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Posts Tagged ‘garlic cloves’

Honey Ginger Chicken Bites

Recipe courtesy of Cooking Light magazine:

Ingredients

  • 2/3 cup honey
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons fresh lemon juice $
  • 2 tablespoons cider vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 1 teaspoon grated orange rind
  • 1 teaspoon Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)
  • Cooking spray
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons sesame seeds, toasted (optional)

Preparation

  1. Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
  2. Preheat oven to 425°.
  3. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.
  4. While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl.
  5. Preheat broiler.
  6. Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

David Bonom, Cooking Light 
MARCH 2003

Chicken and Brisket Stew

From Southern Living Magazine

Ingredients

  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil $
  • 1 1/2 tablespoons jarred beef soup base
  • 2 pounds skinned and boned chicken breasts $
  • 1 (28-oz.) can fire-roasted crushed tomatoes
  • 1 (12-oz.) package frozen white shoepeg or whole kernel corn
  • 1 (10-oz.) package frozen cream-style corn, thawed
  • 1 (9-oz.) package frozen baby lima beans
  • 1 (12-oz.) bottle chili sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon coarsely ground pepper
  • 1 pound chopped barbecued beef brisket (without sauce)
  • 1 tablespoon fresh lemon juice
  • Hot sauce (optional)

Preparation

  1. 1. Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
  2. 2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
  3. 3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
  4. Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.

Southern Living 
OCTOBER 2011