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Our favorite Asian cuisine recipes - 266 recipes

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1. Cut chicken breasts into strips

  • 3 chicken breast halves
  • ~1 teaspoon oil of your liking
  • ~3 cups green cabbage, shredded
  • ~1/2 cup diced red bell peppers
  • ~ 1 tablespoon cornstarch
  • ~1⁄2 teaspoon ground ginger
  • ~1 teaspoon garlic powder
  • ~1⁄2 cup water
  • ~Soy sauce to taste
3.7/5 (114 Votes)

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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)

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"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)

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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)

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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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Cook NO YOLKS according to package directions, adding broccoli slaw at the 4 minute mark

  • 2/3 package cooked NO YOLKS
  • 1 bag (16 oz.) broccoli slaw (found near the coleslaw in the produce section)
  • 1 tablespoon canola oil
  • 8 oz. lean chicken or boneless pork chops, in bite-sized pieces
  • 2 green onions, sliced
  • 2 cloves garlic, finely chopped or 2 teaspoons jarred minced garlic
  • 1 cup low sodium chicken broth
  • 3 tablespoons teriyaki sauce
  • 2 teaspoons corn starch
  • 1 teaspoon red pepper flakes
4.3/5 (3 Votes)

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Shred rotisserie chicken. Heat chicken in pan over medium high heat with 1 tbsp

  • 1 pound shredded rotisserie chicken
  • 8 oz fresh vegetable mix or frozen stir fry vegetables
  • 2 to 4 oz low sodium stir fry sauce
  • 1 small can mandarin oranges, mostly drained
  • 1 egg, for scrambling
4.1/5 (19 Votes)

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Place all of the ingredients for the marinade in a bowl; add the chicken cover and place in the refrigerator for a...

  • For the Marinade:
  • 2 1/2 lbs. boneless chicken breast – cut into strips
  • 1 1/2 inch piece of fresh ginger – chopped
  • 4 cloves of garlic chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. ground curry powder
4.2/5 (9 Votes)

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Preheat oven to 350ºF. Coat a baking sheet with cooking spray

  • 2 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups Panko bread crumbs
  • 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
  • 1 cup plum sauce
  • 1 to 2 scallions (green onions), sliced
  • 1 tablespoon toasted sesame seeds (optional, see Note)
4.2/5 (9 Votes)

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Kerala, also known as Keralam is a state located in the south-west region of India on the Malabar coast

  • 500 grams chicken thighs/legs
  • 2 1/2 tbsps red chilli powder
  • 1 tsp pepper powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 1 tbsp vinegar
  • Salt to taste
  • A few curry leaves
  • 1 cup coconut oil (or to deep fry)
4.1/5 (11 Votes)

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For the almond butter chicken wing marinade: Put almond butter, agave, garlic, lime zest, cayenne pepper, black pep...

  • 2 cups smooth almond butter
  • 1/4-1/2 agave nector/organic honey
  • 8 cloves garlic, minced
  • Zest of 1 Lime
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2-1/3 cup fish sauce
  • 1/2 cup water
  • Juice of 2 limes
  • 24 wings
3.9/5 (12 Votes)

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