Bohannan Chicken Recipes
PERFECT HIBACHI CHICKEN
This Hibachi Chicken is just like the kind you get at Benihana - it's a delicious Japanese-inspired dish served with fried rice and sautéed vegetables.
Provided by Taylor Stinson
Categories Main Course
Time 50m
Number Of Ingredients 22
Steps:
- Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
- Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
- After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
- Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
- Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!
Nutrition Facts : Calories 499 kcal, Carbohydrate 37 g, Protein 33 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 133 mg, Sodium 2106 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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- Wash the chicken clean and remember to set aside the piece of chicken fat at the back cavity. Transfer the chicken to a plate and pat dry with a paper towel. Lightly rub the chicken with the salt. This will give the chicken skin a nice sheen. Set it aside.
- While the chicken is cooling, make the rice. Heat a wok over medium heat. Add the chicken fat and render for about a minute. Stir in the minced garlic and fry briefly, making sure it doesn’t burn.
- Grind the ginger and garlic in a food processor until a paste forms. Heat the oil in a small pot or saucepan. Gently fry the ginger and garlic until aromatic and just lightly caramelized. You want it to be just cooked so that it no longer has that spicy raw flavor of uncooked ginger and garlic. Add salt to taste and transfer to a sauce dish.
- Heat the water and sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the liquid thickens into a simple syrup. Add the dark soy sauce, stirring to combine. Transfer to a sauce dish.
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