Oriental Styled Chicken Rice Topping Food

MAMA'S ASIAN CHICKEN AND RICE

Steps:

• In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
• While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
• Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

CHICKEN AND RICE ORIENTAL

Steps:

• Melt butter in 10 inch skillet over high heat.
• Cook chicken in butter 3 to 5 minutes, stirring occasionally, until outside turns white.
• Stir in uncooked rice, sauce mix, and hot water.
• Heat to boiling, stirring occasionally.
• Reduce heat and cover.
• Simmer about 9 minutes, stirring occasionally, until most of the liquid is absorbed.
• Stir in soy sauce, brown sugar and peanut butter (I use more than the recipe calls for) and stir until peanut butter is melted.
• Stir in vegetables.
• Heat to boiling, stirring frequently.
• Stir before serving.

ORIENTAL CHICKEN AND RICE

Steps:

• Saute rice-vermicelli mix in butter until pasta is golden brown.
• Slowly stir in water, chicken, teriyaki sauce, ginger, and special seasonings packet from the rice.
• Bring to a boil.
• Reduce heat to low; cover.
• Simmer 10 minutes.
• Stir in vegetables.
• Cover and simmer an additional 5-10 minutes or until rice is tender and chicken is cooked through.
• Let stand 3 minutes before serving. Garnish with sesame seeds.

ORIENTAL STYLED CHICKEN RICE TOPPING

Steps:

• Boil the water with the salt.
• Add the rice and boil for about 5 minutes to give it stickiness and moisture. Remove and put it in a bowl.
• Marinate the chicken in the soy sauce and pepper for about 10 minutes.
• Mix the flour with the 5 spice powder, add the chicken and toss it around to coat it.
• Fry the chicken for 3 mins on each side or until cooked.
• Remove the chicken and drain oil with paper towels
• Now cut the chicken into bite sized pieces and serve it on top of the rice that was boiled earlier.

TOO EASY ORIENTAL CHICKEN

Steps:

• Marinate chicken thighs in the dark soy sauce for at least 1 hour.
• Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
• Add in the chicken and saute until golden brown.
• Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
• Stir well.
• Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
• Serve and enjoy.

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.

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.