Chinese Chicken Rice Bowl Recipe

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Listing Results Chinese Chicken Rice Bowl Recipe

Just Now For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls. In a large bowl, toss coleslaw …

Rating: 5/5(4)
Total Time: 20 mins
Category: Dinner
Calories: 429 per serving
1. For dressing, whisk together first 7 ingredients.
2. Cook rice according to package directions.
3. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing.
4. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

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6 hours ago This Chinese chicken rice bowl is quick & easy to make and packed with flavor. The sweet chicken goes well with the brown rice and crispy …

Servings: 4
Total Time: 40 mins
Estimated Reading Time: 4 mins

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3 hours ago Learn How To Make Chicken Rice Bowl Recipe At Home, from The Bombay Chef - Varun Inamdar only on Get Curried. Make this Indo Chinese Recipe, a delicious Chic

Author: Get Curried
Views: 105K

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4 hours ago Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until …

Rating: 5/5(6)
Total Time: 15 mins
Category: Dinner
Calories: 239 per serving
1. Cook rice in broth according to package directions.
2. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender.
3. Stir in the chicken, corn, peas, basil and sage.
4. Cook, uncovered, for 4-5 minutes over medium heat or until heated through.

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4 hours ago Into a large skillet, add sesame oil and heat on medium-high heat. When hot, add onion and saute for 1-2 minutes. Add chicken breast to skillet and saute over high heat until …

Rating: 4.4/5(92)
Category: Main Course Recipes
Servings: 2
Estimated Reading Time: 4 mins
1. Into a large skillet, add sesame oil and heat on medium-high heat. When hot, add onion and saute for 1-2 minutes.
2. Add chicken breast to skillet and saute over high heat until cooked through.*
3. Add soy sauce, hoisin sauce, sweet chili sauce, ginger and garlic powder. Stir until the chicken is well coated in sauce.
4. Spoon rice, then chicken into bowls. Serve while hot.

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3 hours ago 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 …

Rating: 4.9/5(83)
Total Time: 30 mins
Category: Mains
Calories: 451 per serving
1. Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
2. Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.
3. Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!
4. Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.

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6 hours ago 1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables. 2. Bring a large saucepan of water to …

Category: Main-Dish
Steps: 2
Difficulty: 25 min
Total Time: 25 mins
1. 1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables. 2. Bring a large saucepan of water to a boil. Add the broccoli and carrots and cook until just tender, about 4 minutes. Drain well and reserve. 3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 3 minutes. Add the chicken and its marinade. Cook, stirring occasionally, until the meat just loses its pinkness, about 3 minutes. Divide the rice among serving bowls and top with the chicken and vegetables. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands when complete.
2. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

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1 hours ago Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked …

1. For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
2. Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
3. For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
4. Add water and salt; bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes. Stir in cilantro and lime juice; fluff rice with a fork.

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6 hours ago Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender. While …

Rating: 99%(528)
Calories: 1248 per serving
Category: Dinner
1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
2. Remove any excess fat from the chicken and set aside for later.
3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

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4 hours ago Make a healthy and well-rounded lunch with these chicken bowl recipes. These bowls are a delicious combination of chicken, fresh vegetables and grains like quinoa and rice. You could easily prep a week's worth of lunches in no time. Recipes like Chipotle Chicken Quinoa Burrito Bowl and Goddess Veggie Bowls with Chicken are flavorful, filling and a …

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8 hours ago Crispy, juicy fried chicken served on a bed of tender rice, this Karaage Rice Bowl will be an instant hit with your family! The chicken is marinated in a Chinese seasoning of soy …

Rating: 4.6/5(25)
Total Time: 45 mins
Category: Main Course
Calories: 587 per serving
1. Gather all the ingredients.
2. Butterfly and cut the chicken breast in half. I also separate out the chicken tender.
3. Pound the chicken to equal thickness with a meat tenderizer or the back of a knife. Then cut into ½ inch wide strips.
4. Put the chicken pieces in a large bowl. Add crushed garlic (minced garlic) and grated ginger.

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5 hours ago Chinese ground chicken bowl is a healthier version of Taiwanese minced pork rice. It uses ginger, garlic, soy sauce and Chinese five spice to …

Rating: 5/5(9)
Total Time: 40 mins
Category: Main
Calories: 512 per serving
1. In a small bowl, add light soy sauce, rice wine, sugar, five spice powder and salt. Mix well and set aside.
2. Heat a nonstick skillet on medium heat and add oil. When oil is warm, add ginger and garlic, stir a few times until fragrant. Add ground chicken and use a spatula to chop and separate the ground meat into small pieces. Stir until the surface of the chicken is slightly browned (it is ok if the inside is still pink).
3. Add shiitake mushroom to skillet, stir for about 1 minute, until mushrooms turn soft.
4. Pour in the mixed sauce from step 1, add 1 cup of water, and mix well. Cover and simmer for about 30 minutes, until sauce is mostly absorbed.

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6 hours ago Step 1. Heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet. Add the chicken, and cook …

Rating: 5/5(24)
Total Time: 30 mins
Category: World Cuisine, Asian, Chinese
Calories: 242 per serving
1. Heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet. Add the chicken, and cook and stir until no longer pink in the middle and beginning to brown, 5 to 7 minutes. Stir in the orange juice and 2 more tablespoons of sesame dressing, and bring to a boil.
2. Stir in the red bell pepper, zucchini, broccoli, and green onions, and cook and stir until the vegetables are tender and the broccoli is bright green in color, 5 to 8 minutes.

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6 hours ago Sticky Chicken Rice Bowl is the perfect combination of tender rice and baked chicken bites covered in a thick sticky sauce and it is sure to be your new favorite sweet and …

Rating: 4.7/5(20)
Total Time: 30 mins
Category: Main Course
Calories: 446 per serving
1. To make your Sticky Chicken Rice Bowl, start by preheating your oven to 400 degrees, rinsing your chicken breasts under cold water and then patting them dry. Cut them into bite sized pieces and set aside. Add eggs to a medium sized bowl and beat to break them up. Add panko breadcrumbs to a separate bowl and then working in batches, coat your chicken pieces in the eggs and then the breadcrumbs, lightly pressing the breadcrumbs to make sure all sides are covered and coated. Move the coated chicken pieces to a baking sheet either sprayed with non-stick spray, covered in parchment paper or lined with a cooking rack. Bake for 15-20 minutes.
2. While your chicken is baking, in a large sized sauce pan, add honey, brown sugar, soy sauce, hoisen sauce, balsalmic vinegar, garlic, ginger and sriracha. Bring to a gentle boil over medium high heat, stirring often. Reduce temperature down to medium and simmer while your chicken is baking.
3. Next, add your sesame seeds to a small sautee pan and heat over medium high heat, stirring continously. This will only take a few minutes and you want to be sure not to burn them. Keem stirring them until they toast in color and start to become fragrant. Remove them from the pan and to a small bowl to serve them up in.
4. Next move to the rice. Add water to a large pot and bring to a boil. Stir in the instant rice, cover and remove from the heat. Let sit for 5 mintues and then fluff rice with a fork. Chop up your scallions and then when your chicken has finished cooking, remove them from the oven and add them to the sticky sauce. Stir to combine and be sure to coat the chicken pieces completely in the sticky sauce. Now you are ready to make your Sticky Chicken Rice Bowl. Spoon rice into the bottom of your bowl, top with the sticy chicken and then garnish with scallions and toasted sesame seeds.

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Just Now Plus, the beauty of a chicken casserole is that you can give any recipe a head start by simply using leftover or rotisserie chicken. These 15 chicken casseroles, like chicken enchiladas, chicken and biscuit casserole, and chicken Parmesan casserole, are all highly rated and are sure to be family favorites after just one bite.

Estimated Reading Time: 6 mins

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6 hours ago Quick Teriyaki Chicken Rice Bowls recipe – Sweet, garlicky chicken served with rice and steamed broccoli comes together in just 20 …

Ratings: 64
Calories: 222 per serving
Category: Main Dish
1. Cook rice according to instructions on packaging.
2. Steam broccoli.
3. Season chicken pieces with salt and pepper and place in large non stick skillet.
4. Cook until done, stirring often.

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5 hours ago In a high-sided oven-safe pan (9” or 10” diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic …

Rating: 4.8/5(9)
Total Time: 1 hr 10 mins
Category: Main
Calories: 413 per serving
1. Rub the chicken thighs with the wet rub of shaoxing wine and sesame oil. Add the dry spices and toss to coat. Let marinate for 20 minutes.
2. (Optional) Preheat the oven to 400°F (200°C) if you plan to use the oven baking method instead of the stovetop method.
3. In a high-sided oven-safe pan (9” or 10” diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.
4. Add the rice and stir until evenly coated with oil. Turn the heat off.

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3 hours ago Prepare veggies and chicken. In a large bowl, toss chicken with cornstarch and egg. Mix together well. Meanwhile, heat 2 tbsp sesame oil in a large skillet over med-high …

Ratings: 2
Calories: 542 per serving
Category: Main Dish
1. Cook jasmine rice according to package directions (I usually make enough servings for 4) in a rice cooker or on the stovetop. Prepare veggies and chicken.
2. In a large bowl, toss chicken with cornstarch and egg. Mix together well. Meanwhile, heat 2 tbsp sesame oil in a large skillet over med-high heat. Add chicken and 2 tsp soy sauce, sauteeing for 4-5 min until chicken starts to brown.
3. Meanwhile, mix sauce ingredients together. Pour overtop of chicken, then add red pepper and snap peas, sauteeing for another 3-4 min until veggies are tender and sauce has thickened.
4. Serve chicken overtop of rice and garnish with scallions, sesame seeds and red chili peppers. Enjoy!

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4 hours ago Make the sauce: Combine the soy sauce, water, honey, rice vinegar, Asian garlic chili paste, cornstarch, and garlic powder in a small pot. …

Cuisine: Asian
Total Time: 30 mins
Category: Dinner, Healthy Cooking
Calories: 375 per serving
1. Preheat the oven to 425 degrees. Toss your vegetables with sesame oil, garlic powder, and ground ginger. Spread out on a baking sheet in a single layer and cook for 12-25 minutes, depending on the vegetables. For quick cooking vegetables like zucchini, asparagus, green beans, or sugar snap peas - you only need to cook for about 10-12 minutes. For heartier vegetables like broccoli, cauliflower, carrots, cabbage, Brussels sprouts, bell peppers, or onion, you will need 20-25 minutes. If you are using a mix, just check them starting at 15 minutes until they are cooked to your liking. You can also saute the vegetables in the sesame oil if you prefer.
2. Make the sauce: Combine the soy sauce, water, honey, rice vinegar, Asian garlic chili paste, cornstarch, and garlic powder in a small pot. Bring to a simmer and cook for 3-5 minutes until it thickens, whisking often for a smooth sauce, Remove and set aside.
3. Brown the meat: Heat a large skillet over medium high heat. Add the sesame oil. Once hot add the ground meat and brown, breaking it up as it cooks, until cooked through. If you want, cook the meat with some minced garlic, onion, or ginger to add extra flavor.
4. Make the rice bowls: Start with the rice (or cooked grains) and add the vegetables and cooked meat. Drizzle with sauce and stir to combine to that the sauce is evenly distributed.

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4 hours ago Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours. Preheat oven to 350°F (180°C). Place rice ingredients, including oil, soy sauce, …

Rating: 4.8/5(44)
Total Time: 1 hr 5 mins
Category: Dinner, Entree, Main Course
Calories: 550 per serving
1. Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.
2. Preheat oven to 350°F (180°C).
3. Place rice ingredients, including oil, soy sauce, cooking wine, stock, and water, in a medium pot and bring to a boil.
4. Pour liquid into a 9x13 pan and add the rice and vegetables spreading them out evenly.

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1 hours ago Add 1 Tbsp oil to the wok/pan and heat until hot. Add dense ingredients such as carrot, bamboo shoot, wood ear mushroom, and bottom part of napa cabbage and bok choy. …

Rating: 4.4/5(29)
Total Time: 40 mins
Category: Main Course
Calories: 669 per serving
1. Gather all the ingredients.
2. In a small bowl, soak dried wood ear mushrooms in water for 15 minutes and cut into smaller pieces. If you have time, soak for 6 hours; they'll be close to fresh wood ear mushrooms.
3. Heat the wok (or large frying pan) over medium-high. When it’s hot, add 1 Tbsp oil and wait until the smoke starts to come off from the edge of the pan. Then add the shrimp and pork to the wok.
4. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

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8 hours ago To make Asian rice bring jasmine rice and chicken stock to a boil in a large sauce pan or skillet. Season with pepper and serve. In a large bowl toss coleslaw mix and chicken with half of the dressing. Bake it uncovered under the broiler to crisp up the chicken. Stir in the rice. 1 12 pounds boneless skinless chicken.

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8 hours ago The Chinese Rice Bowl recipe out of our category Onion! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Cuisine: Asian, Chinese
Total Time: 45 mins
Servings: 4
Calories: 231 per serving

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6 hours ago In a medium saucepan bring rice, salt, and 3 c water to a boil. Cover, reduce heat to low, and cook 15 minutes. Take off heat, still covered, and let sit for 5 minutes. While rice is …

Servings: 4-6
Total Time: 40 mins
Category: Rice
Calories: 727 per serving
1. In a medium saucepan bring rice, salt, and 3 c water to a boil. Cover, reduce heat to low, and cook 15 minutes. Take off heat, still covered, and let sit for 5 minutes.
2. While rice is coming to a boil mix together chicken, sake, and 2 tbsp tamari in a small bowl. Peel and grate ginger. Put 1 tsp ginger in with the chicken; put the remaining ginger in a small bowl and set aside.
3. While rice is cooking peel and roughly chop garlic and chop green onions; add both to bowl of ginger. Trim asparagus and cut into 1.5" pieces. Set aside.
4. In a large frying pan over high heat add 1 tbsp oil and chicken mixture. Cook until no longer pink.

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9 hours ago The Asian Chicken Rice Bowl recipe I am going to share with you today is honestly one of the quicker, easier and healthier meals that gets served up in our house on a regular basis. You can improvise with this Asian Chicken Rice Bowl and add in whatever vegetables you like best so it’s perfect for picky eaters and it’s a great 30 minute

Rating: 5/5(1)
Total Time: 30 mins
Category: Main Course
Calories: 375 per serving

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3 hours ago Instructions. For dressing, whisk together first seven ingredients. Cook rice according to package directions. Divide among four bowls. In a large bowl, toss coleslaw mix …

Rating: 3.4/5(5)
Category: Main Course
Cuisine: Asian
Total Time: 15 mins
1. For dressing, whisk together first seven ingredients. Cook rice according to package directions. Divide among four bowls.
2. In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing. Can be eaten cold or warm.

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5 hours ago Chicken Teriyaki Rice Bowl Recipe is a one dish meal that can be served for a Sunday brunch.. This recipe is quick and easy to make, all you …

Rating: 4.9/5(2K)

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7 hours ago Cut the chicken thigh fillets into bite-size pieces. Heat a frying pan. Spread the chicken pieces in the pan, skin side down, and cook until the skins are lightly browned and a …

Cuisine: Asian
Category: Main Course
Servings: 4
Total Time: 25 mins
1. Cut the broccoli into florets; reserve the stem for future use.
2. Boil about six cups of water in a pot. Stir in a teaspoon of salt.
3. Dump the broccoli florets into the boiling water. Allow to cook over high heat, with occasional stirring, for a minute or two, depending on how crisp of soft you prefer your broccoli.
4. Strain the broccoli florets then put in a bowl of iced water. Leave to cool the strain again. Set aside.

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3 hours ago Learn how to make Chicken Rice Bowl at home with Chef Tarika on Get Curried.Make this One Pot Chicken Recipe, a delicious Chicken Recipe of Best Rice Bowl Re

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2 hours ago Chicken Bacon Rice Bowls - PaleOMG tip paleomg.com. Instructions. Place a large dutch oven or pot over medium heat. Add pieces of bacon and cook until crispy then remove and set aside on paper towel. Remove some of the bacon fat from the …

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8 hours ago Instructions. Whisk to combine the soy sauce, gochujang, honey, sesame oil and red pepper flakes in a small bowl. Heat a large nonstick skillet over high heat. When hot, add …

Rating: 4.9/5(16)
Total Time: 15 mins
Category: Main Course
Calories: 373 per serving
1. Whisk to combine the soy sauce, gochujang, honey, sesame oil and red pepper flakes in a small bowl.
2. Heat a large nonstick skillet over high heat. When hot, add the grapeseed oil and ground chicken. Use a spatula to break the meat up into small pieces, and brown for about 5 minutes, until the meat is cooked through.
3. Add the scallions, garlic and ginger to the pan, and cook for 1 minute.
4. Add the sauce to the pan, and simmer over medium heat for 2-3 minutes, until it coats the ground meat well.

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5 hours ago Assemble the lo mai gai in a bowl: lightly oil 4 heat safe bowls. Divide the sausage, mushrooms, and chicken evenly between the bowls. Add the rice to the top, …

Rating: 5/5(4)
Total Time: 1 hr
Category: Main Course
Calories: 843 per serving
1. Six hours before cooking (or the night before), marinate the chicken. In a container or bowl, soak the rice in water. In a separate container or bowl, rinse, then soak the mushrooms in 1.5 cups of water. Put everything into the fridge.
2. After everything is soaked and marinated, add the mushrooms, with their soaking liquid, the oyster sauce, soy sauce, dark soy sauce, and sesame oil to a saucepan and bring to a boil over medium high heat. Add the marinated chicken and simmer until the chicken is cooked through, 5-7 minutes. While the chicken is cooking, whisk 1 tablespoon cornstarch with 2 tablespoons water. Slowly add the cornstarch slurry to the pot. Stir and let the sauce thicken, 1-2 minutes. Remove from the heat and set aside.
3. Drain the rice very well and set aside. Add 2 tablespoons of oil to a wok or a large non-stick frying pan over medium high heat. When shimmery, add the shallot and cook, stirring, until soft. Stir in the garlic, and when fragrant, add the drained rice, tossing to coat in the oil. Stir in the soy sauces, toasted sesame oil, and five spice. Slowly add in 1.5 cups water, 1/2 a cup at a time, stirring occasionally and cooking until the water is absorbed before adding more, kind of like making risotto. The rice should be almost, but not quite tender at the end.
4. Assemble the lo mai gai in a bowl: lightly oil 4 heat safe bowls. Divide the sausage, mushrooms, and chicken evenly between the bowls. Add the rice to the top, pressing down with with a wet spoon or silicone spatula. Evenly spoon on 1-2 tablespoons of the mushroom and chicken sauce on top of the rice. Cover with foil then steam over high heat for 15 minutes (do this in batches if needed). Let cool slightly, carefully remove from the steamer, remove the foil, and flip onto plates. Serve with scallions, cilantro, and your favorite hot sauce.

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7 hours ago 1. Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and …

Cuisine: Chinese
Total Time: 30 mins
Estimated Reading Time: 2 mins
1. Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
2. While the rice is cooking, cut the carrot (unpeeled) into half-moons. Trim the green beans and slice into 2cm pieces. Cut the capsicum into 1cm pieces. Cut the chicken breast into 2cm chunks.
3. In a medium bowl, combine the mayonnaise, soy sauce and water (for the mayo). TIP: Keep the mayo plain if the kids would prefer!
4. Heat a large frying pan over a medium-high heat. When the pan is hot, add the carrot, green beans, capsicum and a splash of water and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper and transfer to a bowl. Cover to keep warm.

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5 hours ago Restrictions apply. Start a FREE Walmart+ trial. Preparation. First, salt and pepper the chicken breast, dredge in flour, then egg and coat in …

Rating: 96%(451)
Calories: 807 per serving
Category: Dinner
1. First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
2. Deep-fry until chicken is done, brown and crispy. Slice and set aside.
3. In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
4. Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.

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4 hours ago Microwave rice bowls according to package directions and divide evenly among 4 bowls. To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives. Add a …

1. To a small mixing bowl, add dressing ingredients and whisk to combine well. Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.
2. Add remainder of dressing to a large resealable plastic bag with chicken thighs. Close bag and massage marinade into the chicken. Refrigerate for several hours if desired.

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7 hours ago I love this recipe with rice instead of the soba noodles … makes a great teriyaki chicken bowl that is gluten free but make sure the soy sauce is …

Rating: 4.8/5(78)
Estimated Reading Time: 4 mins
Servings: 4

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1 hours ago Easy, fast pressure cooker chicken and rice is the perfect one pot meal for busy weeknights. Tender chicken, juicy mushrooms, and fragrant rice

Rating: 4.8/5(34)
Total Time: 35 mins
Category: Main
Calories: 516 per serving
1. Rehydrate Shiitake Mushrooms: Place the dried shiitake mushrooms in a small bowl. Rehydrate them with cold water for 20 minutes.
2. Marinate Chicken and Mushrooms: Chop the drumsticks into 2 pieces. Then, marinate the chicken and mushrooms with the marinade sauce for 20 minutes.
3. Rinse Rice: Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Then, drain the water.
4. Pressure Cook Chicken and Rice: Add 1 tsp salt and 1½ cup of cold water in Instant Pot. Give it a quick mix. Add in the marinated chicken and mushrooms.*Pro Tip: To avoid the burn error, try to fill the whole bottom of Instant Pot with a single layer of chicken pieces and mushrooms to avoid the rice from touching the bottom of the pot.Add in the rice and make sure all the rice are submerged in the water. Do not mix.Close the lid. Pressure Cook at High Pressure for 9 minutes + Natural Release for 15 minutes.

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2 hours ago Whether you’re making a stir-fry with rice, like this Hoisin Chicken & Plum Stir-Fry, or noodles, like a Chilli Beef Stir-Fry, start cooking your carb at the right time. Put on a pot of rice before you start stir-frying, or cook your noodles at the same time.

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1 hours ago Brown the chicken in the cast iron pan, pour off the oil, make the sauce in the same pan and pour it into a bowl before spreading the rice. But the procedure is more tedious. Using two pans just seemed more practical. Although there are multiple steps in the preparation of “claypot” chicken rice, it is not a difficult dish to pull off.

Cuisine: Chinese
Category: Main Course
Servings: 4
Total Time: 7 hrs

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9 hours ago Heat a large pan or wok over medium-high heat. Add onions and garlic and stir-fry for 3 minutes. Add ginger, chicken and sweetener and stir-fry …

Rating: 5/5(5)
Servings: 4
Cuisine: China
Category: Casual Meals

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5 hours ago Recipe: $5.56 Per Serving: $1.39 Yield: 4 Servings. This is not your average take-out Chinese Orange Chicken. This orange ground chicken dish is much faster and …

Rating: 5/5(4)
Total Time: 35 mins
Servings: 4
Calories: 446 per serving
1. Cook brown rice according to your preference, I usually prefer a Japanese rice cooker and short-grain brown rice. You can also toast the rice in a little oil ahead of time for extra flavor!
2. In a large pan or wok, warm sesame oil over low-medium heat. Add chicken and brown on all sides. (Doesn’t have to be fully cooked yet.)
3. Add the ginger, garlic, spice sauce, orange juice (and zest), and soy sauce. Stir well and bring to a simmer. Simmer on low heat for 3-5 minutes, or until sauce has reduced and thickened. Stir well and remove from heat.
4. Meanwhile, fill a pot with 1 inch of water. Add steamer basket and add chopped broccoli florets & stems. Cover and steam for 4 minutes.

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4 hours ago Start by shredding the chicken. Remove it from the bone and shred it finely. Put it in a bowl and pour the teriyaki sauce over it. Return it to the refrigerator and allow it to …

Rating: 5/5(5)
Total Time: 25 mins
Category: Vegetables And Side Dishes
Calories: 395 per serving
1. The key to cooking fried rice (or any food that's cooked quickly over high heat) is to have all of the ingredients already prepped before you begin cooking.
2. Start by shredding the chicken. Remove it from the bone and shred it finely. Put it in a bowl and pour the teriyaki sauce over it. Return it to the refrigerator and allow it to marinate.
3. Peel the carrots and dice them, about the same size as the frozen peas. Mince the garlic finely.
4. Using a wok over high heat start by sautéing the carrots using the canola oil. It won't take long - 2-3 minutes. Keep stirring continuously as your wok will be very hot. Add in the minced garlic and ginger and continue to sauté - do not stop stirring. Add in the rice almost immediately after adding the garlic and stir fry, mixing well.

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4 hours ago 30-Minute Vietnamese Beef and Crispy Rice Bowl. The marinade for the beef in this recipe really makes the dish. It's full of umami-packed ingredients like oyster sauce and fish sauce, making the

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Frequently Asked Questions

What are some good Chinese chicken recipes?

20 Great Tasting Chinese Chicken Recipes Asparagus and Chicken Stir-Fry. A simple, but classic, chicken stir fry dish, asparagus, and chicken stir-fry is very popular in Chinese households. Beggar's Chicken. ... Bang Bang Chicken. ... Chinese Bourbon Chicken. ... Cantonese Steamed Chicken. ... Cashew Chicken. ... Chicken Lo Mein. ... Chicken Wings With Oyster Sauce. ... Chicken With Green and Red Peppers. ... Chicken Wontons. ... More items...

How do you make Chinese spicy chicken?

Directions In bowl, combine chicken stock, vinegar, coconut sugar, and soy sauce, stirring well to ensure sugar is dissolved. Add green onions, garlic, ginger and pepper. Arrange chicken over bottom of slow cooker. Cover with sauce. Cover and cook on low for 6 hours. With slotted spoon, remove chicken to a platter and keep warm.

What is the best Chinese fried rice?

Directions Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Add yellow onion to pan; saute 2 minutes or until translucent. Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes.

What is the best recipe for Chinese fried rice?

Directions. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. Set out additional soy sauce on the table, if desired.

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