FIVE-SPICE CHICKEN NOODLE SOUP
Try this spicy Asian-inspired take on the traditional soothing chicken noodle soup. Recipe comes from Better Homes and Gardens.
Provided by Barb G.
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger; bring to boiling.
- Stir in bok choy, sweet pepper strips, and noodles; return to boiling, reduce heat; boil gently, uncovered, 3 to 5 minutes or until noodles are tender,.
- Stir in chicken, heat through and Serve.
CHINESE FIVE-SPICE CHICKEN
Make and share this Chinese Five-Spice Chicken recipe from Food.com.
Provided by Amanda in Adelaide
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large dish or plastic bag.
- Mix the remaining ingredients and pour over the chicken.
- Marinate refrigerated overnight or for 1 to 2 hours if time is short.
- Transfer the chicken to a baking dish and brush with the marinade.
- Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.
Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4
FIVE-SPICE CHICKEN WITH NOODLES
Make and share this Five-Spice Chicken With Noodles recipe from Food.com.
Provided by Chris from Kansas
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles as directed on package. Drain.
- Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
- In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
- Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated. Sprinkle with onions and cilantro.
Nutrition Facts : Calories 274.3, Fat 3.4, SaturatedFat 0.7, Cholesterol 54.9, Sodium 393.3, Carbohydrate 33.5, Fiber 0.6, Sugar 0.9, Protein 29
HOISIN FIVE-SPICE CHICKEN LEGS
Categories Chicken Poultry Appetizer Bake Picnic Quick & Easy Dinner Spice Spring Gourmet Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500°F.
- Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.
FABULOUS FIVE SPICE CHICKEN
This dish is great on the BBQ or cooked in the broiler at home. The secret is the fresh ginger, star anise, and a touch of sherry.
Provided by MACEO1
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 18.2 g, Cholesterol 141.4 mg, Fat 34.4 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 1146 mg, Sugar 7.8 g
SPICY CHICKEN NOODLES
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Provided by Chef John
Categories Main Dish Recipes Bowls
Time 28m
Yield 2
Number Of Ingredients 20
Steps:
- Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
- Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
- Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g
HOKKIEN NOODLES WITH FIVE-SPICE CHICKEN
This recipe has had RAVE reviews every time I have made it. If ever I need a simple quick dish to impress with .. this is it. From the Marie Claire Noodles recipe book. Thought I'd share it.
Provided by Chef Kayser
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
- Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
- Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
- Add the soy, oyster sauce and honey and stirfry for 5 minutes.
- Serve hot straight out of the wok.
Nutrition Facts : Calories 1068.4, Fat 28, SaturatedFat 7.7, Cholesterol 273, Sodium 887, Carbohydrate 150.8, Fiber 7.2, Sugar 9, Protein 51.3
FIVE SPICE AND CHILI CHICKEN NOODLES
Make and share this Five Spice and Chili Chicken Noodles recipe from Food.com.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 15m
Yield 4 helpings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.
- Place the rice flour, 5 spice, salt and chicken in a bowl and mix to coat. Heat half the oil in a wok or large non-stick frying pan over a high heat. add the chicken and cook in batches for 2 minutes, stirring, or until cooked through.
- Remove and set aside.
- Add the remaining oil, garlic, chili and broccolini and cook for a further minute. Add the stock and kecap manis, cover and cook for 2 minutes.
- Serve with the chicken and noodles and top with green onion and extra chili.
Nutrition Facts : Calories 452.4, Fat 8.2, SaturatedFat 1.6, Cholesterol 98.8, Sodium 314.5, Carbohydrate 49.9, Fiber 2.1, Sugar 3, Protein 41.6
More about "five spice chicken with noodles food"
FIVE SPICE CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (36)Total Time 1 hrCategory Chicken And PoultryCalories 526 per serving
- Combine the soy sauce, salt, five spice, red onion, garlic, oil, shaoxing wine (or sherry), and sesame oil in a mixing bowl and set aside. Pat the chicken dry and add it to the marinade, making sure to get the marinade under the skin of the chicken. Marinate overnight or at least 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C) and line a sheet pan with non-stick foil or parchment paper. Place the chicken on the pan and roast for 35-40 minutes.
- If the chicken has not crisped up in that time, turn on the broiler for a few minutes, but don't walk away while this is happening, or they may burn!
- The chicken is cooked through when you stick a fork in the side and the juices run clear. Serve with steamed rice and a vegetable for a complete dinner!
ASIAN FIVE-SPICE CHICKEN - RASA MALAYSIA
From rasamalaysia.com
Ratings 66Calories 288 per servingCategory Asian Recipes
- Deboned the chicken thighs and keep the skin. You may use skinless and boneless chicken thighs, too.
- Marinate the chicken with garlic, five spice powder, sesame oil, rice wine, oyster sauce, soy sauce, sugar and salt for 15 minutes, or best for 1 hour.
- Add the oil in your skillet on medium heat. Pan-fry the chicken on both sides until browned and crispy, and the inside is cooked through. Dish out and serve immediately.
FIVE-SPICE CHICKEN NOODLE STIR-FRY RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (3)Category Healthy Chicken RecipesCuisine Chinese RecipesTotal Time 20 mins
- Mix the five-spice, honey, ginger and soy sauce in a bowl. Add the chicken and coat it in the marinade.
- Heat 1 tbsp of he oil in a wok over a high heat and fry the chicken for 5 minutes until cooked, sticky and golden. Remove and set aside, then wipe the wok.
- Meanwhile cook the noodles according to the packet instructions. Drain and run under cold water to prevent them sticking, then set aside. Slice the stir-fry veg into matchsticks.
- Add the remaining oil to the wok and stir-fry the veg for 1-2 minutes until beginning to wilt. 5. Return the chicken to the pan with the noodles and fry for 30 seconds with a splash of soy sauce. Divide between two bowls and squeeze over a wedge of lime
FIVE SPICE CHICKEN WITH CRISPY NOODLES | DONNA HAY
From donnahay.com.au
VERMICELLI NOODLES AND CHINESE FIVE SPICE CHICKEN
From thenoshery.com
5-SPICE CHICKEN NOODLE SOUP - EATINGWELL
From eatingwell.com
EASY FIVE SPICE CHICKEN RAMEN BOWL - KILLING THYME
From killingthyme.net
5/5 (1)Category Main CourseCuisine East And Southeast Asian Influence, JapaneseTotal Time 20 mins
FRIED RICE, TOMATO SOUP, ROAST CHICKEN: 10 RECIPES WITH KIMCHI, …
From smh.com.au
FIVE SPICE CHICKEN WITH GINGERED ZUCCHINI NOODLES AND ... - ATKINS
From atkins.com
FIVE SPICE ROAST CHICKEN — HOW TO MAKE FIVE SPICE ROAST …
From delish.com
GRILLED FIVE SPICE CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHICKEN NOODLE SALAD WITH SPICY PEANUT SAUCE - BON APPéTIT
From bonappetit.com
FIVE SPICE CHICKEN WITH GARLIC NOODLES - FROMJUDYSKITCHEN.COM
From fromjudyskitchen.com
FIVE SPICE CHICKEN AND RED CABBAGE NOODLES STIR FRY
From sugaretal.com
CHINESE 5-SPICE QUICK CHICKEN STEW WITH NOODLES | MYOTO …
From rachaelrayshow.com
WHERE CHEF DAVID SCHWARTZ EATS CHINESE FOOD IN SCARBOROUGH AND …
From torontolife.com
FIVE-SPICE CHICKEN- CHINESE STYLE (EASY OVEN RECIPE) - TASTE OF …
From tasteasianfood.com
I'M A FAST-FOOD REPORTER. HERE'S THE BEST THING TO ORDER AT
From insider.com
FIVE SPICE CHICKEN NOODLE SOUP - EASY PHO RECIPE
From asaucykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love