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Stir the stock, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or ...
Cover and refrigerate for at least 30 minutes and up to 4 hours. Cover the reserved sauce and refrigerate. When ready to cook, remove the reserved sauce from the refrigerator and set it on the ...
Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour. Remove the chicken from the marinade. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the marinade.
In a medium saucepan, heat the oil. Add the onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes.
Add the ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in the hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
1. Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked. 2.
Alanna Hale. The cold chicken salad gets a modern twist with Asian flavors like soy sauce and rice vinegar and farro, a grain similar to brown rice that adds a chewy texture and extra protein and ...
Spread the rice in a 2-quart shallow baking dish. Top with the chicken. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.