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

ASIAN CHICKEN AND RICE SALAD



Asian Chicken and Rice Salad image

Provided by Food Network

Categories     main-dish

Yield 1 serving

Number Of Ingredients 8

1 container Minute® Ready to Serve Chicken Rice Mix
1/3 cup cooked, diced chicken
1/4 cup sliced snow peas
1 Tbsp sliced red onion
2 Tbsps sesame-ginger salad dressing
2 cups salad greens
1 Tbsp sliced almonds
1/4 cup Mandarin orange segments

Steps:

  • Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
  • Cooks' notes:
  • You can adjust the amount of ingredients based on your tastes.

CHINESE CHICKEN FRIED RICE RECIPE BY TASTY



Chinese Chicken Fried Rice Recipe by Tasty image

This homemade version of the take-out classic is made with just seven ingredients and all in one pan. It comes together in no time at all, is super flexible, and 100% budget-friendly. Don't like chicken? Just swap it out for your favorite protein and create the fried rice of your dreams. With a recipe this easy, who needs take-out?

Provided by Evelyn Liu

Categories     Sides

Time 35m

Yield 2 servings

Number Of Ingredients 8

½ cup oil
4 eggs
1 pinch salt
½ lb boneless, skinless chicken breast, sliced
1 ¾ cups rice, cooked
5 oz mixed vegetable
¼ cup light soy sauce
1 oz spring onion

Steps:

  • Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
  • Heat up the wok until smoking hot and pour in the oil.
  • Add the chicken breast and fry until they are just cooked.
  • Add the rice and keep frying until they turn slightly brown.
  • Add the vegetables and fry everything together until they are thoroughly cooked.
  • Pour in the soy sauce and stir.
  • Add the cooked eggs back in and toss them around until they break into pieces.
  • Add in the spring onions and serve.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 38 grams, Fat 69 grams, Fiber 2 grams, Protein 56 grams, Sugar 2 grams

CHINESE CHICKEN FRIED RICE I



Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

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.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

ASIAN CHICKEN RICE BOWL



Asian Chicken Rice Bowl image

This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. -Christianna Gozzi, Asteria, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup rice vinegar
1 green onion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon minced fresh gingerroot
1 package (8.8 ounces) ready-to-serve brown rice
4 cups coleslaw mix (about 9 ounces)
2 cups shredded rotisserie chicken, chilled
2 cups frozen shelled edamame, thawed

Steps:

  • For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

Nutrition Facts : Calories 429 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

ASIAN CHICKEN AND RICE



Asian Chicken and Rice image

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

Provided by Kristen White

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup brown rice
1 1/2 lbs boneless skinless chicken breasts, cut into juilienne strips (1 1/2 x 1/4")
3 carrots, peeled and thinly sliced
2 cloves pressed garlic
1 1/2 bunches chopped scallions
3/4 thinly sliced red bell pepper
1 1/2 tablespoons oil
1/4 cup soy sauce
1/2 cup chopped celery
1 cup leftover chopped vegetables (any kind)
3/4 teaspoon white pepper
3 tablespoons cilantro
toasted almond, if desired

Steps:

  • Prepare 1 cup brown rice according to package directions.
  • Meanwhile, in a large skillet or wok, sauté chicken, carrots, garlic, chopped scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly.
  • Add soy sauce, celery, leftover veggies, white pepper and cilantro.
  • Mix all ingredients together, cover and simmer for 5 minutes.
  • Serve on brown rice.
  • Sprinkle with toasted almonds, if desired.

CHINESE CHICKEN FRIED RICE II



Chinese Chicken Fried Rice II image

Chicken, rice, soy sauce and shredded egg stir fried together. This is a very simple recipe. It is easy, but tasty! Note: Never use rice that you have just cooked.

Provided by LISA TOURVILLE

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 15m

Yield 4

Number Of Ingredients 9

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Steps:

  • In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  • Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 25.9 g, Cholesterol 83.2 mg, Fat 10.2 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 515.6 mg, Sugar 1.4 g

ASIAN STYLE CHICKEN AND RICE POT



Asian Style Chicken and Rice Pot image

I love a dish with "Rice Pot" in the title. As described by Food and Drink, "A superb one-pot chicken dish. Although you can use boneless chicken breast, they are dryer than thighs."

Provided by gailanng

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb boneless skinless chicken thighs
2 tablespoons finely chopped shallots
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 tablespoons soy sauce
3 tablespoons vegetable oil
salt & freshly ground black pepper
8 large shiitake mushrooms, stems removed, cut in half (or mushrooms of choice)
1 1/2 cups jasmine rice, rinsed
1 1/2 cups chicken broth or 1 1/2 cups water
1 teaspoon asian hot chili sauce (Sriracha)
1 cup green peas
1/2 cup finely chopped green onion
1 tablespoon chopped coriander
1 teaspoon grated ginger
1 teaspoon Asian chili sauce (Sriracha)
1 tablespoon fish sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon brown sugar
2 tablespoons chopped of fresh mint

Steps:

  • Slice chicken thighs in half, or quarters if large. Place in bowl, combine shallots, ginger and garlic. Toss chicken with half of shallot mixture and all of soy sauce. Marinate for 30 minutes.
  • Heat 2 tbsp oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to oil. Fry 1 to 2 minutes on each side, or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened. Season mushrooms and set aside.
  • Heat remaining 1 tbsp oil in a large, heavy pot over medium heat. Add remaining shallot mixture and sauté 30 seconds. Stir in rice, chicken broth (or water) and chili sauce. Bring to boil. Reduce heat to low and place chicken pieces and mushrooms over rice. Cover and simmer for 10 minutes.
  • Scatter in peas and green onions and cook, covered, until both rice and chicken are cooked, about 7 to 10 minutes. Stir vegetables and chicken into rice, garnish with coriander. Serve with Spicy Citrus Sauce (recipe follows).
  • To Make Spicy Citrus Sauce: Combine ginger, chili sauce, fish sauce, water, lemon and lime juice, brown sugar and fresh mint in a bowl. Let sit for one hour before serving.

Nutrition Facts : Calories 590.9, Fat 16.2, SaturatedFat 2.8, Cholesterol 94.4, Sodium 1282.4, Carbohydrate 76.2, Fiber 6.1, Sugar 7.8, Protein 34.1

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