Skinny Asian Chicken And Rice Recipes
SKINNY ASIAN CHICKEN AND RICE
80% less sat fat • 41% less cholesterol than the original recipe. You're just 15 minutes from a fabulous meal when you keep this short list of ingredients on hand.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat rice in microwave according to package directions.
- Meanwhile, in a large skillet, cook and stir peas and chicken in hot oil over medium-high heat for 2 to 3 minutes or until peas are crisp-tender and chicken is no longer pink. Stir hot rice into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds.
Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Cup, Sodium 320 mg, Sugar 6 g, TransFat 0 g
MAMA'S ASIAN CHICKEN AND RICE
A great orange chicken dish!
Provided by scarlett
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 17
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
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ONE PAN ASIAN CHICKEN AND RICE - CAFE DELITES
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- Preheat an oven to 200C | 390F. Wash and pat chicken dry with a paper towel. Combine the soy sauce, honey, 1 tablespoon of minced garlic, 1 tablespoon of hoisin sauce, vinegar (or Chinese wine), sesame oil and a pinch of white pepper together in a shallow bowl. Add in the chicken and coat evenly in the sauce.
- Heat a small amount oil in a 10-12 inch cast iron pan over medium heat. Sear chicken thighs skin-side down, along with the sauce it was in, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
- Add the onion and remaining garlic to the remaining sauce leftover from the chicken in the pan. (If the pan looks too dry, add in 1 tablespoon of cooking oil.) Fry, while stirring occasionally, until the garlic is fragrant (about 1 minute). Add in the rice and stir it through all of the flavours. Pour in the stock (or broth), water, oyster sauce, remaining hoisin sauce, and Chinese five spice powder, stirring all ingredients together well to combine. Salt to season (with a pinch of salt, ONLY if desired).
- Allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate into the pan; cover with a lid or double layer of foil and transfer to the oven to bake for 40 minutes.
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- Over high heat, in a medium cooking pot, mix the rice and 2-1/2 cups of water then let it boil. When it boils, put down the heat to the lowest, cover partially (leave about a 1/2 inch of opening) and simmer until the rice is cooked through. Note: if you can cook the rice hours ahead, it's better.
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- Separate the sauce, the corn, and the chicken in three bowls. Still in the same saucepan, pour the 2 tablespoons of extra virgin olive oil. When the oil is hot, add the chicken until golden brown. Season with the 1/4 teaspoon salt and pepper. Again, take them away from the saucepan and put them in a bowl. In the same saucepan, pour the remaining extra virgin olive oil, then add the soy-lemon mixture and cook for 3 - 5 minutes or until it thickens slightly. Add the rice and mix well until the rice becomes brown. Move the rice to one side of the saucepan.
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