Lovin' From the Oven

Baked Hoisin Chicken with Garlic Noodles

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Growing up, my parents always had a bottle of Lee Kum Kee‘s Hoisin Sauce and Lee Kum Kee’s Panda Brand™ Oyster Flavored Sauce in our refrigerator. The hoisin sauce is a must for pho, but did you know you can use it for so many other things? It makes a wonderful dip for spring rolls when mixed with some peanut butter. In this case, I’ve used the hoisin sauce to marinate my chicken and the oyster flavored sauce to sweeten my noodles! With the Fourth of July holiday coming up, this is the perfect time to try out some of Lee Kum Kee’s sauces, whether it’s marinating your own meats or trying out this “Baked Hoisin Chicken with Garlic Noodles” recipe.

Lee Kum Kee was established in China in 1888, and is dedicated to promoting Chinese culinary culture throughout the U.S. and around the world. They make a wide range of great-tasting authentic Asian-style sauces and condiments, which make it easy for people to enjoy restaurant-quality Asian tastes and flavors in the comfort of their own home. They offer over 200 authentic Asian sauces and condiments that use only premium-quality, non-GMO ingredients. In addition, the brand offers several gluten-free sauce options to help address the needs of individuals that crave Asian tastes but also have special dietary concerns or restrictions.

If you’ve ever wondered what exactly Hoisin Sauce is, it’s an irresistibly delicious sweet sauce made from selected spices, soybeans and sweet potatoes! It goes well as a topping for pho or marinade for any meat to give it a slightly sweet flavor. The Panda Brand™ Oyster Flavored Sauce  has a robust flavor and a rich color which makes it an ideal all-purpose Asian sauce, which is great for stir-frying, braising or cooking.

These two dishes go perfectly together. The noodles are a little sweet, so I’ve reduced the amount of sugar in the recipe.  You can always add more after you taste it and decide you like a sweeter dish. 

The chicken was easy as can be. You can prep this meal in the morning in five minutes and then throw them on the baking sheet when you’re ready to eat. There’s no sitting around and waiting for sauces to come together. Five minutes prep, half an hour to cook, and voi-la! Dinner is served. You can easily transport this dish to a party or BBQ by using a disposable baking sheet and covering it with foil. Clean up is a cinch, too. Just throw away the baking dish and/or foil!

I don’t bake with chicken drumsticks enough. I don’t know why. They’re cheap, become so juicy when baked, and marinate beautifully.

If you’re too nervous about making recipes from scratch, check out Lee Kum Kee Panda Brand™ Ready Sauces. With these sauces, you can make restaurant-quality Chinese meals quickly and easily just by adding your own ingredients. You’ll love how simple it is to prepare, and your family will love the taste! Some of the flavors include: Honey Sesame Chicken, Korean BBQ Stir-Fry, Lettuce Wraps, Broccoli Beef, Kung Pao Chicken, Mongolian Beef and Orange Chicken (a couple of them are pictured above).

If you want to try out this recipe (and you totally should!), here it is! It comes slightly adapted from Rasa Malaysia (here’s the link to garlic noodles).

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Baked Hoisin Chicken with Garlic Noodles

Ingredients

    For the Chicken:
  • 1 1/2 lbs chicken drumsticks
  • 2 heaping tablespoons Lee Kum Kee Hoisin Sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 3 heavy dashes ground white pepper
    • For the Garlic Noodles
  • 16 oz spaghetti
  • 1/2 cup unsalted butter
  • 2 heaping tablespoons minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon Lee Kum Kee Panda Brand™ Oyster Flavored Sauce
  • 2 teaspoons fish sauce
  • pinch of sugar
  • 1 tsp garlic salt
  • 2 tablespoons parmesan cheese

Directions

  1. For the chicken, mix all of the ingredients except for the chicken together in a bowl. Pour the mixture into a large ziploc bag with the drumstricks and let marinate for 2-3 hours.
  2. When ready to cook, preheat the oven to 400 degrees.
  3. Line a baking sheet with foil and place the marinated chicken on top. Bake for 30-35 minutes.
  4. For the garlic noodles, cook the spaghetti using the directions on the box. Drain and set aside.
  5. In a small saucepan, melt the butter.
  6. Add the minced garlic and cook on medium heat for about 2-3 minutes. Mix in the soy sauce, oyster sauce, fish sauce, sugar, and garlic salt until all is dissolved.
  7. Toss the pasta with the sauce until evenly coated.
  8. Sprinkle the parmesan cheese on top and mix again.
https://lovintheoven.com/baked-hoisin-chicken-garlic-noodles/

This is a sponsored post, but the opinions expressed are my own.

Slow Cooker Salsa Ranch Chicken

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The LA VICTORIA® brand, well known for making salsas, taco sauces, enchilada sauces, and chiles, is celebrating their 100th birthday this year! To help celebrate, I’ve created this slow cooker salsa ranch chicken using some of their Thick’N Chunky Salsa Medium. Salsa is such a versatile ingredient in the kitchen and can be used for sides, appetizers, and even main dishes.

They’re also celebrating their 100th birthday in four major cities: San Diego, Los Angeles, San Francisco, and Portland. In Los Angeles, it’ll be held at the Santa Monica Pier and Carousel on Thursday, June 1. 100 fans and VIPs will be able to experience “a cultural celebration featuring art, music and dishes made with LA VICTORIA® products.” Also at that dinner, “five finalists will showcase an original piece of visual art that showcases “Modern, West Coast Lifestyle” while giving a nod to the LA VICTORIA® brand, for a chance to win a $7,500 grand prize, while the second- and third-place winners will take home $1,500 and $1,000.”

I’m always down for a delicious dinner by the water, aren’t you? Until then, I’ll be using my collection to top off the majority of my meals. I’m a hot sauce fiend, so it goes on almost everything I eat.

This crockpot dish is as simple as can be. I was able to make it while my toddler played with some pots for a while. She didn’t mind one bit since I was done so quickly.

I must say, you need to serve this ASAP when it’s done, otherwise it dries out from sitting in the crockpot on warm. It’s also best eaten the day of. If you want a saucier dish, add another half can of cream of chicken soup or use less pasta. One box of pasta made a lot of servings!

You can also add a dash of LA VICTORIA® SALSA BRAVA® Hot Sauce if you want a little kick. Since I fed the recipe to my toddler, I didn’t add any in. My little girl ate up the entire dish! Recipe adapted from The Country Cook.

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Slow Cooker Salsa Ranch Chicken

Ingredients

  • 4 frozen chicken breasts
  • 1 1 oz packet of dry ranch dressing mix
  • 1 10.5 oz can cream of chicken soup
  • 1 cup LA VICTORIA Thick’N Chunky Salsa Medium
  • 1/2 cup sour cream
  • 1 16 oz box of pasta (I used fusilli)
  • parmesan cheese for sprinkling

Directions

  1. In a slow cooker, place the four frozen chicken breasts on the bottom.
  2. Sprinkle dry ranch dressing mix over the chicken breasts.
  3. In a bowl, mix together the cream of chicken soup and salsa. Pour over the top of the chicken.
  4. Cook on low for 6-8 hours.
  5. When you have half an hour left, cook the pasta according to the directions.
  6. Shred the chicken and mix in the sour cream.
  7. Stir in the pasta and serve immediately. We sprinkled some parmesan cheese on top to finish it off.
https://lovintheoven.com/slow-cooker-salsa-ranch-chicken/

This is a sponsored post, but the opinions expressed are my own.

Chicken and Bacon Grilled Cheese with Ranch

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Sandwiches are my go-to thing to make for lunch, but they can get a little boring after a while. I try to liven it up by changing the meats, the sauces, the cheese, or the bread. A little can go a long way! Especially if it’s grilled on the stove or pressed in the panini maker.

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This was a hearty sandwich– just what my DH loves. There are no veggies, just the good stuff. If it were up to me, I would’ve added some avocado. Avocado goes well in every sandwich.

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Look at that ooey gooey goodness. You really don’t need a recipe for this, but I’ll include one anyway.

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Chicken and Bacon Grilled Cheese with Ranch

Ingredients

  • 2 slices of bread
  • 2 teaspoons butter
  • 1 chicken breast, sliced into strips and cooked
  • 4 strips turkey bacon, cooked
  • 3 tablespoons shredded cheddar cheese
  • 2 tablespoons ranch

Directions

  1. Butter one side of each bread and spread ranch on the other side.
  2. Assemble your sandwich together with the butter sides facing out. On one slice of bread, put the cooked bacon, then the cheese, the chicken, and then finally your other piece of bread on top.
  3. Cook in a panini press or on your stovetop with a grilling pan until the cheese is melted and the bread is toasted.
https://lovintheoven.com/chicken-and-bacon-grilled-cheese-with-ranch/

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