Best 12 Peking Chicken Hotdish Recipes

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Peking chicken hotdish is a delicious and easy-to-make dish that is perfect for any occasion. It is a hearty and comforting meal that is sure to please everyone at the table. This dish is made with tender chicken, flavorful vegetables, and a creamy sauce. It is typically served over rice or noodles and can be garnished with your favorite toppings. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is sure to be a hit.

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

PEKING CHICKEN



Peking Chicken image

Make and share this Peking Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup hoisin sauce
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon grated peeled gingerroot
4 garlic cloves, minced
2 lbs boneless skinless chicken breast halves
1 tablespoon dark sesame oil, divided
8 (8 inch) flour tortillas
1 cup sliced green onion

Steps:

  • Combine first 6 ingredients in a medium bowl; stir well.
  • Reserve 1 cup hoisin sauce mixture; set aside.
  • Cut chicken diagonally across the grain into thin slices.
  • Add chicken to the remaining sauce mixture in bowl and stir well.
  • Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
  • Remove chicken from bowl; discard marinade.
  • Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
  • Add half of chicken; cook 5 minutes or until done.
  • Remove chicken and set aside.
  • Repeat procedure with remaining oil and chicken.
  • Warm tortillas.
  • Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
  • Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.

PEKING CHICKEN HOTDISH



Peking Chicken Hotdish image

Easy Chinese hotdish to take with you anywhere!

Provided by Kel Kel

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 12

2 cups uncooked white rice
2 ½ cups water
1 (10.75 ounce) can condensed golden mushroom soup
1 pound cooked chicken, chopped
1 medium red bell pepper, chopped
½ cup chopped onion
¼ cup soy sauce
1 tablespoon cornstarch
¼ cup hoisin sauce
2 tablespoons rice vinegar
½ tablespoon red pepper flakes
½ cup peanuts, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix rice, water, and mushroom soup together in a 9x13-inch baking dish. Top with chicken, bell pepper, and onion. Cover with foil.
  • Bake in the preheated oven for 25 minutes.
  • Whisk soy sauce and cornstarch together in a bowl. Mix in hoisin sauce, rice vinegar, and red pepper flakes. Uncover baking dish and pour sauce over casserole. Top with peanuts.
  • Continue baking, uncovered, until heated through, about 20 minutes more.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 49.1 g, Cholesterol 44.3 mg, Fat 10.4 g, Fiber 2.5 g, Protein 22.6 g, SaturatedFat 2.3 g, Sodium 962.5 mg, Sugar 4.1 g

CHICKEN POT HOTDISH



Chicken Pot Hotdish image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 5 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
3 carrots, chopped into 1/2-inch pieces
1 large onion, finely chopped
Kosher salt
6 tablespoons all-purpose flour
3 cups whole milk
Chicken soup mix for 3 cups broth (about 1 tablespoon)
1 1/2 pounds boneless, skinless chicken thighs, chopped into 1/2-by-3/4-inch pieces
3/4 cup frozen peas
1/2 teaspoon dried thyme
Freshly ground black pepper
1 1/2 pounds frozen tater tots
Ketchup, for serving, optional

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
  • Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

CLASSIC CHICKEN AND WILD RICE HOTDISH



Classic Chicken and Wild Rice Hotdish image

Provided by Amy Thielen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup natural wild rice
Fine sea salt
1 bay leaf
6 tablespoons salted butter, plus more for the baking dish
2 leeks, white and light green parts, diced
3 stalks celery, diced
Freshly ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole milk
2/3 cup heavy cream
3/4 cup low-sodium chicken stock
3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/4 teaspoon grated nutmeg
2 cups roughly chopped cooked chicken
4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)
2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
2 tablespoons extra-virgin olive oil

Steps:

  • Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
  • Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
  • Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
  • Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
  • Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
  • Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
  • Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

CHICKEN HOT DISH



Chicken Hot Dish image

"When my brother and his wife came over to visit after our third child was born, they brought this comforting creamy dish for supper," recalls Amber Dudley of New Prague, Minnesota. "It's become a favorite since then."

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 7

1 package (26 ounces) frozen shredded hash brown potatoes, thawed
1 package (24 ounces) frozen California-blend vegetables
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
3/4 cup french-fried onions

Steps:

  • In a greased 13-in. x 9-in. baking dish, layer the potatoes, vegetables and chicken. In a large bowl, combine soups and broth; pour over chicken (dish will be full). , Cover and bake at 375° for 1 hour. Uncover; sprinkle with french-fried onions. Bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 404 calories, Fat 15g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1064mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.

PEKING STYLE CHICKEN



Peking Style Chicken image

This recipe is one of my only chicken recipes because we don't eat chicken. However I make this when we have bbq's for guests and it is consumed before you can blink. It is so easy to make as well, served in warmed tortilla bread.

Provided by Wendys Kitchen

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

4 chicken breast fillets
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup white wine vinegar
2 garlic cloves, finely chopped
6 cm ginger, shredded
6 tortillas
1/4 bunch shallot, shredded (green onions)
2 cucumbers, cut into thin shreds

Steps:

  • Trim chicken fillets of all fat and sinew.
  • Place hoisin, soy, vinegar, garlic and ginger in large bowl and stir.
  • Add chicken and marinate for 20 minutes.
  • Remove chicken from marinade, reserving the marinade.
  • Cook chicken on hot bbq or under a hot grill 4 minutes each side. Remove and stand 5 minutes.
  • Cut tortillas in half, wrap in foil andwarm in the oven.
  • Place remaining marinade in a small suacepan and heat until mixture boils. Pour the hot mixture into a serving bowl.
  • Slice chicken into strips (I sometimes pre-slice my chicken and grill it that way to save this step - but cook the chicken for less time).
  • Allow your guests to place chicken strips with shallots, cucumber and sauce in the warmed tortilla and enjoy!

Nutrition Facts : Calories 293.9, Fat 6.3, SaturatedFat 1.5, Cholesterol 0.6, Sodium 1463, Carbohydrate 51.1, Fiber 3.4, Sugar 9.1, Protein 8.7

ROASTED PEKING CHICKEN



Roasted Peking Chicken image

Provided by Jacques Pepin

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 4

1 chicken (3 1/2 to 4 pounds), preferably free-range
1 1/2 teaspoons honey
1 tablespoon soy sauce
1/2 teaspoon Tabasco sauce

Steps:

  • Place a pot containing 3 quarts of water over high heat. When the water comes to a boil, lower the chicken into the water (it should be completely immersed). Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.)
  • Drain the chicken, and place it on a rack, uncovered, in the refrigerator for 5 to 6 hours, or overnight. The skin should be somewhat dry at this point. (The drier the skin, the crisper it will be after cooking.)
  • At cooking time, combine the honey, soy sauce and Tabasco sauce in a small bowl, and brush the mixture on all sides of the chicken. Place the chicken, breast side up, on a wire rack in a shallow roasting pan, and roast it in a 425-degree oven for 20 minutes, or until nicely browned on top.
  • Turn the chicken over (breast side down), return it to the rack, and place the pan back in the oven for 30 minutes. Turn the chicken over again, and cook it, breast side up, for an additional 10 minutes, for a total cooking time of 1 hour.
  • Let the chicken stand at room temperature for 10 minutes before carving and serving

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams

PEKING-STYLE CHICKEN



Peking-style chicken image

Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe

Provided by Good Food team

Categories     Buffet, Dinner, Main course

Time 1h30m

Number Of Ingredients 8

1 orange
5 tbsp soy sauce
3 tbsp dry sherry
1 tsp Chinese five-spice powder
4 garlic cloves
thumb-sized piece fresh root ginger
1 ½kg whole chicken
2 tbsp honey

Steps:

  • Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
  • Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
  • Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.

Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium

BUFFALO CHICKEN AND POTATO HOTDISH



Buffalo Chicken and Potato Hotdish image

A wonderful, creamy hotdish, with the zing of Buffalo chicken. This is comfort food at its best. Sprinkle green onions on top and serve with additional dressing if desired.

Provided by Kari Shifflett

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

cooking spray
1 ¼ pounds skinless, boneless chicken breasts, cut into 1-inch strips
⅓ cup Buffalo wing sauce
6 cups frozen shredded hash browns, thawed
1 (10.75 ounce) can condensed cream of celery soup
1 cup blue cheese dressing
1 cup diced celery
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Combine chicken and Buffalo wing sauce in a bowl.
  • Combine hash browns, cream of celery soup, blue cheese dressing, celery, and Cheddar cheese in another bowl. Transfer to the prepared baking dish. Place chicken on top in a single layer. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until chicken is no longer pink in the center, 25 to 30 minutes more.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 28 g, Cholesterol 60.8 mg, Fat 25 g, Fiber 2.1 g, Protein 22.1 g, SaturatedFat 7 g, Sodium 1056 mg, Sugar 1.8 g

PEKING-STYLE CHICKEN WRAPS



Peking-Style Chicken Wraps image

Categories     Poultry     Tomato     Broil     Kid-Friendly     Quick & Easy     Lunch     Summer     Tortillas     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

8 (6- to 7-inch) flour tortillas
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons mild honey
1 tablespoon minced peeled fresh ginger
1 teaspoon rice vinegar
2 garlic cloves, minced
1/8 teaspoon cayenne
1 1/2 lb skinless boneless chicken thighs (about 6)
1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)
3 scallions, trimmed and cut lengthwise into 2-inch-long slivers

Steps:

  • Preheat broiler and lightly oil rack of a broiler pan.
  • Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
  • Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
  • While chicken is broiling, put tortillas on bottom rack of oven to warm.
  • Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
  • Cut chicken crosswise into 1/4-inch-thick slices.
  • To eat, wrap up chicken, plum sauce, and scallions in tortillas.

CHICKEN PEKING



Chicken Peking image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

Enough fresh or frozen ginger to yield 1 tablespoon grated
1 large clove garlic
2 tablespoons hoisin sauce
2 teaspoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon toasted sesame oil
16 ounces whole red and yellow peppers or 14 ounces chopped, ready-cut peppers (4 cups)
8 ounces skinless, boneless chicken breasts
2 scallions
4 flour tortillas

Steps:

  • Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
  • Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into 1/4-inch strips. Mix peppers and chicken with marinade, and set aside.
  • Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
  • Heat a nonstick pan large enough to hold chicken mixture. When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
  • Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
  • Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
  • Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
  • Repeat Steps 5 and 6 for remaining two tortillas.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 15 grams, Carbohydrate 74 grams, Fat 21 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1228 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN POT TOT HOTDISH



Chicken Pot Tot Hotdish image

My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close examination reveals that the only real differences are the subbing of chicken for ground beef and the use of a homemade cream of chicken soup instead of mushroom soup. I don't think this will offend a hotdish purist.

Provided by Molly Yeh

Categories     Casserole/Gratin     Dinner     Potluck     Potato     Chicken     Pot Pie     Pea

Yield Serves 6-8

Number Of Ingredients 13

3 tablespoons unsalted butter
1 large onion, finely chopped
3 carrots, cut into 1/2-inch pieces
Kosher salt
6 tablespoons flour
3 cups whole milk
Enough chicken broth base to make 3 cups broth
3/4 cup peas, fresh or frozen
1 1/2 pounds boneless, skinless chicken thigh, cut into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Black pepper
18 ounces frozen Tater Tots
Ketchup, for serving (optional)

Steps:

  • Preheat the oven to 400ºF.
  • In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk. Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust seasonings if desired.
  • Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots. Arrange them snugly and neatly. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

Tips:

  • To save time, use pre-cooked chicken or rotisserie chicken.
  • If you don't have water chestnuts, you can substitute celery or bamboo shoots.
  • Use a large skillet or wok to cook the chicken and vegetables. This will help to prevent overcrowding and ensure that the food cooks evenly.
  • Be careful not to overcook the chicken. It should be cooked through, but still tender and juicy.
  • Serve the Peking chicken hotdish over rice or noodles.

Conclusion:

Peking chicken hotdish is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its flavorful sauce and tender chicken, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give Peking chicken hotdish a try. You won't be disappointed.

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