Cherry Chicken With Chili Sauce Recipes

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CHICKEN WITH CHERRY SAUCE



Chicken with Cherry Sauce image

This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter

Steps:

  • Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.

CHERRY CHICKEN STIR FRY



Cherry Chicken Stir Fry image

Make and share this Cherry Chicken Stir Fry recipe from Food.com.

Provided by FLKeysJen

Categories     Low Cholesterol

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14

1/2 lb chicken breast, julienned in bite-size pieces
1 cup sliced water chestnuts or 1 cup slivered almonds
1 cup pitted whole cherries (frozen is easiest-thaw in refrigerator several hours before)
1 bunch green onion, sliced
peanut oil (for frying)
1 egg white
1 tablespoon light soy sauce
1/2 tablespoon cornstarch
1 teaspoon sesame oil
1/3 ounce jello sugar-free black cherry gelatin (one .3 oz or 8.5g package)
1 cup strong brewed black coffee
1/2 teaspoon black pepper
1 tablespoon cornstarch
6 tablespoons soy sauce

Steps:

  • Fold together the marinade ingredients and dump into a plastic bag with sliced chicken; marinate chicken for at least five minutes.
  • In the meantime, add all secret sauce ingredients to a blender or food processor, and pulse a few times until well-blended. It will foam a little bit.
  • Heat oil over high heat in a large skillet or wok. Stir-fry the meat for 2-3 minutes or until it turns color. Don't overcook, as it will be back in the pan again. Transfer to a platter.
  • Add a little more peanut oil to the wok if it needs it. Stir fry water chestnuts and green onions (reserving some for garnish) for two minutes; add secret sauce and bring to a boil, then cook for two minutes. Return meat, add cherries and stir thoroughly to heat through.
  • Remove from heat; garnish with reserved green onion and serve hot over rice.

Nutrition Facts : Calories 264.1, Fat 8.8, SaturatedFat 2.3, Cholesterol 48.4, Sodium 2451.4, Carbohydrate 25.2, Fiber 3.7, Sugar 9.1, Protein 23.7

PULLED CHICKEN WITH CHERRY-CHILE BARBECUE SAUCE



Pulled Chicken with Cherry-Chile Barbecue Sauce image

Provided by Dina Cheney

Categories     Slow Cooker     Chicken     Tomato     Cherry     Summer     Family Reunion     Potluck     Chile Pepper

Yield Serves 4 to 6

Number Of Ingredients 16

2 tablespoons vegetable oil
1/2 cup coarsely chopped shallots (about 1 large)
1 tablespoon peeled chopped fresh ginger (about one 1 1/2-inch piece)
1 teaspoon minced fresh jalapeño (seeds and membranes removed)
Scant 4 cups dark sweet fresh cherries, pitted and de-stemmed (3 cups afterwards)
Two 14 1/2-ounce cans diced tomatoes, no salt added (you'll only use 1 1/2 cans; save the rest for another use)
1/4 cup blackstrap molasses
1/4 cup cider vinegar
1 tablespoon chipotle chile from a can of chipotle chiles en adobo
3 tablespoons Dijon mustard, divided
1 1/4 teaspoons chile powder, divided
2 teaspoons coarse salt, divided
15 grinds black pepper, divided
2 teaspoons light brown sugar
3 pounds bone-in, skinless chicken thighs, trimmed if necessary (about 8)
4 to 6 warmed burger buns, for serving

Steps:

  • 1. Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5 1/4 cups). Set aside.
  • 2. Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.
  • 3. Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).
  • 4. To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop. Spoon some meat and sauce onto the bottom half of each bun, cover with the top bun, and serve.

SENSATIONAL CHICKEN BREASTS WITH CHERRY SAUCE



Sensational Chicken Breasts With Cherry Sauce image

Perfectly sauteed chicken breasts topped with a cherry sauce served over crepes. Ooooh La La. For RSC.

Provided by Vicki in CT

Categories     < 60 Mins

Time 36m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb cherries, pitted (fresh or frozen)
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup Splenda brown sugar blend
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons gingerroot, grated
2 egg whites, slightly beaten
1/2-3/4 cup whole wheat flour
1/2 teaspoon black pepper
6 boneless skinless chicken breasts
3 tablespoons butter
6 crepes (prepared)

Steps:

  • Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
  • Dip chicken in egg whites. Dredge in flour that has been combined with pepper, shaking off excess. In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken in a Pam sprayed 13-in. x 9-in. baking dish (or if you skillet is oven proof can leave it in for easier clean up). Top with cherry sauce.
  • Bake, uncovered, at 350° for 15 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 15-20 minutes or until done.
  • Meanwhile, heat crepes as directed on package. Place on crepe on each plate and top with one chicken breast and some cherry sauce.

CHERRY CHICKEN



Cherry Chicken image

Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.

Provided by Daveeda

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 (4 pound) whole chicken, cut into 8 pieces
salt and pepper to taste
½ cup all-purpose flour for dusting
1 (15 ounce) can pitted dark cherries packed in water
½ cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
½ cup slivered almonds, toasted

Steps:

  • Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
  • Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
  • Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g

CHERRY BOMB CHICKEN



Cherry Bomb Chicken image

Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h40m

Yield 6

Number Of Ingredients 14

1 quart cold water
⅓ cup kosher salt
½ cup white sugar
1 (4 pound) whole chicken, cut into 4 pieces
1 pint cherry tomatoes
3 habanero peppers, seeded
4 cloves garlic
½ teaspoon ground allspice
½ teaspoon dried thyme
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon vegetable oil
2 tablespoons prepared Thai sweet chili sauce

Steps:

  • Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
  • Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
  • Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
  • Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
  • Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
  • Brush each chicken piece with thyme and oil mixture.
  • Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.

Nutrition Facts : Calories 490 calories, Carbohydrate 22.6 g, Cholesterol 129.3 mg, Fat 25.3 g, Fiber 1.3 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 5251.8 mg, Sugar 18.5 g

CROCK POT CHERRIED CHICKEN



Crock Pot Cherried Chicken image

This is a sweet and tangy dish and it couldn't be easier. The chicken and sauce are particularly delicious when served with rice or noodles. Enjoy!

Provided by Sea Sun

Categories     Chicken

Time 6h15m

Number Of Ingredients 5

3 lb skinned drumsticks (though you may wish to use breasts if you prefer white meat)
1 tsp lemon herb pepper seasoning (or any multi-herb seasoning such as spike/mrs. dash and pepper)
1 can(s) pitted, dark sweet cherries (drained)
1 bottle chili sauce (12 ounces)
1/2 c brown sugar (packed)

Steps:

  • 1. Sprinkle chicken evenly with herb/pepper seasoning, then place chicken in crockpot.
  • 2. In bowl, combined drained cherries, chili sauce, and brown sugar. Pour over chicken.
  • 3. Cook on low 5-6 hours or 3-4 hours on high.
  • 4. Serve with sauce.
  • 5. NOTE: You may wish to thicken sauce in pan with 1 tbsp cornstarch. Cook on medium and stir until mixture begins to boil and thicken.

CHILI SAUCE CHICKEN



Chili Sauce Chicken image

Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

  • In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Nutrition Facts :

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