Best 2 Asian Chicken Stacks With Wasabi Cream Recipes

Immerse yourself in a culinary journey to the vibrant streets of Asia, where flavors come alive and tantalize your taste buds. "Asian Chicken Stacks with Wasabi Cream" offers a delectable fusion of Eastern and Western flavors that will leave you craving for more. Marinated in aromatic spices and grilled to tender perfection, juicy chicken tenderloins are stacked high with layers of fresh vegetables and drizzled with a creamy wasabi sauce. Prepare to embark on a delightful expedition of tastes and textures as you indulge in this tantalizing dish, perfect for a memorable dinner or an impressive party platter.

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

ASIAN CHICKEN SALAD WITH WASABI DRESSING

Asian Chicken Salad With Wasabi Dressing image

Recipe by F&W's Melissa Rubel, from Pairing of The Day: November 2008, How to Cook with Spices. An excellent "new way" of preparing chicken salad. The delectable poached-chicken salad packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. Melissa whisks wasabi powder -- a blend of mayonnaise, rice vinegar and sesame oil -- then garnishes the salad with crunchy wasabi peas.

Provided by Manami

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 cup mayonnaise
1/4 cup rice vinegar
2 1/2 tablespoons wasabi powder
1 1/2 teaspoons sesame oil
1 1/2 tablespoons water
kosher salt
fresh ground pepper
2 heads boston lettuce, torn into bite-size pieces
1 large Asian pear, halved cored and thinly sliced
1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
2 scallions, white parts and green parts, thinly sliced
1 cup mung bean sprouts
1/2 cup roasted wasabi peas, coarsely chopped

Steps:

In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes.
Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
Serve at once.

Nutrition Facts : Calories 314.6, Fat 13.4, SaturatedFat 2.1, Cholesterol 76.1, Sodium 293.2, Carbohydrate 19.6, Fiber 4.2, Sugar 9.4, Protein 30.1

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

Ingredients

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:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh chicken, vegetables, and herbs.
Season your chicken well: The chicken is the star of the show, so make sure it's well-seasoned. You can use a variety of seasonings, such as salt, pepper, garlic powder, and paprika.
Cook the chicken properly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can cook it in a skillet, in the oven, or on the grill.
Make the wasabi cream ahead of time: The wasabi cream can be made up to 2 days in advance. This will give the flavors time to meld together.
Serve the chicken stacks immediately: The chicken stacks are best served immediately after they are made. This will ensure that the chicken is hot and crispy and the wasabi cream is cold and refreshing.

Conclusion:

These Asian Chicken Stacks with Wasabi Cream are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. The chicken is crispy and flavorful, the vegetables are fresh and crunchy, and the wasabi cream is the perfect finishing touch. Give this recipe a try and see for yourself how delicious it is!

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