Tag: rice vinegar

Five Ingredient Chicken with Sweet and Spicy Broccoli


5 Ingredient Chicken and Sweet & Spicy Broccoli

I realize it’s been two whole months since I posted a recipe so am way overdue. I made this delicious meal last month, and it’s super easy to put together. I cooked the chicken on top of the stove, but you can definitely use the grill if that’s your preference.

Ingredients

  • 2 skinless, boneless chicken breasts
  • 3 tbsp. balsamic vinegar
  • 3 tbsp. low-sodium soy sauce
  • 3 tbsp. honey
  • 2 tsp. chile paste (like Sambal Oelek)

Directions

  1. Preheat burner to high.
  2. Using 2 tbsp. olive oil, cook chicken for 4-5 minutes without moving them, then turn over and finish cooking on the other side.
  3. Transfer chicken to a small plate or bowl and set aside.
  4. Combine vinegar, soy sauce, honey and chile paste in small saucepan. Stirring with a whisk, bring to a boil, and continue cooking for four minutes or until reduced to 1/3 cup.
  5. Pour sauce over chicken, as much or little as desired.

Sweet and Spicy Broccoli

Ingredients

  • 12 oz. package of broccoli
  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. dark sesame oil
  • 2 tsp. sugar
  • 1/4 tsp. crushed red pepper

Directions

  1. Cook broccoli using your favorite method. (I prefer to steam)
  2. Combine all ingredients (except broccoli) in a small bowl, stir well and drizzle over broccoli.

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Japanese Cucumber Salad


Japanese Cucumber Salad

I love the cucumber salads at sushi restaurants, and a while back, made a copycat version at home. After recently buying an English cucumber for another recipe (which I can’t even remember now), I thought about making this super simple and yummy side dish again tonight. And when I say simple, I mean one of the easiest dishes you can make. If you like cucumbers, and enjoy vinegar flavor, you will love this refreshing salad.

Ingredients

  • 2 medium cucumbers, or 1 large English cucumber
  • 1/4 cup rice vinegar
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 2 tbsp. sesame seeds, toasted *

Directions

  1. Rinse cucumber(s) and pat dry. (I like to keep the skin on, but you can take it off, if you’d like.)
  2. Slice thinly using a food processor or sharp knife.
  3. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
  4. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve.
  5. Add the cucumbers and sesame seeds; toss well to combine.
  6. Serve immediately.

* To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

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Sweet and Spicy Baked Chicken Wings


On a recent episode of The Chew, Daphne Oz and Mario Batali had a chicken wing cook-off, and after seeing Daphne’s ingredients (and that hers were baked), I had to try them right away. Needless to say, they did not disappoint. I love the fact that the marinade on these babies caramelize while baking, which makes them a bit crispy. Oh, and the dipping sauce… yummy!!! Since I’m a huge fan of anything sweet, the sauce was perfect for me, but if you’d like it with a little more twang, reduce the half cup of honey by a couple of tablespoons (1/2 cup = 8 tablespoons).

Sweet and Spicy Wings

Ingredients

For the Wings:

  • 2 dozen chicken drumettes
  • 1/2 cup olive oil
  • 1/4 cup rice vinegar
  • 1 tsp. crushed red pepper
  • 1/2 cup honey
  • 2 tbsp. low sodium soy sauce
  • 1/2 tsp. chili powder
  • 1 tsp. Dijon mustard
  • 2 garlic cloves (minced)
  • Salt and pepper to taste

For the Dipping Sauce:

  • 1 tbsp. sambal chili paste
  • 1/2 cup Honey
  • 2 tbsp. low sodium soy sauce
  • 1 tbsp. Dijon mustard
  • 1 tsp. grated ginger

Directions

  1. Combine all the ingredients for the drumettes in a bowl and toss the wings to coat.
  2. Place in the refrigerator and marinate a minimum of two hours and preferably over night.
  3. Preheat oven to 425 degrees. Remove drumettes from the marinade and season with salt and pepper.
  4. Spray a baking sheet with cooking spray and arrange the drumettes so they are not touching. Brush generously with the leftover marinade.
  5. Bake in the oven for about 40 minutes, or until deep golden brown, rotating the tray half way through and flipping the wings over.
  6. While chicken is baking, combine all of the dipping ingredients and whisk together.
  7. Serve the drumettes with the dipping sauce.
Shown with my guiltless blue cheese dressing.
Shown with my guiltless blue cheese dressing.

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