EASY ASIAN CHICKEN
This is a delicious, quick and easy recipe! I made this a lot when I was a young adult, just starting to cook, and didn't have a lot of money to spend on fancy ingredients. The sauce also makes a great marinade for grilled chicken. The recipe is modified from a recipe I saw in a 6 ingredients or less type of cookbook, sorry I don't remember the exact name of the book, or the original recipe, I saw it in a library and I haven't come across this exact book since.
Provided by Busy Lindsay
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place chicken in glass baking dish. (A 9 X 9, or 8 X 11 dish works well, I don't suggest using a 9 X 13).
- In a small bowl combine soy sauce, vinegar, brown sugar, garlic powder and black pepper; stir or whisk until well blended. Pour sauce mixture over chicken.
- Bake chicken with sauce mixture for about 20 - 30 minutes or until chicken is cooked through. For best results turn chicken over half way through cooking.
Nutrition Facts : Calories 308.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 136.9, Sodium 911.9, Carbohydrate 11, Fiber 0.1, Sugar 10.2, Protein 55.9
ASIAN CHICKEN AND SCALLIONS
Make and share this asian chicken and scallions recipe from Food.com.
Provided by afr0bunny
Categories Chicken
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- whisk together first 7 ingredients in a small bowl in a wok, heat 1 tsp oil until very hot stir fry the scallions until they start to look golden (30 sec- 1 minute) and remove heat remaining oil, stir fry chicken until it is browned and almost done (2- 3 min).
- remove, pouring any juices over chicken add the mixture from the small bowl to the pan and boil until it gets syrupy add chicken and juices and cook until chicken is done and liquid looks like it is glazing the chicken (about 1 minute) remove from heat and fold in scallions.
Nutrition Facts : Calories 375, Fat 9.7, SaturatedFat 1.9, Cholesterol 131.7, Sodium 1534.9, Carbohydrate 11.6, Fiber 1.1, Sugar 8.3, Protein 54.5
EASY ASIAN CHICKEN WITH SCALLIONS
I found this in the local paper, and made it for dinner. So easy, and totally divine! The chicken marinates in fish sauce, known as Nam Pla and Nuoc Nam, available at well stocked supermarkets and certainly in Asian food stores. This is a great picnic dish, served a room temperature or chilled. Marinate in advance, cooks in a snap! Serve with Japanese steamed rice and a green salad, YUMMY!
Provided by NoraMarie
Categories Chicken Breast
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- The day prior, cut each breast in half across the width of the breast.
- Place chicken in bowl and pour fish sauce over. Toss to coat.
- Remove 3 inches of dark green part of scallions and discard.
- Slice scallions very thin, on the bias, about 1/8 inch thick.
- Add scallions to bowl with chicken and toss.
- Cover and chill for 18-24 hours.
- Preheat oven to 500°.
- Lift chicken from fish sauce, letting scallion slices remain on the chicken.
- Place chicken on rimmed baking sheet.
- Bake 10-12 minutes, until just firm, then put under broiler about 8 inches from heat for 1 to 2 minutes, until golden.
- Remove from oven, remove skin and serve immediately, if serving hot.
Nutrition Facts : Calories 134.5, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 1144.3, Carbohydrate 1.6, Fiber 0.4, Sugar 0.9, Protein 16.1
GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
- Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
- Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
EASY ASIAN BAKED CHICKEN
Chicken breasts baked with soy sauce, vinegar, bell peppers and water chestnuts. Ta dah! That's it! Very tasty and simple.
Provided by sal
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Pour soy sauce and vinegar over chicken, then sprinkle with bell pepper and top with water chestnuts.
- Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 13.5 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 0.4 g, Sodium 2489.4 mg, Sugar 3.1 g
ROAST CHICKEN AND SCALLIONS
Provided by Ian Knauer
Categories Chicken Onion Roast Kid-Friendly Dinner Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
- Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
- Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.
ASIAN CHICKEN
This is a great recipe from the Express Lane cookbook by Sarah Fritschner. It's quick, easy and it tastes great
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 286.2, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 847.7, Carbohydrate 7.9, Fiber 0.2, Sugar 6.9, Protein 31.7
ASIAN NOODLES WITH CHICKEN AND SCALLIONS
Make and share this Asian Noodles With Chicken and Scallions recipe from Food.com.
Provided by invictus
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
- Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
- While noodles cook, tear chicken into chunks.
- Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
- Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
CHICKEN AND SCALLION SKEWERS
Categories Chicken Poultry Appetizer Broil Cocktail Party Quick & Easy Party Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 snack servings
Number Of Ingredients 9
Steps:
- Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil.
- Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.
- Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use).
- Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat scallions dry with paper towels.
- Preheat broiler. Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center. Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.)
- Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching.
- Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more.
- Serve warm or at room temperature. Just before serving, coat skewers with reserved sauce using cleaned brush.
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ONION SCALLION CHICKEN (CHINESE RECIPE) - RASA MALAYSIA
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4.6/5 (17)Total Time 20 minsCategory Chinese RecipesCalories 327 per serving
- Marinate the chicken with all the ingredients in Marinade for 10 minutes. Mix all the ingredients in the Sauce in a small bowl. Set aside.
- Heat up a wok or skillet with 1 tablespoon of the cooking oil and stir-fry the marinated chicken until the surface turns white (half done). Dish out and set aside.
- Heat up the remaining oil and stir-fry the onion and ginger until aromatic. Add the chicken into the wok or skillet and do a few quick stirs before adding the Sauce. Continue to stir-fry until the chicken is completely cooked, then add the scallions into the wok. Do a few quick stirs, dish out and serve hot with steamed rice.
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