Sweet Tangy Chicken With Rice And California Vegetables Food

SWEET & TANGY CHICKEN WITH RICE AND CALIFORNIA VEGETABLES

Steps:

• Preheat oven to 350F degrees.
• Place chicken in a rectangular oven-safe pan with sides.
• If it’s a tight fit, they can be squished together Chop onion finely.
• Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
• Stir together and pour over chicken.
• Bake in hot oven, uncovered.
• Set timer for 30 minutes.
• Combine rice and water in an oven-safe pot.
• Cover and cook in hot oven beside chicken.
• When the timer rings for the chicken, both are ready.
• Rinse vegetables in a colander under cold water.
• Place in a medium size microwave-safe pot or casserole dish with lid.
• Microwave at high for 5 minutes, then let stand.
• Add spices to vegetables.
• Microwave at high for 2 additional minutes, just before serving.
• Add butter only if necessary.

RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN

Steps:

• Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
• While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
• Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
• Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.

SWEET AND TANGY CHICKEN

Steps:

• Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.

SLOW COOKER SWEET AND TANGY CHICKEN

Steps:

• In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
• Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
• Cover, and cook on Low for 8 to 9 hours.

SWEET 'N' TANGY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

SUPER SIMPLE SWEET AND SOUR CHICKEN WITH RICE

Steps:

• Place uncooked rice in 9 x 13 glass baking dish.
• Top with uncooked chicken breasts.
• Drain juice from pineapple into a bowl. Add the sweet and sour sauce and chicken broth. Mix to lightly to blend.
• Scatter peppers, onions and pineapple chunks over the chicken.
• Pour sweet and sour mixture over all.
• Cover tightly with aluminum foil and bake at 350 degrees for 1 hour. Remove foil in last 15 minutes of cooking.

SWEET AND TANGY CHICKEN THIGHS

Steps:

• Preheat your oven to 400 degrees.
• Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
• Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
• Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
• Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.

TANGY RICE

Steps:

• Combine rice with water in a heavy-bottomed pot. Bring to boil, then reduce heat to a simmer and cook for a total of 17 minutes.
• Ten minutes before rice is done, add the carrots to the rice and continue cooking; five minutes later add the mushrooms.
• When rice is cooked, stir in pine nuts, vinegar and sesame oil, and stir well. Serve topped with cilantro, if desired.

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.