ASIAN CHICKEN TENDERS WITH ZESTY LEMON SAUCE
Serve crispy, Oriental-flavored chicken strips with a tangy, sweet-and-sour sauce.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Cut each chicken breast across grain into 8 (1/2-inch-thick) slices. In medium bowl, mix soy sauce, honey, ginger and garlic powder. Add chicken; stir gently until coated. Let stand 20 minutes to marinate.
- Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place bread crumbs in shallow dish. Drain off any remaining soy sauce mixture from chicken. Toss chicken pieces in bread crumbs to coat; arrange in single layer in pan.
- Bake 5 minutes. Turn chicken; bake 5 to 7 minutes longer or until golden brown and crisp.
- In small bowl, stir together sweet-and-sour sauce and lemon peel. Serve chicken with sauce for dipping.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 25 mg, Fiber 0 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 4 g, TransFat 0 g
BAKED ASIAN-STYLE HONEY CHICKEN
A marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic Asian flavor without a lot of fuss.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 5
Number Of Ingredients 7
Steps:
- To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 8.7 g, Cholesterol 204.3 mg, Fat 41.1 g, Fiber 0.3 g, Protein 51.3 g, SaturatedFat 11.7 g, Sodium 553.1 mg, Sugar 7.4 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 TENDERS
Make and share this Asian Chicken Tenders recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 19m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill.
- Combine in medium mixing bowl: seasoned salt, five spices, duck sauce and teriyaki sauce. (Reserve 1/4 cup for dipping.).
- Using tongs, add chicken and fully coat with marinade. Marinate at least 10 minutes.
- Place chicken on grill, discarding bag and marinade. Close lid and grill 3-4 minutes, or until internal temperature reaches 165°F Serve with reserved dipping sauce.
Nutrition Facts : Calories 235.2, Fat 2.4, SaturatedFat 0.6, Cholesterol 65.8, Sodium 708.1, Carbohydrate 24.2, Fiber 0.4, Sugar 1.3, Protein 27.3
ASIAN NOODLES WITH CHICKEN
My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.
Nutrition Facts :
ASIAN CARAMELIZED CHICKEN
This chicken in a sticky glaze is a new family favourite but I'd serve it to guests as well. Boneless skinless chicken thighs stay tender and moist and chopped peanuts make an attractive garnish.
Provided by Cookin-jo
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and oil in a large frying pan over medium heat.
- Open chicken thighs to lie flat in the pan and brown on both sides, in batches if necessary. Set chicken aside.
- Remove all but 1 Tbsp of fat from the pan, then add remaining ingredients except peanuts and cilantro.
- Stir and simmer until the sauce becomes thickened and syrupy, about 15 minutes. Taste carefully (it's very hot!) and add more garlic and vinegar if necessary to your taste.
- Return the chicken to the pan, coat with syrup and cook until chicken is cooked through. If the glaze becomes too thick add a small amount of water and stir. Remove star anise if using.
- Garnish with chopped peanuts and cilantro if you like and serve.
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SWEET AND SPICY ASIAN CHICKEN TENDERS - CHEF SAVVY
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Reviews 9Category Main CourseCuisine AmericanTotal Time 30 mins
- Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and breadcrumbs.
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4.8/5 (6)Total Time 55 minsCategory Main CourseCalories 405 per serving
- Place a large ziptop bag inside of a baking dish so that it is upright with the opening at the top. Add the chicken strips. In a large measuring cup or small bowl, whisk together the milk, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and hot sauce until combined. Carefully pour the liquid into the bag, then seal the bag, removing as much air as possible. Turn the bag so that the chicken is well coated, then let marinate at room temperature for 30 minutes or place in the refrigerator overnight.
- When ready to bake: Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with nonstick spray.
- Place the panko in a large, shallow dish (a 9×13-inch pan works well). Drizzle the oil over the top, then toss to moisten.
- Arrange the ingredients in a line from left to right as follows: marinated chicken, panko breadcrumbs, baking sheet. Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the “wet” hand). Place the chicken in the dish with the panko. With your right hand (the “dry” hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each tender. Repeat for remaining tenders.
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