Asian Style Chicken Breasts And Bacon Recipes
GRILLED ASIAN CHICKEN
Great for last-minute company or a quick dinner by rounding it out with a baked potato and tossed salad.
Provided by Janet M.
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
- Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
- Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
- Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 10.6 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 0.2 g, Protein 25.7 g, SaturatedFat 1.5 g, Sodium 961.3 mg, Sugar 8.9 g
ASIAN CHICKEN MARINADE
This chicken marinade, flavored with rice vinegar and soy sauce, is perfect for marinating chicken to top an Asian noodle salad or to wrap into summer rolls.
Provided by Jessica Fisher
Categories Main Course
Time 5m
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small mixing bowl. Whisk well to combine.
- Transfer the marinade to a ziptop freezer bag. Add the chicken pieces and store in the refrigerator on a tray to catch the drips.
- Allow the chicken to marinate for 2 to 24 hours.
- When ready to serve, remove the chicken from the marinade and cook on a hot grill.
- Discard the marinade or boil it in a saucepan to use as a sauce. (See post note.)
Nutrition Facts : Calories 743 kcal, Carbohydrate 23 g, Protein 6 g, Fat 70 g, SaturatedFat 6 g, Sodium 3036 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
ASIAN STYLE CHICKEN BREASTS AND BACON
This was in an issue of Food and Wine. It looked great and I thought I would share. I haven't made it yet, still looking for Chinese 5-spice powder.
Provided by Kim127
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, mix the stock and 5-spice powder and simmer over low heat for 3 minutes.
- Set aside.
- In a large skillet, heat 1 tablespoon of the peanut oil.
- Add the bacon and cook over low heat until most of the fat is rendered and the bacon is browned (about 15-20 minutes).
- Add the garlic.
- Saute for 2 minutes.
- Add the chicken.
- Season with salt and pepper.
- cook over medium heat until the chicken is brown and just cooked through (about 8-10 minutes).
- Remove from skillet.
- Heat the remaining 1 tablespoon peanut oil in skillet.
- Add mushrooms and saute over medium heat until all of their liquid has evaporated and they start to brown (about 8 minutes).
- Remove mushrooms to plate.
- Add wine to skillet and simmer over medium-high heat until it is reduced by half.
- Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms.
- Cook, stirring, until heated through.
- Add scallions.
- Serve (over rice).
Nutrition Facts : Calories 446.4, Fat 34.5, SaturatedFat 10.1, Cholesterol 76.2, Sodium 859.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.4, Protein 22.3
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- In a small saucepan, combine the stock and five-spice powder and simmer over low heat for 3 minutes. Set the stock aside.
- In a large skillet, heat 1 tablespoon of the oil. Add the bacon and cook over low heat, turning a few times, until most of the fat is rendered and the bacon is browned, 15 to 20 minutes. Transfer the bacon to a large plate.
- Add the garlic to the bacon fat in the skillet and cook over low heat until golden, about 5 minutes. Add the garlic to the bacon. Add the chicken breast pieces to the skillet, season with salt and pepper and cook over moderate heat until they are browned and just cooked through, about 8 minutes. Transfer the chicken to the plate.
- Heat the remaining 1 tablespoon of oil in the skillet. Add the mushrooms and cook over moderate heat until all of their liquid has evaporated and they start to brown, about 8 minutes. Transfer the mushrooms to the plate. Add the wine to the skillet and simmer over moderately high heat until it is reduced by half, about 4 minutes. Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms to the skillet and cook, stirring, until heated through. Add the scallions. Transfer to a platter and serve.
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- In a small saucepan, combine the stock and five-spice powder and simmer over low heat for 3 minutes. Set the stock aside.
- In a large skillet, heat 1 tablespoon of the oil. Add the bacon and cook over low heat, turning a few times, until most of the fat is rendered and the bacon is browned, 15 to 20 minutes. Transfer the bacon to a large plate.
- Add the garlic to the bacon fat in the skillet and cook over low heat until golden, about 5 minutes. Add the garlic to the bacon. Add the chicken breast pieces to the skillet, season with salt and pepper and cook over moderate heat until they are browned and just cooked through, about 8 minutes. Transfer the chicken to the plate.
- Heat the remaining 1 tablespoon of oil in the skillet. Add the mushrooms and cook over moderate heat until all of their liquid has evaporated and they start to brown, about 8 minutes. Transfer the mushrooms to the plate. Add the wine to the skillet and simmer over moderately high heat until it is reduced by half, about 4 minutes. Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms to the skillet and cook, stirring, until heated through. Add the scallions. Transfer to a platter and serve.
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