Oriental Chicken Recipes

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TOO EASY ORIENTAL CHICKEN

Good served over Rice or your favorite Oriental Side dishes. This is really simple and quick to make.

Provided by David04

Categories     Chicken Thigh & Leg

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11



Too Easy Oriental Chicken image

Steps:

  • Marinate chicken thighs in the dark soy sauce for at least 1 hour.
  • Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
  • Add in the chicken and saute until golden brown.
  • Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
  • Stir well.
  • Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
  • Serve and enjoy.

Nutrition Facts : Calories 169, Fat 4.6, SaturatedFat 1.2, Cholesterol 94.4, Sodium 958, Carbohydrate 4.8, Fiber 0.5, Sugar 0.6, Protein 24.3

2 lbs boneless skinless chicken thighs
2 tablespoons garlic, minced
3 green onions, chopped
6 teaspoons ginger powder
1/4 cup soy sauce
8 tablespoons chicken broth
3 tablespoons oyster sauce
3 tablespoons rice wine
3 teaspoons light soy sauce
1 teaspoon Splenda sugar substitute
1 tablespoon cornstarch, dissolved in water

ORIENTAL CHICKEN STIR FRY

A light, easy Oriental-style meal. Kids love eating this with chopsticks! (Prep and cook times are approximate)

Provided by Denise in da Kitchen

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Oriental Chicken Stir Fry image

Steps:

  • In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
  • In a wok or large frying pan, heat oil over medium-high heat.
  • Add chicken and stir-fry 2 minutes until meat turns white.
  • Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
  • Stir sauce and add to wok; stir over heat until sauce thickens.
  • Serve over rice.
  • **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.

1/4 cup cooking sherry
1/4 cup soy sauce (I use the lite kind)
2 tablespoons cider vinegar
1 teaspoon ground ginger
2 teaspoons cornstarch
2 tablespoons canola oil
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch lengths
3 scallions, cut into 1 inch lengths
1 cup sliced mushrooms
1 (8 ounce) can sliced water chestnuts, drained

ORIENTAL CHICKEN

Provided by Zita Wilensky

Categories     Chicken     Garlic     Ginger     Poultry     Fry     Fall     Bon Appétit     Florida

Yield Serves 4

Number Of Ingredients 12



Oriental Chicken image

Steps:

  • Place chicken in medium bowl; season with salt and pepper. Add 1/2 cup cornstarch and toss until chicken is well coated. Transfer chicken to colander and toss to remove excess cornstarch.
  • Place chicken broth in small bowl. Add remaining 1 1/2 teaspoons cornstarch and stir until dissolved. Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
  • Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes. Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes. Using slotted spoon, transfer chicken to plate. Pour off all but 1 tablespoon oil from skillet. Add green onions, ginger and garlic, then bell pepper to skillet and stir-fry over high heat until bell pepper is crisp-tender, about 2 minutes. Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.

4 skinless boneless chicken breast halves, cut into 3/4-inch pieces
1/2 cup plus 1 1/2 teaspoons cornstarch
1/2 cup canned chicken broth
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons sugar
1/2 cup vegetable oil
5 green onions, thinly sliced
1 tablespoon chopped peeled fresh ginger
1 tablespoon chopped garlic
1/2 red bell pepper, diced

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