Chicken
I am not a huge fan of typical egg rolls, but I love these and so did everyone else at my house! We had our neighbors Tim and Maureen over for a little bit before watching football and we all loved having these egg rolls. I made them with a hoisin sauce sweet and sour sauce. However this sauce is not super sweet, so you can certainly serve them with your favorite duck sauce or sweet no sour sauce! Although I don’t typically deep fry, I will be making these again! In one word that we all agreed on…delicious! I think Maureen may have said she could lick the plate! These are simple and tasty!
INGREDIENTS
Egg roll wrappers
1 rotisserie chicken, meat pulled from the bone.
1 Tablespoon olive oil
8 ounces of coleslaw mix
1 package of McCormick Sesame chicken Stir-fry Sauce
Vegetable oil to fry
HOISIN SWEET AND SOUR SAUCE INGREDIENTS
4 Tablespoons hoisin sauce
3 Tablespoons sugar
3 Tablespoons white vinegar
1 teaspoon cornstarch
DIRECTIONS
To make the hoisin sweet and sour sauce, mix all ingredients together until well blended. Store in fridge until ready to serve.
For the Sesame Chicken Egg Rolls, preheat a large skillet over medium heat, add the olive oil, add the pulled rotisserie chicken meat and the slaw mixture and combine. Add the McCormick sauce. Stir until it is well incorporated and everything has warmed through. Remove from heat. Let cool slightly until easy to handle. Heat vegetable oil to medium to medium high heat using a large deep and wide pot. You will want about 1 1/2 to 2 inches of oil. Using one egg roll wrapper at a time, add about two tablespoons (more or less) to the egg roll wrapper and wrap according to package directions. Do this until all of the chicken mixture has been used. When your oil is hot (I use the end of a wooden spoon by dipping the narrow end of the spoon in the oil and if the oil bubbles up around the wooden spoon, the oil is hot enough). Adding a few egg rolls in at a time, fry until golden brown turning the egg roll over making sure all sides get browned. Once browned remove from oil and drain on a paper towel. Do this until all of the egg rolls are complete. If you want to keep them warm while all of them fry, you can place a cooling rack on a baking sheet and place the egg rolls on top and into warm oven. Serve warm with the dipping sauce.
Enjoy!
I have made Chinese chicken where you have to cut the chicken, batter the chicken, fry the chicken, make the sauce and finally bake the chicken for an hour. Although that recipe is pretty good, but extremely time consuming and the batter does not always stay on the chicken. So that is why I made this cheater version using ready made frozen popcorn chicken! This recipe is super simple…make the sauce, coat the chicken and bake! Really that simple! This recipe came with mixed reviews. I will say everyone really enjoyed it but a couple of us, me included, felt it was a little too salty. Next time I am going to try adding more honey and less soy and I think it will make a difference. Then it will be loved by all!! I will update this post with the results when I make it gain!!
INGREDIENTS
3/4 cup honey
3/4 cup low sodium soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 teaspoon sesame oil
1 Tablespoon cornstarch
1/2 bag of frozen popcorn chicken
DIRECTIONS
Preheat oven according to package directions. In a large bowl, mix all of the ingredients together except the chicken. Once well combined, add half the bag of your frozen popcorn chicken coating all of the chicken with the sauce. Place the chicken on a baking sheet and bake according to package directions, stirring at least one time during baking.
Remove from oven and serve warm with the easy fried rice!
Enjoy!
I don’t know many people that don’t like the sweet and sour chicken from their favorite Chinese food place. How can you not love sweet crispy chicken? This recipe is definitely on the super sweet side so with that being said everyone enjoyed this but everyone said it was definitely on the sweeter side. I actually made this the same night I made the honey soy chicken and funny enough, everyone loved having both a sweet and salty chicken together! This sauce does not thicken as much as the honey soy chicken so if you like extra sauce you can make it as written if you want it to thicken up go ahead and add 1 Tablespoon of cornstarch to the sauce.
INGREDIENTS
1 cup of granulated sugar
4 Tablespoons of ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 Tablespoon low sodium soy sauce
1 teaspoon garlic salt
1/2 bag of frozen fully cooked popcorn chicken
DIRECTIONS
Preheat oven according to the chicken package. In a large bowl mix all ingredients together except the chicken. Once mixed well, add 1/2 of the bag of popcorn chicken. Coat the chicken with the sauce and place the chicken on a baking sheet. Bake according to package directions stirrring at least once throughout the baking. When chicken is cooked through and baked according to package directions remove from oven and serve warm.
Enjoy!
If you like spice, you are going to love this! I made these as an appetizer, but you could certainly make them a little bigger for a main course. There is a lot of spice in the meatball as well as the dipping sauce. I will caution you if you don’t like spice this recipe is not for you! This would be a great game day appetizer for your spice loving friends!
INGREDIENTS
1 pound ground chicken
1 teaspoon garlic powder
2 teaspoons chili powder
Salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
3 Tablespoons of honey
1 teaspoon cider vinegar
Cooking spray
DIPPING SAUCE
1/4 cup ranch dressing
1 Tablespoon buffalo wing sauce (I used Frank’s)
2 Tablespoons honey
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with heavy duty foil and spray lightly with cooking spray. In a large bowl combine the ground chicken, garlic powder, chili powder, salt, cumin, paprika, and crushed red pepper flakes. Mix well until all of the spices are combined throughout the ground chicken. Form the chicken into uniform balls and place on a single layer on your prepared baking sheet. Continue making the meatballs until you have used all of the chicken mixture. Bake the meatballs in your preheated oven for 15 minutes. While the meatballs are cooking combine the honey and cider vinegar, mixing well. After the first 15 minutes of cooking brush the honey mixture onto each of the meatballs coating them generously until all of the honey mixture is gone. Continue baking for another 10-15 minutes until the meatballs are cooked all the way through.
For the sauce, simply combine the ranch dressing, buffalo sauce and the honey mixing well. Refrigerate sauce until ready to serve. Remove meatballs from oven, serve warm along with the dipping sauce.
Enjoy!
This recipe can be found at www.realhousemoms.com
This is another recipe I came across on Pinterest! Simple and tasty sums this recipe up! I used a rotisserie chicken to make it that much easier but you can use any leftover chicken you may have as well!
INGREDIENTS
1/2 pound of fettucini pasta
6 Tablespoons of butter
3 tablespoons of flour
1 can or 14.5 ounces of chicken broth
1/2 cup of half and half
1/2 cup grated Parmesan
1 1/2 cups cooked chicken, shredded
1/2 cup packed sun dried tomatoes, drained and sliced
2 slices of bacon, cooked and crumbled.
3 Tablespoons shredded Parmesan cheese for the topping
DIRECTIONS
Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook the pasta according to package directions and drain. Melt butter in a saucepan over medium heat, stir in flour, gradually add the broth. Heat to a boil stirring constantly. Remove from heat, stir in half and half and half cup of the Parmesan grated cheese. Stir in chicken, tomatoes and bacon. Add pasta to chicken mixture, toss gently mixing well. Spoon into baking dish and sprinkle with 3 tablespoons of Parmesan cheese. Bake uncovered for 30 minutes or until hot and bubbly.
Serve warm.
Enjoy!
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