CHICKEN AND HOT SAUCE RECIPES RECIPES

SHREDDED CHICKEN IN HOT SAUCE RECIPE | MYRECIPES

Shredded Chicken in Hot Sauce Recipe | MyRecipes image

"Chicken is considered a very nurturing food in China. It is often served to new mothers and recovering patients. When the Chinese eat chicken, it is rarely served on its own. Most often, it is cooked with various vegetables."

Provided by MyRecipes

Yield 4 servings (serving size: 1 cup chicken mixture and 1 cup rice)

Number Of Ingredients 16

Ingredients

2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon minced peeled fresh ginger
¼ teaspoon crushed red pepper
1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
2 tablespoons vegetable oil
1 cup coarsely chopped green onions
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
¾ cup (1 x 1/4-inch) julienne-cut red bell pepper
¾ cup (1 x 1/4-inch) julienne-cut yellow bell pepper
2 tablespoons fresh lemon juice
½ to 1 teaspoon white pepper
¼ teaspoon salt
4 cups hot cooked rice

Steps:

Combine the first 5 ingredients in a medium bowl; add chicken. Cover and marinate in refrigerator 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat; add onions, ginger, and garlic. Sauté 1 minute, stirring constantly. Add chicken mixture, and sauté 2 minutes. Stir in bell peppers, lemon juice, white pepper, and salt; cook 1 1/2 minutes or until chicken is done. Serve over rice.

Nutrition Facts : Calories 445 calories, CarbohydrateContent 58 g, CholesterolContent 66 mg, FatContent 8.7 g, FiberContent 2.3 g, ProteinContent 31.7 g, SaturatedFatContent 1.7 g, SodiumContent 469 mg

SAVORY PAN-FRIED CHICKEN WITH HOT SAUCE RECIPE | MYRECIPES

Savory Pan-Fried Chicken with Hot Sauce Recipe | MyRecipes image

This simple recipe is a revelation: It tastes as good as the old-school, supersavory chicken you'd get in a bucket.

Provided by Robin Bashinsky

Total Time 20 minutes

Yield Serves 4 (serving size: 2 thighs)

Number Of Ingredients 10

Ingredients

8 (3-ounce) skinless, boneless chicken thighs
1 large egg, lightly beaten
1?½ ounces all-purpose flour (about 1/3 cup)
½ teaspoon kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
½ teaspoon ground red pepper
1?½ tablespoons canola oil
1?½ tablespoons hot sauce

Steps:

Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 teaspoon salt, garlic powder, and next 3 ingredients (through red pepper) in a shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with remaining 1/4 teaspoon salt; top with hot sauce.

Nutrition Facts : Calories 312 calories, CarbohydrateContent 9.6 g, CholesterolContent 208 mg, FatContent 13.6 g, FiberContent 0.7 g, ProteinContent 35.8 g, SaturatedFatContent 2.6 g, SodiumContent 444 mg

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