Best Skinny Asian Chicken And Rice Recipes

MAMA'S ASIAN CHICKEN AND RICE

Mama's Asian Chicken and Rice image

A great orange chicken dish!

Provided by scarlett

Categories World Cuisine Recipes Asian

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

⅓ cup warm water
¼ cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves, cubed
2 cups water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish

Steps:

In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g

SKINNY ASIAN CHICKEN AND RICE

Skinny Asian Chicken and Rice image

80% less sat fat • 41% less cholesterol than the original recipe. You're just 15 minutes from a fabulous meal when you keep this short list of ingredients on hand.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 package (8.8 oz) precooked brown rice
1/2 cup frozen peas
1 pound chicken breast tenders, halved crosswise
1 tablespoon oil
1/4 cup bottled stir-fry sauce
2 tablespoons oven-roasted sliced almonds

Steps:

Heat rice in microwave according to package directions.
Meanwhile, in a large skillet, cook and stir peas and chicken in hot oil over medium-high heat for 2 to 3 minutes or until peas are crisp-tender and chicken is no longer pink. Stir hot rice into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Cup, Sodium 320 mg, Sugar 6 g, TransFat 0 g