Best Chicken With Asian Stuffing Recipes

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ASIAN RICE-STUFFED CHICKEN



Asian Rice-Stuffed Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1/2 cup sushi rice
2 teaspoons sesame seeds
2 tablespoons vegetable oil, plus more for drizzling
1 shallot, finely chopped
1/4 cup chopped canned water chestnuts (drained)
4 teaspoons finely chopped peeled fresh ginger
1 tablespoon plus 1 teaspoon low-sodium soy sauce
2 teaspoons honey
2 scallions, thinly sliced
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 8 ounces each)

Steps:

  • Preheat the oven to 450 degrees F. Cook the rice as the label directs. Transfer to a medium bowl. Toast the sesame seeds in a medium nonstick skillet over medium-high heat, stirring occasionally, until browned, 3 to 5 minutes. Add to the rice.
  • Return the skillet to medium-high heat. Add the vegetable oil, then add the shallot, water chestnuts and ginger. Cook, stirring, until the shallot is tender and lightly browned, about 3 minutes. Add to the rice.
  • Mix 1 tablespoon soy sauce with 1 teaspoon honey until smooth. Stir into the rice along with half the scallions; season lightly with salt and pepper.
  • Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 teaspoon each soy sauce and honey; season with salt and pepper.
  • Transfer the chicken to a baking sheet. Drizzle with vegetable oil and roast until a thermometer inserted into the stuffing registers 165 degrees F, 20 to 25 minutes. Discard the toothpicks and sprinkle the chicken with the remaining scallions.

25 BEST ASIAN CHICKEN FOODS



25 Best Asian Chicken Foods image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Sticky Asian Glazed Chicken
Crispy Sesame Chicken
Kung Pao Chicken
General Tso's Chicken
Sweet and Sour Chicken Balls
Yakisoba Chicken
Chicken Chow Mein
Cashew Chicken
3-Ingredient Orange Chicken
Chili Chicken
Chicken Chop Suey
Moo Goo Gai Pan
Mongolian Chicken
Pineapple Chicken
Chicken and Broccoli Stir-Fry
Miso Chicken Stir-Fry
Chicken Fried Rice
Chicken Lo Mein
Hoisin Chicken
Chicken Lettuce Wraps
Crispy Chicken Egg Rolls
Bang Bang Chicken
Chicken Mei Fun
Dragon Chicken
Chinese Honey Chicken

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Asian chicken recipe in 30 minutes or less!

Nutrition Facts :

STICKY GLAZE CHICKEN THIGHS WITH ASIAN STUFFING RECIPE - (4.5/5)



Sticky Glaze Chicken Thighs with Asian Stuffing Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 16

For The Stuffing:
4 boneless chicken thighs, about 100-120g (3 1/2-4 1/4oz) each
100 ml (1/2 cup) teriyaki sauce
3 tbsp rapeseed (canola) oil
400 ml (1 3/4 cups) warm chicken stock
1 tbsp rice vinegar
30 g (2 tbsp) butter
70 g (1 1/2 cups) fresh breadcrumbs
2 egg yolks
3 tbsp Parmesan cheese, finely grated
4 tsp olive oil
2 tbsp chopped fresh coriander (cilantro)
4 garlic cloves, chopped 1cm (1/2 inch) fresh root ginger, peeled and grated
1 -2 red chillies, deseeded and chopped
Salt and black pepper
1 tsp cayenne pepper

Steps:

  • Preheat the oven to 200ºC/400ºF/gas mark 6. Lay the chicken thighs out flat on a clean work surface. Firmly pound with the smooth side of a meat mallet to a thickness of 5mm (¼ inch). Place the chicken thighs in a bowl and add 40ml (3 tbsp) of the teriyaki sauce. Toss the chicken in the sauce to coat it. Cover with clingfilm (plastic wrap) and marinate in the refrigerator for at least 1 hour. Meanwhile, make the stuffing. Mix together the ingredients in a bowl. Set aside. Remove the chicken thighs from the marinade and pat them dry with kitchen paper (paper towels). Discard the marinade. Season with salt and black pepper. Place a chicken thigh on a piece of clingfilm. Add a spoonful of stuffing, then roll it in the clingfilm, twisting the ends to create a tight package. Repeat with the remaining chicken thighs and stuffing. Allow to rest for 10 minutes in the refrigerator. Lay 3 pieces of string on a chopping board. Carefully unwrap a chicken thigh and lay it across the strings. Tie each string around the thigh and secure with a knot to keep the roll together. Repeat with the remaining chicken thighs. Drizzle some rapeseed oil into a large ovenproof pan set over a medium heat. Add the rolled chicken thighs and cook for 2-3 minutes, turning regularly, to colour all sides. Transfer the pan to the oven and bake for about 25 minutes, until the centre of the chicken reaches 74°C (165ºF). Transfer the chicken to a warmed plate and loosely cover it with kitchen foil. Drain off the fat in the pan, then pour in the chicken stock, the remaining teriyaki sauce and the rice vinegar. Bring to the boil and cook over a high heat for 5-6 minutes or until the liquid has reduced by half. Remove the pan from the heat, add the butter and stir until melted. Season with salt and black pepper. Remove the strings from chicken thighs and serve with the sauce.

STUFFED ASIAGO CHICKEN BREASTS



Stuffed Asiago Chicken Breasts image

Elegant enough for dinner guests, but enticing enough to get 'two thumbs up' from your family.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 18

1 cup grated Asiago cheese
¼ cup chopped sun-dried tomatoes
¼ cup Italian-seasoned panko bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped Kalamata olives
4 large boneless, skinless chicken breast halves, pounded 1/4 inch thick
1 teaspoon olive oil
salt and freshly ground black pepper to taste
paprika to taste
1 tablespoon butter
1 cup sliced baby bella mushrooms
1 clove garlic, minced
2 sprigs fresh thyme, leaves removed
¼ cup dry white wine
½ cup heavy cream
salt and ground black pepper to taste
½ cup grated Asiago cheese, at room temperature
2 teaspoons fresh thyme leaves

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
  • Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
  • Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
  • Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.

Nutrition Facts : Calories 599.3 calories, Carbohydrate 9.7 g, Cholesterol 213.8 mg, Fat 34.4 g, Fiber 0.9 g, Protein 59.9 g, SaturatedFat 17.9 g, Sodium 934.3 mg, Sugar 1.8 g

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