4 Chicken Breasts, thawed (From 3lb bag)
1/2T Hot Chili Oil
3/4 TO 1c Honey BBQ Sauce
1/3c Pineapple Preserve
Plump 1/2c canned Pineapple Rings (In Pineapple Juice), cut
3/4tsp Soy Sauce
1/2tsp Lemon Juice (Fridge kind)
1/4tsp McCormick’s Dried Orange Peel Season
1/4tsp Ginger Powder
3/4tsp Garlic Clove, minced
2 Chicken Broth Cubes, crushed
1/2 bag Frozen Japanese Style Stir Fry Vegis
Premix sauce. Set in fridge.
Chicken: Heat skillet. Add hot chili oil. Cook chicken most way. Add chicken (Not juice), to a Butter Flavored Cooking Sprayed baking dish. Top with Sauce. Bake in Preheated oven at 350 for about 15minutes, longer, if needed. Other Options Below!***
Rice: Add rice, crushed broth cubes, and recommended water to microwave safe bowl. Cover, microwave rice recommended time. Keep cover while you cook enough the vegis to warm. Mix into rice.
Leftover Pineapple Rings: Sprinkle one side with Chili Powder, Garlic Powder, Paprika, Onion Powder. Flip over pineapple and season other side with just Chili Powder and LIGHT sprinkle of Cayenne.
Heat skillet. Add in about 1-2tsp Hot Chili Oil. Fry each side of Pineapple Ring. Can GRILL. Maybe LIGHTLY wipe each with hot chili oil, before seasoning!
*Other options: Try adding Sweet Bell PEPPERS (Red, Green, etc.) and ONIONS to Hawaiian BBQ Chicken! Shredding Chicken and having yourself some BBQ Chicken Sandwiches!!! I’m sure Crock pot works, as well. (Your preference).
Also, try Grilling Chicken/Legs/Wings and tossing with Sauce! Many ways!
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Posted in Main Dish O' Food, Marinades, Sauces, & Spices, Recipes
Tagged chicken, china, chinamen, game day recipe, grilling, hawaiian, japanese, sauce
1 medium yellow onion
2 medium carrots
1 small crown broccoli
About 1/4 to 1/2 cup Pea Pods *Optional, but good!*
1/8 OR 1/4tsp ground ginger (We use 1/8 per batch. It goes a long ways)
1 large chicken breast
2 T vegetable oil
2 (3 oz.) packages ramen noodles- seasoning packets DISCARDED
1 tsp sesame oil
¼ cup soy sauce
¼ cup worcestershire sauce
2 Tbsp ketchup
1/2 tsp sriracha hot sauce
***We also added 1/2 an orange pepper, from our garden (As seen in picture). Your preference. Remember, not too many, it may alter the flavor.
Before you begin, prepare the meat and vegetables for stir frying. Peel and grate the carrots with a large holed cheese grater. Or frozen sliced carrots, as we like to use- Time saver. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the ginger, saute for about 30 seconds (Don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).