Creamy 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

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

ORIENTAL CHICKEN AND RICE



Oriental Chicken and Rice image

Make and share this Oriental Chicken and Rice recipe from Food.com.

Provided by Karabea

Categories     One Dish Meal

Time 30m

Yield 1 skillet, 4 serving(s)

Number Of Ingredients 8

1 (7 ounce) package chicken rice-a-roni
2 tablespoons butter
2 cups water
1/4 cup teriyaki sauce
1 (16 ounce) package frozen oriental-style vegetables
1 lb boneless skinless chicken breast, cut into thin strips
1/2 teaspoon ginger
sesame seeds, to garnish

Steps:

  • Saute rice-vermicelli mix in butter until pasta is golden brown.
  • Slowly stir in water, chicken, teriyaki sauce, ginger, and special seasonings packet from the rice.
  • Bring to a boil.
  • Reduce heat to low; cover.
  • Simmer 10 minutes.
  • Stir in vegetables.
  • Cover and simmer an additional 5-10 minutes or until rice is tender and chicken is cooked through.
  • Let stand 3 minutes before serving. Garnish with sesame seeds.

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