Best Wok Tossed Lime And Chilli Chicken Recipes

CHILI LIME CHICKEN

Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories World Cuisine Recipes Latin American Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

Ingredients

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

Steps:

Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

WOK TOSSED HONEY SOY AND CHILI CHICKEN WINGS

Wok Tossed Honey Soy and Chili Chicken Wings image

Make and share this Wok Tossed Honey Soy and Chili Chicken Wings recipe from Food.com.

Provided by The Flying Chef

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 large chicken wings, cut in half at the joint (remove wing tips if still attatched.)
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 tablespoon peanut oil
1 tablespoon fish sauce
2 tablespoons soy sauce
100 ml honey
50 ml sweet chili sauce
1 teaspoon chili-garlic sauce
2 green onions, sliced thinl

Steps:

Combine chicken with garlic and ginger in a large bowl.
Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.
Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min's, stirring occasionally or until chicken is cooked through.
To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alf alfa sprouts.

Nutrition Facts : Calories 444.2, Fat 26.9, SaturatedFat 7.2, Cholesterol 113.2, Sodium 966, Carbohydrate 22.3, Fiber 0.4, Sugar 20.6, Protein 28.5

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