Best Glazed Oriental Chicken Recipes

Oriental Glazed Chicken image

Provided by Jaime in Winnipeg

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

Place chicken in baking pan.
Mix remaining ingredients. Pour over chicken. Cover and refrigerate 1 hour, turning chicken occasionally.
Heat oven to 375. Remove chicken and reserve marinade.
Place chicken on rack in foil lined broiler pan. Bake 30 minutes.
Brush with part of reserved marinade. Turn chicken and bake until tender, about 30 minutes longer. Brush occasionally with remaining marinade.

Nutrition Facts : Calories 744.1, Fat 44.9, SaturatedFat 11, Cholesterol 155.2, Sodium 4220.6, Carbohydrate 41.7, Fiber 1.6, Sugar 37.5, Protein 44.2

Glazed Oriental Chicken image

Provided by Camille Hatcher

Categories Chicken

Time 1h20m

Number Of Ingredients 9

1/3 c lite soy sauce
2 Tbsp olive or canola oil
2 Tbsp bottled chili sauce
1/4 c honey
1 tsp salt
1/2 tsp ginger
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1-2 lb chicken tenderloins or wings

Steps:

1. In small bowl, combine first 8 ingredients; mix well. Place desired amount of chicken in large/gallon sized baggie. Pour marinade into baggie making sure that all chicken is coated. Refrigerate for 1 hour.
2. Spray broiler pan with non-stick spray. Place marinaded chicken,in a single layer, on broiler pan and bake in 375-degree oven for approximated 15-20 minutes (or until done); turning once and basting every 5-minutes with remaining marinade.

ORIENTAL-GLAZED CHICKEN image

Number Of Ingredients 12

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup light soy sauce
1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons chili sauce (such as Heinz)
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 cup chicken broth
1 tablespoon cornstarch
4 cups coleslaw mix
1 cup salted cashew nuts
3 cups cooked white rice

Steps:

1. Place chicken in a 9 x 13-inch baking dish. In a small bowl, mix together soy sauce, honey, 2 tablespoons of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over the chicken and toss to coat. Cover and refrigerate for 1 hour. 2. Mix together the broth and cornstarch until smooth. Set aside. 3. Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until internal temperature of chicken reaches 160 degrees F. on an instant-read thermometer. Remove chicken; set aside. 4. Add remaining tablespoon oil to skillet and add coleslaw mix. Cook, stirring, until tender, about 4 minutes. Stir in broth mixture; bring to a boil. Reduce heat to medium-high; simmer 1 minute, until sauce thickens. Add in chicken and any accumulated liquid and heat through. 5. Stir in cashews and serve with rice. Makes 4 servings.