ASIAN-STYLE CHICKEN AND VEGETABLES
It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime.
Provided by JENISSE
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
- Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
- Whisk cornstarch and 1/2 cup water together in bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
- Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
- Sprinkle sesame and peanuts over chicken and vegetables before serving.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.1 g, Cholesterol 30.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 507.3 mg, Sugar 9.7 g
CRUNCHY ASIAN CHICKEN AND VEGETABLES
Stir-fries are a super choice for a quick, complete meal. This recipe serves four and is ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.
- In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onion; cook 6 to 8 minutes, turning chicken and stirring onion occasionally, until onion is tender and chicken is no longer pink.
- Stir in teriyaki baste and glaze, 1/2 cup water, the carrots and sugar snap peas. Heat to boiling; boil 1 minute. Reduce heat; cover and simmer 4 to 6 minutes longer, stirring occasionally, until vegetables are crisp-tender. Gently stir in orange segments. Serve chicken mixture over rice.
Nutrition Facts : Calories 490, Carbohydrate 73 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 20 g, TransFat 0 g
CRUNCHY ASIAN CHICKEN SALAD
I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results-and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. -Mandy Bird, Holbrook, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.
Nutrition Facts : Calories 419 calories, Fat 25g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 602mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 7g fiber), Protein 12g protein.
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
CRUNCHY ASIAN CHICKEN SALAD
Steps:
- Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.
- Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.
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CHINESE CRISPY NOODLES (CHOW MEIN) | RECIPETIN EATS
From recipetineats.com
4.9/5 (61)Total Time 25 minsCategory Noodles, Stir FryCalories 784 per serving
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
25 BEST ASIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.3/5 (6)Published Jan 10, 2022Category Recipe Roundup
- Sticky Asian Glazed Chicken. This delicious chicken is ready in just 30 minutes, making it the perfect mid-week treat. Juicy chunks of chicken are coated in a sweet and sticky sauce, then fried until browned.
- Crispy Sesame Chicken. Nutty, sweet, and sticky, your family will go crazy for this takeout classic. Crispy nuggets of fried chicken are tossed in a sticky sauce laced with honey, then sprinkled with sesame seeds.
- Kung Pao Chicken. One of the most popular items on restaurant menus, kung pao chicken originated in Sichuan province where it’s usually made with chicken, peanuts, vegetables, and chili peppers.
- General Tso’s Chicken. Named after a Chinese military leader, General Tso’s chicken often goes by other names, such as house special or Peking chicken.
- Sweet and Sour Chicken Balls. This restaurant-quality recipe lets you enjoy your takeout favorite without derailing your diet. The gorgeous sweet and sour sauce is made with ingredients you probably already have in your fridge including ketchup, soy sauce, and pineapple juice.
- Yakisoba Chicken. This colorful dish comes all the way from Japan where the name is translated as ‘fried noodle.’ And that about sums it up. Fried noodles are cooked on the stovetop, along with chicken, vegetables, and a sweet and salty sauce.
- Chicken Chow Mein. It’s a common mistake to confuse chop suey and chow mein. The former is a rice dish while the latter is made with noodles. This chow mein is a satisfying bowl of soft noodles, juicy chicken, and shredded vegetables, all simmered in an aromatic dressing.
- Cashew Chicken. Cashews are one of the most nutritious nuts you can eat, packed with zinc and healthy fats. If you’re looking for a way to get more in your diet, check out this incredible cashew chicken.
- 3-Ingredient Orange Chicken. Yes, you read that right. You can make an incredible takeout-worthy dish with just 3 ingredients. This culinary magic involves deep-fried chicken balls, coated in a sticky orange glaze.
- Chili Chicken. Chili chicken is a fiery Indo-Chinese meal that comes with a kick. It’s made with bell peppers, garlic, chili sauce, and soy sauce. The chicken is marinated beforehand, taking on loads of flavor and becoming beautifully tender.
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