Winter is looming in South Africa. I saw some beautiful oranges in store this week and decided to do this recipe. While browsing through Impala Vleis Brits™ online shop, I came across these beautifully deboned chicken thighs and decided on the spot Asian style Chicken with Orange and Honey! |
|
|
Sticky Asian Glazed Chicken is tender and juicy chicken coated in a sticky sweet Asian sauce with a tweak on the sauce. I infused the sauce with orange and honey for an added shine and glaze. This meal is ready in just thirty minutes, and the flavour is incredible! I love a glazed sticky sauce with chicken and a combination of flavours like adding some warm elements with Impala Vleis™ Jalapeño Sauce, it is the perfect complement just to do so. My life at this stage before winter is very busy and planning for the freezer is important. That is why I love browsing through the Impala Vleis™ online shop to do my weekly and monthly planning and budget. |
I would rather spend more constructive time chatting and gathering around the table with my family than dreading preparing a meal while everyone else is busy on their phones or in front of the TV.
Warmest of wishes
Annelien Pienaar - Food Consultant (Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist) www.annelienpienaar.co.za |
|
|
How to prepare the chicken recipe in advance for freezing!
This Sticky Asian Glazed Chicken recipe can be prepared in advance with all the ingredients added to the chicken and frozen uncooked! Once needed, take out of the freezer, thaw for an hour and pop into a cold oven. Once the oven reaches the correct baking temperature, take the time and complete the cooking process as in the recipe. Rice can also be prepared in advance to be frozen. If you parboil rice until it is tender – rinse it under cold water and add some olive oil to prevent clumping. Then the rice can be frozen successfully. When needed, reheat the rice (in bag) in the microwave oven for 5 minutes. It’s that easy! |
|
|
|
Preheat oven to 180°C Heat a cast iron frying pan over medium high heat and add olive oil. Add the chicken pieces and salt and pepper. Cook chicken about 3 minutes on each side. Set chicken aside on plate Add to the frying pan brown sugar, soy sauce, sweet chili sauce, ginger, jalapeño sauce, garlic, lemon and orange juice. Bring to a boil over medium heat for 1-2 minutes until sauce thickens. Add chicken into the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions. Place into oven and bake for 20 minutes and uncover and increase the heat to 220°C to brown the pieces. Spoon over pan juice every 5 minutes for 15 minutes. Serve hot with rice. Serve 4-6 portions |
|
|
TIP: HOW TO STORE LEFTOVERS
In the refrigerator: Let chicken cool completely before storing. Then, wrap chicken tightly with aluminium foil or put in a shallow airtight container and refrigerate on the top shelf. It should last for about 5 days.
To freeze: To extend the length of time you can store your chicken in the freezer instead for up to 6 months. Let it thaw in the fridge before reheating it on the stove. |
|
|
LAZY DAY DESSERT
1 packet Marie Biscuits (Dessert will work well with our Impala Homemade Biscuits) 1 litre Ultra Mel Custard (Try the chocolate flavour)
- Pour the Custard into a heat proof glass container suitable for the microwave.
- Heat the mixture for 3 minutes and pour into a pie dish of 20cm x 20cm.
- Break the cookies into pieces, not to small and press into the custard.
- Leave to cool and sprinkle with some coconut flakes and cover.
Refrigerate for 6 hours or longer.
Content by|Annelien Pienaar| www.annelienpienaar.co.za |
|
|
| Visit our Facebook to view our weekly specials and our location. |
|
|
|
|
|
