Best Asian Chicken Skillet Recipes

ASIAN PORK/CHICKEN & NOODLE SKILLET-PAMPERED CHEF

Steps:

• Combine meat with sesame oil, Asian seasoning mix and 2 of the instant noodle seasoning packets. mix well.
• Add oil to a large skillet (12"); heat over medium-high heat. Add half the meat. cook & stir 2-3 minutes/until browned; remove from skillet and keep warm. Repeat with remaining meat.
• Add carrots and bell pepper to skillet. Cook 2 minutes/until tender crisp.
• Add water and remaining seasoning packets; stir to loosen browned bits from the bottom of the skillet.
• Add noodles and white parts of onion to skillet.
• Cover; simmer 4-5 minutes/until noodles are softened.
• Add the meat; remove skillet from heat and let stand covered 3/4 minutes (until meat is heated through).
• Garnish with green onion tops.

ASIAN CHICKEN SKILLET

Steps:

• In a large skillet, saute rice mix in butter until golden brown. Stir in the chicken, water, teriyaki sauce, ginger and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in vegetable blend. Cover and cook 5-8 minutes longer or until rice is tender and chicken is no longer pink.

EASY ASIAN SKILLET CHICKEN

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.

ASIAN-GLAZED SKILLET CHICKEN

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 5 min. or until evenly browned, turning occasionally. Drain.
• Stir in remaining ingredients. Bring to boil; cover. Simmer on medium heat 10 to 12 min. or until chicken is done (165ºF), stirring occasionally.

ASIAN GROUND CHICKEN SKILLET

Steps:

• Prep vegetables first by finely slicing the cabbage so that it has a stringy like texture. Shred the carrot, slice the hearts of palm into small coins, and cut the thai chilis into small rings by cutting crosswise. Slice the garlic into flat paper thin slices. Shred the ginger with a fine cheese grater. Slice the onion into thin strands, don't dice.
• Heat the oil in a large frying pan over medium-high heat until shimmering. Add the chicken and onion, and season with the salt and pepper.
• Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes. Remove meat from the wok and set aside for a few minutes.
• Add the garlic, thai chili's and ginger and cook until fragrant, about 1 minute. Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add the meat mixture back inches.
• Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed. Remember, never heat the sesame oil, just use it to flavor the dish at the end.

ASIAN CHICKEN SKILLET

Steps:

• Heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; cover to keep warm.
• Add vegetables to skillet; cover. Cook 4 min. or until heated through, stirring occasionally.
• Stir in water, dressing and hoisin sauce. Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Serve topped with peanuts.

ASIAN CHICKEN SKILLET

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook chicken, bell pepper and onions in oil 3 to 4 minutes, stirring occasionally, until chicken is light brown.
• Crumble noodles. Stir noodles, seasonings from flavor packets, water and soy sauce into chicken mixture. Heat to boiling. Cook 3 to 4 minutes, stirring occasionally, until noodles are completely softened and tender.
• Stir in cabbage. Cook 1 to 2 minutes, stirring occasionally, until cabbage is softened. Sprinkle with nuts.

ASIAN CHICKEN SKILLET

Steps:

• 1. In a saucepan with a good fitting lid, bring the chicken broth to a boil. Add the salt. Stir.
• 2. Add the rice and stir. Reduce heat to medium low and cover with the lid.
• 3. Cook for 20 minutes. Do not lift the lid while cooking.
• 4. Remove from heat and fluff with a fork.
• 5. Cut the chicken breast into bite sized pieces.
• 6. Heat oil in a skillet over medium heat. Add chicken pieces and soy sauce. Add the ginger and garlic. Mix well.
• 7. Cook stirring often until chicken is cooked through. .
• 8. Add vegetables, bamboo shoots and water chestnuts to skillet. Stir to mix.
• 9. Add the cooked rice and stir.
• 10. Add the sweet and sour sauce and mix well.
• 11. Cook until heated through. Serve immediately.