Asian Chicken Food

ASIAN CHICKEN

Steps:

• Preheat oven to 350F degrees.
• Lightly oil a glass baking dish large enough to hold chicken breasts in a single layer.
• Place chicken breasts in the dish.
• Combine remaining ingredients and pour over chicken.
• Bake for 20 minutes or until chicken is cooked through.
• Serve hot or cold.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

ASIAN CHICKEN AND NOODLES

Steps:

• Bring water to boil in medium saucepan. Add Noodles and carrots; stir. Cook 3 min.
• Add chicken and 1 tsp. Seasoning (from ramen soup package); mix well. Cook 5 min. or until heated through, stirring occasionally. Discard remaining seasoning.
• Sprinkle with onions.

SPICY ASIAN CHICKEN SOUP

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

ASIAN CHICKEN SOUP

Steps:

• Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.
• Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2 to 2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.).
• Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce).
• Divide the noodles and shredded chicken among 4 soup bowls. Top with the soup and garnish with the lime wedges and cilantro.

ASIAN CHICKEN THIGHS

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.