Best Ta Chien Chicken Recipes

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TA-CHIEN CHICKEN



Ta-Chien Chicken image

Another great recipe that came from the May 2005 issue of Family Circle magazine. My step-daughter loves Chinese food, but her father doesn't like the fact that it's not that good for her. She loves the taste, and he loves the fact that it's good for her.

Provided by MISSJ1978

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 boneless skinless chicken thighs, cut into 1 inch pieces (about 2 1/2 pounds total)
3 mixed sweet peppers, seeded and cut into 1 inch dice
2 large celery ribs, cut into 1/4 inch slices (about 1 cup)
2 cups chicken broth
3 tablespoons cornstarch
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon hot sauce
1/2 teaspoon ground ginger
1 cup uncooked white rice, cooked following package directions

Steps:

  • In a large nonstick skillet or wok, heat oil over high heat. Add chicken and stir-fry for 8 minutes. Remove to a plate and reserve.
  • Add peppers and celery to skillet and stir fry for 5 minutes.
  • In a medium size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.
  • Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.
  • Serve immediately over cooked rice.

Nutrition Facts : Calories 368.1, Fat 9.7, SaturatedFat 1.6, Cholesterol 28.9, Sodium 1356.2, Carbohydrate 54.5, Fiber 4, Sugar 7.1, Protein 15.2

TAHCHEEN (TAH-CHIN)



Tahcheen (Tah-Chin) image

Make and share this Tahcheen (Tah-Chin) recipe from Food.com.

Provided by Elmotoo

Categories     Chicken Breast

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 onions
1/2 teaspoon turmeric
2 lbs boneless skinless chicken breasts, cubed
1 lb low-fat plain yogurt
1 teaspoon saffron, dissolved in 1/2c hot water
2 eggs (optional)
1 1/2 lbs basmati rice or 1 1/2 lbs long grain rice
3 cups water
1/2 cup cooking oil
2 teaspoons salt
black pepper (to taste)

Steps:

  • Chop onions and fry in oil until slightly golden then add the turmeric to it. Fry chicken in onions until color changes. Add 1/2 - 1c water and bring to boil. Turn heat down and let boil slowly until chicken is cooked.
  • While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and optional eggs to the yogurt and mix very well.
  • Wash rice and pour 3c water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice is al dente. Drain. (Basmati will cook a lot quicker than regular rice).
  • Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top.
  • Put the lid on and cook for about 1.5 hours on medium low heat. Note that the longer Tah-Chin is cooked, the thicker the TahDig (delicious crispy layer of rice at the bottom) will be. When cooked, remove the lid and let cool for a few minutes. Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.

THAI CHICKEN



Thai Chicken image

This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.

Provided by Debora

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 4

Number Of Ingredients 11

1 cup soy sauce
8 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons hot pepper sauce
2 pounds skinless chicken thighs
1 tablespoon sesame oil
1 tablespoon brown sugar
1 onion, sliced
½ cup water
4 tablespoons crunchy peanut butter
2 tablespoons green onions, chopped

Steps:

  • In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
  • Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
  • Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g

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