Sweet Asian Chicken

posted by Marion@Life Tastes Good on 2013-8-21

Sweet Asian Chicken is quick and easy to make any night of the week on the grill, in a grill pan, or on the stovetop! It's versatile - I may have mentioned once or twice how much I LOVE versatility, but best of all the sweet and spicy Asian sauce is soooo delicious with the chicken! I like that too! 

Sweet with a little kick from those dangerous crushed red pepper flakes! Why dangerous you ask?? Well, one time I added too much and ended up with ginormous lips!! Not really the look I was going for, but some folks pay good money for that! WHY?? Just double up on the crushed red pepper (no...don't try this at home kids!) and you'll get that plumped up waaaaayyyy too much lip look. To be fair, I have to tell you, with those voluptuous lips also comes LIPS ON FIRE! Worth it?? Absolutely....NOT!!

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1/3 cup packed brown sugar
• 1/3 cup soy sauce
• 1 tablespoon lime juice
• 1/8 teaspoon curry powder
• 1 tablespoon minced garlic
• 1/2 teaspoon crushed red pepper flakes or to taste
• salt and pepper to taste

Directions

1. Rinse and trim chicken as needed and place in a dish big enough for the chicken with the marinade. A resealable plastic bag works well too!
2. Combine 1/3 cup packed brown sugar, 1/3 cup soy sauce, 1 tablespoon lime juice, 1/8 teaspoon curry powder, 1 tablespoon minced garlic, and 1/2 teaspoon crushed red pepper flakes. Mix it well and give it a taste. Add salt and pepper as needed and don't be afraid to add a little more red pepper flakes if you like it hot. Adjust other seasonings to your liking as well. When it is just right, pour over chicken. Cover dish and refrigerate for about 30 minutes - 2 hours. You can marinate longer if needed, but not overnight as it changes the texture of the chicken, and not in a good way...
3. Preheat your grill or grill pan. I love my Super Pot with Grill Plate and preheated it to 350 degrees F to grill this recipe. Spray your grill or grill pan with cooking spray and place chicken on grill.
4. Grill, covered, for about 4 minutes on each side, basting with the sauce, until seared nicely then reduce heat to about 300 degrees F and continue to cook, covered, for another 10 minutes or until an instant read thermometer reaches 160 degrees F. No basting during the last 5 minutes of cook time. Discard the extra marinade. Grilling time will vary depending on how hot or not your grill is, so always be sure to check the temp! Let chicken rest about 10 minutes before serving.
5. To cook on the stove-top you'll want to cut the marinated chicken into strips about 1/2 thick. Heat a large skillet and spray with cooking spray or use a 1/2 tablespoon of peanut oil. Stir-fry chicken over mid-high heat until cooked through. About 15-20 minutes, but cook time will depend on the thickness of your chicken. Discard marinade or put it in a small saucepan and boil it until it is reduce by 1/2 and thickened. Serve with chicken and enjoy. I like this with a garden salad, but Don likes his rice! Check out my Rice Pilaf recipe.

Boneless Pork Loin Chops with Raspberry Sauce

 allrecipes.com Pork Chops with Raspberry Sauce

I love pork - it is no secret!  Of course it has to be cooked properly. Many folks are afraid of pork and tend to overcook it. After all, most of the meat thermometers advise you to cook pork to 160 degrees. Please don't ever do that! Those are old standards and it overcooks the pork to a dry, tough, tasteless, nasty something you don't want to eat (which is probably why many don't care for pork)! Pork should be removed from the oven between 140-145 degrees and let rest for about 10 mins. I like to remove it closer to 140 degrees.

This is a quick and easy meal you can make any night of the week, yet it is so delicious and impressive it is good enough for company! It is one of my faves!

Ingredients

• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce) boneless pork loin chops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons white wine vinegar

Directions

Preheat oven to 200 degrees F. In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

Melt butter and olive oil in a skillet over medium heat. Cook pork chops for 4 minutes on each side. Remove from skillet and keep warm in preheated oven.

In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops.

This pairs perfectly with Garlic Spinach and Mashed Potatoes

NOTE:  If you aren't a fan of the tang vinegar offers, I advise to  add 1 tablespoon of the white wine vinegar and then reduce the sauce to desired consistency. Then give it a taste to see how that works for you. Add more as desired. Personally, I use the full 2 tablespoons - it is just right for my tastes.

TIP:  When I make this for company I always double the sauce. I double everything in the sauce except the vinegar. I do add more before serving if I feel it needs it.