Asian Style Chicken And Vegetables Recipes

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ASIAN-STYLE CHICKEN AND VEGETABLES



Asian-Style Chicken and Vegetables image

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

2 skinless, boneless chicken breast halves - cut into cubes
1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 tablespoon sesame oil
1 cup broccoli florets
1 red bell pepper, sliced
½ cup sliced mushrooms
1 tablespoon cornstarch
½ cup water
1 tablespoon vegetable oil
½ cup cubed jicama
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon toasted sesame seeds
1 tablespoon chopped toasted peanuts

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

CHICKEN AND CHINESE VEGETABLE STIR-FRY



Chicken and Chinese Vegetable Stir-Fry image

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

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

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

(CROCK-POT) SKINNY ASIAN STYLE CHICKEN AND VEGETABLES



(Crock-Pot) Skinny Asian Style Chicken and Vegetables image

This dish is simple to make and delicious beyond words! The sauce is especially great. In addition, this one dish wonder is loaded with chicken chunks, veggies and tons of broccoli slaw. No noodles necessary! Each serving has just 200 calories, 1 gram of fat and 5 Weight Watchers POINTS PLUS.

Provided by ksglenda

Categories     Poultry

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
3 tablespoons honey
3 tablespoons reduced sodium soy sauce
3 tablespoons ketchup
3 tablespoons hoisin sauce, see shopping tips
2 teaspoons ginger, see shopping tips (from a jar)
2 teaspoons fresh garlic, minced
1 cup onion, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
1/4 teaspoon crushed red pepper flakes
1 (12 ounce) bag broccoli slaw mix

Steps:

  • . In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 ½ hours and 2-2 ½ hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary!
  • 2. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot.
  • 3. Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce.
  • 4. For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.

Nutrition Facts : Calories 215.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 72.9, Sodium 628, Carbohydrate 20.1, Fiber 1.7, Sugar 15.2, Protein 25.8

ASIAN-STYLE CHICKEN PACKETS WITH VEGETABLES



Asian-Style Chicken Packets With Vegetables image

Make and share this Asian-Style Chicken Packets With Vegetables recipe from Food.com.

Provided by Barb G.

Categories     One Dish Meal

Time 38m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup dry sherry or 1/3 cup vermouth
3 tablespoons low sodium soy sauce
2 teaspoons sesame oil
1/4 cup green onion, finely chopped
1 teaspoon ginger, freshly grated
1 teaspoon garlic, finely chopped
4 boneless chicken breast halves, cut into 1/2-inch strips
1 red bell pepper, sliced
1 (10 ounce) package snow peas
1 (10 ounce) package broccoli florets
1 (5 ounce) can water chestnuts
aluminum foil, for packets

Steps:

  • Preheat oven to 450 degrees or the grill to medium-high.
  • Mix the sherry or vermouth, soy sauce, oil, onions, ginger, and garlic in a small bowl.
  • Add the chicken, pepper, peas, broccoli and water chestnuts to the mixture and toss until evenly coated.
  • Center 1/4 of the chicken mixture on each of four 12 inch X 18 inch sheets of heavy-duty aluminum foil.
  • Bring up sides of foil; double fold the top and ends to seal packets.
  • Bake for 15-18 minutes on a baking sheet in the oven or grill for 12-14 minutes in a covered grill.

ASIAN CHICKEN WITH GINGERED VEGETABLES



Asian Chicken with Gingered Vegetables image

"My family loves this light, colorful and quick meal. Grilled pineapple sprinkled with cinnamon makes a yummy dessert." Teresa Ralston - New Albany, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 cups fresh sugar snap peas, trimmed
1 medium carrot, julienned
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot

Steps:

  • Combine the first five ingredients; rub over chicken. Cover and refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large nonstick skillet coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high heat for 5-8 minutes or until vegetables are tender. Serve with chicken.

Nutrition Facts : Calories 249 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 400mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

CHINESE CHICKEN AND VEGETABLES



Chinese Chicken and Vegetables image

Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.

Provided by Kzim4

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 garlic cloves, minced
1/2 cup soy sauce
1 tablespoon vegetable oil
3/4 cup water
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups Chinese vegetables (bamboo shoots, water chestnuts, bean sprouts, snow peas are all good)

Steps:

  • Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
  • Shake to coat all chicken.
  • Let marinate in fridge for at least 30 minutes.
  • Longer is OK.
  • Heat oil in wok or large frying pan over medium-high to high heat.
  • Add chicken and marinade to pan and cook thoroughly.
  • Combine water, cornstarch, salt and pepper.
  • Add to chicken.
  • Bring to boil.
  • Add vegetables.
  • Heat through.
  • Serve over rice.

ASIAN CHICKEN & VEGETABLES



Asian Chicken & Vegetables image

This recipe looks good. I haven't tried it yet but wanted to save it to try soon. Recipe is from Woman's Day.

Provided by CookingONTheSide

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon Chinese five spice powder
1 tablespoon sugar
1/4 teaspoon salt
4 skinless chicken thighs
4 skinless chicken legs
4 baby bok choy, halved lengthwise
4 ounces shiitake mushroom caps
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
2 teaspoons toasted sesame seeds

Steps:

  • Coat outdoor grill rack with nonstick spray, heat grill.
  • Mix spice powder, sugar and salt in small cup.
  • Rub spice mixture over chicken.
  • Grill 5 minutes per side over direct heat.
  • Move to indirect heat and grill, covered, 15-20 minutes until instant-read thermometer registers 160 degrees F, or juices run clear.
  • Meanwhile, coat bok choy and mushrooms with nonstick spray.
  • Grill over direct heat for 10-15 minutes, turning once.
  • Stir soy sauce and rice vinegar in small bowl; spoon over vegetables and chicken.
  • Sprinkle chicken with sesame seeds.

Nutrition Facts : Calories 259.9, Fat 7.8, SaturatedFat 1.9, Cholesterol 138, Sodium 851, Carbohydrate 10.1, Fiber 1.5, Sugar 5, Protein 36.5

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

ASIAN BARBECUED CHICKEN WITH VEGETABLES SHEET-PAN DINNER



Asian Barbecued Chicken with Vegetables Sheet-Pan Dinner image

Chicken thighs are glazed with an Asian-inspired barbecue sauce before being roasted with a colorful combo of broccoli and carrots, seasoned with a sesame-Sriracha sauce. The result is an easy meal with a lot of flavor and minimal cleanup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 14

1/2 cup hoisin sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon plus 2 teaspoons Sriracha sauce
4 teaspoons toasted sesame oil
1 teaspoon grated peeled gingerroot
1 clove garlic, finely chopped
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons sesame seed
3/4 teaspoon salt
1 1/2 cups ready-to-eat baby-cut carrots
3 cups broccoli florets (about 7 oz)
8 bone-in chicken thighs, skin removed (about 3 lb)
1/4 teaspoon pepper

Steps:

  • Heat oven to 425°F.
  • In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
  • In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
  • Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
  • Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
  • Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.

Nutrition Facts : Calories 510, Carbohydrate 28 g, Cholesterol 225 mg, Fat 3 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 17 g, TransFat 0 g

CHINESE CHICKEN AND VEGETABLES



Chinese Chicken And Vegetables image

Provided by Barbara Kafka

Categories     dinner, quick, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips 1/4-inch thick
3 tablespoons black soy sauce
2 tablespoons rice-wine vinegar
1 tablespoon grated, peeled fresh ginger
2 1/2 teaspoons Chinese chili paste with garlic
2 teaspoons toasted sesame oil
2 medium zucchini (5 ounces each), trimmed, halved crosswise and cut in strips 1/4-inch thick
1 1/4 pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips 1/2-inch thick
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons scallions, green part only, sliced thin

Steps:

  • Place peppers in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 2 minutes, 30 seconds. Prick plastic to release steam.
  • While peppers are cooking, stir together soy, vinegar, ginger, chili paste and sesame oil.
  • Remove dish from oven and uncover. Stir in zucchini. Place chicken over vegetables in an even layer. Pour soy mixture over chicken. Re-cover and cook for 3 minutes. Prick plastic to release steam.
  • While chicken mixture is cooking, stir cornstarch and water together. Uncover dish. Stir in scallions and cornstarch mixture. Re-cover and cook for 2 minutes 45 seconds. Prick plastic to release steam.
  • Remove from oven and uncover. Serve over cooked white rice.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 5 grams, TransFat 0 grams

CHINESE CHICKEN VEGETABLE SOUP



Chinese Chicken Vegetable Soup image

We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.

Provided by rlt11_NMC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 20

1 teaspoon vegetable oil
1 pound boneless chicken thighs - cut into bite-size pieces
1 skinless, boneless chicken breast half - cut into bite-size pieces
8 cups water
1 chicken bouillon cube
1 clove garlic, minced
1 teaspoon minced fresh ginger root
2 teaspoons soy sauce
½ teaspoon Asian (toasted) sesame oil
1 (7 ounce) can baby corn ears
1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 (10 ounce) bag shredded carrots
1 cup broccoli florets
1 cup shredded napa cabbage
½ red bell pepper, chopped
5 green onions, chopped
1 stalk celery, thinly sliced
1 small zucchini, thinly sliced
1 cup snow peas
1 cup sliced fresh mushrooms

Steps:

  • Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
  • Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

Nutrition Facts : Calories 102.2 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 206 mg, Sugar 3.4 g

HUNAN CHICKEN AND VEGETABLES



Hunan Chicken and Vegetables image

The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame in his restaurant kitchen and whipped this up in about 3 minutes! We home cooks have to make do with a saute pan, and a home stove won't cook nearly as fast as his wok on a flame.

Provided by Tracy Monroe

Categories     World Cuisine Recipes     Asian     Chinese     Main Dishes     Chicken

Time 35m

Yield 4

Number Of Ingredients 19

6 peppers dried red pepper pods
2 tablespoons soy sauce, or more to taste
1 tablespoon chopped green onion
1 tablespoon hoisin sauce
2 teaspoons chile oil
1 ½ teaspoons jarred minced garlic
1 teaspoon white sugar
1 teaspoon ground ginger
1 teaspoon salt
½ cup vegetable oil, or as needed
1 ½ cups Chicken, broilers or fryers, breast, meat only, raw
½ cup water
½ cup carrot strips
½ cup chopped green bell pepper
½ cup coarsely chopped onion
½ cup baby corn, drained
½ cup sliced water chestnuts, drained
½ cup sliced bamboo shoots, drained
2 cups warm cooked rice

Steps:

  • Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
  • Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
  • Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
  • Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

Nutrition Facts : Calories 409 calories, Carbohydrate 56.1 g, Cholesterol 47.9 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 1.3 g, Sodium 1302 mg, Sugar 5.6 g

ASIAN CHICKEN, VEGETABLE AND ALMOND STIR-FRY



Asian Chicken, Vegetable and Almond Stir-Fry image

What's the secret sauce that makes this chicken skillet so delicious? It's simple, really: Just mix honey and soy sauce with Asian Toasted Sesame Dressing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings, 1 cup each

Number Of Ingredients 11

1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. lite soy sauce
1 Tbsp. honey
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4-1/2 tsp. minced fresh ginger
1 each red and yellow pepper, cut into 1-inch pieces
2 cloves garlic, minced
2 cups fresh bean sprouts
4 green onions, cut into 1-1/2-inch lengths
1/4 cup sliced almonds

Steps:

  • Mix first 3 ingredients until blended.
  • Heat oil in wok or large nonstick skillet on medium-high heat. Add chicken, ginger and peppers; cook 5 to 6 min. or until chicken is done, stirring frequently and adding garlic for the last minute.
  • Add dressing mixture; cook and stir 30 sec. Stir in bean sprouts and onions; top with nuts.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

CRUNCHY ASIAN CHICKEN AND VEGETABLES



Crunchy Asian Chicken and Vegetables image

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

2 cups uncooked instant white rice
2 cups water
2 tablespoons vegetable oil
14 to 16 oz uncooked chicken breast tenders (not breaded)
1/2 cup thinly sliced onion
1/2 cup teriyaki baste and glaze (from 12-oz bottle)
1/2 cup water
1 cup julienne cut (2x1/8x1/8 inch) carrots
1 cup frozen sugar snap peas (from 1-lb bag), thawed
1 can (11 oz) mandarin orange segments, drained

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

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From findrecipes.info


10 BEST CHINESE CHICKEN WITH MIXED VEGETABLES RECIPES - YUMMLY
2022-05-16 Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir Fry) Simply Recipes. kosher salt, jasmine rice, water chestnuts, soy sauce, Chinese five-spice powder and 27 more.
From yummly.com


ASIAN CHICKEN MARINADE - RECIPETIN EATS
2016-06-13 Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight. Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side).
From recipetineats.com


ONE POT CHINESE CHICKEN AND RICE - RECIPETIN EATS
2018-10-08 Remove chicken onto plate. Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold. Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir. Place chicken across the top, pour in juices pooled on plate.
From recipetineats.com


ASIAN-STYLE CHICKEN AND VEGETABLE PAN RECIPE | EAT SMARTER USA
Heat 2 tablespoons oil in the same pan. Add peppers, bamboo shoots, scallions and ginger and sauté, stirring, over medium heat, about 5 minutes. Return chicken to the pan and mix with vegetables. Transfer to an Asian-style dish. Rinse cilantro, shake dry and chop coarsely. Serve chicken and vegetables topped with cilantro.
From eatsmarter.com


EASIEST CHINESE CHICKEN WITH VEGETABLES STIR FRY RECIPE 滑鸡炒蔬 …
CHINESE STYLE Sautéed Vegetables and ChickenGetting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate...
From youtube.com


ASIAN-STYLE CHICKEN AND VEGETABLES RECIPE - CUISINART.COM
Select Vegetables, set timer for 10 minutes and press Start. While food is steaming, prepare the sauce: Heat oil in a large skillet set over medium heat. Add the garlic and ginger and sauté until the garlic just starts to brown. Stir in the broth and cook to reduce slightly. Add the slurry and bring to a boil, stirring constantly.
From cuisinart.com


SHEET PAN KOREAN CHICKEN AND VEGETABLES RECIPE FROM RACHAEL …
Toss sauce ingredients in a large plastic food storage bag and line a sheet pan with foil. Preheat oven to 425˚F with rack at center. Stir up dressing in small bowl for radishes and scallions. Add vegetables to bag of sauce and toss, then remove, shaking all excess sauce back into bag, and add to pan. Season chicken with salt and pepper, add ...
From rachaelrayshow.com


ASIAN-STYLE CHICKEN BREAST RECIPES | ALLRECIPES
Easy Grilled Chicken Teriyaki. Rating: 4.5 stars. 469. Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or …
From allrecipes.com


ASIAN BARBECUED CHICKEN WITH VEGETABLES SHEET PAN DINNER RECIPES
Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving. In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve ...
From recipes.servegame.org


SHEET PAN KOREAN CHICKEN AND VEGETABLES - DINNER, THEN DESSERT
2017-02-07 Instructions. Preheat the oven to 375 degrees. Toss all the ingredients together in a bowl. Add the chicken to the center of the cookie sheet. Add the vegetables around it in an even, single layer. Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp.
From dinnerthendessert.com


SUPER EASY CHINESE RECIPE: STIR FRIED CHICKEN W/ VEGETABLES
1 chicken thigh meat – cut into strips & remove skin. 2 teaspoons of cornflour. 1/2 teaspoon of salt. A few dashes of white pepper. 1/2 tablespoon of cooking oil. Other ingredients – add in sequence. ====. 3 slices of ginger. 5 cloves of chopped garlic.
From spicenpans.com


CHINESE CHICKEN WITH VEGETABLES - THERESCIPES.INFO
Chinese Chicken And Vegetables Recipe - NYT Cooking great cooking.nytimes.com. Place chicken over vegetables in an even layer. Pour soy mixture over chicken. Re-cover and cook for 3 minutes. Prick plastic to release steam. While chicken mixture is cooking, stir cornstarch and...
From therecipes.info


10 BEST CHICKEN WITH CHINESE VEGETABLES RECIPES - YUMMLY
2022-05-17 Chinese Vegetable Soup with Tofu – Takeout Style Omnivore's Cookbook green onions, white pepper, broccoli, soft tofu, water, ginger and 7 more Chinese Vegetable (Choy Sum) with White Sauce Rasa Malaysia
From yummly.com


10 BEST ASIAN CHICKEN AND RICE BOWL RECIPES - YUMMLY
2022-05-21 toasted sesame seeds, coleslaw mix, honey, shredded rotisserie chicken and 7 more. Creamy Italian Chicken & Rice Bowl! AliceMizer. steamed white rice, white mushrooms, thyme, carrot, salt, chicken and 7 more. Guided.
From yummly.com


ORIENTAL CHICKEN AND VEGETABLE STIR-FRY RECIPE
Set aside for about 10 minutes. Heat 1 tablespoon vegetable oil in an nonstick skillet or work over medium or medium-high heat until hot. Add the marinated chicken, stirring occasionally, and cook until the chicken strips are browned and cooked on both sides, about 6 minutes in total. Remove the cooked chicken onto a plate, and set aside.
From recipeland.com


ASIAN CHICKEN FOIL PACKETS RECIPE - TWO PEAS & THEIR POD
2017-07-05 Instructions. Preheat grill to medium heat. In a small bowl, whisk together the soy sauce, rice wine vinegar, olive oil, brown sugar, sesame oil, cornstarch, garlic powder, ground ginger, and Sriracha sauce. Place the cut up chicken in a large Ziploc bag or bowl.
From twopeasandtheirpod.com


15+ BEST ASIAN CHICKEN RECIPES - DELISH.COM
2019-06-28 6 of 20. Spicy Asian Chicken Wing Marinade. Spice up your wings with this tangy marinade. Get the recipe from Delish. Ethan Calabrese. 7 of 20. Asian Chicken Noodle Soup. Infinity better than ...
From delish.com


ASIAN VEGETABLE STIR FRY - RECIPE GIRL
2019-03-21 In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes. Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes. Serve alone or over rice or noodles.
From recipegirl.com


10 BEST CHINESE BRAISED CHICKEN AND VEGETABLES RECIPES - YUMMLY
2022-05-16 bell pepper, vegetable broth, vegetable oil, corn starch, soy sauce and 4 more Chinese Steamed Chicken Recipe NatashaSalleh96061 garlic clove, salt, light soy sauce, whole chicken, sesame oil and 6 more
From yummly.com


55 CHICKEN AND VEGETABLE RECIPES | TASTE OF HOME
2018-12-17 Chicken Potpie Galette with Cheddar-Thyme Crust. This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. —Elisabeth Larsen, Pleasant Grove, Utah. Go to Recipe.
From tasteofhome.com


10 FAST AND EASY CHINESE CHICKEN STIR-FRY RECIPES
2020-07-13 It's a great chicken and mushroom dish that relies on common ingredients found in Chinese cuisine. For this recipe, you'll marinade the chicken in a soy and rice wine mix. Pick up some whole mushrooms, ginger, clove, bamboo shoots, and water chestnuts. The sauce has a chicken stock and oyster sauce base. 03 of 10.
From thespruceeats.com


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