1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

Tags: , , ,

Fryer-less General Tao chicken

Cityline | posted Monday, Feb 2nd, 2015

generaltaochicken-featured

Fryer-less General Tao chicken

Prep time: 25 minutes
Total cooking time: 50 minutes
Serves: 4-6

Ingredients:

  • 6 tbsp (90 ml) soy sauce
  • 6 tbsp (90 ml) chicken broth (or water)
  • 6 tbsp (90 ml) rice vinegar
  • 1 tbsp fresh ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 tsp cornstarch
  • 2 tsp paprika
  • 2 tsp sambal oelek
  • 1 tsp toasted sesame oil
  • 1 cup (210 g) sugar
  • 3 tbsp (45 ml) water
  • 2 red bell peppers, cut into strips
  • 3/4 cup (180 ml) canola oil
  • 2.2 lb (1 kg) skinless and boneless chicken thighs,
  • cut into large cubes
  • ½ cup (70 g) unbleached all-purpose flour
  • 2 green onions, thinly
  • Salt and pepper

Method:

  1. In a small bowl, combine the soy sauce, broth, vinegar, ginger, garlic, cornstarch, paprika, sambal oelek and sesame oil. Set aside.
  2. In a small saucepan, combine the sugar and water. Bring to a boil and simmer until the sugar caramelizes and turns amber in colour, about 5 minutes. Add the soy mixture. Bring to a boil, whisking constantly. Set the sauce aside, off the heat.
  3. In a large non-stick skillet, soften the peppers for about 3 minutes in 2 tbsp (30 ml) of the oil. Set aside on a plate.
  4. In a bowl, season the chicken pieces with salt and pepper. Add the flour and toss until well coated. Shake off any excess flour. In the same skillet, brown half of the chicken at a time in the remaining oil (cup/150 ml), making sure to always have about 1 cm of oil to fry the meat. Add oil, if needed. Drain on paper towels and keep warm. Repeat with the remaining chicken. Discard the oil.
  5. In the same skillet, heat the sauce. Add the chicken and the peppers and toss well to coat. Sprinkle with the green onions.
  6. Serve with rice and a stir-fried vegetable like bok choy.

Tags: , , , , , , ,