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Our favorite Asian cuisine recipes - 266 recipes

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Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker

  • 2 pounds boneless, skinless chicken thighs
  • 8 cups chicken stock
  • 1 cup long-grain rice
  • 3 small dried red chiles, such as Thai or chile de arbol
  • 1 (3") piece ginger, thinly sliced
  • 2 garlic cloves, pressed
  • 1 1/2 teaspoons kosher salt
  • Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)
4/5 (1 Votes)

By

*poultry main dish

  • Sauce:
  • 2 boneless skinless halved chicken breasts
  • 1/2 t salt
  • 1 T dry sherry
  • 4 T cornstarch
  • 3 T water
  • 3 C chicken broth
  • 1 1/2 C sliced mushrooms
  • 1 T butter or margarine
  • 2 t soy sauce
  • 3 T chicken bouillon granules
  • Batter:
  • 3 T cornstarch
  • 3 T almond flour (or almonds ground to flour consistency)
  • 1/2 t baking powder
  • 1 beaten egg
  • 2 T water
  • Other optional serving ingredients:
  • 1 C shredded lettuce
  • 1/3 C slivered almonds
  • 1 finely chopped green onion
  • oil for deep frying
4/5 (1 Votes)

By

This is my never fail favorite

  • Batter:
  • Sauce: (should be prepared at least 1 day ahead)
  • 2 cucumbers peeled and sliced into small pieces
  • 10 Tbsp sugar
  • 6 Tbsp soy sauce
  • 4 Tbsp. white wine vinegar
  • 1/2 tsp. salt
  • 2 Tbsp. cornstarcch
  • 1 1/4 cup cold water
  • 2 Tbsp. juice from pineapples
  • 4 eggs
  • 2 c. flour
  • 1 1/2 tsp. salt
  • 3 tsp ground ginger
  • 8 Tbsp. sesame seeds
  • 4 lbs chicken breast cut into 1" cubes
  • 8-12 pineapple slices. reserve juice for battter and sauce.
  • 2 Tbsp. vermouth ( I never did this step. but friends have and liked it)
4/5 (3 Votes)

By

Get rice and vegetables cooking

  • 4 boneless, skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 T vegetable oil
  • 1/2 c fruit juice (apple is good)
  • 2 T honey
  • 2 T soy sauce
  • 1/2 t ground ginger
  • 1/2 t garlic powder or 2 t minced garlic
  • Cooked white rice
  • 16 oz bag frozen mixed oriental vegetables (or 4 cups)
4/5 (1 Votes)

By

none

  • Mixture of:
  • LC Chicken Chow Mein
  • 1 1 13.25 pound (or the new 13.25 oz box) Dreamfields Spaghetti Noodles
  • 5 5 5 green onions, sliced
  • 1/2 1/2 1/2 cup carrots, matchstick style
  • 4 4 4 cups chopped Napa (Chinese) cabbage
  • 1 1 1 boneless, cooked & diced chicken breast (if desired)
  • 1 1 1 cup chopped celery
  • 1 1 1 tsp + fresh ginger (I used jarred or the stuff in a tube, in the produce)
  • 2 2 2 cloves chopped garlic
  • 1 1 1 Tbsp Olive Oil
  • 1 1 1 Tbsp Sesame Oil (or Peanut oil...or any oil you fancy)
  • 3 3 3 + Tbsp Soy (I like low sodium)
  • 1 1 1 Tbsp Splenda
  • 2 2 2 Tbsp Sake or Dry Sherry
  • 1 1 1 tsp Red Chili Flakes (if desired, doesn't make it really hot, just a kick)
  • 1 1 1 + Tbsp Oyster Sauce (if desired)
  • 5-spice Soy Sauce, Splenda, sake / sherry, Chili Flakes (or Chinese 5-spice if you prefer) and Oyster sauce. Whisk together and set aside.
  • 2-minutes. 3-4 to Sesame oil for 2-minutes. Add in shredded or chopped Napa Cabbage, celery, carrots and green onions and saute for about 3-4 minutes, or until the cabbage has just wilted. Remove to bowl and wipe wok with paper towel.
  • 2-minutes, to 2-minutes. in wok. Add reserved noodles, cooked chicken breast and veggies. Wok it for about 2-minutes, add in the Soy Sauce mixture and continue to wok on high for about 2-minutes.
  • DP said he would like just a little more Soy. I don't like lo mein, or "wet" noodles. If you prefer yours wetter, just add in some chick broth with the noodles.
  • to was really good, and honestly tasted like the real thing (used to love Panda Express in a former life).
  • I served this with a simple Broccoli Beef...very easy...and you can see my kitchen helper in the pics. He's waiting for his cooked bone, from the steak, for the Broccoli Beef...LOL
4.4/5 (5 Votes)

By

Rinse chicken and pat dry; set aside

  • Chicken:
  • 3 pounds chicken drummettes or wings (I used 2-1/2 lb. of boneless thighs)
  • 1-1/2 cups flour
  • 1 cup cornstarch
  • 2 tablespoons garlic salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1 quart canola oil; for frying
  • Garlic-Soy Sauce:
  • 1 cup soy sauce
  • 1 cup sugar - consider lowering to 1/2 cup
  • 1/2 cup water
  • 1/4 teaspoon fresh grated ginger
  • 1 small clove garlic; minced - bump this up to a LOT of garlic
  • 1/4 cup green onions; chopped
3.6/5 (34 Votes)

By

Authentic recipe for Soo Guy Chicken, otherwise known as Crispy Fried Almond Chicken

  • SAUCE:
  • 50 grams Fry's chicken style strips, or similar, frozen
  • 1 tablespoon cornflour, (cornstarch)
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon xanthan gum
  • 1 teaspoon vegetable oil
  • 50 milliliters water
  • 25 grams breadcrumbs, I like to use freshly made from stale bread here, or panko.
  • 2 tablespoons almonds, chopped
  • Extra cornflour to coat
  • Shredded lettuce to serve
  • Vegetable oil to fry
  • 2 tablespoons cornflour
  • 3 tablespoons water
  • 1 tablespoons vegan butter
  • 4 teaspoons soy sauce
  • 1 1/2 cups water
3.7/5 (97 Votes)

By

Oh yum, yum, yum! The ginger chicken udon at Wagamama is one of their most popular meals

  • 7 ounces udon noodles
  • Handful mangetout, finely sliced
  • 1/2 red onion, peeled and thickly sliced
  • 4 spring onion, trimmed and cut into 2.5 cm / 1 inch lengths
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger root, peeled and grated
  • 2 tablespoons coriander, roughly chopped
  • 1 red chilli, deseeded and finely sliced
  • 2 handfuls beansprouts
  • 2 to 3 eggs, beaten
  • Pinch sugar or sweetener
  • Pinch salt
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 1/2 tablespoons fish stock
  • 10.5 ounces boneless, skinless chicken thighs, cut into small strips (300g)
  • 2 teaspoons pickled ginger
  • Sprigs of coriander, chopped fresh
4/5 (33 Votes)

By

Spray your crock pot with non-stick cooking spray

  • 2 lbs. boneless, skinless chicken thighs
  • 1/2 C low sodium soy sauce
  • 1/3 C light brown sugar, packed
  • 3 cloves minced garlic
  • 2 t chopped fresh ginger
  • 1 t crushed red pepper
  • 2 Tbsp ketchup
  • 1/3 C cold water
  • 2 T corn starch
  • 16 oz fresh or frozen broccoli
  • cooked brown or jasmine rice, for serving
4.3/5 (7 Votes)

By

Community Recipe Swap: Soups THAI CHICKEN SOUP From the kitchen of DAWNEP

  • 6 OZ COOKED DICED CHICKEN BREAST
  • 400 ML CAN LIGHT COCONUT MILK
  • 4 C FF CHICKEN BROTH
  • 1 C. SWEET RED PEPPERS JULIENNED
  • I C ONIONS OR LEEKS SLICED FINE
  • 1 C CAULIFLOWER CUT INTO SMALL PIECES
  • 1 C MUSHROOMS SLICED
  • 1 CUP SNOW PEAS CUT IN HALF
  • 1 CUP CARROTS SLICED VERY THIN
  • 1 TBSP THAI YELLOW CURRY PASTE
  • 2 TBSP GRATED FRESH GINGER
  • 1 TBSP FISH SAUCE
  • 1 TBSP FRES LIME JUICE
  • 1 TBSP OLIVE OIL
3.7/5 (12 Votes)

By

Pan-fried marinated and battered chicken breast stir-fried with a delicious Asian honey sauce

  • FOR THE BATTER:
  • 4 ounces all-purpose flour
  • 2 1/2 ounces cornstarch
  • 1 egg
  • 6 ounces water
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • FOR THE CHICKEN SEASONING:
  • 1 pound boneless, skinless chicken breast, cut into medium size chunks
  • 1 tablespoon lite soy sauce
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon kosher salt
  • 1 tablespoon corn starch
  • FOR THE SAUCE:
  • 1/2 cup sake or rice wine
  • 1/2 cup honey
  • 3 ounces rice vinegar
  • 3 tablespoons lite soy sauce
  • 6 tablespoons sugar
  • TO COOK THE CHICKEN:
  • Vegetable oil for frying, plus 2 tablespoons for finishing sauce
  • TO FINISH THE SAUCE:
  • 1/4 cup corn starch
  • 1/4 cup water
  • 1 tablespoon minced garlic
  • Red bell pepper and/or scallions, julienned
  • TO SERVE:
  • Crispy noodles, rice or egg noodles or steamed rice
3.8/5 (51 Votes)

By

  • SWEET AND SOUR SAUCE
  • 1/2 cup ketchup
  • 1 teaspoon soy sauce
  • 1/3 cup white vinegar
  • 1/2 cup brown sugar, lightly packed
  • 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
  • 3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
  • 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
  • CHICKEN BALL BATTER
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
  • 2 teaspoons sugar
  • 1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
  • 1 -2 teaspoon sesame oil (optional but good to add)
  • oil (for frying)
  • 8 chicken breasts, cut into bite-size pieces
  • seasoning salt (optional)
4/5 (3 Votes)

Any burning questions? Our chefs answer!

Chinese Chicken Balls With Sweet and Sour Sauce Slow-Cooker Chicken Congee