Best Steamed Lime And Pepper Chicken With Glazed Asparagus Recipes

BALSAMIC GLAZED ASPARAGUS

Steps:

• Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
• Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
• Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
• Serve immediately.

TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS

Steps:

• In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
• In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
• In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
• Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
• Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

BBQ STEAMED CHICKEN

Steps:

• Marinade: Grate the zest of the lime into a large bowl, then juice the lime into the same.
• Add all remaining ingredients (except the chicken & water) and stir well to make the marinade.
• Portion the chicken legs into thighs and drumsticks and add to the marinade ensuring an even coating.
• Cover with cling film and place in the fridge for at least 1 hour.
• Make 3 or 4 tin foil parcels, sealed by rolling the sides. Evenly distribute the chicken pieces - and marinade - into the parcels. (Consider adding a 1-2 tsp of water to each parcel). Seal the parcels.
• Place the tin foil parcels on the BBQ - this can be when the BBQ is still too hot to start grilling. Be careful when turning to avoid the seals unrolling or piercing the foil to ensure the chicken will be steaming in the marinade and its own juices. The parcels should puff-up during cooking.
• Cooking time is fairly flexible, but within 15 minutes of the parcels first puffing up the chicken should be cooked through (depending on the heat of your BBQ).
• Open one of the parcels and test the largest chicken portion with a knife, the juices should run clear.
• Remove the rather pale steamed chicken from the parcels and grill until browned to your liking. This should only take a couple of minutes each side and can be done on the hottest part of the BBQ (so they brown up quickly, without letting the meat get dried out).
• Note: once removed from the foil, consider brushing with sweet chilli dipping sauce to create a lovely and sticky coating.

SPICY STIR-FRY CHICKEN AND ASPARAGUS

Steps:

• Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
• In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
• Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
• Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

SOUTH OF THE BORDER CHICKEN

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

STEAMED CHICKEN WITH LEMONGRASS AND GINGER

Steps:

• Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
• Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
• Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
• Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
• Thicken the stock with cornflour and season if necessary.
• To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.

STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE

Steps:

• Rinse the chicken in cold, running water, and blot dry completely with paper towels.
• Rub the salt all over the skin of the chicken and inside the cavity.
• Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
• Set up your steamer, or place a rack inside a wok or other deep pan.
• Fill with about 2 inches of hot water.
• Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
• Remove the platter of cooked chicken and pour off all of the liquid.
• In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
• In a small pan, combine the oils and heat until they smoke.
• Pour the hot oils over the ginger-scallion mixture.
• Chop the chicken into serving sized pieces and serve with dipping sauce.

SESAME-GLAZED ASPARAGUS

Steps:

• Snap off the tough ends of the asparagus. Remove scales from stalks with a vegetable peeler, if desired.
• Cut asparagus diagonally into 1-inch pieces.
• Cook asparagus in boiling salted water to cover for 6 to 8 minutes or until crisp tender, drain. Run under cold water to stop the cooking process.
• Cook the green onions in butter in a skillet over medium heat 1 minute, stirring constantly.
• Add asparagus, lemon rind, and juice; cook, stirring constantly, 2 minutes or until heated through.
• Stir in salt and peppers. Sprinkle with sesame seeds and oil.
• Garnish, if desired, with sliced lemon and parsley sprigs.