Sweet Tangy Chicken With Rice And California Vegetables Recipes

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SWEET AND TANGY CHICKEN



Sweet and Tangy Chicken image

This recipe is great for people who cook the semi-homemade way. I got this from my microwave cookbook and that's the only way I know how to cook it. You can even change up the preserves for a different flavor.

Provided by Chef TraceyMae

Categories     Whole Chicken

Time 26m

Yield 4-6 pieces, 4 serving(s)

Number Of Ingredients 6

1 roasting chicken, cut-up
1/4 cup mayonnaise
1 1/4 ounces dry onion soup mix
1/2 cup Russian salad dressing
1 cup apricot-pineapple preserves
hot cooked rice

Steps:

  • In a 12x8x2 inch dish, arrange chicken pieces with the thickest, meaty pieces to the outside edges of the dish.
  • In a small bowl, stir together the mayonnaise, soup mix, dressing and preserves.
  • Spread this mixture over the chicken, coating each piece well.
  • Cover with wax paper.
  • Microwave on High for 18-22 minutes. (If your microwave doesn't have a turntable, turn chicken 1/4 turn halfway through cooking time.).
  • Let stand 5-10 minutes before you serve it so the chicken absorbs the flavor of the sauce.
  • Serve over rice.

Nutrition Facts : Calories 547.6, Fat 24.7, SaturatedFat 4.8, Cholesterol 57.3, Sodium 1245.4, Carbohydrate 71.6, Fiber 1, Sugar 42.2, Protein 14.1

SWEET, STICKY AND SPICY CHICKEN



Sweet, Sticky and Spicy Chicken image

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.

Provided by katemartinodotcom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 9

1 tablespoon brown sugar
2 tablespoons honey
¼ cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Steps:

  • Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  • Lightly salt and pepper the chicken strips.
  • Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g

SWEET AND TANGY CHICKEN THIGHS



Sweet and Tangy Chicken Thighs image

The chicken gets cooked in a lovely sweet and tangy sauce that works magic. (The sauce can be used for other proteins as well.) In the picture I serve it with oregano scented rice and roasted green beans.

Provided by The Hungry Hutch

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup yellow mustard
1/4 cup soy sauce
1/4 cup brown sugar
1/8 cup white wine vinegar
2 tablespoons honey
garlic powder
cayenne pepper
black pepper
8 chicken thighs

Steps:

  • Preheat your oven to 400 degrees.
  • Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
  • Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
  • Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
  • Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.

SWEET AND TANGY CHICKEN



Sweet and Tangy Chicken image

Spicy barbecue sauce blends with sweet pineapple in this quick-to-fix chicken dish. It's tasty enough for a company dinner; just add a salad and rolls. -Mary Zawlocki, Gig Harbor, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 8 servings.

Number Of Ingredients 7

8 boneless skinless chicken breast halves (4 ounces each)
1 bottle (18 ounces) barbecue sauce
1 can (20 ounces) pineapple chunks, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
Hot cooked rice

Steps:

  • Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.

Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1101mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 3g fiber), Protein 26g protein.

SLOW COOKER SWEET AND TANGY CHICKEN



Slow Cooker Sweet and Tangy Chicken image

Very, very good! Serve the chicken and sauce over rice.

Provided by Jan Taylor

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 9h10m

Yield 8

Number Of Ingredients 6

2 (18 ounce) bottles barbeque sauce
1 (15 ounce) can pineapple chunks
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast halves

Steps:

  • In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
  • Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
  • Cover, and cook on Low for 8 to 9 hours.

Nutrition Facts : Calories 349.4 calories, Carbohydrate 56.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 23.4 g, SaturatedFat 0.7 g, Sodium 1461.4 mg, Sugar 41.4 g

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.

SWEET & TANGY CHICKEN WITH RICE AND CALIFORNIA VEGETABLES



Sweet & Tangy Chicken with Rice and California Vegetables image

Make and share this Sweet & Tangy Chicken with Rice and California Vegetables recipe from Food.com.

Provided by Adam Leavens

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts, boneless and skinless
1 small onion
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup chunky salsa (I use medium)
1/8 teaspoon cayenne pepper
1/8 teaspoon Mrs. Dash seasoning mix
1 1/2 cups white rice
3 cups water
1 (500 g) package Green Giant California-Style frozen vegetables
1/8 teaspoon rosemary
1/8 teaspoon fresh ground pepper
butter (optional) or margarine (optional)

Steps:

  • Preheat oven to 350F degrees.
  • Place chicken in a rectangular oven-safe pan with sides.
  • If it’s a tight fit, they can be squished together Chop onion finely.
  • Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
  • Stir together and pour over chicken.
  • Bake in hot oven, uncovered.
  • Set timer for 30 minutes.
  • Combine rice and water in an oven-safe pot.
  • Cover and cook in hot oven beside chicken.
  • When the timer rings for the chicken, both are ready.
  • Rinse vegetables in a colander under cold water.
  • Place in a medium size microwave-safe pot or casserole dish with lid.
  • Microwave at high for 5 minutes, then let stand.
  • Add spices to vegetables.
  • Microwave at high for 2 additional minutes, just before serving.
  • Add butter only if necessary.

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