Chun King Chicken Recipes

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CHICKEN AND CHINESE NOODLES CASSEROLE



Chicken and Chinese Noodles Casserole image

This was one of our go-to recipes growing up. A home favorite!

Provided by Lisa Park

Categories     Pasta and Noodles     Noodle Recipes

Time 40m

Yield 6

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
1 small onion, diced
1 (10.75 ounce) can low-fat cream of mushroom soup
1 (10.75 ounce) can water
¼ teaspoon garlic salt, or to taste
ground black pepper to taste
1 roasted chicken, bones and skin removed, meat cut into cubes
1 (8.5 ounce) package chow mein noodles
1 (4 ounce) jar pimentos

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
  • Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add soup and water; stir. Season the mixture with garlic salt and pepper.
  • Layer chicken into the bottom of the prepared casserole dish; top with chow mein noodles and pimentos. Pour the mixture from the saucepan over the layers to cover.
  • Bake in preheated oven until completely heated through, 20 to 30 minutes.

Nutrition Facts : Calories 399 calories, Carbohydrate 30.3 g, Cholesterol 66.2 mg, Fat 17.5 g, Fiber 3.7 g, Protein 28.9 g, SaturatedFat 3.9 g, Sodium 633.3 mg, Sugar 1.8 g

EGG FOO YOUNG



Egg Foo Young image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

EVOO, for brushing
12 eggs
4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped
4 ounces shiitake mushrooms, stemmed and thinly sliced
1 cup fresh bean sprouts
1 cup shredded baby bok choy
1/2 cup shredded carrots
1 bunch scallions, thinly sliced on an angle
1/4 red bell pepper, very thinly sliced
One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices
1 large clove garlic, grated or made into a paste
Salt and freshly ground pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari (aged soy sauce)
1 teaspoon hot sauce

Steps:

  • Preheat a griddle over medium heat and brush it with some oil.
  • Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
  • Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
  • Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
  • Put 2 pancakes on each plate and top with the gravy.

CHUNGKING NOODLES WITH PORK



Chungking Noodles With Pork image

Easy, tasty and very economical! One of my Mum's first attempts at cooking Asian and I still love it. She got the recipe from a friend of hers who also happens to be a Chinese chef! Makes a great quick weeknight dinner.

Provided by currybunny

Categories     Pork

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

200 g ground pork
2 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon cornflour
1 teaspoon chili sauce
100 g vermicelli rice noodles (dried)
2 tablespoons peanut oil
1 small red chile, seeded and finely chopped
2 large spring onions, sliced into 1 inch lengths
1 tablespoon dark soy sauce
1/2 cup chicken stock or 1/2 cup water

Steps:

  • Mix pork with light soy, sugar, cornflour and chilli sauce and set aside for 15 minutes.
  • Soak noodles in warm water for 15 minutes until soft, drain.
  • Heat oil in wok, add fresh chilli and spring onions, then pork and its marinade, stirring well. When meat starts to brown add the drained noodles and stir well.
  • Add dark soy sauce and chicken stock/water and continue to cook for around 10 minutes until the noodles absorb all the liquid.
  • This looks lovely served in a lettuce leaf cup!

Nutrition Facts : Calories 468.9, Fat 35.6, SaturatedFat 10.4, Cholesterol 73.8, Sodium 1694.2, Carbohydrate 15.2, Fiber 1.5, Sugar 9.8, Protein 22.3

CHUN KING CHICKEN



CHUN KING CHICKEN image

Categories     Chicken     Stir-Fry

Number Of Ingredients 19

one and a half to two pounds chix breast cut in cubes
1 box tofu (optional)
1 egg white
1 tablsp. light soy sauce
1 teasp. sherry
1 tablsp. cornstarch
4 cups canola oil
1 tablsp. ginger chopped fine
1 scallion chopped 1/8"pieces
2 cloves garlic chopped fine
1/2 teasp. chili paste
SAUCE:
2 teasp. sherry (2tablsp. + 2 teasp.-if do chix and tofu)
2 tablsp. dark soy sauce(1/2 cup-if do tofu and chix)
4 teasp. sugar (1/4 cup+4 teasp-if do tofu and chix)
1 teasp. sesame seed oil (4 teasp. if do tofu and chix)
2 teasp. red wine vinegar ( 2 tablsp. + 2 teasp. if do chix and tofu)
2 teasp. cornstarch (2 tablsp.+ 2 teasp.- if do chix and tofu)
pepper to taste

Steps:

  • make sauce and soak tofu(if doing tofu and chix) combine chix, egg wht., sherry, light soy, and cornstarch--keep in fridge drain tofu--save sauce sprinkle tofu with cornstarch heat oil to 350 in wok stir fry chix ab. 2 min remove with mesh basket and place on paper towels to remove xs oil stir fry tofu ab. 7 min remove with mesh basket and place on paper towels to remove xs oil drain oil excpt. one tablsp add ginger, scallions, garlic and chili paste stir fry 30 secs. pour in chix. and tofu and stir fry 1 min add sauce stir fry another min

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