Best Asian Style Chicken Recipes

EASY ASIAN-STYLE CHICKEN SLAW

Steps:

• Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD

Steps:

• For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
• For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
• Pour the dressing over; toss to combine well and chill for about 2 hours.
• Just before serving, toss again and season with salt and black pepper.
• Sprinkle with crispy noodles and green onions.
• Delicious!

MARINATED BARBECUE CHICKEN WINGS (ASIAN STYLE)

Steps:

• Cut the wings into 3 sections and discard tips.
• In a bowl, combine all the ingredients, except the wings.
• Add the wings and toss to coat.
• Refrigerate for 1 hours, tossing every 15 minutes.
• Over a hot grill, add the chicken wings; discard marinade.
• Cook 25-30 minutes; turning as necessary.

TAKEOUT ASIAN-STYLE FRIED CHICKEN WINGS RECIPE - (3.9/5)

Steps:

• Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If your refrigerate the wings, be sure to let them come to room temperature again before cooking). Fill a medium pot about 2/3 of the way up with oil, and heat it to 325°F. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Drain on paper towels, and serve with hot sauce!

SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE

Steps:

• In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
• In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

ASIAN-STYLE CHICKEN AND VEGETABLES

Steps:

• Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• Whisk cornstarch and 1/2 cup water together in bowl.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
• Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• Sprinkle sesame and peanuts over chicken and vegetables before serving.

ASIAN STYLE CHICKEN LOLLIPOPS

Steps:

• Make chicken lollipops as I have instructions for on my basic chicken lollipop recipe or check on you tube for instructional video if you are confused.
• whisk five spice,sesame oil,soy sauce,rice wine,oyster sauce,chili flakes together and pour over chicken in a non reactive bowl and toss to coat, cover and refrigerate to marinate for 6 hours or more.
• when ready to cook , heat oil.
• Add cornstarch to the bowl with the chicken and marinade and toss well to coat. Fry each piece until golden brown and juices are clear. Set on paper towel to drain.
• Heat Hoisin sauce in microwave until warm then put all chicken wings in clean large bowl and gently toss with warm hoisin sauce...removed to serving dish and sprinkle with sesame seeds and chopped scallion.

ASIAN STYLE CHICKEN WINGS

Steps:

• 1. Mix together and place the first five ingredients in a gallon ziplock bag.
• 2. Wash wings well and place into the ziplock bag and marinate in the fridge for two to four hours.
• 3. Place wings into a foil lined pan and pour the marinate over wings. Bake uncovered at 350 for approximately 1 1/2 to 2 hours or until done. This depends on your oven and the size of the wings. Note: I may drizzle honey over them just before I put them in the oven the next time I have them.

ASIAN-STYLE CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
• Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.

ASIAN STYLE CHICKEN, BROCCOLI AND ZITI

Steps:

• Marinate bite sized pieces of chicken for an hour or more (the longer the better) in marinade of olive oil, Tamari(Soy Sauce), crushed garlic cloves & crushed black pepper, to taste.
• Cook Ziti as per package directions.
• Steam broccoli.
• When you're ready to begin, put chicken and marinade in a large pan (I use my wok).
• Add the stick of butter or margarine and cook until chicken is done.
• Add steamed broccoli, cooked ziti and 1 cup Romano or Parmesan.
• Heat through & serve.

ASIAN STYLE-LEE & PERRINS CHICKEN WINGS

Steps:

• Rinse chicken wings and wipe dry.
• Marinate in the sauce for 20-30 minutes; set aside.
• Heat 2-3 tbsp of oil, sauté shallot, ginger and spice.
• Add the chicken wings and stir fly till they turn golden brown, then Sprinkle some wine over.
• Add the marinate sauce and cook over in low heat.
• Add in the rock sugar and cook until sauce thickens.
• Serve hot.

ASIAN-STYLE CHICKEN & BROCCOLI

Steps:

• Cut chicken into pieces (strips or chunks).
• Put a little olive oil and water in the pan, heat and cook the chicken until no longer pink on medium high, stirring frequently.
• Drain if needed.
• Mix brown sugar, sesame oil, soy sauce, and ginger and whisk.
• Add sauce and broccoli florets and lower temp to medium and cover.
• Stir occasionally.
• When the broccoli appears to be tender, but not mushy, it's done.
• Just use your best judgement.

BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN ASIAN SALAD

Steps:

• Slice Boar's Head Teriyaki™ Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
• In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.

ASIAN-STYLE CHICKEN NOODLE SOUP

Steps:

• Stir chicken stock, water, bay leaves, fish sauce, shrimp bouillon, soy sauce, chicken bouillon, Chinese five-spice powder, garlic powder, and onion powder together in a stockpot; bring to a boil and reduce heat to medium. Add carrots, celery, red bell pepper, and onion; bring stock to a simmer and cook until the vegetables begin to soften, about 5 minutes.
• Add spaghetti to the stockpot; cook until tender yet firm to the bite, about 5 minutes.
• Reduce heat to medium-low. Add shrimp, spinach, white wine, ginger, lemongrass, sesame oil, black pepper, and cayenne pepper; stir. Turn heat below stockpot off and let soup sit as the residual heat cooks the shrimp until they are firm and the vegetables are tender, about 30 minutes more.

ASIAN-STYLE POACHED CHICKEN

Steps:

• Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
• Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
• Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
• Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
• Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.

ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW

Steps:

• Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
• In a very large bowl, stir together the dressing ingredients well.
• Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
• Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
• Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
• Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
• Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
• Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
• Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
• Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.

ASIAN-STYLE CHICKEN MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
• Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
• Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
• In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
• Serve the meatballs hot with the chili-mayonnaise.

ASIAN-STYLE CHICKEN SOUP

Steps:

• Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, 2 minutes. Divide soup among 6 bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno. Serve with lime wedges.

SPEEDY ASIAN STYLE CHICKEN SOUP

Steps:

• Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4'' pieces and add to the pot. Let simmer for 10 minutes. Serve immediately.