icken recipe Crispy chicken salad with sriracha bbq dressing recipe
Hey there, my fellow foodies and funny peeps! Today, I'm excited to share not just one, but two mouth-watering recipes to tickle your taste buds. Get ready for some Sweet and Salty Hawaiian Mochiko Chicken and a soothing bowl of Crock Pot Chicken Noodle Soup!
Sweet and Salty Hawaiian Mochiko Chicken
Who says chicken has to be boring? Not in my kitchen! This dish will take your taste buds on a tropical journey to Hawaii. With just the right amount of sweetness and saltiness, this chicken will definitely be a crowd pleaser. Here's what you'll need:
Ingredients:
- 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup mochiko (sweet glutinous rice flour)
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/2 cup honey
- 2 cloves garlic, minced
- 1/2 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions for garnish
Instructions:
- In a bowl, mix together the mochiko, cornstarch, and black pepper.
- In a separate bowl, mix together the sugar, soy sauce, honey, garlic, and ginger. Make sure the sugar is dissolved.
- Add the chicken to the soy sauce mixture and marinate for at least 2 hours, or overnight.
- Add the mochiko mixture to the chicken mixture and stir until the chicken is coated evenly.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Spread the chicken on the baking sheet and bake for 25-30 minutes, flipping the chicken halfway through.
- Garnish with chopped green onions and serve with rice.
Crock Pot Chicken Noodle Soup
Feeling under the weather or just in need of some comfort food? Look no further than this soul-soothing bowl of Crock Pot Chicken Noodle Soup. It's the perfect combination of hearty vegetables and tender chicken in a warm and savory broth, and best of all, it practically cooks itself! Here's what you'll need:
Ingredients:
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 4 cups water
- 4 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 oz. egg noodles
- Salt and pepper, to taste
Instructions:
- In a slow cooker, combine the chicken, chicken broth, water, garlic, onion, carrots, celery, thyme, and rosemary.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Cook the egg noodles according to the package instructions in a separate pot.
- Once the chicken and vegetables are cooked, add the cooked noodles to the slow cooker and stir to combine. Season with salt and pepper to taste.
- Serve hot and enjoy the cozy comfort of this delicious soup.
Hope you enjoy these delicious recipes and share them with your friends and family. Don't forget to let me know how they turned out in the comments below. Happy cooking!
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