CANTONESE CHICKEN CHOW MEIN
Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.
Provided by tishasc22
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
- Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 23.3 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3 g, Sodium 582.8 mg, Sugar 6 g
BULLOCK'S TEA ROOM, CANTONESE CHICKEN SALAD
The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.
Provided by lynnski LA
Categories Summer
Time 17m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
- To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
- Place about one cup of chopped lettuce in each of 6 bowls.
- Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
- Spoon a tablespoon (or to taste) of dressing over the salad.
- Top with a handful of the puffy rick sticks.
- Serve.
CANTONESE SWEET & SOUR CHICKEN
This homemade sweet and sour sauce is so much better than a takeaway. Great with rice or noodles
Provided by Good Food team
Categories Dinner, Supper
Time 40m
Number Of Ingredients 14
Steps:
- Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
- Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don't crowd the pan. Fry until crisp and golden - about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
- Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.
Nutrition Facts : Calories 522 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.9 milligram of sodium
CROCK-POT CANTONESE SWEET AND SOUR CHICKEN
Make and share this Crock-Pot Cantonese Sweet and Sour Chicken recipe from Food.com.
Provided by DebS 2
Categories Chicken
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken, peppers strips and onion in the crockpot.
- In a bowl mix the brown sugar and cornstarch. Add 1 cup of the reserved pineapple juice, vinegar, water, soy sauce and salt, blend until smooth. Pour over chicken and veggies.
- Cover and cook on LOW for 7 to 9 hours. One hour before serving, add the pineapple chunks, stir into the meat and sauce.
- Serve over Chow Mein noodles or rice.
Nutrition Facts : Calories 559.1, Fat 21.3, SaturatedFat 6.1, Cholesterol 145.3, Sodium 694.3, Carbohydrate 41.5, Fiber 2.4, Sugar 34, Protein 49
CANTONESE SWEET AND SOUR CHICKEN
Make and share this Cantonese Sweet and Sour Chicken recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-in pieces.
- Combine the next 4 ingredients, stir in chicken; let stand for 15 minutes.
- Meanwhile drain canned oranges and reserve 1/4 cup syrup.
- Blend syrup with sweet and sour sauce.
- Heat 1 tbsp oil in a hot wok or large skillet over med-high heat.
- Add chicken cubes and stir-fry 2 minutes; remove; set aside.
- Heat remaining oil in the same wok or frypan; add snow peas and stir-fry 1 minute.
- Add green onions and stir-fry 30 seconds.
- Add in chicken, almonds and sweet and sour mixture; cook stirring until all ingredients are coated with sauce.
- Gently stir in orange segments; heat through.
Nutrition Facts : Calories 453, Fat 26.4, SaturatedFat 2.6, Cholesterol 51.3, Sodium 318.5, Carbohydrate 26.9, Fiber 8, Sugar 13.1, Protein 31.4
CANTONESE CHICKEN CHOP SUEY
No need to order out from the neighborhood Chinese restaurant. Just whip up this sweet-and-saucy chicken dish instead!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
- Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
- Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 2240 mg
CHICKEN LIVER APPETIZER CANTONESE-STYLE
This is a variation of my original recipe Recipe #404563 . However, in this recipe the chicken livers are coated which make it slightly crispy and with a nice Cantonese flavor for your tasting pleasure.
Provided by SkipperSy
Categories Chicken Livers
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION:.
- Clean the chicken livers by removing the fat and grizzle, if individual pieces have two parts attached then cut in half, rinse under cold water and drain, set aside.
- Bring a pot of water to a boil, add the chicken livers, immediately remove from stove and let stand for about 1 or 2 minutes, drain, pat dry with paper towels and set aside.
- Marinate- Add in a large bowl the soy sauce, Harveys Bristol Cream, five- spices powder, granulated sugar, 2 tablespoons peanut oil, sesame oil, salt & pepper to taste.
- Then add the cleaned and boiled chicken livers to the marinate, let stand for 20-30 minutes, then drain,/discard the marinate and set aside.
- Add the beaten egg to the chicken livers and mix well, set aside.
- Using a large plate add and spread out the cornstarch for coating the chicken livers.
- COOKING DIRECTIONS:.
- In a wok or large pan (a Teflon coated pan works well) add 4 or more tablespoons of peanut oil, let the oil heat up but not to the point of smoking (be carefully that the oil does not splatter).
- Coat one chicken liver piece and then put into the pan, do the next piece until all the chicken liver pieces are coated and cooking in the pan, (if you have a lot of chicken livers do this step in two stages).
- Let the chicken livers fry and separate the pieces as needed (do not turn), after about 2 minutes and when you can see that most of the liver has turned a darker color, turn all of them over in order to cook the second side, allow to cook approximately another 1 to 2 minutes.
- Remove the cooked chicken livers and place on a paper towel to drain.
- Next place a bed of green salad leaves on a serving plate, then add the chicken livers on top.
- Add the lemon wedges on the side. Also, if you would like use toothpicks for each chicken liver piece.
- Serve and enjoy!
- NOTE:.
- Instead of a bed of green salad leaves, you can stir-fry some chopped up green peppers and onions with a little soy sauce, spices of choice and peanut oil. Then place the stir-fried vegetables on a serving plate and add chicken livers on top (no toothpicks needed).
Nutrition Facts : Calories 407.1, Fat 27.6, SaturatedFat 5.7, Cholesterol 445.3, Sodium 603.2, Carbohydrate 18.4, Fiber 1.5, Sugar 0.5, Protein 22.1
CANTONESE FRIED CHICKEN
Make and share this Cantonese Fried Chicken recipe from Food.com.
Provided by UnknownChef86
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in enough boiling water to cover.
- Add brown gravy sauce, pepper and 1 tsp sugar.
- Cook slowly for 15 minutes.
- Drain, pat dry and let drip from strainer.
- Brown or bake chicken in hot oil until golden brown.
- Cover and cook slowly for 20 minutes.
- Remove and place on platter.
- Pour off all but 3 tbsp oil.
- Add waterchestnuts, mushrooms, broth, soy sauce, salt and sugar.
- Cover and simmer for about 5 minutes.
- Combine cornstarch and water.
- Pour sauce over chicken.
- Garnish with green onions.
- Serve with rice.
Nutrition Facts : Calories 1227.8, Fat 106.3, SaturatedFat 24.9, Cholesterol 235.7, Sodium 1579.8, Carbohydrate 11.6, Fiber 1.2, Sugar 3.6, Protein 55.8
CANTONESE SWEET-AND-SOUR CHICKEN
Make and share this Cantonese Sweet-And-Sour Chicken recipe from Food.com.
Provided by AshleyP
Categories Toddler Friendly
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken in 1 inch pieces. Combine cornstarch, soy sauce and ginger in medium bowl. Add chicken, toss to coat, and let stand for 15 minutes. (I actually let the pieces marinate overnight and it made the chicken incredibly tender!).
- In small bowl, drain the pineapple juice from the can and combine it with the sweet-and-sour sauce.
- In a wok or large skillet (that's what I used) over medium high heat, heat oil until hot but not smoking. Add chicken and stir fry 2 minutes; transfer to plate. Add another couple of drops of oil, then add peas and stir fry for a few minutes or until tender enough for your toddler.
- Add chicken, almonds and sweet-and-sour mixture and cook, stirring, until chicken is cooked through and coated with sauce. Gently stir in pineapple and heat through.
- Tip: Serve atop white, fluffy Jasmati Rice!
CANTONESE STEEPED CHICKEN
Prepare this Chinese meal ahead to enjoy a relaxed dinner with friends - it's served at room temperature
Provided by Ken Hom
Categories Dinner, Lunch, Main course, Supper, Treat
Time 50m
Number Of Ingredients 9
Steps:
- If the chicken is tied, undo it, then rub it evenly with the salt. Place in a large pan, cover with water and bring to the boil. (If your pan is not large enough cut the chicken into quarters.) Add the ginger and whole spring onions. Reduce the heat and simmer continuously for 30 minutes, skimming all the while. Cover tightly, turn off the heat and leave for 1 hour.
- Meanwhile, make the dipping sauce. Combine the spring onions, ginger and salt in a small heatproof bowl. Heat the oil until very hot and pour over the spring onion mixture. Allow to cool. This sauce can also be made hours in advance or even the day before.
- When the chicken is ready, remove it from the broth and discard the ginger and spring onions. At this point you can leave the chicken in the broth and chill up to a day ahead. Remove the chicken meat from the carcass. Remove and discard the chicken skin. Using a fork pull the meat into finger-sized shreds. Place on a platter, sprinkle with the shredded spring onions and serve with the dipping sauce.
Nutrition Facts : Calories 326 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 37 grams protein, Sodium 2.25 milligram of sodium
CANTONESE CHICKEN CHOP SUEY
Adapted from an emailed Betty Crocker recipe, this is a quick and tasty Asian dish. You will need stir-fry sauce for this. Note: Make your own stir-fry vegetable combination when you mix 1 1/2 cups sliced celery, 1 1/4 cups sliced carrot, 3/4 cup snow pea pods and 1/2 cup coarsely chopped onion.
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt. Stir-fry 4 to 6 minutes or until brown.
- Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
- Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.
Nutrition Facts : Calories 509.8, Fat 13.9, SaturatedFat 2.4, Cholesterol 65.8, Sodium 789.2, Carbohydrate 61.8, Fiber 1.8, Sugar 6.7, Protein 33.2
SLOW COOKER CANTONESE SWEET AND SOUR CHICKEN
Many of the ingredients needed for this recipe likely already reside in your pantry such as brown sugar,ginger,cider vinegar,and soy sauce. From Eat at Home.
Provided by LINDA BAILEY
Categories Rice Sides
Time 9h20m
Number Of Ingredients 13
Steps:
- 1. Put the chicken,onion and peppers in the crockpot. I added my chicken frozen. Drain the can of pineapple. Set the pineapple chunks aside for later. Mix the juice with the rest of the ingredients and pour over the chicken. Cook on low for 7-9 hours or high for about 4-5 hours. A bit before serving add the pineapple chunks. Serve over rice.
CHICKEN CANTONESE
Mom and I had never even tasted Chinese food until about 1980 -- that's when the Hunan Chinese Restaurant opened up in Moberly. We had lunch there frequently and liked the chicken dishes the best. From the kitchen of Wanda Cupp Thornburg, Moberly MO.
Provided by Tona C.
Categories Chicken
Time 1h15m
Yield 16 pieces, 8 serving(s)
Number Of Ingredients 6
Steps:
- Arrange chicken pieces in baking dish.
- Mix remaining ingredients and pour over chicken.
- Marinate several hours or overnight.
- COVER. Bake in 325 degree oven for 1 hour.
- Remove cover and baste. Return to over and bake until chicken is tender.
- Serve with jasmine rice and a green salad.
Nutrition Facts : Calories 501.8, Fat 27.8, SaturatedFat 8, Cholesterol 171.8, Sodium 833.1, Carbohydrate 13.7, Fiber 0.2, Sugar 12.4, Protein 47.7
CANTONESE CHICKEN CHOP SUEY
Make and share this Cantonese Chicken Chop Suey recipe from Food.com.
Provided by Pa. Hiker
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 1/2-inch pieces.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
- Add chicken; sprinkle with seasoned salt.
- Stir-fry 4 to 6 minutes or until brown.
- Add vegetables and water to skillet.
- Heat to boiling; reduce heat to medium.
- Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
- Drain liquid.
- Stir in stir-fry sauce and honey; heat through.
- Divide rice and noodles among bowls.
- Top with chicken mixture.
- Sprinkle with cashews.
Nutrition Facts : Calories 576.1, Fat 23, SaturatedFat 5, Cholesterol 72.6, Sodium 693, Carbohydrate 60.5, Fiber 1.8, Sugar 3.8, Protein 30.6
CANTONESE CHICKEN BURGERS
Ground chicken is perked up with onion, chopped peanuts and carrots for these delectable chicken burgers that can be served year-round. As Betty Carr attests from Huntsville, Ohio, "These sandwiches may take a little more work than the regular burger, but the taste is worth it."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the egg, oil and soy sauce. Stir in the bread crumbs, peanuts, onion, carrot and garlic powder. Crumble chicken over mixture and mix well. Shape into four patties. , Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 8-10 minutes on each side or until juices run clear. Serve on buns, topped with plum sauce and spinach.
Nutrition Facts : Calories 460 calories, Fat 19g fat (4g saturated fat), Cholesterol 128mg cholesterol, Sodium 720mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
CANTONESE CHICKEN WITH PICKLED MUSTARD GREENS
I couldn't find Chinese pickled mustard greens locally so I ordered on Amazon.
Provided by barbara lentz
Categories Chicken
Time 50m
Number Of Ingredients 24
Steps:
- 1. Place the chicken chunks into a bowl. Add the water, soy sauce, oyster sauce, sesame oil and white pepper. Let sit for 30 minutes. Add the cornstarch and massage in until the liquid is absorbed. Set aside.
- 2. Mix the chicken stock, oyster sauce, soy sauce, sesame oil, brown sugar and white pepper together and set aside.
- 3. Place a wok over high heat. Add 2 tbsp of vegetable oil. once hot add the ginger and stir fry 15 seconds. Add the garlic and stir fry 15 seconds. Add the mustard greens and stir fry 1 minute. Add the white parts of the green onions and chili pepper. Stir fry 30 seconds. Move the ingredients to the side and add the remaining tbsp. of oil. Add the chicken and fry 2 minutes. Moving the chicken around so it don't burn.
- 4. Stir the mustard green mixture into the chicken. Add the wine and pour it around the perimeter of the wok and the stir in for about 10 seconds. Add the sauce mixture and turn the heat down to low and let simmer 3 minutes.
- 5. Turn the heat back up and add the green parts of the green onion. Then add the cornstarch slurry and stir fry for 20 to 30 seconds.
- 6. Serve over rice or noodles.
CANTONESE CHICKEN AND MUSHROOMS
Another delicious-sounding recipe from Food Network magazine. I love to stir-fry and I can't wait to try this dish.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2-3 minutes. Stir in the mushrooms and bok choy.
- Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 - 3 minutes. Serve with rice, if desired.
CANTONESE CHICKEN SALAD
Steps:
- Mix salad ingredients, drizzle and toss with dressing, add one large can Chinese noodles before serving.
CANTONESE CONGEE WITH CHICKEN
Steps:
- - thoroughly wash/rince the rice, then add some salt and oil to marinate the rice. Leave it for 30min to 1hr. - let dry scallops soak in hot water for 15min, then shred with hands - chop up the chickens into bite size pieces and marinate with just salt during the 1st hour when rice is cooking - put 1cup of rice to 10-11cups of water and set to boil. Once it has boiled, let it simmer in medium/low heat. - after 1hr, put the chicken pieces in and cook for another 1 and half hour. - after the 1.5hrs of cooking, the congee should be ready to serve. Garnish with julienne ginger, lettuce and finely chopped scallion. Season with white pepper and sesame oil.
CANTONESE CHICKEN WINGS
THIS IS A NICE, SIMPLE CANTONESE RECIPE. MAKE IT THE DAY BEFORE YOU ARE GOING TO HAVE THEM. YOU WANT THE WINGS TO MARINATE OVERNIGHT SO THEY GET THE FULL FLAVOUR.
Provided by Shelia Cali
Categories Meat Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Add all ingredients together (except chicken). Blend mixture well
- 2. Pour sauce over wings in a shallow baking dish. Leave overnight.
- 3. Bake at 325 F for 1 hour.
- 4. Remove wings from sauce and discard sauce.
- 5. Put wing back into oven for 15 minutes to get nice and crispy. Serve
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