Mike's Glazed Asian Chicken Over Rice

Name: Mike's Glazed Asian Chicken Over Rice
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Proteins; 4 EX LG Chicken Thighs [bone in]; ● For The Marinade; 1/2 Cup Teriyaki Sauce; 1/4 Cup Hoisin Sauce; 1/4 Cup Oyster Sauce; 2 tbsp Garlic Chili Sauce; 1/8 Cup Brown Sugar; 1 tbsp Dark Soy Sauce; 1 tbsp Dried Chives; 1 tbsp Dried Cilantro; 1 tbsp Dried Thai Basil; 1/2 tbsp Granulated Onion Powder; 1/2 tbsp Granulated Garlic Powder; 1/2 tbsp Cracked Black Pepper; 2 tbsp Dried Thai Chilies Or Dried Jalapeño Peppers; ● For The Sides / Options / Toppings; as needed Fresh Thai Basil Leaves; as needed Fresh Cilantro Leaves; as needed Fresh Chives; 1/4 tsp Chinese 5 Spice; 1 tsp Sesame Oil; as needed Sesame Seeds; as needed Fresh Chives; as needed Jasmine Fried Or White Rice; ● For The Kitchen Equipment; as needed Non-Stick Spray; 1 Cookie Sheet [foil lined]; 1 Digital Thermometer; 1 LG Gallon Sized Ziplock Bag

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Sweet, salty, spicy, sticky, savory and simple are six words I'd use to describe this scrumptious dish!

Once again, this recipe is brought to you by 4 of my budding 7 year old Chefs in training! Excellent work kiddos!

Sweet, salty, spicy, sticky, savory and simple are six words I'd use to describe this scrumptious dish!

Once again, this recipe is brought to you by 4 of my budding 7 year old Chefs in training! Excellent work kiddos!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Sweet, salty, spicy, sticky, savory and simple are six words I'd use to describe this scrumptious dish!

Once again, this recipe is brought to you by 4 of my budding 7 year old Chefs in training! Excellent work kiddos!

Sweet, salty, spicy, sticky, savory and simple are six words I'd use to describe this scrumptious dish!

Once again, this recipe is brought to you by 4 of my budding 7 year old Chefs in training! Excellent work kiddos!

Saved

Ingredients

35 Minutes

4 servings

● For The Proteins
4EX LG Chicken Thighs [bone in]
● For The Marinade
1/2 CupTeriyaki Sauce
1/4 CupHoisin Sauce
1/4 CupOyster Sauce
2 tbspGarlic Chili Sauce
1/8 CupBrown Sugar
1 tbspDark Soy Sauce
1 tbspDried Chives
1 tbspDried Cilantro
1 tbspDried Thai Basil
1/2 tbspGranulated Onion Powder
1/2 tbspGranulated Garlic Powder
1/2 tbspCracked Black Pepper
2 tbspDried Thai Chilies Or Dried Jalapeño Peppers
● For The Sides / Options / Toppings
as neededFresh Thai Basil Leaves
as neededFresh Cilantro Leaves
as neededFresh Chives
1/4 tspChinese 5 Spice
1 tspSesame Oil
as neededSesame Seeds
as neededFresh Chives
as neededJasmine Fried Or White Rice
● For The Kitchen Equipment
as neededNon-Stick Spray
1Cookie Sheet [foil lined]
1Digital Thermometer
1LG Gallon Sized Ziplock Bag
1Lifted Rack
1Pair Tongs

Saved

Steps

35 Minutes

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!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on April 26, 2017 23:34

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Glazed Asian Chicken Over Rice

Mike's Glazed Asian Chicken Over Rice

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