet Chili Chicken With Asian Vegetable Rice Food

SLOW-COOKER SWEET CHILI CHICKEN

Steps:

• Spray 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook chicken over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Spoon chicken into slow cooker.
• Add chili sauce, hoisin sauce, orange juice, garlic, bell peppers and onion to slow cooker; stir.
• Cover; cook on Low heat setting 3 hours. In small bowl, stir together cornstarch and water until smooth; stir into chicken mixture. Cover; cook 1 hour longer.
• Serve chicken mixture over rice. Sprinkle with green onions and sesame seed.

ASIAN SWEET CHILI CHICKEN

Steps:

• Mix together the batter ingredients in a large bowl.
• Heat a frying pan up with oil deep enough to fry your chicken pieces without them touching the bottom of the pan, a couple inches should be enough space.
• Using a slotted spoon drain the batter as much as possible and slide the chicken into the pan.
• Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes)
• Work in batches to prevent the oil from dropping too far in temperature.
• Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
• Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds.
• Add the chicken back in along with the sweet chili sauce and crushed red pepper.
• Toss to combine and serve immediately.
• Garnish with sesame seeds or green onions if desired.

SWEET CHILI CHICKEN

Steps:

• Prep the chicken: In a large shallow plate, combine the flour, cornstarch and salt together. Dredge the chicken through the flour mixture and set aside.
• Fry the chicken: To a large skillet, add about ½ to ¾ inch of oil and heat it until it's at 350°F. Add the chicken to the skillet, make sure the pieces don't touch each other and fry on both sides until golden brown, about 2 to 3 minutes per side. Transfer the cooked chicken to a paper towel lined plate and repeat with remaining chicken pieces.
• Make the sauce: Discard all the oil from the skillet and add the sesame oil and butter and heat until the butter has melted. Add the garlic and cook for 30 seconds until aromatic on low heat. Add the remaining sauce ingredients to the skillet, stir and cook for 1 minute.
• Toss the chicken with the sauce: Transfer all the chicken to the skillet, toss well so the chicken is well coated and cook for another 1 to 2 minutes over low heat or until the chicken is heated through.
• Garnish and serve: Garnish with green onions and red chilies and serve.

SLOW COOKER SWEET CHILI CHICKEN

Steps:

• Season chicken thighs generously with salt and pepper. Transfer chicken to the bottom of the slow cooker insert.
• Make the sauce: In a medium bowl, whisk together the ingredients for the sauce (sweet chili sauce, soy sauce, garlic and ginger). Pour the sauce over the chicken.
• Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, or until chicken is tender enough to shred.
• Shred chicken: Remove the chicken from the slow cooker to a clean work surface. Shred or slice the chicken and return it back to the slow cooker, along with any juices or sauce that has accumulated on the work surface.
• Add vegetables: Add in the onion, bell pepper, pineapple and carrots. Stir to combine. Cover and cook on HIGH for 15-20 minutes, or until the vegetables are tender.
• Meanwhile, cook lo mein: Boil and drain lo mein noodles according to package directions. Either add the noodles to the slow cooker and stir well to coat, or transfer noodles to serving bowls and top with sweet chili chicken.
• Serve immediately garnished with sesame seeds and green onions.

SWEET AND SPICY CHICKEN AND RICE

Steps:

• Heat oven to 375ºF.
• Place chicken on parchment-covered rimmed baking sheet. Bake 20 min.
• Meanwhile, mix barbecue sauce, garlic, Sriracha, ginger and curry powder in small bowl. Brush chicken with sauce mixture; return to oven.
• Bake 20 min. or until done (165ºF). Serve with rice.

SWEET CHILI CHICKEN WITH RICE

Steps:

• Prep Time does not include marinade time.
• Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
• Drain chicken and reserve marinade.
• Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
• Boil, steam or microwave rice until tender, drain, stir in extra coriander.
• Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
• To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.

SWEET CHILI CHICKEN STIR FRY

Steps:

• Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
• Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes until lightly browned.
• Add in the vegetable stir fry mix and fry for a further two minutes
• Add in the garlic, soy sauce, white wine vinegar, brown sugar and sweet chilli sauce. Continue to heat on high, tossing everything, until heated through. Check the chicken is cooked by taking a large piece and slicing in half.
• Stir through the chopped spring onions and coriander.
• Serve with rice or noodles.

EASY SWEET CHILI CHICKEN

Steps:

• Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray- I use a 10-inch casserole dish. Anything around this size works.
• Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
• Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
• Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
• Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.

SWEET CHILI CHICKEN WITH ASIAN VEGETABLE RICE

Steps:

• In a large sealable plastic bag, combine the soy sauce, vinegar, cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4 hours.
• Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with nonstick spray. Remove chicken from marinade and drain; discard marinade. Place sweet chili sauce in a large bowl add chicken and toss to coat. Place chicken on baking sheet and bake 20 minutes or until chicken is cooked through.
• Meanwhile, cook rice according to package directions, omitting butter or margarine. While rice is cooking, combine rice vinegar with carrot, snap peas (if using), bell pepper, sesame seeds, and salt. Stir mixture into freshly cooked rice and adjust seasonings to taste.
• Slice chicken diagonally and serve over rice. Sprinkle green onions over top.

CHILI CHICKEN AND SPINACH

Steps:

• Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.).
• Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 1 to 3 minutes (be careful not to burn the garlic).
• Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
• Add the pepper and spinach, and cook until the spinach is just wilted, about 2 minutes.
• Serve immediately.

SWEET CHILI CHICKEN

Steps:

• Heat oil in a large non-stick skillet over medium-high heat.
• Add ginger, green onions and garlic and stir 30 seconds.
• Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
• Mix the hoisin, chili sauce and soy sauce and add to the chicken.
• Cook until chicken is fully cooked.
• Add spinach and cook a minute until just wilted.
• Serve over rice and garnish with cilantro.
• If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
• Leftovers make a good wrap filling with additional vegetables.

SWEET CHILI GRILLED CHICKEN

Steps:

• To a large ziptop plastic bag, add the sweet chili sauce, soy sauce, olive oil, lemon juice, salt, pepper, chicken, seal bag, and squish the contents around so chicken is evenly coated.
• Place bag in the fridge to marinate for at least 1 hour (overnight is great if you can plan ahead).
• Preheat grill to medium-high heat. Add the chicken, optional bell peppers, and grill for about 10 minutes, or until chicken (and peppers) are cooked through; flip intermittently to ensure even cooking.
• Garnish with green onions and pair with Sutter Home White Zinfandel.

SWEET CHILI CHICKEN

Steps:

• Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
• Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
• Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
• Dish out, garnish with the white sesame and cilantro leave. Serve immediately.

SWEET CHILLI CHICKEN STIR FRY

Steps:

• Dust the chicken with the Chinese five spice.
• Heat the oil in a large wok and fry the chicken for 5 minutes until it's browned on all sides.
• Add the leek and carrot and continue to stir fry for another 5 minutes.
• Add the courgette and pepper and continue to stir fry for another 5 minutes.
• Pour in the sweet chilli sauce, stirring to ensure that all the ingredients get covered with the sauce. Fry for 2 minutes.
• Serve immediately with egg fried rice.

ASIAN SWEET CHILI SESAME CHICKEN

Steps:

• Add chicken to the bottom of your crockpot.
• Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
• Cook on low for 5-7 hours or on high for 3-4 hours OR until the chicken is tender enough to shred.
• Shred chicken in the crockpot and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. *Alternatively, you can add the cornstarch slurry and liquid from the crockpot to a saucepan and simmer until thickened on the stove - this will create a thicker sauce.*
• Serve with rice and garnish with sesame seeds and green onions.

HEALTHY SWEET CHILI CHICKEN & VEGGIES

Steps:

• Preheat oven to 425 degrees F.
• Prepare sauce: In a small bowl, whisk heat soy sauce, sweet chili sauce, sriracha garlic, cornstarch and sesame seeds.
• Spread chicken and chopped veggies on a baking sheet. Drizzle the sauce over the chicken and toss to combine. Bake in the oven for about 20 minutes or until cooked through.
• Serve with brown rice or noodles or divide into 4 meal-prep containers along with 1/2- 1 cup of brown rice in each container.

SWEET CHILI CHICKEN

Steps:

• Toss chicken pieces in flour to coat and lay on bottom of slow cooker dish.
• Combine all other sauces and pour over chicken.
• Cook on HIGH for 4hrs or LOW for 6-8hrs.