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Delicious asian chicken recipes - 235 recipes

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Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top

  • 1 pound skinless and boneless chicken breasts, sliced into large chunks
  • 2 tbsp red pepper/chili flakes (gochugaru)
  • 1 tbsp grapeseed oil, or other neutral oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 1/2 tbsp honey
  • 1 tbsp sesame seeds
  • 2 scallions, finely chopped
4.3/5 (14 Votes)

By

Pillsbury

  • 3 3
  • lb chicken wingettes and drummettes (about 20)
  • 1 1
  • bottle (13.5 oz) Thai peanut sauce
  • 3 3
  • tablespoons reduced-sodium soy sauce
4.3/5 (15 Votes)

By

Tofu can be substituted for chicken if you want a vegetarian dish

  • 1 chicken breast, sliced into thin bite-size pieces (3/4 cup)
  • 1/4 cup garlic cloves, smashed
  • 3/4 teaspoon palm sugar (or white sugar)
  • 3/4 teaspoon white pepper powder or :black pepper powder: (or mix ’em!)
  • 1 3/4 teaspoons fish sauce
  • 1-2 tablespoons oil (enough to coat bottom of pan)
  • 2-3 tablespoons water
  • 1 teaspoon coriander leaves (for garnish)
3.7/5 (95 Votes)

By

Marinating the chicken overnight in a homemade teriyaki sauce infuses it with a wonderful flavor everyone loves

  • 1/2 cup rice wine vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup water
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon raw sugar or honey
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 pounds chicken breasts, boneless, skinless, cut into cubes
  • 1/4 cup sesame seeds
  • Cooking spray
  • 1/4 cup scallions, chopped
  • Freshly ground black pepper
4.2/5 (19 Votes)

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1. In a large skillet over medium-high heat, melt coconut oil

  • 1 Tbsp coconut oil
  • 2 Cloves garlic, finely chopped
  • 2 Chicken breasts, finely diced
  • 2 Tbsp soy sauce
  • Just and zest of 1 lemon
  • 3 Tbsp Nature Nate’s Raw and Unfiltered Honey
  • 1/2 tsp Poppyseeds
  • 6 Butter lettuce leaves
  • 1 CUP Julienned carrots
  • 1/4 CUP Microgreens or cilantro
  • 1 1/2 CUPS cooked jasmine or sticky rice (optional)
4.1/5 (10 Votes)

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This recipe calls for thighs, but we busted out the boneless/skinless and it still made my husband exclaim, "What

  • 1 bunch scallions, trimmed and cut into thirds
  • 2 garlic cloves, minced
  • 8 slices of fresh ginger, each approximately the size of a quarter
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons macadamia nut oil or fat of choice
  • 1 tablespoon coconut aminos
  • 1 tablespoon Red Boat fish sauce
  • 2 tablespoons honey (or if you’re on the Whole30 or avoiding honey, use 1/2 small apple, peeled, cored, and diced)
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons kosher salt
  • Freshly ground pepper to taste
  • 4 pounds chicken thighs*
4.4/5 (10 Votes)

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When traveling through Atlanta Airport, I always stop at "One Flew South" and get this soup

  • 1 t olive oil
  • 1 T shallots (small diced)
  • 3 oz pulled leg & thigh meat
  • 1 t onion (small diced)
  • 1 T celery (cut on a bias and blanched)
  • 1 T carrots (cut in half, then on a bias)
  • 1 T parsley (chopped)
  • 8 oz Five spice broth
  • 1/2 t green onion (cut on a bias)
  • 2 oz soba noodles (cooked)
  • 1 T Napa cabbage (chiffonnade)
  • Salt & Pepper
  • Five spice to taste
4.3/5 (11 Votes)

By

Low-fat, yet DELICIOUS, egg rolls that are a house favorite and freeze very well!

  • 2 tablespoons Olive/Canola Oil
  • 1 tsp Ginger - Finely Chopped
  • 1/2 cup Onion - Finely Chopped
  • 3 cloves Garlic - Minced
  • 2 cups Chicken Breast - Cooked and Shredded
  • 16 oz Package of Cabbage and Carrot Salad Mix
  • 4 oz Package of Alfalfa Sprouts or Bean Sprouts
  • 1/4 cup Soy Sauce
  • 1/2 cup Teriyaki Marinade
  • 20 Egg Roll Wrappers
4.3/5 (12 Votes)

By

"Easy gluten-free orange chicken tastes just like your favorite Chinese take-out"

  • 2 pounds chicken, cut into bite-sized pieces (i used chicken tenderloins)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cornstarch, plus 1 tablespoon, divided
  • 1/4 cup oil, approximately
  • 1/4 cup tamari gluten free soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon orange zest
  • green onions, to garnish, optional
3.8/5 (24 Votes)

By

In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender

  • 1 boneless-skinless Chicken thigh
  • 2 C. Chicken Broth (I tried Swanson’s Cooking Stock, I really liked it)
  • 2 C. Water
  • 1 Garlic clove, peeled and smashed
  • 1/2 inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)
  • A pinch of Sea Salt (taste before adding, you may not need it)
  • 1/3 of a package of SaiFun or Bean Threads (Long Rice)
  • 3 Green Onions, cut into 1 inch pieces
4.2/5 (13 Votes)

By

Remove bone and skin from chicken, cut into 2 x 1/2 inch strips

  • 2 whole chicken breasts
  • 1 egg
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon white pepper
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1 cup granulated sugar
  • 1 cup chicken broth
  • 3/4 cup vinegar
  • 2 teaspoons dark soy sauce
  • 2 teaspoons chili paste
  • 1 teaspoon vegetable oil
  • 1 clove garlic, finely chopped
  • Vegetable oil for the wok
  • 2 tablespoons toasted sesame seeds
3.9/5 (31 Votes)

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Serving Size: entire recipe Calories: 316 Fat: 5g Sodium: 925mg Carbs: 21

  • 1 tbsp. reduced-sodium/lite soy sauce
  • 1 tsp. granulated sugar
  • 1 tsp. chopped garlic
  • 1/2 tsp. ground ginger
  • 1 cup chopped shiitake mushrooms
  • 3 oz. cooked and chopped skinless chicken breast
  • 3 oz. chopped ready-to-eat shrimp
  • 1/2 cup canned sliced water chestnuts, drained and chopped
  • 1/2 tsp. sesame oil
  • 1/4 cup chopped scallions
  • 5 medium iceberg lettuce leaves
3.4/5 (5 Votes)

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Wrap: Chicken and Shrimp Lettuce Wraps/Hungry Girl Korean Sticky Chicken