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Delicious asian chicken recipes - 235 recipes

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This is the recipe of Lorraine Pascale

  • 800 g mixed chicken wings and drumsticks
  • 6 squidges of catsup
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp soy sauce
  • 2 Tbsp chinese five spice powder
  • 2 squidges of honey
  • 1 garlic clove
  • few sprigs of fresh thyme
  • sunflower oil
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1 In very large bowl, mix all ingredients except chicken wings

  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 cup soy sauce
  • 3/4 cup water
  • 1/4 cup pineapple juice
  • 1/4 cup vegetable oil
  • 4 lb chicken wings (24)
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From Good Cheap Eats

  • 2 pounds boneless, skinless chicken breasts
  • 1/4 cup soy sauce
  • 1/4 cup sherry
  • 1/4 cup rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon tomato paste
  • 1 teaspoon crushed garlic
  • 1 teaspoon chopped ginger
  • sweet hawaiian rolls and barbecue sauce for serving
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•Calories - 230 •Carbohydratess - 4g •Fat - 11g •Protein - 29g •Sodium - 508mg

  • 8 teaspoon olive oil
  • 4 cups baby spinach
  • 4 4-oz. boneless, skinless chicken breast halves
  • 8 oz. white mushrooms, sliced
  • 4 teaspoons teriyaki sauce
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Similar to Flame Broiler

  • 1/4 C soy sauce
  • 1 C water
  • 1/2 tsp ground ginger
  • 1 tsp minced garlic
  • 5 T packed brown sugar
  • 1-2 T honey
  • 2 T cornstarch
  • 1/4 C cold water
  • Chicken, browned on stove top - or cooked in oven w/ prepared teriyaki sauce above
  • Brown rice
  • Lots of green onions, sliced
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This sweet, spicy, tangy, tropical Asian-inspired chicken is really tasty served over rice

  • 1 (20-ounce) can DOLE® Pineapple Chunks, drained, juice reserved
  • 2 cups MINUTE® Brown Rice, uncooked
  • 1 pound chicken breasts, cut into 1/2-inch pieces
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 cup red bell pepper, chopped
  • 1 cup sugar snap peas
  • 2/3 cup KIKKOMAN® Sweet and Sour Sauce
  • 1/4 cup KIKKOMAN Reduced Sodium Soy Sauce
  • 1 orange, zested and juiced
  • 1/2 teaspoon red chilies, crushed, optional
  • 1/4 cup cashews, toasted and chopped
  • Sliced green onions, optional
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from Krystal and Russ

  • Shoyu chicken - Add the following to the above for another version:
  • 1 cup soy sauce (Aloha brand is best)
  • 1 cup white sugar
  • 1 cup water
  • 3 cloves garlic
  • 1 tsp ground ginger (more to taste), or a 1-inch pice of ginger root
  • 2 pounds boneless, skinless chicken breasts, or 3 pound any type bone-in chicken
  • 1 tsp black pepper
  • 1/2 tsp oregano
  • up to 1 tsp crushed red pepper flakes
  • up to 1 tsp paprika
  • up to 1 tsp cayenne pepper
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In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic

  • 1/3 cup thawed orange juice concentrate
  • 5 tablespoons canola oil, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter
  • 4 green onions, thinly sliced, divided
  • 1/2 cup orange marmalade
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 to 2 tablespoons grated orange peel
  • 2 to 3 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice
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Marinate chicken in teriyaki marinade and sauce 30 minutes, turning chicken over several times

  • 4 chicken breast halves
  • 1/2 cup teriyaki sauce
  • 1 can (15 oz.) black beans
  • 1 1/2 Tbs. fresh lime juice
  • 1/2 tsp. onion salt
  • 1 cup diced red bell pepper
  • 3 Tbs. minced fresh parsley
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In small bowl, mix dressing ingredients with wire whisk

  • Thai Peanut Butter dressing
  • 1 tbs. packed brown sugar
  • 2 tbs. creamy peanut butter
  • 2 tbs. rice vinegar or cider vinegar
  • 1 tbs. fish sauce
  • 1/8 tsp. ground red pepper
  • Salad
  • 2 cans (10 oz.) chunk light chicken
  • 1 1/2 cups coleslaw mix (from 16 oz. bag)
  • 1/2 cup chopped seeded cucumber
  • 1/2 cup chopped cilantro
  • 1/4 cup coarsely chopped dry-roasted peanuts
  • 4 spinach flavored flour tortillas
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1) In small bowl, beat peanut butter, teriyaki baste, brown sugar, water & oil with wire whisk until smooth

  • 2 Tbsp crunch peanut butter
  • 2 Tbsp teriyake baste & glaze (from 12 oz bottle)
  • 1 Tbsp packed brown sugar
  • 1 Tbsp hot water
  • 1 tsp sesame or canola oil
  • 4 flour tortillas (8 inch)
  • 8 slices (1 oz each) cooked deli chicken breast
  • 1 1/2 cups shredded iceberg lettuce
  • 1 1/2 cups shredded carrots (about 3 medium)
  • 1/2 cup chopped fresh cilantro
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Cut the chicken into bite-sized cubes

  • • Marinade:
  • 1 • 1 pound boneless, skinless chicken breasts
  • 1 • 1 tablespoon light soy sauce
  • 1 • 1 tablespoon dry sherry
  • • Other:
  • 4 • 4 garlic cloves, finely minced
  • 2 • 2 green onions, finely chopped on the diagonal
  • • a few drops sesame oil
  • 2 • 2 tablespoons light soy sauce
  • 1 • 1 tablespoon dry sherry
  • 1/4 • 1/4 teaspoon chili paste
  • • Oil for stir-frying
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