#hawaiian garlic chicken recipe

[fattributes]

Huli Huli Chicken

#food #recipe #dinner #huli huli chicken #chicken #ginger #garlic #brown sugar #cinnamon #paprika #hawaiian

[clairelutra]

so, experimenting with frying boneless skinless chicken thighs, i'm very happy with the results of:

~1/2(?)tsp of salt per pound of chicken (ppppretty sure i put two full teaspoons into my 4lbs)

granulated garlic, paprika, pepper (i'm at a point of 'sprinkle it on until it forms a coating with a density that looks nice' level cooking, rip to any recipes i want to keep note of)

medium-high heat on the biggest burner

half olive oil, half vegetable oil in the pan

4 minutes on one side of the thigh, flip, 3 minutes on the other side

it started smoking like crazy after the 3rd or so batch (there were probably like 5 batches, i forget), but none of the chicken burned, it all got to be that beautiful golden brown color and light outer crunch while still being super juicy and the salt/flavor levels are niiiiiice

i packed it with potato salad from this recipe (didn't have celery or celery seeds, but added ~3/4c of roughly chopped dill pickles) and storebought hawaiian rolls (sweet dinner rolls), and these are the most appetizing meals i've had in... quite a while

#and thank god for that #i've barely been able to choke anything down for days #hallie's cooking adventures #hallie speaks

[fiftytwotwentythree]

Wellness Wednesday:

Plotting - Planning

Plotting/Planning on what?

I am plotting, planning, prepping for a Family Road Trip, a Bro Trip - In General PTO/Vacation, a Short Term Meal/Diet Challenge, Next Year's Challenge (52 in 24), Possible Birthday Party for Myself, and What my First Real Cheat Meal is going to look like January 1st, 2024...

That's what's rolling through my head - helps me pass the time.

Beyond that - I don't feel like much is going on - Feel like I am in a limbo. I definitely feel better than I did last week - teetering back to neutral - hopefully moving towards the "positive".

Found a new respect/passion for reading comics... I've enjoyed them in the past but found some nice trades recently that have increased the flame.

Movie-wise - I am fizzling out. Nothing looking good - sitting good lately. Hopefully Barbie can rekindle my love.

In other news I've been taking naps during my work lunch. They have been greatly needed and cherished but haven't cured my sleep pains.

Had another plateau in weightloss - no sweat - been feeling good about my body lately.

Basically... been just a chill week.

.

.

29th CHECK-IN:

Current Goals:

Lose 52 lbs

Completed as of 4/12/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

.

.

Meal Tracker:

THURSDAY

Lunch:

Can of Progresso Lasagna Style Soup

- 8 Crackers

(2) Slices of Buttered Wheat Bread

(2) Scoops of Broccoli Cheddar Pasta Salad

Snack:

(2)Large Bowl of Valley Top Popcorn

(2) Handful of Good & Gather's Tex Mex Trail Mix

Supper:

(2) Homemade Crunchy Chicken Burritos

- (3) Tyson's Crispy Chicken Tenders

- Tortillas

- Tostitos Queso Blanco

- Busch's Taco Seasoned Black Beans

- Minute's Cilantro & Lime Jasmine Rice

- Herdez Roasted Salsa

- Pickled Red Onion

- Cholula Hot Sauce

- Sour Cream

(15) Small Pineapple Chunks

(2) Glasses of Chocolate Milk

FRIDAY

Lunch:

(3) Hotdogs on Toasted Buns

(1) Glass of Chocolate Milk

Snack:

(2) Handfuls of Good & Gather's Tex Mex Trail Mix

(3) Large Bowls of Valley Top Popcorn

Bag of Ranch Corn Nuts

Supper:

(3) Grilled Cheeseburgers on Bakery Buns

- Lettuce

- Ketchup

Scoop of Cottage Cheese

(2) Glasses of Chocolate Milk

SATURDAY

Lunch:

(2) Johnsonville Beef Smoked Sausages on Toasted Buns

Handful of Good & Gather's Tex Mex Trail Mix

(1) Glass of Chocolate Milk

Snack:

Large Bowl of Valley Top Popcorn

(1) Glass of Rootbeer Flavored Milk

Supper:

Can of Progresso Tomato Basil Soup

- (6) Crackers

(1) Grilled Cheese Sandwich

SUNDAY

Lunch:

Bowl of Cesaer Salad with Croutons

Snack:

(2) Bowls of Smartfood's White Cheddar Popcorn

(1) Glass of Rootbeer Flavored Milk

Supper:

Bowl of Leftover Cesaer Salad with Croutons

(2) Small Oranges

(1) Glass of Chocolate Milk

MONDAY

Lunch:

Southwest Salad

Handful of Good & Gather's Tex Mex Trail Mix

Snack:

Large Bowl of Smartfood's White Cheddar Popcorn

Large Bag of Movie Theatre Popcorn (No Butter)

Supper:

Bowl of Leftover Southwest Salad

(2) Small Oranges

(1) Glass of Chocolate Milk

TUESDAY

Lunch:

Bowl of Mexican Style Street Corn Salad

Supper:

Bowl Leftover of Mexican Style Street Corn Salad

(1) Glass of Chocolate Milk

WEDNESDAY

Lunch:

StarKist Herb & Garlic Tuna with (2) slices of Pepperjack Cheese on a Croissant

Leftover Great Value Mutant Mayhem Macaroni and Cheese

(1) Small Orange

Snack:

(4) Medium Bowls of Valley Top Popcorn

(1) Individual Bag of Sahale Snacks Pomegranate Vanilla Flavored Cashews Glazed Mix

(1) Individual Bag of Sahale Snacks Fruit & Nut Trail Mix

Supper:

(1) Grilled Cheese Burger on Hawaiian Bun

- Top Secret Recipes' Burger Special Sauce

(1) Grilled Hotdog on a Hawaiian Bun

(2) Glasses of Chocolate Milk

(1) Ear of Firecracker Corn

.

.

Workouts:

THURSDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

FRIDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

SATURDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SUNDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

MONDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

TUESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [5 sets of 10]

(100) Assisted Push-Ups [2 set of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

WEDNESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 Sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

.

.

WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 7/12/2023: -1.0 lbs

Weight As of Noon, 7/19/2023: +0.2 lbs

Total Weight Loss: -78.0 lbs

.

.

Closing Thoughts:

The Good:

I thought I've been looking really good in the mirror lately. Good hair - clothes fitting well.

The Bad:

Neck still sore/stiff.

Caught up on some sleep - but - still craving it.

The Ugly:

Nothing too bad to be considered ugly... if anything I've been living in a state of stale boredom/limbo... but still pretty chill.

#52 in 23

[skiplo-wave]

I found the best chicken sliders recipe you'll ever sink your teeth into Skip. I am making another round for tomorrow.

Preheat the oven to 400 F. You need two chicken breasts. Rub both sides with extra virgin olive oil, 1 packet of ranch dressing mix, paprika, garlic powder, parsley, salt, pepper and crushed red pepper flakes. Measurements depend on you Next bake the chicken uncovered for 20 minutes. Cover for another 10 minutes and allow them to sit at room temp for a few minutes to lock in all the juice. Next put your oven down to 350 degrees. Shred your chicken and add to a mixing bowl. Add and mix in 2 tbsp of melted butter, half stick of soften cream cheese and 1/2 cup shredded cheddar cheese to the chicken. Assemble the slider buns - I use the hawaiian slider buns - onto a baking dish. Spread the chicken evenly on top. You add Velveeta Jalapeno slices (I found it at walmart but if you can't find that use regular) on top the chicken. Place the top buns and spread melted butter over the rolls. Sprinkle parmesan cheese and chopped oregano. Cover with foil and bake for 25 minutes.

Enjoy! They are highly addicting.

:O

I do like sliders

#asks #cooking anons

[rockislandadultreads]

AAPI Heritage Month: Cookbooks to Check Out

The Honeysuckle Cookbook: 100 Healthy, Feel-Good Recipes to Live Deliciously by Dzung Lewis

The Honeysuckle Cookbook is stuffed with exciting ideas for easy, approachable, Asian-influenced cooking at home. With 100 recipes, from the breakfast favorites that consistently rate the highest in views on the author's popular YouTube channel (like her Overnight Oats, 6 Ways) to original twists on one-pan and pressure-cooker meals, this book is for those of us who want feel-good meals made healthy, delicious, and quick. Dzung's recipes take the familiar and turns it ever-so-slightly on its head: Marinara sauce gets extra umami with the addition of fish sauce, while mac and cheese becomes more than an out-of-the-box staple when made fresh with kimchi. Lattes get an extra kick from bold Vietnamese coffee and sweet, floral lavender, and quinoa pilaf is mixed with a creamy curry-miso dressing. Dzung also teaches readers how to stretch groceries so they spend a little less money, how to plan meals seasonally, and how to match main courses with sides so plates look impressive and taste great. With quick snack ideas, recipe hacks, foolproof instructions, and genius tips for pretty presentation, The Honeysuckle Cookbook will be the friendly hand busy young cooks need to hold in the kitchen.

Cook Real Hawai'i: A Cookbook by Sheldon Simeon, Garrett Snyder

The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

Filipinx: Heritage Recipes from the Diaspora by Angela Dimayuga, Ligaya Mishan, Alex Lau (Photographs)

Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian-American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.

My Shanghai: Recipes and Stories from a City on the Water by Betty Liu

Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year.

#nonfiction #non-fiction #non fiction #AAPI #AAPI authors #aapi heritage month #asian american heritage month #asian american pacific islander heritage month #to read #tbr #library books #cooking #cookbooks #asian cooking #reading recommendations #Book Recommendations #food

[lookgoodfood]

Ingredients

32 oz chicken broth

3 tbsp shoyu (soy sauce)

2 cloves minced garlic

2 tbsp grated ginger

1 tsp sugar

4 chicken thighs

10.5 oz bean thread noodles (cellophane noodles)

1/4 cup chopped green onions (optional)

Instructions

Take off the skin and mince one clove of garlic and two inches of ginger. Slice the green onions and set aside.

Over medium heat, add in the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs. Bring it to a boil. Then turn the heat down to bring it to a simmer.

Cover the pot and simmer it for 30 minutes.

Meanwhile soak the bean thread in a bowl with water. Make sure the water covers all of the noodles.

Remove the chicken after 30 minutes and begin to shred it. Discard the skin and bones.

Bring the shredded chicken back to the pot and add in the bean thread. Stir it all together and let it cook for another 5 minutes or until the noodles begin to look clear.

Garnish it with green onions. Serve it hot and enjoy!

#lgf entree

[24timesnow]

Chop Steak Hawaiian Recipe - A Delicious Chopped Steak Hawaii Adventure

Calling all island food lovers! Dive into the sun-soaked flavors of Hawaii with this quick and easy Chopped Steak Hawaii recipe. Forget pricey restaurants and say hello to a tropical taste treat made right at home in just 30 minutes.

What Makes Chop Steak Hawaiian Recipe Special?

- Sweet & Savory Symphony: Soy sauce and white sugar marinade infuse the juicy ground beef with a hint of Hawaiian sweetness, balanced by the tangy white wine vinegar sauce. - A Tropical Explosion: Fresh ginger, garlic, and bell peppers add a burst of vibrant flavor, transporting you straight to a palm-fringed beach. - Simple & Affordable: Made with basic ingredients, this recipe is budget-friendly and perfect for whipping up a satisfying weeknight meal. - Impress Your Guests: This dish is not just delicious, it's visually stunning. The vibrant colors and enticing aroma will have everyone asking for seconds! Let's get cooking!

Chop Steak Hawaiian Recipe Ingredients:

- For the Marinade: - 30 ml soy sauce - 1 tablespoon white sugar - For the Sauce: - 1 tablespoon cornstarch - 1 tablespoon white wine vinegar - 1 tablespoon water - The Hawaiian Fiesta: - 500 g ground beef meat - 2 small onions, finely chopped - 2 cloves garlic, minced - Salt and pepper to taste - 30 g ginger, finely chopped - Vegetable oil for cooking - 1 red bell pepper, sliced - Serving Suggestions: - Fluffy white rice - Grilled vegetables - Side salad - Sweet potato fries

Chop Steak Hawaii Recipe Instructions:

- Hawaiian Marination: Combine soy sauce and sugar in a bowl. Add the ground beef and marinate for at least 1 hour, or overnight for maximum flavor. - Sauce with a Zing: In a separate bowl, mix cornstarch, white wine vinegar, and water until smooth. Set aside. - Aloha Heat Up: Heat oil in a wok or large pan. Add garlic and ginger, stir-fry for 10 seconds. Toss in the marinated beef and cook for 3 minutes. Remove from the pan and set aside. - Veggie Paradise: In the same pan, add oil and onions. Cook until golden brown, then add bell peppers for another minute. - The Grand Finale: Return the beef, vegetables, and sauce to the pan. Simmer for 2-3 minutes until thickened and flavors meld. - Island Feast Awaits: Plate your Hawaiian masterpiece over fluffy white rice and enjoy!

Hawaiian Chopped Steak Recipe Tips and Tricks:

- Go Bold: For a richer flavor, add diced bacon or chopped ham to the pan before the vegetables. - Spicy Kick: Sprinkle in a pinch of red pepper flakes for a touch of heat. - Get Creative: Experiment with different vegetables like zucchini, mushrooms, or asparagus. - Leftovers Galore: This dish reheats beautifully, perfect for lunch or quick dinners. More than just a meal, this Chopped Steak Hawaii recipe is an experience. It's a delicious escape to the sun-kissed shores of paradise, made with love and simplicity. So gather your ingredients, crank up the island tunes, and prepare to be swept away by a wave of flavor! Can I make substitutions?Absolutely! This recipe is all about adaptability. Ground beef: Swap it for ground chicken, turkey, or pork for a lighter feel. Soy sauce: Tamari or coconut aminos offer gluten-free options. Vegetables: Experiment with zucchini, mushrooms, asparagus, or pineapple for added sweetness. Spices: Add a pinch of red pepper flakes for heat, or a touch of curry powder for an exotic twistDo I have to marinate the beef?Marinating enhances the flavor, but it's not mandatory. For a quick fix, skip the marinating step and simply stir-fry the beef before adding the vegetables and sauce.Can I skip the white wine vinegar?Sure, substitute with rice vinegar or lime juice for a similar tangy note. If you prefer a milder dish, simply omit the vinegar and adjust the sauce thickness with some water.What can I serve with it?Steamed rice is the classic partner, but get creative! Grilled vegetables, a refreshing side salad, sweet potato fries, or even pineapple chunks add tropical vibes.Can I freeze leftovers?Absolutely! Cool the cooked dish completely, then store it in an airtight container in the freezer for up to 3 months. Reheat gently in a pan or microwave until steaming hot.Is it suitable for kids?This recipe is family-friendly! Adjust the spice level to suit your little ones' palates. You can even offer plain cooked rice alongside the saucy beef for pickier eaters.Where can I find more Hawaiian-inspired recipes?Dive deeper into the culinary wonders of Hawaii! Explore online recipe databases, browse cookbooks dedicated to island cuisine, or even check out food blogs by passionate Hawaiian home cooks. Read the full article

#chopsteakhawaiirecipe #chopsteakhawaiianrecipe #chopsteakrecipehawaii #hawaiianchopsteak #hawaiianchoppedsteakrecipe

[eazy-group]

Keto Hawaiian Grilled Huli Huli Chicken

New Post has been published on https://eazywellness.net/keto-hawaiian-grilled-huli-huli-chicken/

Keto Hawaiian Grilled Huli Huli Chicken

Sometimes you crave chicken with a powerful hit of flavor, and this is exactly what you’ll get with our keto-friendly Hawaiian grilled huli-huli chicken. Made with a delicious sweet-salty-sticky marinade, this chicken dish pairs perfectly with seasoned cauliflower rice.

Huli-huli chicken is a popular part of Hawaiian cuisine, and it’s not hard to see why. Traditionally prepared by slathering a generous amount of “huli-huli sauce” over chicken that is turned over mesquite wood, the preparation and cooking process ensures perfectly cooked chicken with slight charring and incredible flavor. You can still get the taste of huli-huli chicken in the convenience of your own home by marinating the chicken in the sauce and grilling it over an open flame. Don’t be surprised if this recipe becomes your go-to for your backyard barbecues! 

The star of the show is the sauce, which both works as a marinade for the chicken and coats the meat when it’s on top of the grill. Despite traditional huli-huli chicken being made with brown sugar, you’ll get the same results with a replacement, like allulose. The addition of soy sauce, sugar-free ketchup, and apple cider vinegar makes it incredibly addictive, and there’s even a slight kick from the red pepper flakes.

While you can certainly serve the chicken as is or even alongside a simple side salad, there’s something so perfect about dishing it up on a bed of cauliflower rice. Apart from being low-carb and high in fiber, cauliflower rice has a delicate flavor that can easily absorb all the sauces from the chicken. Don’t forget to garnish with some spring onion for additional color.

Yields 4 servings of Keto Hawaiian Grilled Huli Huli Chicken

The Preparation

Huli Huli Chicken:

24 ounce boneless, skinless chicken thighs

1/4 cup brown sugar replacement

1/4 cup soy sauce, or coconut aminos

1/4 cup sugar-free ketchup

2 tablespoon apple cider vinegar

1 tablespoon avocado oil

2 teaspoon freshly ginger, grated

2 teaspoon garlic, minced

1/4 teaspoon red pepper flakes

Cauliflower Rice:

400 gram cauliflower rice, frozen

3 1/2 tablespoon avocado oil

1 teaspoon sesame oil

2 tablespoon soy sauce, or coconut aminos

3 stalks green onion, sliced thin

The Execution

1. Gather and prep all ingredients for the Huli Huli Chicken.

2. Mix together the brown sugar replacement, soy sauce, sugar-free ketchup, vinegar, oil, ginger, garlic, and red pepper flakes.

3. Add chicken into the marinade and cover with plastic wrap. This can be marinated for a minimum of 2 hours but ideally overnight.

4. To prepare the cauliflower rice, add both oils to a pan over medium-high heat. Once hot, add in the spring onion stalks (reserving some of the green parts for garnish) and cook until fragrant, about 1 minute.

5. Add in the cauliflower and toss to coat in the oil. Continue to cook for a few minutes until the cauliflower is tender. Add soy sauce and mix into the rice thoroughly. Continue cooking the rice, stirring frequently, until most moisture is out of the rice. Set aside.

6. Prepare the grill to medium heat (350-400F). Once ready, add chicken onto the grill and cook for 8-12 minutes or until cooked through. Baste chicken liberally as it cooks with the leftover marinade.

7. Re-heat the cauliflower rice if needed and serve with the Huli Huli chicken. Enjoy!

This makes a total of 4 servings of Keto Hawaiian Grilled Huli Huli Chicken. Each serving comes out to be 447 calories, 32.2g fats, 6.2g net carbs, and 33.0g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN 24.00 ounce boneless, skinless chicken thighs 973 60.8 0 0 0 115.4 0.25 cup low-carb brown sugar replacement 11 0 0 0 0 0 0.25 cup soy sauce 34 0.4 3.1 0.5 2.6 5.2 0.25 cup low-carb ketchup 36 0.1 3.8 0 3.8 0 2.00 tablespoon apple cider vinegar 6 0 0.3 0 0.3 0 1.00 tablespoon avocado oil 120 13.6 0 0 0 0 2.00 teaspoon fresh ginger 3 0 0.7 0.1 0.6 0.1 2.00 teaspoon fresh garlic 8 0 1.9 0.1 1.8 0.4 0.50 teaspoon crushed red pepper flakes 3 0.2 0.5 0.2 0.3 0.1 400.00 gram cauliflower rice 100 1.2 20 8 12 7.6 3.50 tablespoon avocado oil 422 47.7 0 0 0 0 1.00 teaspoon sesame oil 40 4.5 0 0 0 0 2.00 tablespoon soy sauce 17 0.2 1.6 0.3 1.3 2.6 3.00 medium green onion 14 0.1 3.3 1.2 2.1 0.8 Totals 1788 128.7 35.1 10.4 24.7 132.1 Per Serving (/4) 447 32.2 8.8 2.6 6.2 33.0

Keto Hawaiian Grilled Huli Huli Chicken

The Preparation

Huli Huli Chicken:

24 ounce boneless, skinless chicken thighs

1/4 cup brown sugar replacement

1/4 cup soy sauce, or coconut aminos

1/4 cup sugar-free ketchup

2 tablespoon apple cider vinegar

1 tablespoon avocado oil

2 teaspoon freshly ginger, grated

2 teaspoon garlic, minced

1/4 teaspoon red pepper flakes

Cauliflower Rice:

400 gram cauliflower rice, frozen

3 1/2 tablespoon avocado oil

1 teaspoon sesame oil

2 tablespoon soy sauce, or coconut aminos

3 stalks green onion, sliced thin

The Execution

Gather and prep all ingredients for the Huli Huli Chicken.

Mix together the brown sugar replacement, soy sauce, sugar-free ketchup, vinegar, oil, ginger, garlic and red pepper flakes.

Add chicken into the marinade and cover with plastic wrap. This can be marinated for a minimum of 2 hours but ideally overnight.

To prepare the cauliflower rice, add both oils into a pan over medium-high heat. Once hot, add in the spring onion stalks (reserving some of the green parts for garnish) and cook until fragrant, about 1 minute.

Add in the cauliflower and toss to coat in the oil. Continue to cook for a few minutes until cauliflower is tender. Add soy sauce and mix into the rice thoroughly. Continue cooking the rice, stirring frequently, until most moisture is out of the rice. Set aside.

Prepare the grill to medium heat (350-400F). Once ready, add chicken onto the grill and cook for 8-12 minutes or until cooked through. Baste chicken liberally as it cooks with the leftover marinade.

Re-heat the cauliflower rice if needed and serve with the Huli Huli chicken. Enjoy!

Notes

This makes a total of 4 servings of Keto Hawaiian Grilled Huli Huli Chicken. Each serving comes out to be 447 calories, 32.2g fats, 6.2g net carbs, and 33.0g protein.

3.1

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[15riots]

Recipe for Grilled Hawaiian Chicken A family favorite will emerge quickly: grilled Hawaiian chicken marinated in a coconut-soy sauce concoction. 1/2 teaspoon minced garlic, 1.5 cups brown sugar, 1 can coconut milk, 2 cups water, 1/4 cup white onion chopped, 2 cups low-sodium soy sauce, 1 bunch green onions chopped, 1 teaspoon sesame oil, 3 pounds skinless boneless chicken thighs trimmed

#family favorite #chicken #half #recipe #presentation #reviews #hawaiian chicken

[kulturni-lift-jelkovec]

Recipe for Huli Huli Pineapple Chicken This 'Huli Huli' Hawaiian barbeque chicken uses crushed pineapple and brown sugar for a delicious marinade that caramelizes nicely on the grill. 3 pound fryer chickens quartered, 1 clove garlic minced, 1/4 cup Worcestershire sauce, 1 can crushed pineapple in juice, 3/4 cup brown sugar, 1/3 cup ketchup, 4 drops liquid smoke or more to taste, 1 piece fresh ginger minced, 1/3 cup red wine, 1/2 cup shoyu

#huli huli pineapple #marinade #texture #recipe #pineapple #huli #flavor

[happymapping]

Hawaiian Mochiko Chicken This delicious mochiko chicken recipe for the whole family involves shallow frying chicken thighs that have been marinated in sweet rice flour, soy sauce, and garlic.

#hawaiian mochiko chicken #hawaiian mochiko #potlucks #world #family #leftovers

[greenacrefarm]

Hawaiian Chicken Kebabs Super satisfying Hawaiian Chicken Kebabs made with bright pineapple, red onion, bell pepper and the most delicious flavor packed, marinated chicken. After soaking up the seasoning of the marinade they’re perfectly grilled for a …

#sonicram #PGAF

[severussnape-forever]

Hawaiian Mochiko Chicken

This delicious mochiko chicken recipe for the whole family involves shallow frying chicken thighs that have been marinated in sweet rice flour, soy sauce, and garlic.

#family #hawaiian mochiko chicken #flour #staple #leftovers

[gapsmusic]

Chicken Long Rice Hawaiian-Style Chicken Soup With the help of bean thread noodles and fish sauce, this recipe creates a pot of chicken noodle soup with a Hawaiian flair. 2 cups chopped bok choy, 3 bay leaves, 3 cloves garlic chopped, salt and ground black pepper to taste, 1 tablespoon patis, 3 chicken breasts or more to taste, 1 small onion sliced thin, warm water as needed, 1 package bean thread vermicelli noodles, 1 tablespoon soy sauce, 3 slices fresh ginger chopped, 1 quart chicken broth, water to cover

#dish #flu season #bean thread noodles #chicken breasts #winter comfort food #chicken long rice

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[nemodernmama]

Chicken Soup

First step is making the stock. It could not be simpler!!

Take one whole organic chicken and put it in a large pot. Then ➕

🔆 2 teaspoons of salt

🔆 1 teaspoon of ground pepper

🔆 2 bay leaves

🔆 1 yellow onion cut into quarters

🔆 2 celery stalks with the leaves

🔆 2 carrots cut into large chunks

Fill pot with water and bring to a boil. Turn heat down to medium low and simmer for one hour until chicken is falling apart. Let chicken sit in broth for 1/2 hour once done.

Remove chicken pieces to separate bowl and strain broth with fine mesh sieve.

This broth can be used for so many recipes!!! Any type of soup you can think up, rissotto, rice pilaf, stuffing, sauces or just on its own to sip. This can also be made in an instant pot if u r short on time in about 20 minutes or in your crock pot on low for 4 hours 🤗

Depending on the size of your chicken there is enough meat for two meals, I typically use 2/3 for this chicken soup recipe and 1/3 for a quick next day meal like:

🌿chicken salad

🌿chicken nachos

🌿chicken tacos

🌿 shredded chicken rice bowl

To make chicken soup:

Small dice of:

🔆 1 yellow onion

🔆 2 stalks celery with leaves

🔆 2 carrots

Heat a heavy bottom pan (I use my dutch oven) over medium high heat. Add 2 tablespoons of unsalted butter and one tablespoon of EVOO. Add your diced veggies and season with a good pinch of salt. Sauté until softened, about 5/7 minutes.

Then ➕

🔆 1 heaping tblsp better than bouillon

🔆 1 tsp garlic powder

🔆 1 tsp onion powder

Stir to combine and let cook one minute

Add your homemade stock and bring to a simmer. Simmer for 10 minutes then turn off heat. Add your chicken back in with some fresh chopped parsley and stir to heat thru.

Serve with your favorite pasta, noodle or rice! I always cook separately then spoon soup over the top. This ensures noodles/rice don’t over cook and soak up all your stock. My go-to is ditalini. Top with freshly grated parmesan. I usually serve with some type of bread for dipping. Lately my kiddos are obsessed with kings hawaiian rolls so this week I split them in half and buttered them to make them extra yummy 🤤

I hope you enjoy this delicious treat!!

#nemodernmama #italianmama #soup #recipes