ASIAN CHICKEN (ASIAN MARINADE)
A great all rounder Asian Marinade that infuses chicken with sweet/savoury flavours. This Asian chicken can be grilled, baked or cooked on the stove! MINIMUM MARINADE TIME: 1 hour (or overnight)
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
- Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side). Transfer to plate, cover loosely with foil and rest for 3 minutes.
- Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.
CHICKEN IN VINEGAR
From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
- Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
- Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.
BAKED ASIAN-STYLE HONEY CHICKEN
A marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic Asian flavor without a lot of fuss.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 5
Number Of Ingredients 7
Steps:
- To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 8.7 g, Cholesterol 204.3 mg, Fat 41.1 g, Fiber 0.3 g, Protein 51.3 g, SaturatedFat 11.7 g, Sodium 553.1 mg, Sugar 7.4 g
ASIAN CHICKEN THIGHS
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
ASIAN CHICKEN WINGS
These chicken wings never disappoint. They get devoured as soon as they get put on the table. The sauce is rich and dark so they are great for Halloween parties, just call them glazed bat wings for the holiday.
Provided by Breanna Thime Majkowski
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk Worcestershire sauce, honey, oyster sauce, soy sauce, garlic, vinegar, thyme, sesame seeds, and Chinese five-spice powder together in a large bowl; add chicken wings and toss to coat completely. Let chicken marinate 30 minutes. Transfer chicken wings and marinade to a deep baking dish.
- Bake wings in the preheated oven, turning and spooning marinade over wings every 20 minutes, until chicken is cooked through and sauce is thick and bubbling, about 90 minutes.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 10.6 g, Cholesterol 31.8 mg, Fat 3.6 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 1 g, Sodium 458 mg, Sugar 8.6 g
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
CHICKEN IN VINEGAR
Cooking Channel serves up this Chicken in Vinegar recipe from Laura Calder plus many other recipes at CookingChannelTV.com
Provided by Laura Calder : Cooking Channel
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.
CHINESE CHICKEN WINGS
My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.
Provided by Jeanette Boisvert
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h30m
Yield 12
Number Of Ingredients 4
Steps:
- Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
- Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g
ASIAN CHICKEN MARINADE
This Asian Chicken Marinade combines the best Asian flavors to bring you juicy grilled chicken, coated in a sweet and savory glaze.
Provided by Will Rowland
Categories Poultry
Time 2h31m
Number Of Ingredients 12
Steps:
- Combine the soy sauce, honey, vinegar, brown sugar, sesame oil, garlic, and ginger in a mixing bowl and whisk together.
- Place chicken in a resealable plastic bag and pour marinade mixture over top. Carefully remove excess air, seal the bag, and lay flat.
- Let the chicken marinate in the refrigerator for at least 2 hours or overnight.
- Place marinated chicken on a plate and salt lightly. Leave at room temperature while the grill preheats. Set aside leftover marinade in the plastic bag-do not throw it away!
- Clean and oil the grill grates then preheat to high heat (about 500° F).
- Place chicken on the grill and cook for 5 minutes. Flip, and cook for an additional 5-6 minutes (or until meat thermometer reads an internal temp of 165° F.
- Remove chicken from the grill and tent with foil for 5-10 minutes before serving.
- Pour the marinade that remains in the plastic bag into a large shallow non-stick pan and bring to a full boil.
- Immediately reduce heat to a simmer, and stir constantly with a wooden spoon until sauce has thickened and will coat the back of a spoon. It should be thinner than honey but not watery. Do not overheat as sugars will burn! Add drips of Sriracha hot sauce to taste.
- Drizzle (or brush) the finished sauce over the grilled chicken. Garnish with toasted sesame seeds and/or chopped green onions and serve.
Nutrition Facts : Calories 397 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 42 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 3074 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ASIAN SESAME SAUCE
Make and share this Asian Sesame Sauce recipe from Food.com.
Provided by Chef LL
Categories Asian
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- .whisk all the ingredients together. add meat and marinate in the fridge for at least 2 hours.
ASIAN BAKED CHICKEN IN VINEGAR SAUCE
Found this while using Web Search, while looking for something new to do with chicken. Easy to make & family liked it very much.
Provided by Kit..ty Of Canada
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken breasts in grease 9x13 dish
- Mix all remaining ingredients& pour over chicken.
- Cover tightly with foil; use toothpick to poke 6 holes in foil.
- Bake at 350F 35-45 minutes.
Nutrition Facts : Calories 415.6, Fat 16.3, SaturatedFat 4.3, Cholesterol 93, Sodium 901.5, Carbohydrate 32.7, Fiber 1.6, Sugar 11.6, Protein 35.6
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
ASIAN SAUCES
So many people don't attempt making asian dishes because the sauces are too complex. Here is a list of asian sauces you can make without stress. I have listed them in the "Directions" sections so as to not copy/paste so many times. :)
Provided by Lolly St John
Number Of Ingredients 1
Steps:
- 1. Asian Sauces Orange Sauce for Stir Fry 1 1/2 tablespoons soy sauce 1 1/2 tablespoons water 5 tablespoons sugar 5 tablespoons white vinegar 1 orange, zest of General Tao's Sauce 1/4 cup cornstarch 3 tablespoons water 1/8 teaspoon garlic powder 1/4 teaspoon ginger 1/2 cup chicken stock 1/2 cup sugar 1/4 cup good-quality soy sauce 3 tablespoons white vinegar 4 red chilies or use Pepper flakes (optional) Stir fry Sauce 2/3 cup soy sauce 1/2 cup chicken broth 1/3 cup rice wine 3 1/2 tablespoons sugar 1 tablespoon sesame oil 1/4 teaspoon white pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons cornstarch 1/4 cup water Sweet and Sour Sauce 1/4 cup ketchup 1/4 cup sugar 1/4 cup vinegar 1 tablespoon soy sauce 1 1/2 tablespoons cornstarch 3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice) 2 teaspoons oil Mongolian Grill Sauce 1 teaspoon olive oil or 1 teaspoon canola oil 1/2 teaspoon ginger powder 1 tablespoon minced garlic 1/2 cup soy sauce 1/2 cup water 1/4 cup brown sugar Dipping Sauce 3/4 cup water 2 teaspoons cornstarch 1/3 cup seasoned rice vinegar 1/4 cup brown sugar 1 1/2 tablespoons reduced sodium soy sauce 1 tablespoon fresh ginger, grate 2 cloves garlic, smashed 1/2 teaspoon crushed red pepper flakes Basic Chinese White Sauce In a measuring cup, combine: 2 Tablespoons soy sauce, shoyu, or Bragg's 3/4 cup water 1 Tablspoon grated ginger 1/2 teaspoon chopped garlic (1 small clove) 1 Tablespoon cornstarch Basic Chinese Brown Sauce In a measuring cup, combine: 2 Tbl. soy sauce, shoyu, or Bragg's 3/4 c. water 0.5 - 1 Tbl. grated ginger 1 tsp. chopped garlic (1 clove) 1 Tbl. cornstarch 1 Tbl. Molasses Spicy Orange Glaze In a measuring cup, combine: 1/2 cup OJ 2 Tbl. soy sauce, shoyu, or Bragg's 1/3 c. water 1 tsp grated ginger 1-2 tsp. chopped garlic (1-2 cloves) 1 Tbl. cornstarch
- 2. Basic Chinese Sauce 4 ts Soy sauce 1 ts Sesame oil 1 ts Oyster sauce 1 ts Chili paste Basic Asian Brown Sauce 1/2 cup granulated sugar 1 tablespoon cornstarch 1 cup chicken broth 2 tablespoons soy sauce 1 clove garlic, finely chopped Chinese Lemon Sauce 1/4 cup sugar 1/3 cup chicken broth 1 teaspoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons light corn syrup 2 tablespoons rice vinegar 1/4 teaspoon salt 1 garlic clove , minced 2 teaspoons cornstarch 1 teaspoon cold water Peanut Sauce 1 tablespoon peanut butter (i used crunchy) 3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do) 1 teaspoon garlic powder 1 teaspoon soy sauce or 1 teaspoon oyster sauce 1 tablespoon chili sauce or 1 tablespoon ketchup 1 dash chili flakes salt and pepper , to taste Ginger Sauce 1 yellow onion 2 tablespoons peeled and grated fresh ginger 1/4 cup fresh lemon juice 1/2 cup white vinegar 1 cup soy sauce Mustard Sauce 2 tablespoons dry mustard 1 1/2 teaspoons sugar 5 tablespoons milk 2 tablespoons cream 2 tablespoons hot water 1 tablespoon sesame seeds, lightly toasted 1/4 cup soy sauce 1 garlic cloves, minced Teriyaki Sauce 1 cup soy sauce 1/2 cup brown sugar 2 garlic cloves, minced Sriracha Sauce 1 1/2 cups chopped Chili Peppers 1 Tablespoon fresh lime juice 3 garlic cloves 2 Tablespoons palm sugar (or brown sugar) 2 teaspoons salt 1/4 cup white vinegar Spicy Sushi Sauce 1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan) 2 tablespoons sriracha sauce 1/4 teaspoon toasted sesame oil Thai Sweet Chili Sauce 3 garlic cloves, peeled 2 hot red peppers ( jalapeno, serrano, thai, cayenne, etc.) 1/2 cup sugar 3/4 cup water 1/4 cup vinegar 1/2 teaspoon salt 1 tablespoon cornstarch 2 tablespoons water
- 3. Wasabi Sauce 1/3 cup mayonnaise 2 teaspoons wasabi paste or 2 teaspoons wasabi powder 2 tablespoons honey Asian Barbecue Sauce 6 tablespoons hoisin sauce 2 tablespoons rice vinegar ( not seasoned) 1/2 teaspoon lemon juice 1 tablespoon asian fish sauce 1 tablespoon soy sauce 1 tablespoon honey 1/3 cup minced shallots 2 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/8 teaspoon Chinese five spice powder 1/3 cup sugar Tabasco Sauce 3 dozen long hot red peppers 1 garlic cloves 1 tablespoon granulated sugar 1/2 teaspoon salt 1 teaspoon horseradish 1 cup hot vinegar Hoisin Sauce 4 tablespoons soy sauce 1 tablespoon peanut butter or 1 tablespoon black bean paste 1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar 2 teaspoons white vinegar 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 2 teaspoons sesame oil 20 drops chinese hot sauce ( or habenero or jalapenos) 1/8 teaspoon black pepper Asian Plum Sauce 6 cups pitted chopped red plums 1 1/2 cups packed brown sugar 1 cup sugar 1 cup vinegar 1 small onions ( 1/2 cup minced) 1 teaspoon crushed dried chili pepper flakes 4 garlic cloves, minced 1 tablespoon fresh ginger, minced 2 tablespoons soy sauce or 1 tablespoon salt 1 tablespoon Thai basil or 1 tablespoon tarragon, minced 1 tablespoon basil, minced Lumpia Dipping Sauce 1/2 cup water 1/2 cup sugar 1/4 cup apple cider vinegar 1 tablespoon cornstarch 1 tablespoon ketchup 1 garlic cloves, finely minced 1/4 teaspoon crushed red pepper flakes
- 4. Basic directions: mix ingredients, cook until thickened.
BAKED STICKY CHINESE CHICKEN WINGS
Made with soy sauce, brown sugar and garlic, this baked sticky Chinese chicken wings recipe is loved by everyone. And they really are the easiest chicken wings ever...you can't mess them up if you tried!
Provided by Wanda Simone
Categories Appetizer Main Course
Time 2h15m
Number Of Ingredients 5
Steps:
- Heat the oven to 350°F.
- If the wings have not been separated, remove the tips and separate the wings at the joint.
- Arrange the wings in a baking pan.
- Mix the rest of the ingredients in the bowl.
- Pour the mixture over the top of the wings in the pan.
- Cover the pan with foil.
- Bake for an hour.
- Remove the foil.
- Turn the wings over.
- Bake, uncovered, for another 45 minutes to an hour.
Nutrition Facts : ServingSize 1 drumette or wingette, Calories 91 kcal, Carbohydrate 11 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 17 mg, Sodium 119 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g
ASIAN GLAZED CHICKEN
Love drowning chicken fried rice with this glaze/sauce. Simple delish!
Provided by Hope Adcox
Categories Other Sauces
Time 2h
Number Of Ingredients 8
Steps:
- 1. Whisk vinegar, honey, sou sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth.
- 2. Pour 1/2 of the marinade into a large plastic zipper bag; retain the other half of sauce.
- 3. Place chicken into bag of marinade and seal. refrigerate 1 hour.
- 4. Preheat oven to 425 degrees.
- 5. Pour other half of marinade into saucepan over medium heat, bring to boil and cook for 3-5 minutes.
- 6. Remove chicken from bag, discard marinade and bag. Brush chicken with 1/3 of thickened sauce.
- 7. Bake in large pan for 30 minutes, basting one more time after 10 minutes.
- 8. Let stand for 5-10 minutes, meanwhile, bring remaining marinade back to a boil for 1-2 minutes and serve with chicken. Sprinkle with green onion.
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
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