How to Make Spicy Avocado Chicken | Chicken Recipes | Allrecipes.com
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In this video, you'll see how to make pan-fried chicken breasts served with a fresh avocado salsa. It's so simple and and fresh-tasting; a great choice for busy weeknights, yet impressive enough for company.
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Cook Chicken Avocado Egg Rolls with Guy Fieri | Guy's Big Bite | Food Network
You may have to double up on this one, because they're gonna disappear as fast as you make them. - Guy Fieri
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Chicken Avocado Egg Rolls
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 1 hr 30 min
Prep: 1 hr
Cook: 30 min
Yield: 12 egg rolls
Ingredients
2 tablespoons canola oil
1/2 cup finely minced red onion
1/4 cup finely minced red bell peppers
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
2 cups chopped chicken breast
1/4 cup soy sauce
1 cup julienned green cabbage
1/2 cup shredded carrots
4 cups rice bran oil or canola oil
12 egg roll wrappers
2 avocados, sliced into 24 pieces
1 egg mixed with 1 tablespoon milk
Jarred sweet chili sauce, for dipping
Directions
In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.
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Cook Chicken Avocado Egg Rolls with Guy Fieri | Guy's Big Bite | Food Network
????Grilled Chicken with Avocado Salsa ????| #shorts #diabetes #type2diabetes
????Grilled Chicken with Avocado Salsa ????| #shorts #diabetes #type2diabetes
Credits : @gimmedelicious.
????Grilled Chicken with Avocado Salsa ????
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Ingredients (for 4 servings)
* 1 1/2 pounds boneless skinless chicken breasts or 4 chicken breasts
FOR THE MARINADE
* 2 garlic cloves, finely minced
* 3 tablespoons olive oil
* 1/4 cup cilantro, chopped
* juice of 1 lime
* 1/2 tsp cumin
* 1/2 tsp paprika
* 1/2 tsp salt or to taste
* 1/4 tsp black pepper
AVOCADO SALSA
* 2 avocados, diced
* 2 small (or 1 large tomato), chopped
* 1/4 cup red onion, chopped
* 1 jalapeno de-seeded and chopped (optional)
* 1/4 cup cilantro, finely chopped
* juice of 1 lime
* fresh cracked pepper & salt, to taste
.
Instructions
1. In a large bowl, whisk all the ingredients for the marinade and set aside.
2. Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
3. Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.
To Make Avocado Salsa
1. While the chicken is grilled, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use.
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Nutritional info (per serving)
Calories: 468kcal
Carbohydrates: 12g
Protein: 39g
Fat: 29g
Saturated Fat: 4g
Cholesterol: 108mg
Sodium: 501mg
Potassium: 1288mg
Fiber: 7g
Sugar: 2g
Vitamin A: 985IU
Vitamin C: 22.3mg
Calcium: 35mg
Iron: 1.9mg
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By @gimmedelicious.
How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
There are MANY secrets to Jet's Orange Chicken, including ACTUALLY using orange juice in the glaze and frying up the chicken until they’re G.B.D. — that’s golden, brown and delicious!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orange Chicken
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
Sauce:
1/2 cup (118 ml) oyster sauce
1/2 cup (95 g) sugar
3 ounces (90 ml) orange juice
3 ounces (90 ml) rice wine vinegar (unseasoned)
1 tablespoon (7 g) cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional
Chicken:
3 cups broccoli florets
Kosher salt, to taste
1 1/2 quarts (1.8 L) vegetable oil, for deep frying
2 pounds (900 g) chicken thighs, cut in to 1 1/2-inch cubes
2 1/2 cups (335 g) tempura flour
Assembly:
2 tablespoons vegetable oil, such as canola or grapeseed
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons fresh ginger, minced
Fried chicken pieces, from above
2 to 3 scallions, 2-inch bias slice
1/2 yellow onion, large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows
Fried Rice:
3 tablespoons vegetable oil, such as canola or grapeseed
3 eggs, lightly beaten
4 cups day old rice, long grain or jasmine
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon powdered chicken bouillon
2 to 3 green onions, chopped
1/2 teaspoons white pepper, optional
Directions
For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce and paprika into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
For the broccoli: Place the broccoli florets in a microwave safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
For the Chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a frying thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Stir until all the ingredients are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
Fried Rice:
In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don't be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the green onions and white pepper and cook for an additional minute. Serve immediately.
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How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
The Homemade Orange Chicken My Family is ADDICTED to
This easy-to-prepare Orange Chicken Recipe of fluffy batter fried chicken in a sweet orange sour sauce is the perfect weeknight Chinese meal for family and friends. You will love how quickly this comes together and just how flavorful it is. You may never order takeout again.
GET METRIC MEASUREMENTS, STEP-BY-STEP IMAGES, AND PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
For the Sauce:
• zest of 1 large orange
• juice of 2 large oranges, about ¾ cup total
• ¼ cup water
• 3 tablespoons Shaoxing wine
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• ¼ cup sugar
• 1 optional hand-ground mild chili or ½ teaspoon red pepper flakes
• 2 finely grated garlic cloves
• 1” chunk of peeled, finely grated ginger
For the Chicken:--
• 2 pounds boneless skinless chicken breast cut into 1” cubes
• 2 tablespoons Shaoxing wine
• 1 tablespoon sesame oil
• ¼ cup water
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup cornstarch
• 2 teaspoons coarse salt
• ½ teaspoon ground white pepper
• cooking oil
Serves 6
Prep time: 25 minutes
Cook time: 15 minutes
Procedures:
1. In a medium-sized bowl, add the orange zest, orange juice, water, Shaoxing wine, rice vinegar, sugar, soy sauce, oyster sauce, and optional chili flakes and mix to combine. Set it to the side.
2. Cut the chicken into roughly 1-inch cubes. Please place them in a large bowl.
3. In the bowl with the chicken, add in the Shaoxing wine, sesame oil, water, and eggs and mix until thoroughly combined.
4. Next, mix in the cornstarch, flour, salt, and white pepper until combined. It should be a wet batter like Tempura.
5. Add about 1 cup or so of cooking oil to a large wok or non-stick skillet and heat over medium heat until it reaches 350°.
6. Place in individual battered chicken pieces at a time until the pan is full without getting the chicken to close to one another to avoid clumping.
7. Cook the chicken for 1 minute before using a slotted spoon to move the chicken pieces around and cook for a further 2 to 3 minutes or until lightly browned and cooked throughout.
8. Repeat the process by cooking the chicken in batches and draining on a plate with paper towels.
9. Once the chicken is done, drain all but about 1 tablespoon of the cooking oil, and over low to medium heat, add in the garlic and ginger and stir-fry for 30 to 45 seconds or just until fragrant.
10. Pour in the orange sauce and turn the heat to medium.
11. Once the sauce begins to gently bubble add the slurry 1 to 2 teaspoons at a time until it becomes silky and thick.
12. Place in the cooked fried chicken and toss until coated.
13. Serve the orange chicken with an optional garnish of sesame seeds.
HOW TO MAKE BEST EVER GUACAMOLE - 3 EASY WAYS
How to make the best Homemade Guacamole! Sharing our perfected recipes for Classic Chunky Guacamole, Grilled Corn Guacamole, and Spicy Guacamole!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
????CHUNKY GUACAMOLE INGREDIENTS:
►3 large avocados
►1/2 white onion (sharp and clean flavor)
►1/3 bunch or 1/2 cup cilantro, chopped
►1 diced tomato
►3 Tbsp lime juice from 2 limes
►1/2 tsp sea salt, or to taste
►1/4 tsp black pepper, or to taste
???? PRINT CHUNKY GUACAMOLE RECIPE:
????CORN GUACAMOLE INGREDIENTS:
► 3 large avocados
►2 grilled ears of corn
►1/2 red onion (sweeter flavor)
►1/3 bunch or 1/2 cup cilantro, chopped
► 2-3 Tbsp lime juice from 2 limes
►1/2 tsp sea salt, or to taste
►1/4 tsp black pepper, or to taste
►1/2 tsp cumin
???? PRINT CORN GUACAMOLE RECIPE:
????SPICY GUACAMOLE INGREDIENTS:
►3 avocados
►1 firm medium tomatoes
►1/2 white onion
►1/2 cup cilantro (1/3 bunch)
►2 jalapeños peppers, finely chopped (or serrano for spicier version)
►2 cloves garlic, pressed
►3 Tbsp Lime juice (from 2 limes), or to taste
►1/2 tsp kosher salt or to taste
►1/4 tsp ground black pepper or to taste
►1/2 tsp Cumin
???? PRINT SPICY GUACAMOLE RECIPE:
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#natashaskitchen #guacamole #avocado