Best Asian Skillet Supper Recipes

ASIAN SKILLET SUPPER

Asian Skillet Supper image

Amid the flurry of holiday happenings, you can still gift yourself with a personalized serving of steak. From Titonka, Iowa. Dona Shroyer shares this colorful combination of cubed steak, vegetables and rice--a quick and simple meal.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 1 serving.

Number Of Ingredients 11

Ingredients

4 ounces beef cube steaks, cut into strips
2 teaspoons vegetable oil
1/4 cup julienned green pepper
2 tablespoons chopped celery
2 teaspoons cornstarch
1/4 cup water
4 teaspoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon salt
1 small tomato, cut into wedges
Hot cooked rice

Steps:

In a small skillet, stir-fry the steak in oil for 4 minutes or until no longer pink. Remove steak and keep warm. Stir-fry green pepper and celery until crisp-tender. Combine cornstarch, water, soy sauce, sugar and salt until smooth; add to the skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Add steak and tomato to skillet; heat through. Serve over rice.

Nutrition Facts :

ASIAN CHICKEN SKILLET

Asian Chicken Skillet image

"This scrumptious recipe is a meal in itself. It uses a convenient Rice-A-Roni mix and only one pan...so cleanup is as short as the prep time." -Terri Christensen, Montague, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into strips
2-1/4 cups water
1/4 cup reduced-sodium teriyaki sauce
1/2 teaspoon ground ginger
1 package (16 ounces) frozen stir-fry vegetable blend, thawed

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.

Nutrition Facts : Calories 397 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 955mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.

ASIAN BEEF AND NOODLES

Asian Beef and Noodles image

Asian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients-all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. -Laura Stenberg, Wyoming, Minnesota

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Steps:

In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 546mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

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.