CANTONESE CHICKEN CHOW MEIN
Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.
Provided by tishasc22
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
- Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 23.3 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3 g, Sodium 582.8 mg, Sugar 6 g
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
CANTONESE FRIED RICE
This delicious fried rice is a nice change of pace for leftover meat and veggies. It's good made with your choice of ham, pork, or grilled chicken. I like to put the rice together early in the day then simply reheat it at suppertime. It's already-tasty flavor seems to only improve with time!
Provided by Debs Recipes
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet or wok; sauté onion over medium-high heat for 2 minutes; add garlic and sauté for 1 minute.
- Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together.
- Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and toss until evenly mixed and almost heated through.
- Add bean sprouts and soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy!
- For variety you may add (at same time as meat) any of the following **optional veggies: Sliced mushrooms, sliced water chestnuts, thinly sliced celery, snow peas, (thawed) peas & carrots, chopped green pepper, finely shredded cabbage, or slivered almonds ~ Just don't be afraid to experiment and use whatever's in your refrigerator!
- Note: Including 1/2 teaspoon sesame oil with the vegetable oil gives the rice a really wonderful flavor!
Nutrition Facts : Calories 200.4, Fat 5, SaturatedFat 1.1, Cholesterol 105.8, Sodium 238.1, Carbohydrate 31.7, Fiber 1.2, Sugar 2.3, Protein 6.6
PANCIT CANTON
Steps:
- If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.
CHICKEN AND RICE
Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!
Provided by R.E. Vincent
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Prepare rice according to package directions.
- When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g
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