Best 3 Asian Chicken Stacks With Wasabi Cream Recipes

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**Asian Chicken Stacks with Wasabi Cream: A Flavorful Delight**

Indulge in a culinary journey to the Orient with our tantalizing Asian Chicken Stacks, where succulent chicken breasts marinate in a harmonious blend of soy, ginger, garlic, and honey, then grilled to perfection. These succulent stacks are artfully assembled atop a bed of aromatic jasmine rice, surrounded by a vibrant medley of stir-fried vegetables, and drizzled with a luscious wasabi cream sauce that adds a touch of heat and tang. Alongside this main dish, we offer a symphony of complementary recipes to elevate your dining experience. Dive into the vibrant flavors of our Asian Slaw, a refreshing mix of shredded cabbage, carrots, and a tangy dressing. Experience the umami-rich goodness of our Edamame with Sea Salt, a delightful snack or side dish that bursts with savory goodness. And for a sweet ending, treat yourself to our delectable Coconut Tapioca Pudding, a creamy and exotic dessert that will transport your taste buds to paradise. Embark on this culinary adventure and tantalize your palate with our Asian-inspired feast.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SATAY STICKS WITH WASABI MAYONNAISE



Chicken Satay Sticks with Wasabi Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 1h12m

Yield 4 servings

Number Of Ingredients 13

1 pound ground chicken
1/2 cup flaked coconut
2 tablespoons chopped fresh cilantro leaves
1 egg
2 teaspoons brown sugar1 teaspoon grated lime zest
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon pepper
Spice Paste, recipe follows
Lime slices, for garnish
Fresh cilantro sprigs, for garnish
Red chiles, for garnish
Wasabi Mayonnaise, recipe follows

Steps:

  • 1 pound ground chicken1/2 cup flaked coconut2 tablespoons chopped fresh cilantro leaves1 egg2 teaspoons brown sugar1 teaspoon grated lime zest1 teaspoon soy sauce1 teaspoon salt1 teaspoon pepperSpice Paste, recipe followsLime slices, for garnishFresh cilantro sprigs, for garnishRed chiles, for garnishWasabi Mayonnaise, recipe follows
  • Preheat the broiler. In the bowl of a food processor, place chicken, coconut, chopped cilantro, egg, sugar, zest, soy sauce, salt, pepper, and Spice Paste. Process until well combined and divide into 8 equal portions. Moisten hands with water and shape chicken mixture around top half of 8 wooden skewers that have been soaked in water for 30 minutes. Place skewers on a foil-lined lightly greased broiler pan and broil about 12 minutes, turning occasionally. Arrange skewers on a serving dish and garnish with lime slices, cilantro, and red chiles. Serve hot with Wasabi Mayonnaise for dipping.
  • Spice Paste: 2 medium red chiles, seeded and chopped2 cloves garlic, minced2 spring onions, chopped1 teaspoon grated fresh ginger1 peeled and chopped Roma tomato2 teaspoons olive oil Place all ingredients, except oil, in a food processor and process until coarsely ground. Heat oil in a medium skillet over medium heat. Add chili mixture and cook about 2 minutes, stirring. Cool before using.

ASIAN CHICKEN STACKS WITH WASABI CREAM



Asian Chicken Stacks with Wasabi Cream image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons butter
1 1/2 pounds skinless chicken thighs
1 small red chile, halved and seeded
4 cloves garlic, peeled
1 star anise
1/4 cup fresh squeezed lime juice
18 gyoza wrappers
3 tablespoons sesame oil
1/2 cup soy sauce
3 tablespoons sesame oil
1 tablespoon honey
2 tablespoons rice vinegar
4 cloves garlic, minced
1/3 cup sour cream
3 tablespoons mayonnaise
2 teaspoons wasabi powder
1 tablespoon fresh lime juice
8 scallions, cut into thin strips
1 medium cucumber, peeled, seeded and cut into matchsticks
1 cup fresh snow peas, cut into small julienne pieces
1 bunch fresh watercress

Steps:

  • Heat butter in a medium skillet. Brown the chicken thighs for a couple of minutes on the skin-side in butter. Flip over and place the chile, garlic cloves, star anise, and lime juice in the skillet. Cover the pan and cook over medium-low heat for 30 to 35 minutes or until chicken is very tender.
  • While the chicken cooks, prepare the gyoza wrappers by heating a skillet over medium-high heat. Brush both sides of the wrappers with the sesame oil. Place the wrappers in the hot pan a few at a time until just beginning to form bubbles on the surface and brown. Flip over and do other side. Place on a rack to cool and continue with the remaining wrappers. Set aside.
  • Combine the sauce ingredients together and set aside. Combine the wasabi cream ingredients together and refrigerate until ready to serve.
  • Remove the chicken from the cooking liquid. Using 2 forks, shred the chicken. Place the chicken back in the pan with just enough cooking liquid to keep it moist. Place over very low heat to keep warm.
  • Combine the scallions, cucumber, and snow peas. Toss with a little of the prepared sauce.
  • To serve, drizzle some of the sauce on each serving plate. Place 1 of the gyoza wrappers on a serving plate. Top with some of the watercress. Layer on some of the shredded chicken. Add another pot sticker wrapper to the stack. Top with some of the vegetables. Add the last wrapper to each stack. Top with wasabi cream and additional fresh scallions, if desired.

WASABI-CRUSTED CHICKEN BREASTS



Wasabi-Crusted Chicken Breasts image

Categories     Chicken     Sauté     Wasabi     Sake     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 1/4 cups panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
4 teaspoons wasabi powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten to blend
4 skinless boneless chicken breast halves, flattened to 1/3-inch thickness between plastic wrap
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low-salt chicken broth
3 green onions, thinly sliced

Steps:

  • Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
  • Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
  • Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.

Tips:

  • Prep the Ingredients: Before starting, measure and chop all the ingredients to ensure a smooth cooking process.
  • Chicken Marinade: Allow the chicken to marinate for at least 30 minutes, or up to overnight, for maximum flavor infusion.
  • Cooking the Chicken: Use a nonstick skillet or grill pan over medium-high heat to cook the chicken. Sear until golden brown on both sides, then reduce heat to medium and cook through.
  • Wasabi Cream: Combine mayonnaise, sour cream, rice vinegar, and wasabi paste until smooth. Adjust the amount of wasabi to your desired level of spiciness.
  • Assemble the Stacks: Start with a piece of toasted baguette, top with chicken, avocado, cucumber, and red onion. Drizzle with wasabi cream and sprinkle with sesame seeds.

Conclusion:

These Asian chicken stacks with wasabi cream offer a delightful fusion of flavors and textures. The marinated chicken is tender and juicy, while the avocado, cucumber, and red onion add freshness and crunch. The wasabi cream adds a spicy kick that complements the other ingredients perfectly. Whether served as an appetizer or a main course, these stacks are sure to impress your taste buds. Enjoy!

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