25 BEST ASIAN CHICKEN FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Asian chicken recipe in 30 minutes or less!
Nutrition Facts :
PRETTY QUICK CHICKEN STOCK
Provided by Food Network
Categories main-dish
Time 1h15m
Yield about 2 quarts
Number Of Ingredients 7
Steps:
- In a tall stock pot heat the vegetable oil. Add the chicken and saute over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saute until golden. Return chicken to stockpot with 1/4 cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid. Add carrot, celery, remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer.
- Strain, discard the solids and cool to room temperature. Refrigerate and remove fat the following day. Reheat to adjust the seasoning.
ASIAN-STYLE CHICKEN AND VEGETABLES
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
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
BASIC CHICKEN STOCK
A great stock to use for soups, sauces, gravies, etc.
Provided by Logan
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
- Remove chicken and vegetables. Strain stock. Skim fat off the surface.
- To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 13 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 3.7 g, Sodium 674.9 mg, Sugar 2 g
EASY ASIAN CHICKEN
This is a delicious, quick and easy recipe! I made this a lot when I was a young adult, just starting to cook, and didn't have a lot of money to spend on fancy ingredients. The sauce also makes a great marinade for grilled chicken. The recipe is modified from a recipe I saw in a 6 ingredients or less type of cookbook, sorry I don't remember the exact name of the book, or the original recipe, I saw it in a library and I haven't come across this exact book since.
Provided by Busy Lindsay
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place chicken in glass baking dish. (A 9 X 9, or 8 X 11 dish works well, I don't suggest using a 9 X 13).
- In a small bowl combine soy sauce, vinegar, brown sugar, garlic powder and black pepper; stir or whisk until well blended. Pour sauce mixture over chicken.
- Bake chicken with sauce mixture for about 20 - 30 minutes or until chicken is cooked through. For best results turn chicken over half way through cooking.
Nutrition Facts : Calories 308.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 136.9, Sodium 911.9, Carbohydrate 11, Fiber 0.1, Sugar 10.2, Protein 55.9
QUICK CHICKEN STOCK
Steps:
- Cut the wings off the chicken, then separate the leg-thigh quarters from the carcass. Cut the back away from the breast. Pull the skin off of the backbone and legs-thighs and put it aside. Leave the skin on the breast. Set the leg-thigh quarters and the breast aside. Remove as much meat as you can - without going crazy - from the wings; dice and refrigerate.
- Combine what's left of the wings with the backbone, onion, carrot, celery and bay leaf in a large pot with 4 cups water and turn the heat to high.
- Bring almost to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook for 30 minutes, or an hour if you have more time.
- Cool slightly and strain, pressing down on the solids to extract as much liquid as possible; discard the solids.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 0 grams, TransFat 0 grams
QUICK ASIAN CHICKEN DINNER
This quick microwave dish for two is perfect for a busy day. Soy sauce and chicken broth bring out flavors of the chicken and veggies.-Carolyn Zimmerman, Fairbury, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a shallow 1-qt. microwave-safe dish, combine the chicken, onion and oil. Cover and microwave on high for 2 minutes. , Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until chicken is no longer pink and rice is tender. Let stand, covered, for 5 minutes. Fluff rice with a fork.
Nutrition Facts : Calories 356 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 591mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
QUICK ASIAN CHICKEN SALAD
Our family enjoys sampling a variety of salads, but this one is at the top of their list. It's an interesting twist on traditional chicken salad. -Vivian Miller, Sonora, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 194mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
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- Place chicken carcasses into a large stock pot add the water and bring to a simmer for 30 minutes. Cover the lid to allow partial escape of the steam either through holes already in your lid or by leaving the lid slightly displaced.
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