Chicken With An Asian Flair Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit. In large bowl mix teriyaki sauce, soy sauce, minced garlic, sesame seeds, garlic powder, onion powder, red pepper flakes, and maple syrup.
• Place chicken in sauce and toss to coat. Pour chicken and sauce into a large disposable baking pan. (disposable for easy clean up, or use foil).
• Bake for 1 hour, tossing every 20 minutes; the liquid will gradually evaporate the longer you cook it.
• After 1 hour, increase the oven temperature to 425 degrees Fahrenheit. Turn wings to coat evenly and cook for an additional 45 minutes.

Steps:

• In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
• Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
• Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Steps:

• Put the french fried onions in a food processor until it is very fine crumbs, then add the 1 cup of whole wheat flour and pulse until mixed well.
• Put the flour mixture into a large ziplock bag and set aside.
• Beat the 3 egg whites together with a fork, in a medium bowl with a little water(about 1 tablespoon).
• Dip the chunks of chicken in the egg white mixture and then shake in the closed ziplock bag to coat them in the flour mixture.
• In a wok or large skillet, fry the breaded chicken chunks in 1 tablespoons of the sesame oil until cooked through and browned.
• Remove chicken to a plate and cover with foil to keep warm.
• Wipe out the wok or skillet, and heat the remaining 1 tablespoons sesame oil.
• Add the green onions, garlic, and grated fresh ginger, and saute for a few minutes on medium to low heat.
• Add the soy sauce, coffee, peanut butter, the 9 tablespoons water, Splenda, and red pepper flakes to the wok or skillet and stir well until the peanut butter melts and sauce is hot.
• Add the cooked chicken back to the wok or skillet and toss gently to coat with the sauce.
• Cook about 5 minutes more till the chicken is heated through and the sauce thickens slightly.
• Serve with hot cooked rice. Enjoy!

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.