Asian Chicken 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

ASIAN CHICKEN AND VEGETABLE SOUP



Asian Chicken and Vegetable Soup image

Asian Chicken and Vegetable Soup. This soup, a meal in itself and inspired by the famous Vietnamese Pho soup, is ideal to use up leftovers from a Chinese fondue.

Provided by SOSCuisine

Categories     Main courses/Entrées

Number Of Ingredients 16

1/2 tbsp canola oil
1/2 shallots
1 clove garlic
1/2 tbsp gingerroot
1/2 dried chili peppers
2 cups chicken broth
1 cup water
1 tbsp fish sauce (nam pla)
1 pinch salt
ground pepper to taste
160 g chicken for Chinese fondue
80 g rice sticks (noodles)
1 carrots
1 green onions/scallions
4 button (white) mushrooms
1 1/2 cup soybean sprouts

Steps:

  • Heat the oil in a saucepan over medium-low heat.
  • Add the shallot, then sauté 2-3 min.
  • Add the garlic, ginger and chili pepper.
  • Sauté 3 min with stirring.
  • Pour in the broth and water, then add the fish sauce and a little salt and pepper.
  • Bring to a boil, then lower the heat and simmer a few minutes.
  • Adjust the seasoning.
  • Add the chicken slices, warm up the broth 1 min, then take the saucepan off the heat.
  • Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water.
  • Drain in a colander, then rinse and drain again.
  • Set aside.
  • Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms.
  • Portion out the vegetables into individual serving bowls.
  • Add the soybean sprouts and cooked rice sticks.
  • Pour in the hot broth and serve.

Nutrition Facts : Calories 380 calories/serving, Fat 10

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

  • Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
  • Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  • Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

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

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