Best 9 Easy Asian Chicken Recipes

EASY ASIAN-STYLE CHICKEN SLAW

Steps:

• Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

EASY ASIAN BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Pour soy sauce and vinegar over chicken, then sprinkle with bell pepper and top with water chestnuts.
• Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.

EASY ASIAN CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken in glass baking dish. (A 9 X 9, or 8 X 11 dish works well, I don't suggest using a 9 X 13).
• In a small bowl combine soy sauce, vinegar, brown sugar, garlic powder and black pepper; stir or whisk until well blended. Pour sauce mixture over chicken.
• Bake chicken with sauce mixture for about 20 - 30 minutes or until chicken is cooked through. For best results turn chicken over half way through cooking.

EASY ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Whisk together water and cornstarch in large mixing bowl until smooth.
• Stir in teriyaki sauce.
• Add chicken and water chestnuts.
• Mix to coat.
• Marinate for 30 minutes.
• Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
• Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.

EASY ASIAN CHICKEN NOODLE SOUP

Steps:

• Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
• Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
• Top off each serving with a handful of chow mein noodles.

EASY ASIAN CHICKEN SALAD

Steps:

• Combine the chicken, cabbage, and onions in a large bowl. Crush the dry noodles into small pieces and combine in salad.
• In a separate bowl or dressing container, combine all ingrediants for the dressing and mix well. Pour over salad and toss.
• Hints: You can add any combination of extra veggies to this salad. I have used pea pods, oranges, water chestnuts, avocados, etc. You can also adjust the fat by adding less oil and more vinegar. You may need to add extra sugar though.

EASY ASIAN SKILLET CHICKEN

Steps:

• Place the chicken cubes in a bowl, then season with salt and pepper.
• Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
• Place the chicken in a colinder and shake off an excess cornstarch.
• In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
• In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
• Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
• Using a slotted spoon remove the chicken to a bowl.
• Pour off some of the fat (leave about 2 tablespoons in skillet).
• Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
• Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
• Serve with cooked rice.

KRAFT EASY ASIAN CHICKEN APPETIZERS

Steps:

• Mix dressing and mayo in medium bowl until well blended.
• Add all remaining ingredients except peanuts and crackers; mix well.
• Spoon 1 tablespoons of the chicken mixture onto each cracker just before serving. Sprinkle with peanuts if desired.
• Can also make sandwiches with this.

EASY ASIAN CHICKEN SALAD

Steps:

• This recipe is broken down in a "per-person" style. By following the portions above, you will make a salad for 1 person. If you have 2 people in your party, just double it, for 3, triple it, etc. First, season or marinate your chicken breast however you like it. I love using come Cajun Seasoning, it spices it up just right. Try marinading it in Lawry's marinades, they are inexpensive and quick. They have great flavors like Carribean or Garlic Lime. Saute the whole breast for about 4 minutes on each side or until juices run clear. Leaving it whole takes longer, but the chicken will be more moist. If you are pressed for time, you can cut up the breast into chunks, then saute it. (The chicken can be baked on a rack, for a low fat option). While chicken is cooking, begin chopping your green onion. Sent them in a small bowl to the side. Next, start layering your salad ingredients. This order works best: Salad Greens, Mandarin Oranges, Croutons, then Almonds. After your chicken breast is finished, decide whether you want it in chunks or sliced. I prefer to chop it into bite size chunks, it makes it easier to eat. Add the chicken pieces atop your assembled salad, and garnish with the green onion. I like using Italian or Asian dressings, a little goes a long way. In a pinch, or on a diet, just use some fresh lemon juice, it works just as well.