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Showing posts from July, 2011

Asian Honey Chicken Thighs

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I. love. this. chicken. This dish was inspired by the popular Spicy Honey Chicken at Our Best Bites. I messed around with the concept until I got just the gentle Asian flavor that I was looking for! Oh, and this isn't spicy. At all. I've had it with fried rice, on salad, and in a sandwich. It is Kinley's Most Favorite Chicken Ever, by a landslide. Enjoy! Ingredients: 2 packages of boneless, skinless chicken thighs, about 4 pounds (16-20 thighs). Yes, do it with thighs . Really. 2 Tbs vegetable oil Rub: 4 tsp garlic powder 4 tsp chili powder 1 tsp onion powder 1 tsp coriander 2 tsp kosher salt 1 tsp cumin 2 tsp ground ginger Glaze: 1 C Honey 2 Tbs Rice Vinegar Directions: Unroll chicken thighs and use scissors to trim fat and other ickies. Drizzle 2 Tbs oil over the chicken and use your hands to make sure it lightly coats every piece. Put rub ingredients into small bowl, mix thoroughly. Use the rub to cover each chicken thigh. It's called a "r

Healthy Fried Brown Rice

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I was in the mood for fried rice recently, so I did a little google exploration. I inspected a few dozen different recipes and picked out the common denominators. I have tweaked the general recommendations to my liking and am very pleased with the end result. This is one half of my addiction-of-the-month. The other half is an Asian honey chicken recipe that comes right after this post. Ingredients: 6 cups cooked, cold, leftover brown rice* 2 cups frozen peas and carrots 1/2 cup diced green onions (about 3 stalks) 1 Tbs sesame oil 1 Tbs butter 6 Tbs soy sauce 2 large eggs** (optional) Directions: Melt butter in pan and add sesame oil. When pan is hot, add onions and stir for 30 seconds. Add frozen peas and carrots, and stir in pan until thoroughly warmed through. Add rice and stir until warm through. Add soy sauce and keep stirring until everything is completely warmed through. Yum! Total Calories (with eggs): 203 per cup *Leftover rice works a lot better than fresh, warm r