Kelly's Asian Chicken
Kelly's Asian Chicken recipe
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
whole chicken
into pieces |
|
| 3 | tablespoons |
peanut oil
|
|
| ¾ | cup |
white vinegar
distilled |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 3 | tablespoons |
honey
|
|
| 1 | each |
garlic bulb
pressed, and coarsely chopped |
* |
| 2 | small |
red chili peppers
dried, (hot optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
whole chicken
into pieces |
|
| 45 | ml |
peanut oil
|
|
| 177 | ml |
white vinegar
distilled |
|
| 59 | ml |
soy sauce, tamari
|
|
| 45 | ml |
honey
|
|
| 1 | each |
garlic bulb
pressed, and coarsely chopped |
* |
| 2 | small |
red chili peppers
dried, (hot optional) |
|
Directions
Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes).
Use medium-high heat.
Add garlic and peppers about 1 minute before the end of the browning process.
Add the remaining ingredients and cook over medium heat until chicken is done and sauce has reduced somewhat.
This takes about 10 minutes.
If you are cooking white and dark meat together, remove the white meat first or it will dry out.
Watch that sauce does not burn or boil away.
Serve with rice, Chinese noodles or pasta.
NOTES: * Chicken with garlic and hot peppers -- Another winner from "The Garlic Lover's Cookbook.
" Don't let the amount of garlic scare you.
- When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, do not take a big whiff.
The vinegar will knock you out! *
