Sticky Baked Wings

 

 

 

Ingredients

• 3 pounds chicken wings
• 2 tablespoons olive oil
• 1/2 cup soy sauce
• 2 tablespoons ketchup
• 1 cup honey
• 1 clove garlic, minced
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

Lisa C. . . . .

General Tsao Chicken

 



Ingredients:


Sauce:

1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth


Meat:

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers


Directions:

Mix 1/2 cup cornstarch with water.
Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, and chicken broth .
Stir until sugar dissolves.
Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg.
Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees until crispy.
Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot.
Add onions and peppers and stir-fry briefly.
Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.


Lisa C. . . . .

Sesame Chicken

 

Ingredients:

3 whole boneless chicken breasts

Marinade:

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch (corn flour)
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:

1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)
1/4 cup cornstarch (corn flour)
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying


Directions:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.




Lisa C. . . . .

Grilled Asian Wings

 

Ingredients:

24 chicken wings

Marinade:

1 Tbsp fresh ginger, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 Tbsp brown sugar
6 Tbsp soy sauce
4 Tbsp sesame oil


Directions:

1. Combine the marinade ingredients and stir to blend. Reserve a small amount to use for basting.

2. Place wings in the rest of the marinade and turn to coat them.
Cover and refrigerate for at least 2 hours, turning the wings several times.

3. Remove wings from marinade and grill them at medium heat, basting often with the reserved marinade.


Cook thoroughly for about 20 minutes or until the meat is tender.

Lisa C. . . . .

Chicken Teriyaki

 

Ingredients:

1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz

Directions:

In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds.

Garnish with scallion fan.

Lisa C. . . . .

WonTon Soup

 

Ingredients:

½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger root
1 tsp. cornstarch (corn flour)
1 tsp. lite soy sauce
6 drops hot pepper sauce
18 wonton wrappers


Broth

4 cups chicken broth
2 tsp. lite soy sauce
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced

Directions:

Wontons: In bowl, combine ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.

Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.

Just before serving, stir in spinach until wilted.

Place 3 wontons in each bowl. Ladle soup over top.
Garnish with green onions.

Lisa C. . . . .

Zesty Mustard Chicken

Ingredients


1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half




Directions


1. In a bowl, combine the first four ingredients and mix well.

2. Carefully loosen the skin of the chicken; spoon some of the mustard sauce under the skin.

3. Coat grill rack with nonstick cooking spray before starting the grill. Place chicken skin side up on grill rack. Grill, covered, over indirect medium heat for 20 minutes.

4. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with remaining mustard sauce.

5. Remove chicken skin; cut into serving-size pieces.

Chicken Fried Rice

Ingredients

• 2 teaspoons sesame oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 1 cup uncooked brown rice
• 1 tablespoon reduced-sodium soy sauce
• 1 cup diced carrots
• 2 1/4 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup frozen green peas, thawed
• 1/4 cup chopped green onions

Directions


Heat oil in a medium saucepan over medium heat. Add onion and garlic and sautée 2 minutes, until soft. Place chicken in saucepan and sautée 5 minutes, until browned on all sides, stirring frequently. Add rice and cook 1 minute, until translucent. Stir in soy sauce to coat rice.

Add carrots, chicken broth, salt and pepper and bring mixture to a boil. Reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender.

Stir in peas and green onions and heat through.

Arroz Con Pollo (Chicken n Rice)

Ingredients

• Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
• Lemon or lime, juice only -- 1
• Sofrito -- 2 tbsp
• Sugar -- 2tbsp
• Garlic, minced -- 3 to 5 cloves
• Salt and pepper -- to season
• Olive oil -- 3 tablespoons
• Onion, chopped -- 1
• Garlic, minced -- 3 to 5 cloves
• Rice -- 3 cups
• Tomato paste -- 4 tbsp
• Chicken stock or water -- 2 1/2 cups
• Green olives -- 10 to 15
• Oregano -- 2 teaspoons
• Salt and pepper -- to taste
• Cilantro chopped -- 1/2 bunch
•  Beer or Wine (optional or just water) 1 Cup

Directions:

1. In a large bowl, toss the chicken pieces with the lemon or lime juice, garlic, Sofrito, salt and pepper and marinate for at least 1 hour or overnight.
2. Heat the olive oil in a large, heavy bottomed pot over medium flame. 
3. Add Sugar till it turns brown (stirring occasionally so not to burn)..
4. Pat the chicken pieces dry and sauté then in to brown on all sides. 
5. Add a little more oil to the pot if needed and sauté the onion, peppers, garlic and optional ham until the onion is translucent but not browned.
6. Stir in Tomato paste, till it looks a little brown.
7. Stir in the rice and add the stock or water, olives, oregano, salt and pepper. 
8. Bring to a boil, and once no water is left above the rice reduce heat to low and cover
9. cover tightly and simmer for about 30 minutes.
10. Remove from heat and let rest, covered, 10 minutes. Toss all the ingredients gently with a fork, garnish with the chopped cilantro and serve.

.

Lemon Lime Grilled Chicken

You Will Need


6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

What to Do


1. Place chicken in a shallow glass dish or resealable plastic bag. Combine remaining ingredients; pour over chicken.

2. Cover or seal bag and refrigerate at least 4 hours or overnight. Drain, discarding marinade.

3. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15 to 18 minutes. 


.

Baked Asian Wings

Ingredients

• 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
• 1 tablespoon Emeril's Asian Essence
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 cups fresh orange juice
• 1 cup canned pineapple juice
• 1 cup sugar
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 tablespoons orange zest
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced green onions
• 1 tablespoon sesame oil
• 3/4 teaspoon crushed red pepper
• 2 tablespoons sesame seeds
• 2 tablespoons diagonally sliced green onions, for garnish

Directions

Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.
While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.
Remove the wings from the oven and reduce the oven temperature to 350 degrees F.
Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.
Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

Oven Fried Chicken

 

 

 

Ingredients

• Cooking spray
• 2/3 cup instant oats
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 (4-ounce) boneless skinless chicken breast halves
• 2 tablespoons Dijon mustard
• 2 cups frozen green peas, steamed or microwaved until hot

Directions

Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.
Bake 30 minutes, until golden brown and cooked through. 

Baked Chicken Taquitos

 

 

Ingredients

• 2 cups shredded rotisserie chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 can chopped green chiles, 4 ounces
• A few leaves fresh cilantro or parsley, finely chopped
• Vegetable or canola oil, for frying
• 12 (6-inch) corn tortillas

Directions

Preheat oven to 425 degrees F.

Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.

Delicious Hot Wings

INGREDIENTS

• 12 chicken wings, split and tips discarded
• 3 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 tablespoon distilled white vinegar
• 3 teaspoons hot pepper sauce
• 1/4 teaspoon salt
• 1/2 cup blue cheese salad dressing

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
3. Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
4. In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture.
5. Serve with blue cheese salad dressing.

Pollo Wasakaka (Baked Chicken w/ Wasakaka Sauce)

Ingredients

 

1 roasting chicken (3 1/2-4 lb.)
1 lg. clove garlic, halved
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme

pinch of Oregano
2 lemons
1 c. chicken broth

Preheat oven to 425°F.Partially loosen skin on chicken breast and legs. Rub garlic halves over breast and leg meat; place garlic in cavity of chicken. Sprinkle chicken with salt, pepper, oregano and 1/4 teaspoon of thyme.
Thinly slice 1 of the lemons; insert slices between skin and meat of chicken. Cut remaining lemon into wedges; place in cavity of chicken along with remaining 3/4 teaspoon thyme. Place chicken on rack in roasting pan. Place in oven for 15 minutes, reduce heat to 350 and roast for about 45 minutes or until temperature at breast reaches 160°.

For the wasakaka

• 1/2 cup of water
• 1 small Onion
• 1/4 teaspoons of mashed garlic
• 1 teaspoon of salt
• 1 teaspoon of lemon juice

1. Blend the ingredients for the wasakaka until they are well mixed. Adjust salt to taste. 

Chicken Enchiladas

Ingredients

• 3-4 chicken breasts
• 1 chicken bullion cube
• 1 medium red onion diced
  
• 15 white corn tortillas or flour tortillas (fajita size).. room temperature..
  
• 3 (10 ounce) cans red or green enchilada sauce (I use Old El Paso)
• 3-4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend Mexican cheese mix)
• sliced jalapenos optional..
• pico de gallo optional
  
• sour cream optional
  

Directions

1. Boil chicken with bullion cube until it falls apart, then shred.(I put it in the slow cooker many times, and save me he hassle...)
   
2. Mix 1/2 can of sauce, 2/3 or the diced onion and a little cheese with chicken. (can be added directly into slow cooker if desired)
   
3. Put other 1/2 can on bottom of 11x9 baking dish.
4. Preheat Oven 350 degrees.
5. Roll chicken mixture into tortillas. (if they aren't room temperature, you can microwave for a few seconds, but i find that THAT makes them too chewy)
   
6. Put in pan semi-tightly.
7. Cover with remaining 2 cans sauce, cheese, and a little onion for garnish.
   
8. Bake covered for 10 minutes then uncovered for another 10-15 more until cheese is fully melted (usually about 20-25 min total).
9. Brown top slightly or to preference.
10. serve with Sour cream, Guacamole, and Pico de Gallo... and dont forget the jalapenos for added heat..