100tangychickenrecipe

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P.F. CHANG'S SPICY CHICKEN



P.F. Chang's Spicy Chicken image

P.F. Chang's Spicy Chicken is the perfect copycat dinner. It's tangy, spicy, and slightly sweet with pineapple juice, chili sauce, green onions, and vinegar.

Provided by Sabrina Snyder

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 chicken breasts (, boneless skinless (about 1 pound))
1/4 cup cornstarch
vegetable oil (, for frying)
5 cloves garlic (, minced)
1/4 cup green onions (, thinly sliced (green and white parts))
1 cup pineapple juice
1/4 cup sweet chili sauce (, Chinese variety (Panda Express is a good option))
2 tablespoons white vinegar
1/2 teaspoon crushed red pepper flakes

Steps:

  • Cut the chicken into matchstick sized pieces and toss with cornstarch.
  • Heat 1 inch of oil in large skillet on high heat and fry the chicken in batches until cooked (you are not looking to brown them, just cook them until crisp), about 3-4 minutes.
  • Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make sauce.
  • Add garlic and half the green onions to a large skillet or wok, cooking for 30 seconds until fragrant.
  • Whisk in the pineapple juice, sweet chili sauce, white vinegar and crushed red pepper flakes.
  • Bring to a boil and cook for 2-3 minutes until slightly thickened.
  • Add in the chicken and stir to combine, cooking 2 minutes until sauce is thickened. If sauce is still thin add 1 teaspoon cornstarch to 1 tablespoon water and add it to the skillet, stir and cook until thickened.
  • Stir in remaining green onions and serve immediately.

Nutrition Facts : Calories 329 kcal, Carbohydrate 12 g, Protein 6 g, Fat 29 g, SaturatedFat 23 g, Cholesterol 18 mg, Sodium 127 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SWEET 'N' TANGY CHICKEN



Sweet 'n' Tangy Chicken image

My slow cooker comes in so handy during the haying and harvest seasons. We're so busy that if supper isn't prepared before I serve lunch, it doesn't seem to get done on time. This recipe is fuss-free and ready when we are.-Joan Airey, Rivers, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1-1/2 teaspoons minced garlic
1 broiler/fryer chicken (3 pounds), cut up, skin removed
2/3 cup ketchup
1/3 cup packed brown sugar
1 tablespoon chili powder
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons cold water

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.

Nutrition Facts : Calories 385 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 892mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 38g protein.

TANGY BAKED CHICKEN



Tangy Baked Chicken image

This is a delicious tangy chicken recipe, my husband loves the taste of this sauce, I make it quite often at my house....never any leftovers here! You could easily double the sauce recipe if desired....I usually serve this with white rice or potatoes on the side deeeeeelicious! (note: plan ahead, this chicken needs to sit in the fridge for a couple of hours before baking.... I have even prepared it the night before and baked it the next evening for supper!)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 13

1 chicken, cut into pieces
1 tablespoon flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard powder
1 teaspoon paprika
1 teaspoon chili powder
salt and pepper

Steps:

  • Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.

Nutrition Facts : Calories 789.2, Fat 46.9, SaturatedFat 13.3, Cholesterol 230, Sodium 566.5, Carbohydrate 31.6, Fiber 1.2, Sugar 24.8, Protein 58.4

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