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Tutti-Frutti Teriyaki Chicken
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Non-stick spray oil
4 pounds chicken parts, skin removed
Salt and ground black pepper, to taste (optional)
1 can (15 ounces) chunky mixed fruit in light syrup, half drained
2 Tablespoons + 2 teaspoons low-sodium soy sauce
1/4 teaspoon toasted sesame oil
1 teaspoon apple cider vinegar
1 garlic clove, minced
1/8 teaspoon ground ginger
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Preheat oven to 400°F.
Spray rimmed sheet pan with oil. Season chicken with salt and pepper, if desired, and arrange on pan with as much space between the pieces as possible. Spray with oil. Bake for 15 minutes.
Meanwhile, purée the fruit, soy sauce, sesame oil, vinegar, garlic and ginger, in a blender until smooth. Brush half of the sauce over all of the chicken and bake for 20 minutes. Turn the chicken pieces and baste with remaining sauce. Bake for 20 minutes more until chicken pieces are browned and cooked through.
Serve Tutti-Frutti Teriyaki Chicken as-is, or customize a portion of the recipe with one of the following condiments, if desired. Simply mix up one or more of these tasty add-ons to enjoy a different flavor.
Servings: 8
Nutritional Information Per Serving:
(without variations): Calories 310; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 360mg; Total Carbohydrate 7g; Fiber 0g; Protein 49g; Vitamin A 4%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 15%DV
*Daily Value
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Pineapple Ginger Salsa
Ingredients:
3/4 cup canned crushed pineapple in juice, drained
1 small green onion, trimmed and finely sliced
1 tablespoon finely chopped pickled ginger
1 tablespoon finely chopped, canned jalapeno pepper
Salt and ground black pepper, to taste
2 portions cooked chicken (from recipe above)
Preparation Time: 5 minutes
Preparation:
Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken.
Servings: 2
Nutrition Information Per Serving: Calories 360; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 480mg; Total carbohydrate 21g; Fiber 2g; Protein 49g; Vitamin A 8%DV*; Vitamin C 28%DV; Calcium 6%DV; Iron 15%DV
*Daily Value
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Toasted Coconut with Herbs
Ingredients:
1/2 cup canned, shredded coconut
2 tablespoons minced, fresh herbs of your choice
Salt and ground black pepper, to taste
2 portions cooked chicken (from recipe above)
Cook Time: 4 minutes
Preparation:
Spread the coconut in a single layer in a microwave-safe pie plate and cook in a microwave oven at full power for 2 to 4 minutes until lightly toasted, starting at 2 minutes and adding additional 30 second intervals until the coconut is toasted.
Mix in herbs, and season with salt and pepper, if desired. Scatter over chicken just before serving.
Servings: 2
Nutrition Information Per Serving: Calories 390; Total fat 14g; Saturated fat 7g; Cholesterol 160mg; Sodium 360mg; Total carbohydrate 15g; Fiber1g; Protein 50g; Vitamin A 8%DV*; Vitamin C 15%DV; Calcium 4%DV; Iron 15%DV
*Daily Value
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Chipotle Peanut Sauce
Ingredients:
1/4 cup prepared Thai peanut sauce
1 tablespoon coarsely chopped dry roasted peanuts
1 teaspoon finely chopped, canned chipotle pepper en adobo
2 portions cooked chicken (from recipe above)
Preparation Time: 2 minutes
Preparation:
Combine peanut sauce, peanuts and chipotle pepper in a bowl and serve as a table condiment. with chicken.
Servings: 2
Nutrition Information Per Serving: Calories 430; Total fat 18g; Saturated fat 4g; Cholesterol 160mg; Sodium 450mg; Total carbohydrate 12g; Fiber 2g; Protein 54g; Vitamin A 8%DV*; Vitamin C 15%DV; Calcium 4%DV; Iron 15%DV
*Daily Value
Yummy Yammy BBQ Chicken
Enjoy finger-licking-good flavor. Not only does this kid-friendly dish offer several tasty twists; the “yummy yammy” sauce is also rich in vitamin C, beta carotene and lycopene for a big nutrition boost.
Ingredients:
Non-stick spray oil
4 pounds chicken parts, skin removed
Salt and ground black pepper, to taste (optional)
1 can (16 ounces) yams in syrup, not drained
1 can (14.5 ounces) crushed tomatoes, preferably fire-roasted
1/4 cup apple-cider vinegar
3 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon spicy brown mustard
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 50 minutes
Preparation:
Preheat oven to 400°F.
Spray rimmed sheet pan with oil. Season chicken with salt and pepper, if desired, and arrange on pan with as much space between the pieces as possible. Spray with oil. Bake for 10 minutes.
Meanwhile, make the Yummy Yammy BBQ sauce. Purée yams, tomatoes, vinegar, brown sugar, Worcestershire sauce and mustard in a blender until smooth. Set aside about 1 1/4 cups of the sauce for dipping later; leaving about 2 1/2 cups of sauce for basting the chicken. Brush approximately 1 1/4 cups of the sauce over the chicken and bake for 20 more minutes. Then turn the chicken pieces and baste with about 1 1/4 cups of the sauce. Bake for 20 minutes more until chicken pieces are brown on the edges and cooked through to an internal temperature of 165° F.
To serve the original Yummy Yammy BBQ Chicken, dish up the remaining sauce for dipping.**
Servings: 8
Nutritional Information Per Serving:
Calories 380; Total fat 7g; Saturated fat 2g; Cholesterol 160mg; Sodium 430mg; Carbohydrate 28g; Fiber 3g; Protein 50g; Vitamin A 25%DV*; Vitamin C 20%DV; Calcium 6%DV; Iron 20%DV
*Daily Value
**For a variation, prepare one of the following flavor-enhancing combos, then stir it into the Yummy Yammy BBQ sauce. For each tasty twist on the original recipe, you’ll reserve a portion of the flavored sauce for dipping and use the remaining sauce to brush onto the uncooked chicken.
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Fiesta Chicken
Ingredients:
2 tablespoons canned, diced green chiles, mild
1 to 2 teaspoons hot pepper sauce
3/4 cup Yummy Yammy BBQ sauce (from recipe above)
1 pound chicken pieces (from recipe above)
Preparation Time: 3 minutes
Preparation:
Mix chiles and hot pepper sauce into 3/4 cup of sauce from Yummy Yammy BBQ Chicken and proceed with the original recipe preparation, brushing the sauce over the chicken and baking all of the recipe variations you choose to prepare at the same time. This is enough sauce to glaze
1 pound, or 1/4, of the chicken pieces. Brush 1/2 cup of sauce on the chicken during baking, and serve the remaining 1/4 cup at the table for dipping.
Servings: 2
Nutrition Information Per Serving: Calories 360; Total fat 7g; Saturated fat 2g; Cholesterol 160mg; Sodium 440mg; Carbohydrate 22g; Fiber 2g; Protein 50g; Vitamin A 20%DV*; Vitamin C 20%DV; Calcium 6%DV; Iron 15%DV
*Daily Value
Sweet and Hot BBQ Chicken
Ingredients:
2 tablespoons honey
2 teaspoons hot pepper sauce
1 teaspoon apple-cider vinegar
1/2 teaspoon coarsely ground black pepper
3/4 cup Yummy Yammy BBQ sauce (from recipe above)
1 pound chicken pieces (from recipe above)
Preparation Time: 3 minutes
Preparation:
Mix honey, hot pepper sauce, vinegar and pepper into 3/4 cup of sauce from Yummy Yammy BBQ Chicken and proceed with the original recipe preparation, brushing the sauce over the chicken and baking all of the recipe variations you choose to prepare at the same time. This is enough sauce to glaze 1 pound, or 1/4, of the chicken pieces. Brush 1/2 cup of sauce on the chicken during baking, and serve the remaining 1/4 cup at the table for dipping.
Servings: 2
Nutrition Information Per Serving: Calories 420; Total fat 7g; Saturated fat 2g; Cholesterol 160mg; Sodium 500mg; Carbohydrate 40g; Fiber 2g; Protein 50g; Vitamin A 20%DV*; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV
*Daily Value
Hokey Smoky Chicken
Ingredients:
1 strip bacon, cooked crisp
1 teaspoon reserved fat from bacon
1 canned chipotle pepper en adobo, minced
1 teaspoon sauce from the canned chipotle en adobo
3/4 cup Yummy Yammy BBQ sauce (from recipe above)
1 pound chicken pieces (from recipe above)
Preparation Time: 5 minutes
Preparation:
Mix bacon, reserved fat, chipotle pepper, and chipotle sauce into 3/4 cup of sauce from Yummy Yammy BBQ Chicken and proceed with the original recipe preparation, brushing the sauce over the chicken and baking all of the recipe variations you choose to prepare at the same time. This is enough sauce to glaze 1 pound, or 1/4, of the chicken pieces. Brush 1/2 cup of sauce on the chicken during baking, and serve the remaining 1/4 cup at the table for dipping.
Servings: 2
Nutrition Information Per Serving: Calories 400; Total fat 11g; Saturated fat 3g; Cholesterol 165mg; Sodium 520mg; Carbohydrate 24g; Fiber 2g; Protein 51g; Vitamin A 30%DV*; Vitamin C 20%DV; Calcium 6%DV; Iron 20%DV
*Daily Value
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| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 2833 times. |
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