Wednesday, December 7, 2011

Recipe #140: Asian Chicken

Finally went grocery shopping this week, full load.  I'm kind of spoiled that I have a small grocery store near me, so I just pick up a few things at a time for weeks until I decide I really need to do an all-out trip.  This time I planned on some new meals, and this is one of them!

Keep in mind that although being somewhat liberal with seasonings is often something you can get away with, DO NOT overdo it with the 5 spices on this one.  I put a little too much in the veggies and was regretting that a little.  Turned out great, though- great quick throw-together meal that's full of flavor.


8 chicken drumsticks or thighs, skinned
1 tablespoon cooking oil
1 1/2 teaspoons five-spice powder (found in Asian section in store)
1/3 cup bottled plum sauce or sweet-and-sour sauce (I used almost a whole bottle, 10oz of sweet-and-sour)
1 16-oz package frozen stir-fry vegetables (I used the snap-pea mix)


Arrange chicken pieces in a 9x13 baking pan, making sure pieces don't touch.  Brush chicken pieces with cooking oil; sprinkle with 1 teaspoon of five-spice powder.  Bake, uncovered, in a 400 degree oven for 25 minutes.

Meanwhile, in a large bowl, combine remaining 1/2 teaspoon five spice powder and plum/sweet-and-sour sauce.  Add frozen vegetables; toss to coat.

Move chicken pieces to one side of the baking pan.  Add vegetable mixture to other side of the pan.  (I also added a little of the sweet and sour sauce on the chicken, just basted on a thin layer).  Bake for 15-20 minutes until chicken is no longer pink, stirring vegetables once during baking.

(I served this over brown and wild rice)

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