Sauteed Chicken With Asian Rice 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.

ONE-PAN CHINESE CHICKEN AND RICE

Steps:

• Rub the chicken thighs with the wet rub of shaoxing wine and sesame oil. Add the dry spices and toss to coat. Let marinate for 20 minutes.
• (Optional) Preheat the oven to 400°F (200°C) if you plan to use the oven baking method instead of the stovetop method.
• In a high-sided oven-safe pan (9" or 10" diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.
• Add the rice and stir until evenly coated with oil. Turn the heat off.
• Arrange the rice and make four wells for the chicken. Add the chicken thighs to the wells, skin-side-up, nestling them in so there isn't too much rice underneath.
• Add the broth and soy sauce. Cover the pan with a lid or aluminum foil.
• Oven method: Move the pan to the oven and cook for 25 minutes. Once done, check the rice. If the rice is still a bit tough, return the pan to the oven and bake for another 5 minutes.
• Stovetop method: Bring the broth to a boil. Cover the pan with a lid or aluminum foil, reduce the heat to low, and simmer on the stovetop for 20 minutes.
• Turn on the broiler. Remove the lid or foil from the pan and move the pan under the broiler. Broil for 5 minutes, or until the chicken skin gets some color and crisps up.
• Remove the pan from the oven and let rest for 5-10 minutes. Serve hot as a main dish.

SIMPLE SAUTEED SESAME CHICKEN

Steps:

• Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

SAUTéED CHICKEN WITH ASIAN RICE

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
• Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes.
• While rice is standing, cook vegetables as directed on bag. Serve chicken over rice with vegetables on the side.

CHICKEN SAUTE WITH WILD RICE

Steps:

• Cook onion and celery in 1 tbl.
• of butter in a medium saucepan until tender.
• Add water,rice mix and mushrooms;bring to a boil and cover and simmer.
• Pound chicken breasts to 1/2 inch thickness.
• Combine flour,sage and thyme.
• Coat the breasts with the flour mixture,and reserve remaining flour.
• Melt the remaining butter in a large skillet.
• Saute the breasts till cooked through and golden on each side.
• Remove from the pan and keep warm.
• Add chicken broth and reserved flour mixture to the skillet,stirring to loosen browned bits.
• Heat until the sauce bubbles,and stir constantly until the mixture thickens,about 5 minutes.
• Arrange the rice and chicken on your plate,and pour some sauce over your chicken.

ASIAN CHICKEN WITH MUSHROOMS

Steps:

• Heat peanut oil in a wok, add chicken and cook until chicken is brown, remove and set to one side.
• Add sesame oil to pan, add shallots, mushrooms and garlic stir-fry for a couple of minutes.
• Return chicken to pan along with sauces, water and sugar, stir-fry until mushrooms are soft and everything is heated through.
• It is nice served over egg fried rice.

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.