orange coconut chicken

I didn't have any curry but wanted some sweet/hot coconut chicken and had some chicken legs in the freezer (from an awesome sale not too long ago). So I made this:



Orange Coconut Chicken

14 chicken drumsticks
2 Tbs olive oil
1/2 can coconut milk
1/2 of 18-ounce jar orange marmalade
1 tsp dried parsley flakes
1/4 tsp poultry seasoning
1/4 tsp ground ginger (maybe less, depending on your liking of ginger)
1/2 tsp onion powder
dash or two of cayenne
1/4 c coconut flakes

In nonstick skillet over medium high heat, heat olive oil, then place in drumsticks, skin side down, to brown. While browning, mix remaining ingredients in small bowl. Turn chicken over, pour sauce all over, cover, reduce heat to low or medium low. Cook for 1 hour. Remove cover, increase heat to medium, let cook an additional 15 minutes. Turn chicken and continue cooking until done and sauce is reduced.

Serve with rice and mixed oriental veggies.

*Perhaps the best compliments were:
Hubby -- "Very filling ... so good ... I guess I'm done." After only two drumsticks. If you know my husband, you know that's not normal. He just couldn't stuff any more in him. Of course, I'll put it in the fridge and he'll eat it when he gets home from work. lol

Kiddo -- "Mom, where did you get this recipe? It's so good!" "From my BRAIN!" "No, really. Where?" hahaha. Stinkin' kid.

Baby -- "nom nom nom ..."

Guy Fieri's Chicken and Avocado Egg Rolls

YUM. The recipe actually made 19 (because that's how many wraps I had) with a little filling left over.

On the episode, he dips the wraps in the egg wash (I used almond milk in it) before filling and wrapping. The instructions in the recipe are different. I did what he did on the show.

I also left out the peppers on purpose.

Killer. :P

They are all gone. Hubby ate most of them. Which I expected.

Baby ate some of the chicken and avocado (not in the roll), and gobbled it up. The avocado apparently didn't agree with him though ... we'll try that again when he's older.

The ones with the avocado were awesome and I made a few without, too. They tasted more like a traditional egg roll, totally yummy.

I'll probably make them again in a couple of months when we can afford another fried day. lol.

(copied the following recipe/directions/notes from what's in your oven)
Chicken avocado egg rolls by Guy Fieri of the Food Network. Oh my gosh, a little piece of deep-fried heaven ... I left out the red bell pepper and used yellow onion. Also used almond milk in the egg wash because we are dairy intolerant, and didn't use a dipping sauce. The other difference was in the rolling -- I watched the episode where he did these, and how he did it on there is different than in the recipe. He dipped the entire wrap before filling and rolling it, so you don't have to dip it once it's rolled.

Ingredients

* 2 tablespoons canola oil
* 1/2 cup finely minced red onion
* 1/4 cup finely minced red bell peppers
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 1/4 cup sliced bamboo shoots
* 1/4 cup finely chopped celery
* 2 cups chopped chicken breast
* 1/4 cup soy sauce
* 1 cup julienned green cabbage
* 1/2 cup shredded carrots
* 4 cups rice bran oil or canola oil
* 12 egg roll wrappers
* 2 avocados, sliced into 24 pieces
* 1 egg mixed with 1 tablespoon milk
* Jarred sweet chili sauce, for dipping

Directions

In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.

In large bowl combine cabbage, carrots and chicken mixture.

In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

Asian Chicken

I'm sure Chinese or Japanese purists may freak out over this, but it tasted good. Hubby used the leftovers to make sushi and took it to work for lunch, so that was awesome, too.

2 Tbs olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, diced
1/4 c hoisin sauce*
1/4 c teriyaki sauce*

Heat olive oil in large skillet over medium heat. Add garlic and chicken and cook for 3-4 minutes. Add sauces and cook all the way through. Sauce will reduce after chicken is thoroughly cooked.

*I used Dynasty hoisin and Kikkoman teriyaki glaze, both purchased at Wal-Mart in the Asian section. I eyeballed these amounts, so it's not a perfect measurement.

Orange Chicken

2 large chicken breasts, diced into bite-sized pieces
1 c flour
1 tsp salt
1 tsp pepper
1 c milk (note: I used vanilla almond milk)
Vegetable oil (about 1/2 inch in your pan)
1-1/2 c orange juice
1/4 c honey (or more to taste)
1/2 tsp ginger
pinch of red pepper flakes

Heat veggie oil to medium to medium high heat. Mix flour, salt, and pepper in one bowl and pour milk in another. Dredge chicken in flour, dip in milk, then dredge again. Pan fry over medium to medium high heat 3-4 minutes on each side then set aside. After all the chicken is cooked, pour off all but 2 Tbs of oil, then add OJ and deglaze the pan. Add honey, ginger, and pepper flakes, then cook over medium heat until sauce is reduced by half. Pour sauce over chicken and serve over cooked rice and with stir-fry veggies on the side. Wooo!