ASIAN-STYLE CHICKEN AND RICE
Arborio rice is not just for risotto. It has a creamy richness that's great in bakes like this Asian-inspired chicken dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
- Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.
Nutrition Facts : Calories 408 g, Fat 22 g, Fiber 1 g, Protein 20 g, SaturatedFat 5 g
ASIAN CHICKEN AND RICE SALAD
Steps:
- Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
- Cooks' notes:
- You can adjust the amount of ingredients based on your tastes.
ASIAN CHICKEN AND RICE
Make and share this Asian Chicken and Rice recipe from Food.com.
Provided by Kristen White
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare 1 cup brown rice according to package directions.
- Meanwhile, in a large skillet or wok, sauté chicken, carrots, garlic, chopped scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly.
- Add soy sauce, celery, leftover veggies, white pepper and cilantro.
- Mix all ingredients together, cover and simmer for 5 minutes.
- Serve on brown rice.
- Sprinkle with toasted almonds, if desired.
RESTAURANT QUALITY CHINESE CHICKEN FRIED RICE
I created this recipe out of desperation last night when it was getting late and everyone was HUNGRY now, so I call it one of my Desperation Dinners! It is really pretty and tastes as good as something you order in a restaurant! It was very cheap to make. You buy the chicken on sale and boil it and shred it and put in freezer in baggies till you need it and it's all ready to use in recipes at last minute! You can get the canned water chestnuts for $1 or less on sale and keep on hand in pantry! Hope you like this as much as we do!
Provided by dolliegyrl
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make rice first.
- Add all ingredients together in saucepan and bring to boil.
- Turn to simmer and cook 20 minutes with lid on.
- Set aside to cool.
- In large skillet pan melt butter.
- In a small bowl stir egg and water.
- Add to skillet on medium low heat in one big thin pancake formation.
- Cook for 1-2 minutes or until set.
- Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
- Cut egg into long thin shreds on cutting board.
- Set aside.
- Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
- Mix all together to warm through and then add shredded egg to mixture.
- Cook a few minutes more and serve hot.
ASIAN CHICKEN & RICE BAKE
Golden Mushroom Soup is the flavor-maker in this easy recipe--a taste of the Far East with homecooked goodness.
Provided by RecipeNut
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread rice in 2-qt.
- shallow baking dish.
- Top with chicken.
- Mix soup, water, soy, vinegar, honey and garlic powder.
- Pour over chicken.
- Sprinkle with paprika.
- Cover.
- Bake at 375°F.
- for 45 min.
- or until chicken is no longer pink and rice is done.
ASIAN STYLE CHICKEN AND RICE POT
I love a dish with "Rice Pot" in the title. As described by Food and Drink, "A superb one-pot chicken dish. Although you can use boneless chicken breast, they are dryer than thighs."
Provided by gailanng
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Slice chicken thighs in half, or quarters if large. Place in bowl, combine shallots, ginger and garlic. Toss chicken with half of shallot mixture and all of soy sauce. Marinate for 30 minutes.
- Heat 2 tbsp oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to oil. Fry 1 to 2 minutes on each side, or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened. Season mushrooms and set aside.
- Heat remaining 1 tbsp oil in a large, heavy pot over medium heat. Add remaining shallot mixture and sauté 30 seconds. Stir in rice, chicken broth (or water) and chili sauce. Bring to boil. Reduce heat to low and place chicken pieces and mushrooms over rice. Cover and simmer for 10 minutes.
- Scatter in peas and green onions and cook, covered, until both rice and chicken are cooked, about 7 to 10 minutes. Stir vegetables and chicken into rice, garnish with coriander. Serve with Spicy Citrus Sauce (recipe follows).
- To Make Spicy Citrus Sauce: Combine ginger, chili sauce, fish sauce, water, lemon and lime juice, brown sugar and fresh mint in a bowl. Let sit for one hour before serving.
Nutrition Facts : Calories 590.9, Fat 16.2, SaturatedFat 2.8, Cholesterol 94.4, Sodium 1282.4, Carbohydrate 76.2, Fiber 6.1, Sugar 7.8, Protein 34.1
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