Easy Asian Chicken Food

25 BEST ASIAN CHICKEN FOODS

25 Best Asian Chicken Foods image

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Sticky Asian Glazed Chicken
Crispy Sesame Chicken
Kung Pao Chicken
General Tso's Chicken
Sweet and Sour Chicken Balls
Yakisoba Chicken
Chicken Chow Mein
Cashew Chicken
3-Ingredient Orange Chicken
Chili Chicken
Chicken Chop Suey
Moo Goo Gai Pan
Mongolian Chicken
Pineapple Chicken
Chicken and Broccoli Stir-Fry
Miso Chicken Stir-Fry
Chicken Fried Rice
Chicken Lo Mein
Hoisin Chicken
Chicken Lettuce Wraps
Crispy Chicken Egg Rolls
Bang Bang Chicken
Chicken Mei Fun
Dragon Chicken
Chinese Honey Chicken

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an Asian chicken recipe in 30 minutes or less!

Nutrition Facts :

EASY ASIAN CHICKEN

Easy Asian Chicken image

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

Ingredients

4 whole boneless skinless chicken breasts, halved. (Use less chicken if you like)
3 tablespoons soy sauce
1 1/2 tablespoons white vinegar (1/2 Tbsp. is equal to 1 tsp. Cider Vinegar can be used in place of White Vinegar.)
3 tablespoons brown sugar
1/8 teaspoon garlic powder
1/4 teaspoon black pepper

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

EASY ASIAN SKILLET CHICKEN

Easy Asian Skillet Chicken image

This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled.

Provided by Kittencalrecipezazz

Categories Chicken

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

4 boneless chicken breasts (cut into about 1-inch cubes)
salt and pepper
1 teaspoon dried red pepper flakes (optional and to taste, add in for heat)
1/2 cup cornstarch
1/2 cup chicken broth
1 1/2 teaspoons cornstarch
1 tablespoon rice vinegar
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sugar
1/3 cup vegetable oil
6 green onions, chopped
3 teaspoons chopped fresh ginger (you can add in more or less if desired)
2 tablespoons fresh minced garlic
1 red bell pepper, seeded and diced
cooked white rice

Steps:

Place the chicken cubes in a bowl, then season with salt and pepper.
Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
Place the chicken in a colinder and shake off an excess cornstarch.
In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
Using a slotted spoon remove the chicken to a bowl.
Pour off some of the fat (leave about 2 tablespoons in skillet).
Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
Serve with cooked rice.

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