Best Mamas Sweet Marinade Chicken Recipes

MAMA'S SWEET MARINADE CHICKEN RECIPE

Mama's Sweet Marinade Chicken Recipe image

Provided by classycook

Number Of Ingredients 7

Ingredients

1/2 cup packed brown sugar
6 Tablespoons olive oil
4 Tablespoons apple cider vinegar
3 medium garlic cloves
3 Tablespoons grainy mustard
4 Tablespoons lemon juice
1 1/2 teaspoon salt

Steps:

Combine all ingredients in a bowl and add raw chicken. This makes enough marinade for at least 10 pieces of chicken. Marinate overnight if possible. Grill to perfection. (The raw chicken can also be placed in a ziploc bag with the marinade and frozen as a freezer meal!)

MAMA'S ASIAN CHICKEN AND RICE

Mama's Asian Chicken and Rice image

A great orange chicken dish!

Provided by scarlett

Categories World Cuisine Recipes Asian

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

⅓ cup warm water
¼ cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves, cubed
2 cups water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish

Steps:

In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g