Asian Glazed Chicken And Veggies Recipes

ASIAN-STYLE CHICKEN AND VEGETABLES

Steps:

• Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• Whisk cornstarch and 1/2 cup water together in bowl.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
• Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• Sprinkle sesame and peanuts over chicken and vegetables before serving.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

ASIAN BARBECUED CHICKEN WITH VEGETABLES SHEET-PAN DINNER

Steps:

• Heat oven to 425°F.
• In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
• In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
• Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
• Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
• Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

CRUNCHY ASIAN CHICKEN AND VEGETABLES

Steps:

• In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.
• In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onion; cook 6 to 8 minutes, turning chicken and stirring onion occasionally, until onion is tender and chicken is no longer pink.
• Stir in teriyaki baste and glaze, 1/2 cup water, the carrots and sugar snap peas. Heat to boiling; boil 1 minute. Reduce heat; cover and simmer 4 to 6 minutes longer, stirring occasionally, until vegetables are crisp-tender. Gently stir in orange segments. Serve chicken mixture over rice.

ASIAN-GLAZED SKILLET CHICKEN

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 5 min. or until evenly browned, turning occasionally. Drain.
• Stir in remaining ingredients. Bring to boil; cover. Simmer on medium heat 10 to 12 min. or until chicken is done (165ºF), stirring occasionally.

ASIAN GLAZED CHICKEN AND VEGGIES

Steps:

• Mix cornstarch, broth, vinegar, honey, soy and pepper inches.
• cup until smooth. Cook chicken in nonstick skillet until.
• browned. Add cornstarch mixture, carrots and water.
• chestnuts. Cook until mixture boils and thickens, stirring.
• Cover and cook over low heat 5 minute or until done. Stir in.
• snowpeas and cook additional 3 minutes.

ASIAN CHICKEN WITH GINGERED VEGETABLES

Steps:

• Combine the first five ingredients; rub over chicken. Cover and refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large nonstick skillet coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high heat for 5-8 minutes or until vegetables are tender. Serve with chicken.

GRILLED ASIAN-GLAZED SALMON AND VEGGIES

Steps:

• Combine ginger, garlic, honey, soy sauce and hoisin sauce in a zip-top bag. Mix ingredients together.
• Lightly score salmon so marinade can be absorbed. Squirt with lemon juice. Place salmon in bag, messaging marinade to coat fish. Marinade for at least 1 hour up to 4 hours.
• In another zip-top bag, combine oil, teriyaki sauce, lemon-pepper and garlic salt. Add vegetables, massaging to coat with marinade. Refrigerate for 1 hour or longer, turning bag occasionally.
• When ready to cook, preheat grill to medium. Spray a grill pan with nonstick cooking spray. Place pan on grill. Remove vegetables from marinade; arrange on half of the pan. Grill until tender, turning frequently, until tender and slightly charred, 15 to 20 minutes.
• Arrange salmon on the hot pan after vegetables have cooked for 10 minutes. Grill salmon until done, about 10 minutes.

SLOW COOKER ASIAN GLAZED CHICKEN RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
• Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.
• Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).
• Shred chicken and add back into liquid in slow cooker.
• Serve over rice, topped with green onions and sesame seeds.