CHICKEN & LONG GRAIN RICE
This is one of those dishes that you might find making over and over again. There is so much you can add to this and it still taste great.
Provided by Kim19068
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat oil and margarine.
- Add chicken and onion cook and stir until chicken is lightly browned and onions are tender.
- Stir in remaining ingredients.
- Transfer to a greased 1-1/2 quart casserole dish.
- Bake at 370°F for 1 hour or until rice is tender.
CHICKEN LONG RICE
We made this tasty dish for our Hawaiian Luau. "Long rice" is not rice, but cellophane noodles made from mungbean flour, also known as bean threads. This recipe starts with marinading the chicken for an hour, which I've included in the prep time; but once you start cooking, the dish takes very little time to make. Please note that the bean threads absorb water very quickly and require very little cooking time. If they are cooked too long, they will break down.
Provided by Annisette
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make marinade: In bowl, combine 2 tablespoons of the soy sauce, sesame oil, ginger, garlic, sugar and pepper.
- Add chicken to the marinade and refrigerate for at least 1 hour.
- Cut bean threads into 8ths and soak them in cold water for 30 minutes.
- Heat large skillet or wok over high heat. Add oil and the marinated chicken. Cook, turning often, until chicken is no longer pink.
- Reduce heat. Add mushrooms, green onions, bean threads (drained), chicken broth, and remainder of the soy sauce.
- Simmer until hot, stirring often, about 3 minutes. Be careful not to overcook the bean threads.
Nutrition Facts : Calories 518.1, Fat 13.1, SaturatedFat 2.3, Cholesterol 145.6, Sodium 1401.8, Carbohydrate 44.9, Fiber 0.9, Sugar 1.9, Protein 52.2
CHICKEN LONG RICE
Make and share this Chicken Long Rice recipe from Food.com.
Provided by marisk
Categories Whole Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large covered pot, cook chicken with ginger and salt in enough chicken stock to cover until tender.
- When chicken has cooled, debone and shred meat.
- Reserve chicken stock.
- In a skillet, heat oil and saute onion, garlic and ginger until lightly browned.
- Add noodles and enough reserved chicken stock to cover.
- Add chicken and soy sauce; simmer until noodles are tender.
- Optional: top with chopped or minced green onions. This recipe is slightly on the bland side; may want to add soy sauce, or more salt, ginger or some chicken bouillon to flavor.
Nutrition Facts : Calories 506.3, Fat 26.7, SaturatedFat 7.1, Cholesterol 107, Sodium 899.3, Carbohydrate 38.3, Fiber 0.6, Sugar 0.4, Protein 26.4
CHICKEN LONG RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak noodles for about 30 minutes in warm water to rehydrate.
- Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes. Add the shiitake mushrooms and cook until they begin to give up their juices. Season the chicken with salt and pepper, to taste. Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.
- Reduce heat to medium, and cook until the chicken stock reduces by half.
- Drain noodles, toss with chicken mixture and serve.
CHICKEN LONG RICE
Ginger gives this dish a great flavor. If you like more veggies in the meal add chopped celery, chopped sweet peppers, julienned carrots and zucchini, or shredded bok choy. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first five ingredients and 2 tablespoons soy sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour., Meanwhile, place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. Drain noodles. Using scissors, cut noodles into 4-in. lengths. (If using spaghetti, cook according to package directions until al dente; drain.), In a large skillet, heat canola oil over medium-high heat. Add half of the chicken mixture; stir-fry 4-6 minutes or until no longer pink. Remove from pan. Repeat with remaining chicken., In same pan, combine broth, mushrooms and remaining soy sauce; bring to a boil. Add noodles and chicken; cook and stir until noodles are tender. Remove from heat; sprinkle with green onion.
Nutrition Facts : Calories 530 calories, Fat 21g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 978mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.
CHICKEN LONG RICE 2
Got lazy and found another way to make this dish...less work with more taste! I just noticed that the long rice is posted as long-graing rice...big difference in ingredient. I'm going to leave it as is because of the reviews ... works :D
Provided by marisk
Categories Asian
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Soak long rice for about 15 minutes before preparing meal. Ok if its longer, won't hurt it. I use Nice Brand (also known as bean thread or sai fun) This brand is pre-cut at about 7-inches.
- In large pot, saute round onion and ginger until onion is semi-transluscent.
- Add chicken and stir fry until almost done.
- Add long rice and chicken broth.
- Cook at low simmer until noodles are transparent. Then add shoyu to taste (I use Kikkoman Soy Sauce; about 1/5 cup.).
- Make sure you don't run out of liquid or the noodles will stick together. Doesn't have to be soupy just have some liquid on the bottom -- the noodles soak up liquid quickly. If you need to, you can add more broth or water.
- NOTE: No salt is needed, the broth has plenty of flavor.
- OPTIONAL: slivered carrots, bamboo shoot slices, or Chinese peas. Please note that adding too much stuff can take away from presentation.
- You can also substitute the chicken with pork or beef slices.
Nutrition Facts : Calories 353.8, Fat 13.2, SaturatedFat 3.8, Cholesterol 58.2, Sodium 1665.9, Carbohydrate 31.9, Fiber 1, Sugar 1.4, Protein 24.8
CHICKEN LONG RICE SOUP
This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!
Provided by Mama Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
- Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
- Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
- After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 29.1 g, Cholesterol 101.5 mg, Fat 15.4 g, Fiber 1.2 g, Protein 33 g, SaturatedFat 4.7 g, Sodium 1118.4 mg, Sugar 2.7 g
VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE
Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.
Provided by DawnH
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
- Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
- Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
- Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g
CHICKEN AND RICE SKILLET
My Cuban mother-in-law makes the best Arroz Con Pollo, but it is very time consuming. This is my quick, weeknight version of the dish she makes. -Jacqueline Correa, Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute onion in oil until tender., Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth, tomatoes, water, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add chicken and peas; heat through.
Nutrition Facts : Calories 364 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE
Hot, sweet sauce coats the chicken and onions. Snow peas, broccoli or edamame would be a colorful vegetable side. I usually don't like spicy & hot sauce, yet I had to have the recipe after tasting this at my friends' house. The Sriracha sauce is like the Huy Fong sauce.
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
- While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
- Heat oil in large non-stick skillet over medium-high heat.
- Add onion; sauté 3 minutes or until tender.
- Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
- Stir in hoisin mixture; cook 1 minute, tossing to coat.
- Sprinkle with your choice of chopped nuts.
- Serve over rice and enjoy!
Nutrition Facts : Calories 317, Fat 5.3, SaturatedFat 0.9, Cholesterol 73, Sodium 408.3, Carbohydrate 37.8, Fiber 1.4, Sugar 6, Protein 27.4
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