Fragrant Chicken Martin Yan Recipes

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KUNG PAO CHICKEN (MARTIN YAN)



Kung Pao Chicken (Martin Yan) image

Make and share this Kung Pao Chicken (Martin Yan) recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 lb boneless skinless chicken, cut into 1-inch pieces
1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar
1/4 cup chicken broth
3 tablespoons chinese rice wine or 3 tablespoons dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili-garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 (8 ounce) can sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

Steps:

  • Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
  • In another bowl, combine all sauce ingredients.
  • Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
  • Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
  • Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
  • Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
  • Return chicken and chiles to wok; stir-fry 1 minute.
  • Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Nutrition Facts : Calories 415.3, Fat 23.4, SaturatedFat 3.4, Cholesterol 54.9, Sodium 953, Carbohydrate 24.6, Fiber 5, Sugar 12.2, Protein 27.3

CHICKEN AND SEAFOOD TRIO IN A BASKET



Chicken and Seafood Trio in a Basket image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18

3/4 pound asparagus, trimmed and cut into 2 inch lengths
1/2 pound mixed seafood (choose from firm white fish fillets, scallops and shrimp)
1/4 pound boneless, skinless chicken breast
1 tablespoon cornstarch
1 egg white
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cooking oil
2 teaspoons minced ginger
1 green onion, finely chopped
3/4 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon cornstarch dissolved in 2 teaspoons water
2 six inch metal strainers
Cooking oil
1 medium potato, peeled and shredded
1 teaspoon cornstarch

Steps:

  • Bring a large pan of water to a boil. Add asparagus and cook until tender yet crisp; about 2 minutes. Drain.
  • Cut seafood and chicken into 1/2 inch cubes. Coat both with cornstarch, egg white, salt and pepper.
  • Place a wok over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add seafood, chicken and green onions and stir fry for 1 minute. Add broth, oyster sauce, and fish sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add asparagus and toss to mix.
  • To make basket, heat cooking oil in a wok for deep frying to about 30 degrees F. Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with cornstarch. Dip strainers into hot oil to coat them. Line one strainer with potato to a thickness of about 3/8 inch. Nest second strainer on top, and immerse strainers in oil. Deep fry until golden brown. Remove potato from the basket and drain on paper towels. Fill immediately with seafood mixture.

FRAGRANT CHICKEN (MARTIN YAN)



Fragrant Chicken (Martin Yan) image

Make and share this Fragrant Chicken (Martin Yan) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon soy sauce
1 teaspoon dark soy sauce
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1/3 cup chicken broth
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1 tablespoon oyster sauce
1/2 teaspoon black bean garlic sauce
1 cup vegetable oil
6 garlic cloves, peeled
3 small shallots, peeled
1 teaspoon cornstarch, dissolved in
2 teaspoons water

Steps:

  • Make the marinade-combine all marinade ingredients in a bowl; mix well.
  • Add in the chicken; stir to coat; let stand 10 minutes.
  • Make the sauce-combine all the sauce ingredients in a small bowl; mix well; set aside.
  • Add oil to a small saucepan and place over high heat.
  • When the surface of the oil begins to shimmer, add the garlic and shallots; cook/stir until golden brown, about 1 minute.
  • Remove with a slotted spoon and drain on paper towels; remove oil from heat.
  • Place a stir-fry pan over high heat until hot; add 1 tablespoon garlic-shallot oil, swirling to coat the sides.
  • Add in the chicken; stir-fry until no longer pink, 3-4 minutes; add the browned shallots and garlic and the sauce; bring to a boil.
  • Add in the cornstarch solution and cook/stir, until the sauce boils and thickens, about 45 seconds.
  • Transfer to a serving plate.

Nutrition Facts : Calories 651.1, Fat 56.1, SaturatedFat 7.5, Cholesterol 65.8, Sodium 598.4, Carbohydrate 6.6, Fiber 0.2, Sugar 0.2, Protein 27.9

FRAGRANT CHICKEN



Fragrant Chicken image

Make and share this Fragrant Chicken recipe from Food.com.

Provided by echo echo

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 small onion, coarsely chopped
2 jalapeno peppers, seeded and coarsely chopped
6 garlic cloves, minced
3 inches piece fresh ginger, peeled and minced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons oil
1 medium onion, sliced and separated into rings
2 lbs chicken thighs, cut into 1-inch chunks
1 (14 ounce) can diced tomatoes, undrained
1 (10 ounce) package frozen peas, partially thawed
1/4 cup raisins, soaked in warm water and drained (regular or golden)
3 -4 cups warm cooked jasmine rice
1 cup Greek yogurt

Steps:

  • Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
  • In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
  • Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
  • Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
  • Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
  • Fold in raisins and continue to cook just long enough to heat through.
  • Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.

Nutrition Facts : Calories 834.2, Fat 45.8, SaturatedFat 11.4, Cholesterol 191, Sodium 623.3, Carbohydrate 57.6, Fiber 7.2, Sugar 15.2, Protein 47.5

CHICKEN LETTUCE CUPS (MARTIN YAN)



Chicken Lettuce Cups (Martin Yan) image

Make and share this Chicken Lettuce Cups (Martin Yan) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 dried black mushrooms
1/2 lb ground chicken or 1/2 lb ground turkey
1 1/2 teaspoons cornstarch
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
1/4 cup hoisin sauce
2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 teaspoon minced ginger
1 -2 garlic clove, minced
1/2 red bell pepper, finely chopped
1/2 cup finely chopped water chestnut
2 teaspoons chopped fresh cilantro
8 small iceberg lettuce cups

Steps:

  • In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
  • Discard the stems, and coarsely chop the caps; set aside.
  • In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
  • Make the sauce-combine all the sauce ingredients in a small bowl; set aside.
  • Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
  • Add in ginger and garlic; cook until fragrant, about 15 seconds.
  • Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
  • Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
  • To serve-arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
  • To eat-spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.

Nutrition Facts : Calories 177.4, Fat 6.9, SaturatedFat 1.2, Cholesterol 40.2, Sodium 472.8, Carbohydrate 14.6, Fiber 1.5, Sugar 6.2, Protein 13.6

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