Asian Chicken Toppers Recipes
ASIAN CHICKEN TOPPERS
You'll need cucumber, chicken, Asian-style dressing and just a few on-hand ingredients to make these simple but elegant appetizer toppers.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 10 servings.
Number Of Ingredients 6
Steps:
- Cut each cucumber half into 30 slices. Chop chicken into 30 pieces.
- Top crackers with cucumbers and chicken.
- Drizzle with dressing; top with onions and nuts.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
25 BEST ASIAN CHICKEN FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Asian chicken recipe in 30 minutes or less!
Nutrition Facts :
ASIAN CHICKEN CRACKER TOPPER
This is a nice topper for crackers and tastes like an Asian bite of flavor. Easy to make and is a fun addition to your appetizer rotation. Ideal for guests and can use chicken you may have left over. No cook but easy to put together. Originally a recipe from Kraft. I find the Marie's brand dressing really makes this appetizer pop but you can make homemade dressing as well. Enjoy! ChefDLH
Provided by ChefDLH
Categories Lunch/Snacks
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- CUT chicken into 30 pieces.
- Top crackers with cucumber and chicken.
- Drizzle with dressing.
- Top with remaining ingredients.
Nutrition Facts : Calories 204.2, Fat 10.5, SaturatedFat 1.7, Cholesterol 13.7, Sodium 258.9, Carbohydrate 18.7, Fiber 1.9, Sugar 3.2, Protein 10.2
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
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