Chicken With Asian Spices Recipes

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CHINESE FIVE-SPICE CHICKEN



Chinese Five-Spice Chicken image

Make and share this Chinese Five-Spice Chicken recipe from Food.com.

Provided by Amanda in Adelaide

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg chicken piece
1 medium onion, finely chopped
1 -3 garlic clove, finely chopped
1/3 cup soy sauce
2 tablespoons peanut oil
2 teaspoons five-spice powder

Steps:

  • Place the chicken pieces in a large dish or plastic bag.
  • Mix the remaining ingredients and pour over the chicken.
  • Marinate refrigerated overnight or for 1 to 2 hours if time is short.
  • Transfer the chicken to a baking dish and brush with the marinade.
  • Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4

SPICY ASIAN CHICKEN SOUP



Spicy Asian Chicken Soup image

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Categories     Soup/Stew     Chicken     Vegetable     Low Fat     Fall     Winter     Self

Yield Makes 4 servings

Number Of Ingredients 13

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Steps:

  • Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

ASIAN SPICED FRIED CHICKEN



Asian Spiced Fried Chicken image

Provided by Ming Tsai

Categories     main-dish

Time 5h44m

Number Of Ingredients 10

5 pounds mixed chicken pieces (I prefer the legs and thighs)
3 cups buttermilk
2 tablespoons sambal
3 cups all-purpose flour
1 cup cornmeal
1 tablespoon coarse ground black peppercorn
1 tablespoon coarse ground coriander
1 tablespoon five spice
1 tablespoon salt
Salt to taste

Steps:

  • In a large bowl, mix chicken with milk and sambal. Let stand for 2 hours in the fridge. Mix the rest together. Preheat a fryer to 350 degrees. Pull out each piece of chicken and completely dredge in the flour mix. Fry 4 to 6 pieces at a time until GB&D. Check for doneness, will take about 8 minutes. Season lightly with salt.

ASIAN SPICY CHICKEN THIGHS



Asian Spicy Chicken Thighs image

This recipe is a dramatic modification of an Asian Grilled Chicken recipe I found on Yahoo Health. It's spicy and delicious. I originally made it with chicken thighs but it also works with chicken breasts. Sid dishes I have had it with are asparagus, grilled brussels sprouts, curry couscous and rice pilaf. 5 minutes to prepare, 30 minutes to marinate. "Mmmm, those are great thighs!"

Provided by TFCurtis

Categories     Chicken Breast

Time 50m

Yield 1-2 serving(s)

Number Of Ingredients 8

2 skinless chicken thighs
1/8 cup olive oil
1 teaspoon soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon french bold spicy brown mustard
1 pinch salt
1 teaspoon spice island Thai seasoning

Steps:

  • Mix all the ingredients in a small bowl (except for the chicken thighs).
  • Pour the mix into a ziplock plastic sandwich bag.
  • Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
  • Place the second thigh in the bag withg the first and coat thoroughly.
  • Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
  • On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
  • Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
  • Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
  • Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.

Nutrition Facts : Calories 425.3, Fat 32.7, SaturatedFat 5.2, Cholesterol 114.5, Sodium 666.7, Carbohydrate 4, Fiber 0.7, Sugar 1, Protein 28.6

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