Dinner

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Sweet and Spicy Asian Chicken

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The husband had a cold, the cat was meowing incessantly for something undeterminable, and I was so completely starving I could have eaten both of them. Good thing this recipe came together in a blink of an eye, or we would have had some issues to deal with…

This recipe had a little something for all of us to snack on while we waited…

Husband – cooked chicken niblets with a sauce sample

Cat – raw chicken pieces and coconut milk

Me – the scents of the kitchen (coconut, roasty toasty chicken, fresh cilantro…)

Sweet and Spicy Asian Chicken It’s a nightmare every time I have to cut up raw meat in our household. I’m already halfway grossed out and don’t especially enjoy it, but having a crazed beast (Sir Percival) around doesn’t help either.

He could be in the middle of a dead sleep, curled up on my crocheted afghan next to the heater and the second I start in on cutting the meat he’s there in a blink of an eye. It’s impossible to distract him. Not even his favorite toys will work: laser, catnip fish, crocheted spiraly thingy, boxes, etc. Our only choice is to ban him to another room and deal with the mournful yowls for as long as it takes me to cut up and hide the chicken.

Poor little kitty 🙁 Don’t worry, he gets a treat for his time in jail.

Sweet and Spicy Asian Chicken

When Kev and I were in college, 4-5 meals a week we would throw together some variation of stir fry with generally an Asian glaze, and this recipe is an adaption of that. We would usually use chicken breasts, whatever veggies we had and could pool together, and then I would create some sort of sauce to pour over the chicken and rice. Super simple, quick, and filling!

The best part about using a whole chicken instead of just chicken breasts, is that you get a wide variety of flavors, generally more juicy and “real” tasting than the frozen breasts. Nothing against those for sure, but if you have a little extra time I’d recommend going with the whole chicken! It’ll also force you to learn how to cut up the whole darn thing. Here’s a great tutorial if you’re still figuring that out.

Sweet and Spicy Asian Chicken

In this recipe, Kev and I ended up eating the wings and leg/thighs for dinner, then reserving the breasts for another recipe. You’ll see it on the blog soon!!

Sweet and Spicy Asian Chicken

The crispity crunch of the carrots, the sweet and spicy sauce, the cool creaminess of the coconut rice, and the succulent juicy chicken screams “You just can’t get any better than this!!”

And I agreed.

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Sweet and Spicy Asian Chicken

  • Author: Kitschen Cat
  • Yield: 4
Print Recipe

Ingredients

Scale
  • 1 whole chicken, cut up
  • salt/pepper to taste
  • 1 teaspoon garlic powder
  • 1 cup orange juice
  • 2 tablespoons brown sugar (affiliate)
  • ¼ cup soy sauce (affiliate)
  • 2 tablespoons siracha
  • 1 teaspoon ginger paste (or diced fresh ginger)
  • 2 cloves garlic, diced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 5 scallions, chopped
  • 1 cup shredded carrots
  • cilantro *for garnish
  • 1 cup basmati rice (affiliate)
  • 1 ½ cups coconut milk (affiliate)
  • ½ cup water

Instructions

  1. Cut up whole chicken or use your favorite chicken pieces (legs/thighs, etc). Preheat oven to 425 degrees, place cut up chicken on large baking sheet and brush with olive oil. Sprinkle with salt and pepper to taste and 1 teaspoon of garlic powder.
  2. Bake for 30 minutes or until done, turning chicken over halfway through cook time.
  3. Once chicken is in the oven, cook basmati rice according to directions, but substituting  1 ½ cups coconut milk and ½ cup of water instead of 2 cups of water. Rice will take 15-20 minutes to cook.
  4. Combine orange juice, brown sugar, soy sauce, siracha, ginger, garlic, and 1 chopped scallion in small saucepan. Bring to a boil, then turn heat down to low and simmer for 20 minutes. Mix together cornstarch and 2 T water, add to sauce and stir until sauce begins to thicken.
  5. When chicken is done, take out of oven and put in large bowl, pouring sauce over top to coat.
  6. To serve, plate with coconut rice, top with chicken, and garnish with shredded carrots, chopped scallions, and cilantro.

Other Chicken Recipes You’ll Love!

Pressure Cooker Caribbean Chicken And Rice Bowl

Pressure Cooker Cashew Chicken With Broccoli

Pressure Cooker Orange Chicken Stir Fry