Tender Chicken On Rice Recipes

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BETTER THAN TAKEOUT CHICKEN FRIED RICE



Better than Takeout Chicken Fried Rice image

Amazing chicken fried rice that is better than take out! This chicken fried rice has moist and tender chicken with flavorful peas and carrots and long rice cooked together. Make this unique and your own with this favorite Chinese rice!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 40m

Number Of Ingredients 10

1 Tablespoon vegetable oil
1 Tablespoon soy sauce
1 pound chicken (cut into small pieces )
3 cups cooked rice *
2 Tablespoons sesame oil
1 small white onion (chopped)
1 cup frozen peas and carrots (thawed)
2-3 Tablespoons soy sauce (more or less to taste)
2 large eggs (lightly beaten)
2 Tablespoons chopped green onions (optional)

Steps:

  • In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
  • Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  • Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Nutrition Facts : Calories 200 kcal, Carbohydrate 20 g, Protein 9 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

OVEN BAKED CHICKEN AND RICE



Oven Baked Chicken and Rice image

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Provided by Nagi@RecipeTinEats

Categories     Dinner

Time 1h20m

Number Of Ingredients 15

5 bone in chicken thigh fillets, peel skin OFF (, (Note 1))
1 onion (, chopped (brown, white or yellow))
2 cloves garlic (large) (, minced)
2 tbsp (30g) butter ((or olive oil))
1 1/2 cups (270g) uncooked white rice ((Note 3))
1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave))
1 1/4 cups (315 ml) water (, hot (tap is fine))
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray
Fresh thyme leaves or finely chopped parsley

Steps:

  • Preheat oven to 180°C/350°F.
  • Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  • Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  • Remove baking dish from the oven. Add rice then mix.
  • Place chicken on rice. Then pour chicken broth and water around the chicken.
  • Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
  • Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g

SOUTHWEST CHICKEN TENDERS AND RICE



Southwest Chicken Tenders and Rice image

Make and share this Southwest Chicken Tenders and Rice recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon chili powder (try chipotle or ancho chili powder)
1/2 teaspoon dried oregano, crushed
1 1/2 lbs chicken tenderloins
2 large limes, divided
2 tablespoons olive oil, divided plus more as needed
1 cup onion, diced
1 medium bell pepper, cut into 1/4-inch dice (1 cup green, red, orange or yellow)
2 tablespoons tomato paste
1 1/2 cups long-grain rice, rinsed
3 1/4 cups homemade broth or 3 1/4 cups no-salt-added chicken broth
2 tablespoons finely chopped cilantro
shredded cheddar cheese, monterey jack cheese or Mexican blend cheese

Steps:

  • Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
  • Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
  • Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
  • Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
  • Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
  • Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
  • Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
  • Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.

CHICKEN TENDERS WITH LEMON-SPINACH RICE



Chicken Tenders With Lemon-Spinach Rice image

Tasty low-fat, easy to prepare chicken tenders with rice and vegetables which you can have on the table ready to enjoy in less than thirty minutes. Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 lb chicken breast tenders
2 garlic cloves, minced
1 1/2 cups instant brown rice
15 1/2 ounces chicken broth
1 -2 cup mushroom, cut into chunky pieces
1 teaspoon dried thyme
1 tablespoon lemon juice
2 teaspoons lemon zest
sea salt, to taste
fresh ground black pepper, to taste
2 cups baby spinach leaves, loosely packed, cut into thin strips

Steps:

  • Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
  • Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
  • Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.

TENDER CHICKEN ON RICE



Tender Chicken on Rice image

Provided by Food Network

Time 1h55m

Yield 4 to 6 as an appetizer

Number Of Ingredients 15

2 ounce piece Smithfield ham
1 cup cold water
8 Chinese dried mushrooms
8 ounces skinless, boneless chicken breast or thigh
2 tablespoons finely shredded ginger
1 tablespoon Shao Hsing rice cooking wine
1 tablespoon thin soy sauce
1 1/2 teaspoons black soy sauce
1 1/2 teaspoons cornstarch
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/8 teaspoon ground white pepper
1 cup long grain rice
2 tablespoons vegetable oil
1 scallion, finely julienned

Steps:

  • Rinse ham in cold water. In a small saucepan, bring 1 cup of cold water to a boil over high heat. Add ham and return to boil. Reduce heat to medium-low, cover and simmer 20 minutes. Drain ham, set aside to cool. Slice into paper-thin slices, then stack a few at a time and cut into julienne strips to make about 1/2 cup. Soak mushrooms in 1/2-cup cold water for about 30 minutes. When softened, drain and squeeze mushrooms dry, reserving the liquid. Cut off and discard stems, and thinly slice caps. Cut chicken into scant 1/2-inch thick slices and place in medium bowl. Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with hands to combine. Place rice in a 2-quart saucepan. Wash the rice in several changes of cold water, until water runs clear. Drain. Level the rice and add enough cold water to cover by 1 inch (or add 1 3/4 cups of water). Bring to a boil, covered, over high heat, never stirring. Reduce heat to low and simmer, covered, 7 to 10 minutes or until water almost completely evaporates. Meanwhile, stir 1-tablespoon vegetable oil into the chicken mixture and combine thoroughly. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the remaining 1-tablespoon vegetable oil to the wok, and carefully add chicken mixture, spreading it in wok. Cook undisturbed 1 minute, letting chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute, or until chicken is lightly browned on all sides but not cooked through. Add mushroom liquid and ham and cook, stirring, 30 seconds. Uncover rice and quickly spread chicken mixture and scallion over it. Immediately re-cover rice and cook 5 to 10 minutes more, or until chicken is just cooked through and rice is tender. Bring the pot to the table and serve immediately.

TENDER CHICKEN ON RICE



Tender Chicken on Rice image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

2 ounces Smithfield ham
8 Chinese dried mushrooms
8 ounces skinless, boneless chicken breast or thigh
2 tablespoons finely shredded ginger
1 tablespoon Shao Hsing rice cooking wine
1 tablespoon thin soy sauce
1 1/2 teaspoons black soy sauce
1 1/2 teaspoons cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1 cup long grain rice
2 tablespoons vegetable oil
1 scallion, finely julienned

Steps:

  • In a small bowl soak mushrooms in 1/2 cup cold water for about 30 minutes to soften. When softened, drain and squeeze mushrooms dry, reserving the mushroom liquid. Cut off and discard stems and thinly slice caps. Rinse ham in cold water. In a small saucepan, bring 1 cup of cold water to a boil over high heat. Add ham and return to a boil. Reduce heat to medium-low, cover and simmer 20 minutes. Drain ham, and set aside until cool enough to handle. Slice the ham into paper-thin slices. Stack a few slices at a time, and cut into julienne strips to make about 1/2 cup. Cut chicken into scant 1/2-inch-thick slices, place in a medium bowl. Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with your hands to combine. Place the rice in a 2-quart saucepan. Wash the rice in several changes of water until the water runs clear. Drain the rice. Level the rice and add enough cold water to cover by 1-inch. (Or add 1 3/4 cups of water). Bring to a boil, covered, over high heat, never stirring the rice. Reduce heat to low and simmer, covered, 7 to 10 minutes or until the water almost completely evaporates. Meanwhile, stir 1 tablespoon vegetable oil into the chicken mixture and combine thoroughly. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the remaining 1 tablespoon vegetable oil to the wok and carefully add chicken mixture, spreading it in wok. Cook undisturbed 1 minute, letting chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute or until chicken is lightly browned on all sides but not cooked through. Add mushroom liquid and ham and cook, stirring, 30 seconds. Uncover rice and quickly spread chicken mixture and scallions over it. Immediately re-cover rice and cook 5 to 10 minutes more or until chicken is just cooked through and rice is tender. Bring the pot to the table and serve immediately.

RICE KRISPIES CHICKEN TENDERS



Rice Krispies Chicken Tenders image

Use crisped rice cereal to make some of the crispiest chicken ever. These Rice Krispies Chicken Tenders is an easy family dinner recipe that the kids will beg for!

Provided by Julie Clark

Categories     Main Dish

Number Of Ingredients 8

1 pound boneless skinless chicken breasts (cut into thick slices (bought thin sliced chicken breasts, then cut in half))
1 cups buttermilk
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons Italian seasoning
4 cups rice krispies cereal ((or more as needed))
⅓ cup flour
Oil for frying

Steps:

  • In a large bowl add in chicken, buttermilk, salt, pepper, and 2 tablespoons of Italian seasoning. Let chicken marinade at least an hour or up to overnight refrigerated..
  • In a large deep plate add in rice krispies and flour.
  • Once chicken has marinated, shake off excess buttermilk mixture and dredge each tender into the rice krispie mixture. Be sure to firmly press the chicken in to coat completely.
  • Once chicken has been coated, allow it to sit for 5-10 minutes so the rice krispie coating will adhere better to the chicken.
  • In a large pan add in 1-2 inches of oil and heat over medium high heat. Gently add in chicken strips once oil is hot. Once the chicken is frying, do not touch it until it's time to flip it.
  • Cook for 4-6 minutes per side or until chicken has cooked through.
  • Place the chicken strips on a wire rack with paper towels underneath to catch oil drips. This helps keep the chicken crispy on all sides.

Nutrition Facts : Calories 318 kcal, Carbohydrate 37 g, Protein 29 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 79 mg, Sodium 1215 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SKILLET GARLIC CHICKEN AND RICE CASSEROLE



Skillet Garlic Chicken and Rice Casserole image

One Pot Chicken and Rice Casserole is a simple go-to chicken dinner that's full of flavor, uses only one pan and takes 45 minutes to make!

Provided by Amanda

Categories     Dinner

Time 45m

Number Of Ingredients 12

1 pound chicken tenderloins or thin chicken breasts
1 ½ cups long grain white rice
4 cups chicken broth or stock (divided)
1 medium onion (diced fine, about 1 cup)
4 garlic cloves (minced)
2 teaspoons garlic powder (divided)
2 teaspoons salt (divided)
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon onion powder
½ teaspoon red pepper flakes (optional)
1 tablespoon olive oil

Steps:

  • Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent.
  • Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
  • Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.
  • Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
  • Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, 1/2 teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
  • Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.

Nutrition Facts : Calories 523 kcal, Carbohydrate 69 g, Protein 36 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 80 mg, Sodium 1648 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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