Best Kittencals Asian Glazed Baked Chicken Recipes
KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO
This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will *love* this dish! :)
Provided by Kittencalrecipezazz
Categories Fruit
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
- In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
- Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
- Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
- For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
- Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
- Add in flour and stir for 1 minutes.
- Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
- Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
- Season with seasoned salt or white salt and black pepper to taste.
- Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
- Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
- This sauce will thicken upon standing.
Nutrition Facts : Calories 1079.4, Fat 53.1, SaturatedFat 29.4, Cholesterol 235.6, Sodium 511.4, Carbohydrate 86.8, Fiber 3.9, Sugar 3, Protein 62.3
KITTENCAL'S ASIAN-GLAZED BAKED CHICKEN
The soy sauce has a slightly dominent flavor to this glaze so if you are not a lover of soy sauce then pass this by, or you may use 1/2 cup soy sauce and 1/4 cup water --- depending on how sweet you want this sauce you may adjust the honey or brown sugar to suit taste, start with stated amounts and add in more if desired ---you may also adjust the chili flakes to suit heat level, if you are in a hurry you could omit browning the chicken firstly --- serve with cooked rice.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 400 degrees F.
- Grease a 13 x 9-inch baking dish.
- Using your hands gently squeeze out as much excess water from the chicken pieces as possible, then dry using a paper towel/s.
- For glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth. then add in honey, brown sugar, ketchup and chili sauce; whisk/mix until combined (taste the sauce if you prefer a slightly sweeter taste then add in more honey or brown sugar).
- In a small saucepan heat oil over medium-high heat.
- Add in onion and saute for about 3 minutes or until slightly softened, then add in the chopped garlic and chili flakes and cook for about 2 minutes.
- Add in the soy sauce mixture; bring to a simmer mixing constantly, cook until bubbly and thickened (the mixture will be fairly thick) set aside.
- Heat a small amount oil in a skillet over medium-high heat (you may lightly season the chicken with black pepper before browning if desired but do NOT salt).
- Add in chicken and brown on both sides; remove to prepared baking dish.
- Pour the sauce over the chicken then using your hands or tongs turn the chicken pieces to coat in the sauce (make certain that the chicken is facing skin side up).
- Bake uncovered for about 45 minutes or until completely cooked, basting with the pan glaze about halfway through cooking time.
- Serve with cooked rice.
Nutrition Facts : Calories 888.2, Fat 45.2, SaturatedFat 11.3, Cholesterol 160.4, Sodium 2149.9, Carbohydrate 80.7, Fiber 2.2, Sugar 68.7, Protein 41.5
THREE-INGREDIENT STICKY BAKED CHICKEN
From the Canadian Family Website: Sticky, sweet with a little savory soy sauce, this chicken is pure yummy. Destined to become a family favorite because kids love it and parents love the simplicity of this oven-to-table meal. I had a great result making this with bone in chicken leg thigh quarters. I had one piece that was skinless, and we discovered that using skinless does allow the flavor of the glaze to permeate the chicken better. This was a hit with my whole family - including my hard to please 3 year old. I used ketchup, reduced sodium soy, and lite maple syrup. Ingredients I happened to have on hand. This could NOT be easier. Adjust cooking times as needed for bone in cuts. Great with white rice and steamed broccoli. This recipe is so simple that you will probably have this assembled before your oven is preheated.
Provided by Linda Sue
Categories Chicken Thigh & Leg
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F Line a pan with foil for easy clean-up. Arrange the chicken in the pan.
- Whisk ketchup, soy and syrup together in a small bowl. Pour sauce over chicken and turn thighs to coat completely
- Bake 25 minutes or until the juices from the chicken run clear. Serve chicken with extra sauce from the pan.
KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN
Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin - and it will be on your table in about an hour. This method will also work with a larger chicken, but cooking time will need to be increased. You may adjust all seasonings to taste. If you are not a lemon lover, then you may omit the lemon juice. You really can use whatever seasoning that you like for this. I like to use seasoned salt. Make certain to use a fork and poke holes all over in the lemon, then place it into the cavity of the chicken. Roast roast as stated. The chicken with be moist and have a faint lemon flavor. For more of my tried-and-true recipes, visit my food blog at www.kittencalskitchen.com.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
- In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
- Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).
- Place the lemon/s inside the cavity.
- Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking).
- Using cotton string tie the legs together tightly.
- At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken).
- Set oven to 450 degrees F.
- Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less).
- Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).
KITTENCAL'S CRISPY GARLIC BAKED CHICKEN
Make and share this Kittencal's Crispy Garlic Baked Chicken recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Set oven rack to lowest position.
- Grease a small baking sheet.
- In a shallow bowl combine melted butter with 1-1/2 teaspoons garlic powder and (if using) 2 teaspoons Dijon mustard.
- In another bowl combine all breading ingredients (remove about half to another small bowl to add in as needed).
- Dip the breast into the melted butter turning a few times to coat generously, then coat in the breading mixture pressing down firmly with hands to adhere the coating to the breast (you may need to turn the chicken breast a few time to coat well).
- Place on baking sheet.
- Continue with remaining chicken adding in more breading to the bowl as needed to coat the chicken.
- Bake for about 35-40 minutes or until the chicken is cooked through.
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