CHICKEN FINGERS WITH APRICOT DIPPING SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings, 4 (4-piece) servings
Number Of Ingredients 11
Steps:
- Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
- For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
- Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
- Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.
CHICKEN FINGERS WITH PEANUT APRICOT SAUCE
If you do not have coriander on hand you can use ½ tsp dried basil. Also, orange marmalade can be used in lieu of the apricot jam.
Provided by queenbeatrice
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice each breast lengthwise into 4 equal strips.
- In shallow bowl, whisk egg with cold water.
- In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt.
- Dip chicken strips into egg mixture, then into crumb mixture to coat all over.
- Arrange chicken on greased rimmed baking sheet.
- Bake at 400 degrees Fahrenheit until golden and no longer pink inside, about 15 minutes.
- Peanut Apricot Sauce: Meanwhile in microwaveable bowl, combine apple juice, peanut butter, jam, garlic and vinegar; cover and microwave at medium-high for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.
Nutrition Facts : Calories 382.7, Fat 12.3, SaturatedFat 2.8, Cholesterol 121.3, Sodium 516.1, Carbohydrate 31.2, Fiber 2.2, Sugar 8.6, Protein 36.6
ASIAN CHICKEN WITH PEANUT SAUCE
Provided by Food Network
Time 2h30m
Yield 2 to 4 servings
Number Of Ingredients 39
Steps:
- Peanut sauce:
- Combine all the ingredients in food processor and mix until well blended. Set aside.
- Marinade:
- Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated.
- Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside.
- Dough:
- Preheat the grill and the oven to 400 degrees F.
- Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
- Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes.
- When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness.
- This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza.
- Chicken:
- Preheat the grill to medium.
- Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste.
- Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside.
- Assembly:
- Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve.
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
SESAME-CRUSTED CHICKEN FINGERS WITH SPICY PEANUT SAUCE
A combination of sesame seeds and panko breadcrumbs makes these chicken fingers incredibly crunchy! The peanut dipping sauce pairs perfectly.
Provided by Jennifer Farley
Categories Main Course
Time 27m
Number Of Ingredients 12
Steps:
- If you have time before cooking, let the chicken come to room temperature for 45-60 minutes (this will help it cook more evenly). If using chicken breasts, trim away excess fat and slice into 1-inch lengthwise strips.
- In a medium-sized bowl, whisk together the peanut butter, hoisin, sesame oil and 4 tablespoons warm water. If the sauce is too thick, slowly whisk in an additional tablespoon of water until the desired consistency is reached (you can always add more later if needed). Add the garlic, sambal or pepper flakes, and cilantro in bowl, whisking until smooth.
- Place the breadcrumbs and sesame seeds in a shallow dish, such as a pie pan. Season chicken with a light sprinkling of salt and pepper on both sides (see photos), then lightly press into the breadcrumb/seed mixture so it adheres on both sides.
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat until hot, shimmering and just barely starting to smoke (the chicken will quickly cool it down). Cook half of the chicken until golden brown and cooked through, around 3 minutes per side. Transfer to large plate or cutting board lined with paper towels, carefully wipe out skillet, and repeat with remaining oil and chicken.
- Serve with the dipping sauce. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
Nutrition Facts : Calories 621 kcal, Carbohydrate 42 g, Protein 25 g, Fat 3 g, SaturatedFat 9 g, Cholesterol 219 mg, Sodium 1212 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
PANKO-CRUSTED CHICKEN BITES WITH APRICOT-MUSTARD SAUCE
No one will mistake these crunchy chicken bites with sweet apricot sauce for fast food
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
- Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
- Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes.
- In a small bowl, stir the apricot jam, mustard, and thyme together until combined. Allow chicken to cool 10 minutes before serving with apricot mustard mixture.
CHICKEN WITH PEANUT SAUCE
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
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