March '02 Reviews - Asian BBQ Chicken, Cabbage Remoulade, Fried Rice w/ Broc & Eggs

[Peggy]

Those three recipes were my dinner menu for tonight. Here are more detailed reviews:

Asian Barbecue Chicken - The marinade for this recipe is outstanding! Very flavorful with a bit of spicy heat from the crushed red pepper. Presentation-wise, it looked just like the picture. I will be making this great BBQ recipe throughout the summer. I used chicken thighs, even though I usually use chicken breasts almost exclusively. The thighs had a lot of flavor though I think chicken breasts would work well also.

Cabbage Remoulade - This didn't exactly follow the asian theme, but I was thinking "BBQ and coleslaw" so I placed them on the same menu. I was quite happy with this recipe also. The dressing was very creamy and the capers gave it a distinctive flavor. Though I have several good cole slaw-like recipes, I will keep this one in mind too. Plus, my DD actually liked it and I normally can't get any kind of cabbage down her!

Fried Rice with Broccoli and Eggs - For some reason, the name of this recipe put me off at first, but I decided it might be good with the chicken, so I gave it a try. It is much better than the CL fried rice recipe from last year. The flavors are bolder (ginger, garlic and sesame oil), while the other one was bland IMHO. I didn't follow the instructions as written. When I make fried rice I always clear a spot in the center of the pan and add the eggs at the end. I never cook them ahead of time and re-add them at the last minute. The flavors were good, but I would probably not repeat this recipe again. I prefer my "adlib" fried rice to this one, though I may steal the sesame oil idea. It was an interesting touch...

Peggy

[Carolina68]

I also made the Asian Barbecue Chicken this weekend with the chicken thighs, I haven't used thighs in over a year (been using breasts exclusively) but they were on sale and looked good at the market. As Peggy said in her review, this is an outstanding marinade, definitely a keeper for me.

[Terrytx]

Glad to hear the good reviews, these are on my list to try.

[Tiger]

Taking advance of the warm weather here in the northeast I decided to bar-be-que. I made the Asian Barbecue chicken because I had all the ingre. on hand and was pleasently surprised! (I hadn't read the reviews yet)
My DH and I found it very tasty. I did make it with boneless chicken breasts because we don't like dark chicken. But I would use thights and legs for company.
Like Peggy said the presentation was very good. I thought even better than the picture!
This is a keeper at our house! And it was easy too!

[SueK]

Like Patty, I also took advantage of our nice PA weather and grilled this dish for dinner. The smell was great! I used boneless thighs, but I think next time I will use breasts. I also think this marinade would be great for steak as well. It's a wonderful marinade.

[LaraW]

I am glad to see positive reviews since this chicken is on our menu for Thursday night. I am looking forward to it now!

I must have missed the rice recipe, but maybe I will give it a try - I don't really do fried rice very often, but maybe it will fit with the theme of the night.

Thanks!!
Lara

[LynnSC]

I made the asian BBQ Chicken for dinner last night. I used breasts as that was what I had on hand. It was excellent! I did cut the red pepper in half since my DH can't eat spicy foods. The kids even loved it. I made the Fried Rice with Broccoli and Eggs to go with it. Everyone really liked it also. I thought it was much better than most fried rice we get when we eat out. It was relatively easy to make. I served egg rolls on the side and salad. It was a big meal but very tasty!!!!!! I will definitely make this meal again.
Lynn
P.S. I didn't make the egg rolls. They came from the deli.

I forgot one-Monday I made the Italian Chicken with Chick Peas. It was really easy to make. I thought it was very good for a week night dinner. The rest of the jury is still out since everyone wasn't here to eat dinner.

[SQ]

This was so easy and quite tasty. I upped the veggies (2 extra cups of brocc and doubled the carrots). Omitted the egg. Also upped the soy by another T. and halved the sesame oil. I'll definitely make this again.

[ElinorC]

The Asian Barbecue Chicken was excellent. I loved the taste of the marinade and the chicken thighs were a welcome change from chicken breasts. A keeper for us.

[Carolina68]

I used the asian barbecue marinade on pork chops today........EXCELLENT!!!!!!

[LaraW]

I made the Asian BBQ Chicken this week too. I used chicken thighs, though next time I think I will use breasts. I found the thighs to be greasy. Based on the reviews here I decided to make the fried rice. That was a big hit with DH. He really like it!! That will definitely be a repeater.

Just one thought on the rice, though, who has 4 cups of leftover rice? I had to make rice the night before for this recipe since I didn't have any leftover

Thanks for the reviews!!

Lara

[Varaile]

Just thought I would add my 2 cents!

These were really good! I served mine with angelhair pasta and poured the cooked sauce over everything. It was really tasty. I used both thighs and breasts (I'm not wild about thighs) and I did grill them. This is almost a must grill recipe...I don't know that I would want to bake or broil these.

Made great leftovers too!

[beckms]

Did anyone cook the chicken indoors? It's still kind of chilly for grilling here in MA...

[KValley]

Originally posted by beckms
Did anyone cook the chicken indoors? It's still kind of chilly for grilling here in MA...

Rebecca- I made the chicken last night, using the broiler. It took about 10-12 minutes and worked great. This recipe is a definite keeper- so easy and incredibly flavorful. Like many others, I rarely use thighs, but I did for this one.

The March issue is turning out better than I had anticipated!!

[JanetJ]

Julie,

I'm so glad to hear that you had success broiling the chicken. This is on the menu for tonight and it's just been too cold and windy and rainy to do this outside. After all these positive reviews I am getting hungry for dinner already and it's not even time for lunch.

Janet

[Terrytx]

I finally got around to making the Cabbage Remoulade. We really liked it. This one and The Country Apple Cole Slaw from J/F-02 are my new favorites. I can see myself making these again with spring and summer grilling. We had it with Tarragon Chicken-in-a-Pot Pies (which we liked alot), and Roasted Asparagus with Balsamic Browned Butter (an asparagus stand-by at our house).

[yorkshirepud]

could someone post the recipe for the marinade and the fried rice... I cook a lot of asian food and would like to try this out ...

thanks

YP

[Terrytx]

* Exported from MasterCook *

Asian Barbecued Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 cloves garlic, minced
8 (6 ounce) chicken thighs, skinned
cooking spray
lime wedges (optional)
green onion tops (optional)

Combine the first 6 ingredients in a large zip-top plastic bag; add
chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag; reserving marinade. Place marinade in a small
saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or
until done, turning and basting frequently with marinade. Garnish with
lime wedges and green onion tops, if desired.

Yield: 4 servings (serving size: 2 thighs). 297 cal, 7.7g fat, 39.2g pro,
16.1g carb, 0.4g fiber, 161mg chol, 2.7mg iron, 706mg sod, 39mh calc.

Source:
"Cooking Light-3/02"

[yorkshirepud]

thanks terry ... ... much appreciated.
YP

[Kelli Kerrigan]

I made the Asian BBQ marinade and used it on a salmon fillet. I marinaded it for about an hour (or less) in the refrigerator. I baked the fillet in the oven since I already had vegi's roasting in there. I had taken asparagus, carrots, parsnips, and leeks and had them roasting with a sprinkle of toasted sesamen oil. Well, I could not waste the lovely marinade, so I boiled it so a minute and glazed the roasted vegi's with it. YUMMY! Next time I'll toss some sesame seeds on top.
The only thing I did differently with the marinade was that I did not have any lime or citrus in the house so I used white wine.
I served this with jasmine rice that I mixed in fresh parsley and green onions.
I'm looking forward to make this again and again!

[Joyce]

Just wanted to bring this back to say I made it tonight on the grill, and we thought it was fantastic. The side dish was really great too! I made the Soba with Sesame and Tofu and left out the tofu. It made a great sesame noodle salad (better than the one my grocer charges $6 per pound for.) Here's the recipe for anyone interested:

* Exported from MasterCook *

Soba With Sesame and Tofu

Recipe By :Cooking Light Magazine. August 2000. Page: 147.
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 teaspoon sugar
1 1/2 teaspoons dark sesame oil
1/2 teaspoon chili oil or vegetable oil
1 1/2 tablespoons sesame seeds
4 cups cooked soba (about 8 ounces uncooked
buckwheat noodles)
2 cups sliced peeled cucumber
1 cup thinly sliced green onions
2 cups cubed firm tofu (about 12 ounces)

Directions.
If you cook these noodles ahead of time, make sure you rinse them well.

1. Combine first 6 ingredients in a small bowl; set aside.

2. Cook the sesame seeds in a small saucepan over medium heat 1 minute or until toasted.

3. Combine the sesame seeds, noodles, cucumber, and onions in a large bowl; toss mixture gently.

4. Divide noodle mixture evenly among 4 bowls; top with tofu and sauce. Yield: 4 servings (servings size: 1 cup noodles, 1/2 cup tofu, and 2 tablespoons sauce).

NOTES : CALORIES 310 (24% from fat); FAT 8.4g (sat 1.2g, mono 2.4g, poly 4.2g); PROTEIN 18.3g; CARB 46.3g; FIBER 2.2g; CHOL 0mg; IRON 6.8mg; SODIUM 844mg; CALC 159mg
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[slknight]

Wow. How did I miss the BBQ chicken recipe the first time around? I never noticed it until now. Definitely adding this to my must-try list. Maybe for this weekend. The soba noodles sound good too. I've got a couple of packages kicking around that I've been looking to use.

[greysangel]

Just bumping this up as I finally got to make both of these last night for dinner.

The chicken is outstanding! That marinade is absolutely fantastic! This will be great for large batches of drumsticks and wings for summertime grilling IMO. DH raved and I was licking the glaze from the pan. I wish I hadn't halved this recipe as it was delicious. Next time I will try it with breasts as I believe it would be just as good. Or pork..yummy!

The rice was very good, but I have made better fried rice. I think it was too eggy for me...kind of mushy. There is another CL recipe for fried rice that is better.

YUM!

JeAnne

[shanyfreak]

I must agree that the Asian Barbecue Chicken was really superb! Though I actually didn't eat any of it (I am a vegetarian), my family did and they simply raved! Coming from an extremely picky father and brother, this was most unusual! Like some of the others, I made a few revisions:

5 hours prior to making, I pricked the breasts (didn't have thighs on hand) and allowed to marinate in sauce in the refrigerator. It being summer, I just had to use the BBQ, and cooked the chicken for about 10 minutes on each side (all the while basting with leftover marinade).

I served the chicken with white sticky rice and a Sweet Zucchini Salad from the Expanding Light Center in Nevada City, CA (if you ever get a chance to go there - do! It is fabulous!). I would highly (as did all of you!) recommend this recipe. If you are a vegetarian like me, you can make the marinade for use in a veggie noodle bowl or perhaps as a marinade for baked/grilled tofu?

[wallycat]

I made the asian bbq chicken tonight....DH was in HEAVEN!!!

I made a few changes (1/8 cup sugar to lower calories) ..and I didn't have any low-sodium soy sauce, which, next time, I'd probably dilute with a little water.
The remainder of the marinade that you boil in a pan for dipping, I added 1 TBS of cornstarch to so it would get thicker and I poured it over the thighs. Heaven is right!!! VERY, VERY good.

[d_ferrero]

Okay, I'm a year late with this recipe but it was worth the wait. I made the Asian BBQ Chicken for dinner last night. I used breasts rather than thighs and baked/broiled rather than BBQed it, and it still turned out fabulous. Just the right balance of spicy and sweet. I paired it with Moosewood's Sesame Spinach and some couscous (a boxed mix ). Outstanding!

I'm looking forward to shredding the leftovers in salad for lunches this week. Yum!

[SuzyQue]

d_ferrero, how long did you bake it for? I would also like to make this recipe using boneless skinless chicken breasts. Thanks!

[d_ferrero]

Originally posted by SuzyQue
d_ferrero, how long did you bake it for? I would also like to make this recipe using boneless skinless chicken breasts. Thanks!

I put it under the broiler for about 5 minutes per side (to brown the breasts a bit) then baked them for 25 minutes @ 350. Alternately you could brown them in a frying pan first and then transfer to the oven. Good luck!

/dolores

[Tiger]

Originally posted by Tiger
Taking advance of the warm weather here in the northeast I decided to bar-be-que.

Oh my gosh! Look what I was writing this time last year! Speed ahead almost exactly one yr. later and we have a foot of snow on the ground and are expecting 2 more storms this week. One with a possible 10 more inches of snow! I don't know if I could even dig out my grill!!

[Zinnia]

I made the Asian BBQ Chicken last week for the first and it was excellent! I used boneless-skinless chicken breasts and marinated them for about 2 hrs. and then broiled them, (they were kinda thin-about 1 in.) and they came out very tender and delicious. IMO mine looked BETTER than the picture, lol. Will make these often.
Tiger, that is so funny. Hope it gets warm soon. Zinnia