This is the first time I did not bake a whole chicken in my dutch oven. Instead, I thought I would try letting it simmer in a rich Asian sauce and it came out super juicy and yummy! Add some brown rice and your favorite stir-fry vegetables and you've got a meal! Plus, you've got a TON of extra chicken left to use in other recipes or for lunches. If you make this chicken dish at the beginning of the week, you can use the cooked chicken in the Pesto Pizza recipe. YUM!
Simmered Asian Chicken Recipe
6-8 servings
6-8 servings
1 whole chicken, gizzards and innards removed, rinsed and patted dry with paper towels.
1 TB olive oil
1/3 cup soy sauce
1/3 cup honey
1/2 cup water
1 garlic cloves, peel removed
1 TB ketchup
1/4 cup apple juice or cider
1/4 tsp crushed red pepper
2 TB corn starch
2 TB water
2 tsp sesame seeds or flax seeds, toasted
1 TB olive oil
1/3 cup soy sauce
1/3 cup honey
1/2 cup water
1 garlic cloves, peel removed
1 TB ketchup
1/4 cup apple juice or cider
1/4 tsp crushed red pepper
2 TB corn starch
2 TB water
2 tsp sesame seeds or flax seeds, toasted
1. Heat oil in large heavy pot and brown chicken on all sides for 4-5 minutes over medium heat.
2. Mix together soy sauce to crushed red pepper in medium bowl. Pour over chicken and bring to a simmer. Let simmer for 35-45 minutes until when you cut through it there should be no pink showing and/or if you stick a meat thermometer in the thickest part, it should read 165 degrees F. Take chicken out, but leave sauce in. In a small bowl whisk the cornstarch and water together. Add to sauce and bring to a boil. If you can, skim the fat that collects at the surface with a ladle or spoon. Cut up chicken into bite sized pieces.
3. While chicken is simmering, cut up favorite stir-fry vegetables (I used broccoli, carrots, green bell pepper and pineapple) into bite sized pieces. Steam vegetables (not pineapple) until crisp, don't overcook. In serving bowl or plate, place rice first, then chicken, next veggies and pineapple and pour the sauce over top. YUM!
2. Mix together soy sauce to crushed red pepper in medium bowl. Pour over chicken and bring to a simmer. Let simmer for 35-45 minutes until when you cut through it there should be no pink showing and/or if you stick a meat thermometer in the thickest part, it should read 165 degrees F. Take chicken out, but leave sauce in. In a small bowl whisk the cornstarch and water together. Add to sauce and bring to a boil. If you can, skim the fat that collects at the surface with a ladle or spoon. Cut up chicken into bite sized pieces.
3. While chicken is simmering, cut up favorite stir-fry vegetables (I used broccoli, carrots, green bell pepper and pineapple) into bite sized pieces. Steam vegetables (not pineapple) until crisp, don't overcook. In serving bowl or plate, place rice first, then chicken, next veggies and pineapple and pour the sauce over top. YUM!
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Plan and Prep Ahead
Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.
~Chop veggies ahead of time and refrigerate in air tight container.
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Who likes to CHANGE IT UP?
~Try adding snow peas, water chestnuts or peas to dish.
~Try brown sugar instead of honey.
~Try brown sugar instead of honey.
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