Sweet Spicy Confetti Chicken Food

KOREAN SWEET AND SPICY CHICKEN

Steps:

• Cut chicken into bite-size strips and season with salt and pepper.
• Combine all the marinade ingredients in a large bowl. Mix well and add the chicken, rubbing the mixture thoroughly into the meat. Leave to marinae for 20 minutes.
• Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.
• Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.
• Add the chicken and deep-fry for 3-5 minutes, or until golden brown. Remove the chicken and drain on paper towels to remove excess oil.
• Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.
• Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.
• Simmer until the sauce has formed a sticky glaze over the chicken and add the chilies. Transfer to a serving dish and sprinkle the walnuts on top as a garnish.

MEXICAN CONFETTI CHICKEN STEW

Steps:

• Sauté onion and garlic in oil.
• Add chicken pieces.
• Stir in remaining ingredients.
• Simmer about 25 minutes.

CHICKEN CONFETTI SPAGHETTI

Steps:

• Preheat oven to 425.
• Break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender.
• Meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. COmbine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. Cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften.
• Drain pasta and stir into veggie mixture. Transfer mixture evenly into 2qt baking dish. Stir cheese & bread crumbs into butter. Mix with finger tips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges.
• Let stand 5 minutes before serving.

CONFETTI CHICKEN

Steps:

• Preheat oven to 375.
• Mix oil and garlic.
• Arrange chicken and potatoes in a shallow roasting pan.
• Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste.
• Bake 25 minutes.
• Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste.
• Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned.
• Sprinkle scallions and red pepper over chicken. Bake 5 more minutes.
• Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,.
• Serve hot.
• Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.

SWEET & SPICY CHICKEN

Steps:

• Place all sauce ingredients in a large chefs pan or anything large with a lid.
• Cook on medium heat, stirring constantly, until slightly bubbly and combined.
• Add chicken and vegetables, if desired, Stir to coat.
• Cook on medium/high heat, covered, for 20-30 minutes (stirring every 10 minutes, more if its a pan that sticks) or until desired thickness is achieved and chicken (and veggies) are heated through.
• I like it served over rice.

SWEET AND SPICY CHICKEN

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.