Cooking for One: Spicy-Sweet Chicken Breast with Green Onion Rice and Spring Salad
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Cooking for one person can be quite difficult--and, frankly, very boring. Many recipes make 4 servings. For families, that's great, but if you're not into leftovers, this just won't work when you're flying solo.
Our Cooking for One series focuses on combining a few fresh ingredients with pantry staples for 5 nights of fun dinners. This week, we'll work with these 7 ingredients:
- rotisserie chicken
- boil-in-bag brown rice
- canned chipotle chiles
- corn tortillas
- canned black beans
Eating healthy should still be delicious.
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The great thing about this series and cooking for one person is how easy it is to be flexible according to your tastes (and fridge).
Spicy-Sweet Chicken Breast with Green Onion RiceBoil 1 bag of rice tonight. You'll use it over the next few nights. Also, go ahead and divide the chicken into 3-ounce portions to streamline dinner prep for the next few nights.
1/2 cup boil-in-bag brown rice (about one-third of a bag)2 teaspoons adobo sauce from canned chipotle chiles with adobo sauce2 teaspoons honey1/4 teaspoon minced garlicDash of ground cumin1 teaspoon rice vinegar3-ounce slice of chicken breast from rotisserie chicken2 teaspoons thinly diagonally sliced green onions1/2 teaspoon sesame seeds
1. Preheat broiler to high.
2. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.
3. While rice cooks, combine adobo sauce and next 4 ingredients (through vinegar) in a small bowl. Stir until combined. Spread half of glaze over chicken. Broil for 2 to 3 minutes, or until glaze begins to bubble. Remove chicken from the oven, and coat with remaining glaze.
4. Combine rice, green onions, and sesame seeds in a small bowl.
Serves 1CALORIES 349; FAT 10.8g (sat 2.3g, mono 0.3g, poly 0.3g); PROTEIN 28g; CARB 38g; FIBER 3g; CHOL 71mg; IRON 1mg; SODIUM 262mg; CALC 21mg
Spring Salad1 teaspoon extra-virgin olive oil1 teaspoon fresh lime juice1/2 teaspoon honeydash of saltdash of freshly ground black pepper1 ½ cups green lettuce1 radish, sliced
1. In a medium bowl, combine oil, lime juice, honey, salt, and pepper. Whisk until well blended. Add lettuce and radish. Toss to coat evenly.
Serves 1CALORIES 61; FAT 4.6g (sat 0.6g, mono 3.3g, poly 0.5g); PROTEIN 1g; CARB 5g; FIBER 1g; CHOL 0mg; IRON 0.5mg; SODIUM 163mg; CALC 22mg
The Rest of This Week's Dishes:
30+ Boneless Skinless Chicken Thigh Recipes
If you&rsquore only using chicken breast in your kitchen, it&rsquos time for an upgrade. Chicken thighs are super flavorful and tender compared to chicken breast. While they have a tiny bit more fat, the few extra calories are definitely worth it.
In case you&rsquore unsure about how to cook chicken thighs, I&rsquove put together a list of awesome boneless skinless chicken thigh recipes that use a variety of cooking methods. You&rsquoll find recipes for Instant Pot and pressure cooker, air fryer, slow cooker, stovetop, grilled, and even sous vide chicken thighs. Enjoy!
Cajun Chicken with Mardi Gras Salsa
Cajun Chicken with Mardi Gras Salsa is a festive and flavorful chicken dinner recipe. Mardi Gras (or any night of the week!) ready!
This post may contain affiliate links.
Hey you! How was your weekend?
Mine went way too fast, but at least I got a taste of spring at the Des Moines Home & Garden Show on Saturday!
My Mom has always wanted to go to the yearly home & garden showcase, so I told her I’d tag along this year. While we didn’t leave with too many big ideas (it ended up being more for people who were building new homes or remodeling,) at least we got to stop and smell the flowers. Oh, the flowers! They were such a sight for sore, cold eyes.
We made sure to stop and test drive every single swinging bench we encountered as we wound our way through the aisles of the expo. My Mom’s kind of obsessed with them. Ok, me too. They’re so relaxing.
Roasted Pork Tenderloin with Cranberry-Pear Sauce
Oh, btw, an outdoor stone wall complete with tv and fireplace WILL be mine in our future dream home, mmkay?
Afterwards we hopped a couple blocks over to have lunch at one of my favorite restaurants downtown, Centro. Last week I suggested it to a reader who was coming to town for business, which had me craving a taste of their modern-Italian cuisine. Their pizza is to-die!
How I ended up with a bowl of Cheeseburger Chowder and half a Tuscan Panini, I’ll never know, but it was just the ticket for the cold and blustery afternoon we were having.
Later that night Ben and I hunkered down at home and made 4 million pieces of homemade sushi before popping in a DVD. (Here’s my sushi tutorial > Next time I want to try mango, cucumber, and cream cheese!) We got The Bourne Legacy to watch – Ben hated it and I thought it was just meh. Without giving too much away, I was confused by the fact that the movie ended so abruptly. They were in the middle of an epic fight scene, and then the film just…stopped. Obviously setting up for the next movie but still, we were left wanting more.
Hey, maybe they were onto something! )
Today has been a mix of work, play, gym, and cooking – including the Cajun Chicken with Mardi Gras Salsa I made for dinner!
Mardi Gras, or Fat Tuesday, is this Tuesday in New Orleans, and since Ben’s and my trip to the epic city a few years ago, I always try and make something fun to celebrate, even if the party’s over 1,000 miles away!
Ben and I had no idea what to expect when we traveled down south in 2010, but were absolutely blown away by the culture, and architecture,
the raging impromptu parties,
and of course, the food! New Orleans is tied with San Fran for my favorite city in the US (although I think it might have just the slightest edge) and we cannot wait to return someday for one of the biggest parties of the year – Mardi Gras.
Until then I thought I’d pay homage to the festivities by cooking up Cajun-spiced chicken breasts topped with a fresh and flavorful salsa sporting the colors of Mardi Gras: yellow pineapple, green cilantro and jalapeno, and purple onion. Though this Mardi Gras Salsa might not be a staple in the south, the bold taste reminded us of all the yummy dishes we had in NOLA.
Start off by making the Mardi Gras Salsa, which calls for 2 cups fresh pineapple. Breaking down a fresh pineapple isn’t as intimidating as it might seem. Here I’ll show you!
First chose a pineapple that’s more yellow then green, then pull on a frond on the top. If it comes out easily, it’s ripe. Next, using a very sharp knife, slice the top and bottom off.
Now use the knife to cut the peel away. Just follow the curve of the pineapple and don’t worry if some knobs get left behind. Just clean it up with your knife afterwards.
Slice the pineapple in half lengthwise, then slice each half in half again, to make quarters. Turn each quarter on a flat side, then slice the core out on the diagonal.
Turn the quarter onto its now-flat side, then slice. Fresh pineapple for all! (Seriously, you’ll never go back!)
To the pineapple add 1/2 seeded & minced jalapeno, and 2 Tablespoons chopped cilantro.
Finally add 1/4 cup minced red onion, and the juice of 1 lime.
Season with salt & pepper then mix to combine. Mardi Gras Salsa = done!
Next, brush a chicken breast on both sides with extra virgin olive oil then season with bold and spicy Cajun seasoning. You can find pre-mixed Cajun seasoning right in the spice aisle, or make your own. I love Emeril’s recipe > Saute the chicken over medium-high heat for 4-5 minutes a side then move to a plate.
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 2 skinless, boneless chicken breast halves - cut into 1 inch strips
- ¼ cup sliced green onions
- 4 cloves garlic, thinly sliced
- 1 tablespoon hoisin sauce
- 1 tablespoon chile paste
- 1 tablespoon low sodium soy sauce
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ cup chicken stock
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
Stir the hoisin sauce, chile paste, and soy sauce into the skillet season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Yogurt Spiced Chicken with Spicy Sweet Curry Sauce
Perhaps not the pretties plate of eatin’ you ever laid eyes on, but presentations aside it was darned well tasty!
What? I don’t talk like that… *scratches head, confused*
Alright, so last night was a rough one – I knew what I wanted to make for dinner well in advance, had bought the ingredients and marinated the chicken… but somehow when it came down to making the food, my mind just scattered in a million different directions. Halfway through preparation, I changed my side dish three times (finally landing on roasted veggies), and I kept trying to decide, right up until the final minutes of cooking, what kind of sauce to make.
I can’t remember the last time I was this disorganized in the kitchen. I mean, a little confusion is fine, I can deal, but this was one of those times when I really struggled to know what I was doing and ended up making an absolute mess in the kitchen. I kept having to remind myself, whatever you get out of this situation, you will have gained. This is a learning experience.
I already had the recipe for the chicken, which I based off of (read: ‘stole from’) Chocolate Shavings. With that already figured out, my main concern was the sauce, and how to go about it.
Luckily, what I came up with actually worked. It was a well balanced level of heat (a little kick, but as the marinade and sauce are primarily yogurt this was significantly dampened on the tongue), and the whole dish somehow managed to seem congruous, despite its hectic preparation.
Once I was finished making, eating, and cleaning up after it all, I quickly wrote down the basics of what I did so I wouldn’t forget the recipe. As I wrote it out, I realized that although I had spent upwards of two hours scrambling around the kitchen, my finished product was really quite simple. In the future, I see it taking no more than 45 minutes, and most of that is baking time.
So, here’s what I ended up doing:
Yogurt Spiced Chicken
(Adapted from Chocolate Shavings)
3 boneless skinless chicken breasts (or thighs)
1 cup Greek yogurt, plain
1 TBSP coriander, powdered
1 TBSP Cumin, powdered
1 TBSP curry powder
1 TBSP grated ginger (I failed to remember this part, and in a pinch used powdered ginger)
4 cloves garlic, finely minced
1 1/2 tsp. kosher salt
Fresh cracked black pepper.
Optional: parsley, mint, or cilantro to garnish, and naan (Indian flatbread)
Mix the yogurt and all the spices together in a bowl. Cut the chicken into 1-2 inch cubes and place it in a zip-top baggie. Pour in about half of the yogurt mixture, seal the bag, and toss to coat the chicken thoroughly. Refrigerate for at least 2 hours. I made mine in the morning and let it marinate all day. Cover the bowl with the rest of the marinade and set aside.
After the chicken has marinated, preheat your oven to 350f.
Line a baking tray with parchment or aluminum foil, and set inside the tray either a wire cooling rack or an oven grill grate, if you have one. Lay the pieces of chicken, individually, onto the grill grate, shaking off most of the excess marinated back into the bowl.
Bake on the middle rack for about 10-12 minutes, then (turning your sheet front to back if your oven heats unevenly) turn on the broiler and cook for another 4-5 minutes until the chicken is golden brown and cooked through (watch it closely while it’s under the broiler).
To test the chicken, either insert an instant read thermometer into the center of one of the largest pieces and look for 170f, or remove a large piece to a plate and cut it open, looking for no pink in the middle.
Spicy Sweet Curry Sauce
Reserved yogurt marinade
1 can full-fat coconut milk
1 red bell pepper, roasted
1 Anaheim hot pepper, still green, roasted (Anaheim’s have a wide range of how spicy they can be, but after de-seeding and roasting the heat level is quite tame.)
Start by roasting the peppers (you can do this part before the chicken, or leave the broiler on after the chicken is done and do it then). Preheat your oven broiler, and line a cookie sheet with aluminum foil (not parchment – it will burn).
Cut the stem ends off the peppers, then slice them lengthwise in half. Remove all seeds and veins (be careful here, with the Anaheim. The oils in its seeds can be hot enough to irritate your skin for hours afterwards, so you must wear rubber or plastic gloves and be sure to dispose of all the seeds).
Turn the pepper halves skin side up on your cutting board, and press them flat with the palm of your hand. Then place them, skin side up, on your foil lined baking sheet.
Put them under the broiler for maybe 13-14 minutes, checking them frequently towards the end. You want their skins to turn very black and charred. The more black, the easier it will be to remove the skins afterword.
Once they look thoroughly charred, remove the pan from the oven and (with tongs or while wearing oven mitts) fold up the aluminum foil around the hot peppers, creating a pocket for them to steam in.
Let them sit for 10-15 minutes.
Once the peppers are steamed, peel back the aluminum foil and start removing their skins. Starting at the edge of the pepper and using your fingernail, pull the skin back and (if the peppers are burnt enough) the entire skin should peel right off. If it doesn’t, just keep picking at it until you get it all. Discard the skins, and you are left with the lovely soft flesh of roasted peppers.
Pour the leftover marinade and coconut milk into a large saucepan. Bring to a boil, then reduce to a simmer, stirring frequently. Simmer for 10-15 minutes, or until slightly thickened.
Turn off the heat, and transfer the hot liquid to the bowl of a food processor. Always be careful when blending hot liquids, as they are prone to spattering and causing all kinds of messes/injuries, even with the lid on. It may be helpful to throw a dish towel over the top of the food processor, and hold it down over any openings (such as ingredient spouts).
Add the roasted peppers, and pulse until smooth. If the sauce is thinner than you’d like, add a little yogurt.
Serve with the chicken over a bed of rice, or with naan bread, and with a simple side – in this case, I chose to roast carrots, red onion, and zucchini with a little salt and pepper. Enjoy!
Crispy Sesame Chicken with a Sticky Asian Sauce
This Asian Crispy Sesame Chicken is a delicious homemade alternative to that naughty takeaway!
I think I need to get me some bees.
The amount of honey we go through on toast (Gracey's obsession) and in cooking makes we wonder why we don't have a honey store like Winnie the Pooh! Honey filled Breakfast lollies, sticky Asian Pork Belly, balsamic-honey salad dressings., Asian Ribs, Sticky Pork Belly Burger, Chinese Crispy Chicken with Honey Garlic Sauce, Chris even uses it in his Chilli Con Carne just install a honey-line into my house and let's be done with it.
This crispy sesame chicken is another one for the honey archives. Sweet, salty, crispy, sticky and a little bit spicy - it covers all the bases for one of these meals that everyone polishes off. Not a scrap left.
Even while photographing this one I caught Chris hovering over the pan that had a few pieces of chicken still in it - waiting till I wasn't looking so he could sneak a few pieces!
I let him off with the proviso that he fed me a piece too whilst I was snapping away.
I love this as an alternative to the Friday night takeaway. Can't deny it's not the healthiest meal - with the honey and brown sugar, and of course a little oil to crisp up that chicken - but it's still way better than take-out. I serve mine with some steamed brocolli and sugar snap peas to just boost the health factor.
One thing I should say is that this isn't a copycat recipe. I know sesame chicken is popular at Chinese takeout restaurants in the US, but it's not something we really see on Chinese menus in the UK. I've never tasted the US version, so I can't say it tastes anything like it.
Dried Japanese chilli peppers would be the best option, but I've never been able to source them. I use dried arbol, tianjin or kashmiri chillies. The chillies just add a bit of extra heat and a nice look to the stir fry, so I don't worry too much about using Japanese chillies. I bought my dried chillies (<--affiliate link) from Amazon the last couple of times and they were great.
- Quick Chicken Stir Fry
- Sticky Chicken Stir Fry
- Beef Stir Fry with Noodles - Chow Fun
- Spicy Ginger Steak Stir Fry
- Kung Pao Chicken
- Mee Goreng (spicy noodles)
Stay updated with new recipes
***Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every Monday and Thursday) and Instagram (behind the scenes stories & beautiful food photos).***
- Fragrant Meat in China refers to dog meat. Yes, they do eat dogs.
- Dim sum means small dishes. Usually a variety of dim sum dishes are served with tea and friends or family sit around together to enjoy.
Kung Pao Chicken
- Cut 1 lb. boneless chicken breasts into cubes. In bowl, stir together chicken and 1 teaspoon cornstarch. Set aside.
- Prepare sauce by combining the following ingredients:
1/4 Cup water
1/4 Cup soy sauce
4 teaspoons cornstarch
1 Tablespoon sugar
1 teaspoon vinegar
4-5 dashes of hot pepper sauce
- Prepare vegetables.
1 clove of garlic, minced
3-4 green onions, sliced
1-2 green peppers,chopped.
- Lightly brown 1 Cup peanuts in oil. Set aside.
- In same pan,sauté garlic, green onions and green peppers in oil. Set aside.
- In same pan, fry chicken in oil until brown and done.
- Combine vegetables,peanuts and chicken together in pan and add sauce. Cook several minutes.
Chicken Lo Mein
- 6 ounces uncooked linguine noodles
- chicken breast halves, cubed
- 1/2 cup soy sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1/4 cup chicken broth
- 1 (16-ounce) bag frozen stir fry vegetables
Easy Homemade Sushi Video
General Tso Chicken
- 3 lbs. boneless, skinless chicken, cut into chunks
- 1/4 Cup Soy Sauce
- 1 egg, beaten
- 1 Cup Cornstarch
- 2 Cups sliced Green Onions
- 8 small dried Hot Peppers, seeds removed
- 1/2 Cup Cornstarch
- 1/4 Cup Water
- 1 1/2 teaspoon minced fresh Garlic
- 1 1/2 teaspoon minced fresh Ginger
- 3/4 cup Sugar
- 1/2 Cup Soy Sauce
- 1/4 Cup White Vinegar
- 1 can or 1 1/2 cups Chicken Broth
In bowl add chicken, soy sauce, and hot peppers.(use gloves when removing seeds from hot peppers. This is a job for an adult) Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (Don't worry if the mixture looks a little odd at this point it is suppose to be.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
In a large frying pan or wok add 1 tablespoon oil. Heat until very hot and saute green onions and peppers, from chicken mixture. Stir sauce mixture to onions Cook until thickens. If it gets too thick, add a little water. Add chicken to sauce in wok, and cook until everything is hot and bubbly. Serve over rice.
Sweet and Sour Chicken
- 1 Tablespoon butter
- 4 chicken breasts or pork loin, cut in cubes
- can pineapple chunks (save juice)
- 1 garlic clove
- 2-3 Tablespoons soy sauce
- l teaspoon ginger
- 1 teaspoon cornstarch
Pork Chow Mein
- 1 Tablespoon oil
- Boneless pork cut into strips or cubes
- 1 Cup sliced carrots
- 1/2 Cup sliced celery
- 1 Cup water
- 1/4 Cup soy sauce
- 1 Tablespoon brown sugar
- 1 teaspoon beef bouillon
- 2 Tablespoons cornstarch
- 1/4 Cup water
- 1/2 teaspoon garlic powder or 1 garlic clove minced
- 1/2 teaspoon fresh ginger
- 4 Cups fresh bean sprouts
- 1/2 Cup sliced green onions
- Chow mein noodles
Vegetable Chow Mein
Chicken Satay (Indonesia)
- 1 cup unsweetened coconut milk
- 1 ½ teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1 Tablespoon soy sauce
- 1-2 cloves garlic, finely chopped
- 2 teaspoons Cornstarch
- 1 lb. Chicken breasts cut into strips
- bamboo skewers, soak in water for about 30 minutes-Skewers won't burn as much if soaked before hand.
Asian Cooking: Peanut Sauce
- 1/2 cup half and half
- 1/2 cup chunky peanut butter
- 1/4 cup coconut milk (not cream of coconut)
- 2 teaspoons sugar
- 1 to 2 teaspoons red pepper flakes crushed or ¼ teaspoon red pepper sauce
Easy Korean BBQ Marinade
- 1/4 C green onion, chopped
- 1/4 C garlic, minced
- 1/2 C onion, diced
- 1 C sesame oil
- 2 C sugar
- 3 C soy sauce
Japanese Skewers Video
- 16-ounce package wonton wrappers
- 1 pound ground beef or ground pork
- 5 tablespoons soy sauce
- Can bean sprouts
- 2 green onions, sliced
- 1 carrot shredded
- Medium head cabbage finely shredded
- 2 cloves garlic minced
- Oil to fry egg rolls in
Pour oil in a wok or skillet about 1 inch. Heat until 375 degrees. Meanwhile, lay a wonton wrapper on a cutting board or flat surface. Place 1 tablespoon meat filling in middle. Have a glass of water on hand to moisten sides of wrapper. Fold bottom edge over filling. Tuck in sides and roll to the end of the wrapper. Fry spring rolls for 3-4 minutes. Turn once or twice while cooking. Drain on paper towels and fry remaining spring rolls.
**Kids can help put these together but younger kids should stay away from the frying as to not get splattered with hot oil.
Egg Drop Soup
- 6 Cups chicken broth
- 3 eggs, beaten
- 1 Tablespoon soy sauce
- green onions, chopped for topping, optional
- green peas, optional
How to Make Fried Rice
- 1/4 Cup olive oil or veg. Oil
- 4 Cups cooked rice
- 1 Tablespoon soy sauce
- 1 Cup frozen peas and carrots mix, thawed
- 3-4 green onions, chopped
- 2 eggs, slightly beaten
- *add chopped pork or chicken, if desired, for a chicken or pork fried rice recipe
Asian Cooking- Easy Stir Fry
I like to use carrots, zucchini,mushrooms, peas and peppers. Cut your vegetables in thin strips or dice them. Green peas, of course, are ready to go as is.
If you are using meat, prepare marinade and pour in baggie. Try using chicken strips, beef strips or pork strips. If you'd like a shrimp stir fry don't marinade ahead of time. Add meat to your marinade and place in fridge. At dinner time all you need to do is cook the meat and vegetables and prepare rice.
For dinner place meat in pan with marinade and cook several minutes. Add vegetables. If you are serving rice with your meal start this the same time as the meat.
Easy Stir Fry Recipe: Marinade
- 1/4 Cup soy sauce
- 1Tablespoon Worcestershire sauce
- 1/4 Cup brown sugar
- 1/4 Cup water
- 2 teaspoons ginger
- 1 garlic cloves,minced
Hainanese Chicken Rice
To prepare the chicken, r emove as much excess skin and fat from the chicken as possible. Reserve the excess fat and skin trimmings for later. Rub the chicken inside and out with a generous amount of salt.
Slice the dark green tops from the 6 spring onion s and save the pale green and white part of the spring onion for the spring onion & ginger sauce. Place the dark green tops in a large stock pot along with the chicken, chicken stock and ginger. Set over medium-high heat and bring to a gentle simmer. Reduce the heat to medium and gently simmer for 40 -60 minutes or until just cooked (juices will run clear or pale pink when the joint is pierced with a knife). You’ll need to scoop off some of the foam that rises to the surface every so often.
For the spring onion & ginger sauce, finely slice the reserved pale parts of the spring onion. You’ll need one cup of finely sliced spring onion, so add more spring onion (green and pale parts) as needed. Use a mortar and pestle to pound the spring onion, ginger and salt to a rough paste. Heat vegetable oil and sesame oil until hot (it’s hot when a wooden spoon cause s bubbles to form when dipped into the oil) then carefully pour over the spring onion mixture. Stir to combine and set aside until ready to serve.
In the meantime, make the chicken rice. Place the chicken trimmings into a saucepan over medium-high heat and cook for about 10 minutes or until you have a couple of tablespoons of fat and the chicken trimmings are golden brown. Remove and discard (or eat LOL) the chicken trimmings. Add the garlic into the chicken fat left in the pan and cook over a medium heat until the garlic is golden. Add the rice and stir vigorously to scrape up any of the chicken bits from the bottom of the pan. Ladle over 2½ cups of the chicken stock that your chicken is cooking in (top up the cooking liquid with some water if the chicken is no longer covered) . Cook for 10 minutes or until the rice is just tender but still a little firm. Then cover with a lid, turn the heat off and rest for 10 minutes to allow the steam to finish cooking the rice. Use a fork to fluff up the rice before serving.
To prepare the chicken to serve , transfer the chicken to a cutting board and allow to cool slightly. Cut the legs and wings off the chicken. Then remove the breast meat . Drizzle the chicken pieces with sesame oil and rub all over. Slice the chicken meat.
Strain the chicken cooking broth and season with extra salt to taste.
Serve the chicken meat with the rice, spring onion & ginger sauce , sambal oelek , cucumber and a small bowl of the chicken cooking broth. Drizzle a little sweet soy sauce over the chicken meat just before serving.
Beefy corn and black bean chili (page 21)
From Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes Cooking Light Fresh Food Fast by Cooking Light Magazine
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- Categories: Chili Quick / easy Main course American
- Ingredients: ground round beef broth chile powder blend chili-style canned tomatoes frozen seasoned corn and black beans
- Accompaniments:Cheesy cheddar corn bread
Sweet and Sour Chicken, A Classic
Sweet and Sour Chicken is a classic Chinese takeout option most of us are too afraid to make at home. Something about woks and cooking with pineapple make it intimidating for most, but it is so much easier to make than you would think.
Of the classic Chinese Recipes that most people ask for on my blog the one I hear about the absolute most is sweet and sour chicken. I totally get it, it isn’t even just the recipe, but THAT SAUCE. When I was a teenager and I made this sauce for the first time I also actually started learning how to use chopsticks. So for a solid month (I kid you not, my mom was not thrilled with this), I used chopsticks for every meal and had a tiny little bowl of Sweet and Sour Chicken Sauce to dip everything into it.