- Cooking oil
- Fresh mushrooms
- broccoli florets
- garlic cloves
- chicken in strips
- corn starch
- sugar
- soy sauce
- 1T oyster sauce
- rice wine vinegar
- chicken broth
Sunday, 15 October 2017 Delicious!!!
Serve with Foolproof Brown Rice, and Steamed Cauliflower
Permalink at: https://cooking.nytimes.com/recipes/1018763-grilled-soy-basted-chicken-thighs-with-spicy-cashews
Sam Sifton says: Here’s a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It’s terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.
Nutritional analysis per serving (4 servings)
957 calories; 70 grams fat; 16 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 16 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 56 grams protein; 278 milligrams cholesterol; 2964 milligrams sodium
- peeled and minced ginger
- cracked black pepper
- hoisin sauce
- soy sauce
- toasted sesame oil
- smoked paprika
- unsalted cashews
- Sriracha sauce
- dried red chili peppers
- cornstarch
- Sauce
- rice vinegar
- rice wine
- sugar
- soy sauce
- cornstarch
- vegetable oil
- pancake syrup
- cider vinegar
- soy sauce
- cornstarch
24 Nov 2013 — So good and so easy.
- cornstarch
- red pepper flakes
- vegetable oil
- cider vinegar
- canned tomato sauce
- diced onion
- soy sauce
- honey
- Salt and pepper
- boneless skinless chicken thighs
- sesame oil
- Sesame seeds
From Modern Spice by Monica Bhide.
Note: Alternatively, you can also roast the eggplant. Preheat the oven to 425°F. Spray a foil-lined baking sheet with nonstick cooking oil. Place the eggplant slices in a single layer on the sheet. Spray the slices with cooking spray and sprinkle with salt. Roast for about 25 minutes, until soft and browned.
- Ingredients for the Eggplant:
- Ginger and Honey Marinade
- Table salt
- grated peeled fresh ginger
- Ingredients for the Ginger and Honey Marinade:
- warmed liquid honey
- red chile flakes
- pomegranate molasses
- vegetable oil
- grated lime or lemon zest
- minced ginger
- minced garlic
- onions
- broccoli
- water
- soy
- canola oil
- sliced shiitaki mushrooms
- minced fresh ginger
- sesame seeds
- soy sauce
- Asian sesame oil
- Kosher salt
Leftover rice makes better fried rice. If using leftover rice, place rice in sieve and rinse with hot water. Pork, beef, or shrimp may be substituted for chicken.
- Oil
- frozen vegetables
- cooked rice
- soy sauce
- Pepper
from A Year of Slow Cooking
PermaLink at: http://crockpot365.blogspot.com/2008/04/crockpot-honey-and-orange-tofu-recipe.html
- --2 cloves of minced garlic
- --1/4 cup orange juice
- --1/4 cup honey
- --fresh broccoli florets