Asian Style Chicken And Rice Recipes

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MAMA'S ASIAN CHICKEN AND RICE



Mama's Asian Chicken and Rice image

A great orange chicken dish!

Provided by scarlett

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 6

Number Of Ingredients 17

⅓ cup warm water
¼ cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves, cubed
2 cups water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish

Steps:

  • In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
  • Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
  • While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
  • Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g

ASIAN-STYLE CHICKEN AND RICE



Asian-Style Chicken and Rice image

Arborio rice is not just for risotto. It has a creamy richness that's great in bakes like this Asian-inspired chicken dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 50m

Number Of Ingredients 10

2 tablespoons olive oil
4 bone-in, skin-on chicken thighs (about 1 pound)
Salt and pepper
4 scallions, white and green parts separated and thinly sliced
2 tablespoons finely chopped peeled fresh ginger
3 garlic cloves, minced
2 ounces shiitake mushroom caps (about 3/4 cups), thinly sliced
1 1/2 cups Arborio rice
3 2/3 cups chicken broth
Fresh cilantro, for serving

Steps:

  • Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
  • Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.

Nutrition Facts : Calories 408 g, Fat 22 g, Fiber 1 g, Protein 20 g, SaturatedFat 5 g

ASIAN CHICKEN AND RICE SALAD



Asian Chicken and Rice Salad image

Provided by Food Network

Categories     main-dish

Yield 1 serving

Number Of Ingredients 8

1 container Minute® Ready to Serve Chicken Rice Mix
1/3 cup cooked, diced chicken
1/4 cup sliced snow peas
1 Tbsp sliced red onion
2 Tbsps sesame-ginger salad dressing
2 cups salad greens
1 Tbsp sliced almonds
1/4 cup Mandarin orange segments

Steps:

  • Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
  • Cooks' notes:
  • You can adjust the amount of ingredients based on your tastes.

CHINESE CHICKEN FRIED RICE RECIPE BY TASTY



Chinese Chicken Fried Rice Recipe by Tasty image

This homemade version of the take-out classic is made with just seven ingredients and all in one pan. It comes together in no time at all, is super flexible, and 100% budget-friendly. Don't like chicken? Just swap it out for your favorite protein and create the fried rice of your dreams. With a recipe this easy, who needs take-out?

Provided by Evelyn Liu

Categories     Sides

Time 35m

Yield 2 servings

Number Of Ingredients 8

½ cup oil
4 eggs
1 pinch salt
½ lb boneless, skinless chicken breast, sliced
1 ¾ cups rice, cooked
5 oz mixed vegetable
¼ cup light soy sauce
1 oz spring onion

Steps:

  • Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
  • Heat up the wok until smoking hot and pour in the oil.
  • Add the chicken breast and fry until they are just cooked.
  • Add the rice and keep frying until they turn slightly brown.
  • Add the vegetables and fry everything together until they are thoroughly cooked.
  • Pour in the soy sauce and stir.
  • Add the cooked eggs back in and toss them around until they break into pieces.
  • Add in the spring onions and serve.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 38 grams, Fat 69 grams, Fiber 2 grams, Protein 56 grams, Sugar 2 grams

CHINESE CHICKEN FRIED RICE I



Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
  • Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
  • Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

ASIAN CHICKEN RICE BOWL



Asian Chicken Rice Bowl image

This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. -Christianna Gozzi, Asteria, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup rice vinegar
1 green onion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon minced fresh gingerroot
1 package (8.8 ounces) ready-to-serve brown rice
4 cups coleslaw mix (about 9 ounces)
2 cups shredded rotisserie chicken, chilled
2 cups frozen shelled edamame, thawed

Steps:

  • For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

Nutrition Facts : Calories 429 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

RICE COOKER ASIAN CHICKEN RICE RECIPE BY TASTY



Rice Cooker Asian Chicken Rice Recipe by Tasty image

Here's what you need: skin-on, boneless chicken thigh, garlic, ginger, scallion, chicken bouillon, salt, rice, water, scallion, garlic, ginger, soy sauce, vinegar, sugar, miso, red chili flake, fresh cilantro, tomato, lemon

Provided by Saki Yamada

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

1 skin-on, boneless chicken thigh
1 clove garlic, minced
1 piece ginger, 1 in (2 cm) minced
1 scallion
1 teaspoon chicken bouillon
½ teaspoon salt
10 oz rice
1 ½ cups water
1 tablespoon scallion, minced
½ teaspoon garlic, grated
½ teaspoon ginger, grated
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon miso
red chili flake, sliced
fresh cilantro
tomato, sliced
lemon, sliced

Steps:

  • Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well.
  • Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.
  • Cook for 30 minutes, or until the rice and chicken are cooked through.
  • For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
  • When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
  • Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
  • Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
  • Enjoy!

Nutrition Facts : Calories 284 calories, Carbohydrate 46 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams

CREAMY ASIAN-STYLE CHICKEN AND RICE



Creamy Asian-Style Chicken and Rice image

Enjoy restaurant-tasting Asian food with this oven-ready 6-ingredient main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 6

1 package Chicken Helper™ Oven Favorites® creamy chicken & rice
2 tablespoons peanut butter
3 cups boiling water
2 tablespoons soy sauce
1 bag (1 pound) frozen stir-fry vegetables
1 pound boneless skinless chicken breast halves

Steps:

  • Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Rice, Sauce Mix, peanut butter, boiling water and soy sauce in ungreased pan until peanut butter is melted. Stir in vegetables.
  • Place chicken in pan. Tear off notched corner of Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast. Sprinkle bread crumb Topping over cheese-topped chicken.
  • Bake uncovered 35 to 40 minutes or until rice is tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 325, Carbohydrate 36 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg

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Top Asked Questions

How to cook chicken and rice stir fry?
Directions. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
How do you cook chicken and rice in a saucepan?
Directions. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm. Whisk the cornstarch and 2 tablespoons...
What is Asian Chicken and rice?
One Pan Asian Chicken and Rice is a simple dinner recipe — all cooked in the one pan! The beauty of one pan meals is only having the one pan to serve from and wash up. The other bonus is having all of the flavours cook together to make an incredible meal. My favourite part though? The oven doing most of it for you, no.stirring.needed!
What is the healthiest way to cook chicken and rice?
Remove from skillet and cut into shreds. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot. 255 calories; protein 14.1g; carbohydrates 25.9g; fat 10.2g; cholesterol 83.2mg; sodium 515.6mg.

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