Asian Style Chicken And Rice Food

ASIAN-STYLE CHICKEN AND RICE

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.

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

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.

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD

Steps:

• For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
• For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
• Pour the dressing over; toss to combine well and chill for about 2 hours.
• Just before serving, toss again and season with salt and black pepper.
• Sprinkle with crispy noodles and green onions.
• Delicious!

ASIAN STYLE CHICKEN AND RICE POT

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.

CHINESE CHICKEN FRIED RICE I

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
• Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

ASIAN STYLE CHICKEN

Steps:

• In a large skillet pan, heat the oil and butter together until hot. Add the chicken. Salt and pepper chicken to taste. Cook for about 3-4 minutes and flip, adding salt and pepper to taste on other side. Continue to cook on other side for about 3-5 minutes.
• Remove the chicken from the pan onto a plate and reserve. Add another tbsp butter and add the chopped shallots and garlic. Cook for about 2 minutes and the shallots are soft and the aroma of the garlic is strong.
• Add the chicken broth and the hot water and stir well with the shallots and garlic. Add the rest of the ingredients, tasting after all are included to ensure own taste. You may need to adjust to your own preference.
• Add the chicken back into the pan, including any juices on the plate that may have been released, this gives great flavor! Put a lid on the pan and simmer for about 15-20 minutes and the sauce has soaked into the chicken. You may need to flip the chicken thighs a few times through out to help incorperate the sauce.
• Enjoy with Steamed Rice!