Skinny Asian Chicken And Rice Recipes

ONE POT CHINESE CHICKEN AND RICE

Steps:

• Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
• Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.
• Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!
• Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.
• Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.
• Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.
• Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.
• Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).
• Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.
• Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!

SKINNY ASIAN CHICKEN AND RICE

Steps:

• Heat rice in microwave according to package directions.
• Meanwhile, in a large skillet, cook and stir peas and chicken in hot oil over medium-high heat for 2 to 3 minutes or until peas are crisp-tender and chicken is no longer pink. Stir hot rice into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds.

CREAMY ASIAN-STYLE CHICKEN AND RICE

Steps:

• Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Rice, Sauce Mix, peanut butter, boiling water and soy sauce in ungreased pan until peanut butter is melted. Stir in vegetables.
• Place chicken in pan. Tear off notched corner of Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast. Sprinkle bread crumb Topping over cheese-topped chicken.
• Bake uncovered 35 to 40 minutes or until rice is tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

ASIAN-STYLE CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
• Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.

ASIAN CHICKEN AND RICE

Steps:

• Prepare 1 cup brown rice according to package directions.
• Meanwhile, in a large skillet or wok, sauté chicken, carrots, garlic, chopped scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly.
• Add soy sauce, celery, leftover veggies, white pepper and cilantro.
• Mix all ingredients together, cover and simmer for 5 minutes.
• Serve on brown rice.
• Sprinkle with toasted almonds, if desired.

MAMA'S ASIAN CHICKEN AND RICE

Steps:

• In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
• While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
• Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.