Mike's Glazed Asian Chicken Over Rice
Mike's Glazed Asian Chicken Over Rice

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's glazed asian chicken over rice. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mike's Glazed Asian Chicken Over Rice is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Mike's Glazed Asian Chicken Over Rice is something that I’ve loved my entire life.

I served this Asian-glazed chicken with steamed broccoli and brown rice to make this healthy chicken drumstick recipe a complete meal. Drizzle the remaining sauce over the chicken and vegetables, it's delish. This marinade would work with chicken thighs or wings as well, but I don't recommend using. #ChickenOverRice #HalaGuys #NYCStreetFood New York City where the halal cart chicken rice can be seen all over the place.

To get started with this particular recipe, we must first prepare a few components. You can cook mike's glazed asian chicken over rice using 32 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Glazed Asian Chicken Over Rice:
  1. Prepare ● For The Proteins
  2. Get 4 EX LG Chicken Thighs [bone in]
  3. Get ● For The Marinade
  4. Make ready 1/2 Cup Teriyaki Sauce
  5. Take 1/4 Cup Hoisin Sauce
  6. Get 1/4 Cup Oyster Sauce
  7. Prepare 2 tbsp Garlic Chili Sauce
  8. Take 1/8 Cup Brown Sugar
  9. Make ready 1 tbsp Dark Soy Sauce
  10. Make ready 1 tbsp Dried Chives
  11. Take 1 tbsp Dried Cilantro
  12. Take 1 tbsp Dried Thai Basil
  13. Make ready 1/2 tbsp Granulated Onion Powder
  14. Get 1/2 tbsp Granulated Garlic Powder
  15. Make ready 1/2 tbsp Cracked Black Pepper
  16. Get 2 tbsp Dried Thai Chilies Or Dried Jalapeño Peppers
  17. Prepare ● For The Sides / Options / Toppings
  18. Get as needed Fresh Thai Basil Leaves
  19. Take as needed Fresh Cilantro Leaves
  20. Take as needed Fresh Chives
  21. Make ready 1/4 tsp Chinese 5 Spice
  22. Prepare 1 tsp Sesame Oil
  23. Make ready as needed Sesame Seeds
  24. Prepare as needed Fresh Chives
  25. Take as needed Jasmine Fried Or White Rice
  26. Take ● For The Kitchen Equipment
  27. Take as needed Non-Stick Spray
  28. Prepare 1 Cookie Sheet [foil lined]
  29. Take 1 Digital Thermometer
  30. Get 1 LG Gallon Sized Ziplock Bag
  31. Take 1 Lifted Rack
  32. Take 1 Pair Tongs

Rach's Sticky Asian Chicken is glazed with a sweet, garlic-ginger sauce & served over a veggie-packed green rice. Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat.

Steps to make Mike's Glazed Asian Chicken Over Rice:
  1. Rinse your de-thawed chicken. Pat dry and trim any excess fat and discard.
  2. All sauces needed pictured.
  3. Add all ingredients in the Marinade section to a large Ziplock bag and massage well. Add your chicken thighs and massage until chicken is fully coated in sauce. Marinate for 2 hours in fridge. Turn bag occasionally.
  4. Prepare your choice of rice and make as per manufacturers directions.
  5. Preheat oven to 425°. Place chicken on a non-stick lifted rack. Add fresh Cilantro and Thai Basil leaves to tops if desired. Bake 35 minutes. Or, until the internal temperature of your chicken is at 165° at its thickest point.
  6. Serve chicken over rice and garnish with fresh Cilantro, Thai Basil and chives. Enjoy!

The chicken has a sweet asian glaze over the top and it was so easy to throw over some rice. I love how tender and moist chicken is in the slow cooker. Once the glazed orange chicken comes out of the oven, remove the chicken from the fry pan and transfer to a serving platter, reserving the glaze in the pan. This orange glazed chicken pairs nicely with white or brown rice, quinoa, or cauliflower rice. When I made this I served over rice.

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