Best 7 Asian Style Chicken And Vegetables Recipes
Tantalize your taste buds with our exquisite Asian-style chicken and vegetable dish, a symphony of flavors that will transport you to the bustling streets of an Asian food market. This delectable dish features succulent chicken, an array of vibrant vegetables, and a tantalizing sauce that strikes the perfect balance between sweet, savory, and umami.
The chicken is marinated in a blend of soy sauce, rice vinegar, and aromatic ginger, then pan-fried until golden brown and tender. The vegetables, a medley of colorful bell peppers, crisp carrots, and tender broccoli, are stir-fried with a touch of garlic and sesame oil, infusing them with a delightful wok-hei flavor.
The crowning glory of this dish is the irresistible sauce, a harmonious blend of soy sauce, rice vinegar, honey, and sesame oil. Its sweet and savory notes perfectly complement the chicken and vegetables, creating an unforgettable culinary experience.
This recipe is a versatile culinary canvas, allowing you to customize it to your liking. Feel free to experiment with different vegetables, such as snow peas, bok choy, or baby corn. For a vegetarian version, simply omit the chicken and add tofu or tempeh.
Whether you're a seasoned home cook or just starting your culinary journey, this Asian-style chicken and vegetable dish is sure to impress. Its vibrant flavors, ease of preparation, and adaptability make it a perfect choice for a weeknight dinner or a special occasion feast. So gather your ingredients, fire up your wok, and embark on a flavor-filled adventure with this delectable recipe.
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
ASIAN CHICKEN & VEGETABLES
This recipe looks good. I haven't tried it yet but wanted to save it to try soon. Recipe is from Woman's Day.
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat outdoor grill rack with nonstick spray, heat grill.
- Mix spice powder, sugar and salt in small cup.
- Rub spice mixture over chicken.
- Grill 5 minutes per side over direct heat.
- Move to indirect heat and grill, covered, 15-20 minutes until instant-read thermometer registers 160 degrees F, or juices run clear.
- Meanwhile, coat bok choy and mushrooms with nonstick spray.
- Grill over direct heat for 10-15 minutes, turning once.
- Stir soy sauce and rice vinegar in small bowl; spoon over vegetables and chicken.
- Sprinkle chicken with sesame seeds.
Nutrition Facts : Calories 259.9, Fat 7.8, SaturatedFat 1.9, Cholesterol 138, Sodium 851, Carbohydrate 10.1, Fiber 1.5, Sugar 5, Protein 36.5
ASIAN-STYLE CHICKEN AND VEGETABLES
It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime.
Provided by JENISSE
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
- Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
- Whisk cornstarch and 1/2 cup water together in bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
- Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
- Sprinkle sesame and peanuts over chicken and vegetables before serving.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.1 g, Cholesterol 30.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 507.3 mg, Sugar 9.7 g
ASIAN-STYLE CHICKEN PACKETS WITH VEGETABLES
Make and share this Asian-Style Chicken Packets With Vegetables recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 38m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees or the grill to medium-high.
- Mix the sherry or vermouth, soy sauce, oil, onions, ginger, and garlic in a small bowl.
- Add the chicken, pepper, peas, broccoli and water chestnuts to the mixture and toss until evenly coated.
- Center 1/4 of the chicken mixture on each of four 12 inch X 18 inch sheets of heavy-duty aluminum foil.
- Bring up sides of foil; double fold the top and ends to seal packets.
- Bake for 15-18 minutes on a baking sheet in the oven or grill for 12-14 minutes in a covered grill.
CHINESE CHICKEN AND VEGETABLES
Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.
Provided by Kzim4
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
- Shake to coat all chicken.
- Let marinate in fridge for at least 30 minutes.
- Longer is OK.
- Heat oil in wok or large frying pan over medium-high to high heat.
- Add chicken and marinade to pan and cook thoroughly.
- Combine water, cornstarch, salt and pepper.
- Add to chicken.
- Bring to boil.
- Add vegetables.
- Heat through.
- Serve over rice.
(CROCK-POT) SKINNY ASIAN STYLE CHICKEN AND VEGETABLES
This dish is simple to make and delicious beyond words! The sauce is especially great. In addition, this one dish wonder is loaded with chicken chunks, veggies and tons of broccoli slaw. No noodles necessary! Each serving has just 200 calories, 1 gram of fat and 5 Weight Watchers POINTS PLUS.
Provided by ksglenda
Categories Poultry
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- . In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 ½ hours and 2-2 ½ hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary!
- 2. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot.
- 3. Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce.
- 4. For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.
Nutrition Facts : Calories 215.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 72.9, Sodium 628, Carbohydrate 20.1, Fiber 1.7, Sugar 15.2, Protein 25.8
CHINESE CHICKEN AND VEGETABLES
Provided by Barbara Kafka
Categories dinner, quick, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place peppers in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 2 minutes, 30 seconds. Prick plastic to release steam.
- While peppers are cooking, stir together soy, vinegar, ginger, chili paste and sesame oil.
- Remove dish from oven and uncover. Stir in zucchini. Place chicken over vegetables in an even layer. Pour soy mixture over chicken. Re-cover and cook for 3 minutes. Prick plastic to release steam.
- While chicken mixture is cooking, stir cornstarch and water together. Uncover dish. Stir in scallions and cornstarch mixture. Re-cover and cook for 2 minutes 45 seconds. Prick plastic to release steam.
- Remove from oven and uncover. Serve over cooked white rice.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment prepped and ready to go. This will help you stay organized and avoid scrambling during the cooking process.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use organic or locally-sourced ingredients to ensure the best quality.
- Don't overcrowd the pan: When stir-frying, it's important to not overcrowd the pan. This will prevent the vegetables from cooking evenly and will make them more likely to steam rather than fry.
- Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help to prevent the food from sticking and will give it a nice, even sear.
- Cook over high heat: Stir-fries are best cooked over high heat. This will help to quickly cook the vegetables and prevent them from becoming soggy.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp. Overcooking will make them mushy and bland.
- Add the sauce at the end: The sauce is the finishing touch to a stir-fry. Add it at the end of the cooking process to avoid overcooking it.
Conclusion:
This Asian-style chicken and vegetables recipe is a quick, easy, and delicious weeknight meal. It's packed with flavor and healthy ingredients, and it's sure to please everyone at the table. So next time you're looking for a simple and satisfying meal, give this recipe a try. You won't be disappointed!
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