Oriental Rice Chicken Helper Recipes

MAMA'S ASIAN CHICKEN AND RICE

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.

COPYCAT HAMBURGER HELPER RICE ORIENTAL

Steps:

• Tip 1: Be sure to use extra lean ground beef (or chicken) so that there won't be any fat to drain. If you drain off any fat, you'll also drain off seasonings.
• Tip 2: The rice you choose is very important to the authentic flavor of the original, but you can substitute brown rice or Jasmine rice. Just be sure to thoroughly rinse the rice and adjust the water and cooking time according to the rice you choose. My recipe is specifically written for Uncle Ben's Original long grain white rice. Do not use Minute Rice or instant rice, as it will be mushy.
• Tip 3: This recipe is very high in sodium, so you can substitute low sodium ingredients, but it won't taste the same. This may not be a good recipe for a person who is on a low sodium diet.
• In a large skillet, add ground beef, chopped onion, onion powder, garlic powder, and seasoning salt. Cook until onions are soft and meat is browned. Do not drain.
• Add all remaining ingredients to the skillet and cook in medium-high heat until the mixture starts to boil. Turn heat down to low, cover with a tight fitting lid, and simmer for 15 minutes. No peeking! If any water remains, uncover and cook a minute or two more, and then turn off the heat. DO NOT OVERCOOK or the rice will turn mushy.
• Let the skillet rest for 5 minutes to absorb remaining moisture. Stir and serve.
• Tip 4: Dress it up! I like to add a can of chow mein veggies, a can of sliced water chestnuts, and a can of sliced mushrooms. These veggies are fully cooked during the canning process, and you don't want them to get mushy, so add them at the very end of the cook time, before the resting period. Stir them in and let it rest.
• Tip 5: Top it off! Sprinkle with sliced green onions, or cashews, or slivered almonds, or sesame seeds, for a little extra crunch and flavor.

HAMBURGER HELPER RICE ORIENTAL IMITATION

Steps:

• Brown ground beef, drain if needed.
• Add rice, soy sauce, garlic powder, onion powder, black pepper,onion soup mix and water.
• Cook on low heat for approximately 20-30 minutes or until rice is done and water is gone.

CREAMY ASIAN-STYLE CHICKEN AND RICE

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.

RICE COOKER ASIAN CHICKEN RICE RECIPE BY TASTY

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!

CHINESE CHICKEN FRIED RICE I

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.