Recipezaar: Asian,Chicken recipes

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Slow Cooker Orange Chicken

Mon, 26 Oct 2009 13:03:04 -0400

I got this recipe from kraft a couple of years ago but we still use it often -- posted by GingerlyJ

Spicy Masala Chicken-Low Cholesterol

Mon, 26 Oct 2009 13:15:25 -0400

This is a really simple and wonderfully tasty chicken dish that I found in a low cholesterol cookbook while researching recipes to help manage my husbands cholesterol levels. This slightly sweet and sour tasting chicken can be served hot or cold,and goes well with salad,rice,potatoes or in naan pockets. Great for barbecues!! Pep time includes marinating time. -- posted by Noo

Banh Mi-Style Chicken Sandwich

Mon, 26 Oct 2009 14:44:46 -0400

Another chicken sandwich recipe that's a little different from the usual This is a great way to use leftover chicken. Recipe source: local newspaper -- posted by ellie_

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

Chicken 65 Curry

Mon, 26 Oct 2009 18:23:38 -0400

This sticky, spicy chicken curry is deliciously sweet and packs just the right amount of heat. It is to be scooped up with warm, chewy naan, then licked off of fingers.Your first step is to hunt down some curry leaves. Their flavour is irreplaceable in this dish - a bit nutty, warm, and citrusy. Used a lot in South Indian cooking, they have nothing to do with curry powder which is a blend of spices.Start by browning the chicken in a heavy skillet - make sure the oil is good and hot and the chicken has been patted dry before you put it in the pan. Dont flip it until it releases easily - if it is sticking, leave it - it will tear if you try and turn it before it is ready. Next, cook the onions gently over low heat for about 10 minutes to coax out the sweetness. Then add the spices to the pan to saute before the liquid is added. These three steps have a big flavour impact. As far as curries go, the ingredient list is very short. Which makes it a great curry for beginners, if you can track down some curry leaves at an Indian grocer. Serve with naan http://www.recipezaar.com/Naan-56245 . -- posted by College Girl

Sticky Chilli Roast Chicken

Tue, 27 Oct 2009 01:20:35 -0400

These sticky chicken pieces are perfect for easy yet glamorous entertaining. -- posted by English_Rose

South Beach Indian Chicken

Tue, 27 Oct 2009 18:54:31 -0400

From the Quick and Easy Cookbook -- posted by Abiner Smoothie

Jawaneh (Grilled Chicken Wings With Lemon and Garlic)- Lebanese

Fri, 30 Oct 2009 12:26:39 -0400

How can you improve upon lemon and garlic?! I found this delicious sounding recipe from the book: http://www.amazon.com/Arabesque-Morocco-Turkey-Lebanon-ebook/dp/B001O1O7W6/ref=dp_kinw_strp_1?ie=UTF8&m=AG56TWVU5XWC2 (posted for North Africa and Middle East tag) -- posted by Leah's Kitchen

Chicken Asparagus Stir-Fry

Mon, 02 Nov 2009 10:56:37 -0500

This is easy and flavorful -- a family favorite! We serve it over steamed brown rice. Healthy and filling. -- posted by Peprich

Easy Chicken Tikka Masala

Mon, 02 Nov 2009 15:27:21 -0500

This is a classic dish, with wonderful flavor. If you don't have the whole spices, you can easily substitute ground/dried - 1 Tbsp whole = 1 tsp ground/dried. Lovely served over rice (we always use basmati) and served with flat bread. I like to measure everything and cut up the chicken before I get started. Even better - it's a 1 pot meal! For step by step instructions with pictures, see: http://whatsinmykitchen.blogspot.com/2009/08/chicken-tikka-masala.html -- posted by lildebbie77

Sticky Chicken

Mon, 02 Nov 2009 22:10:55 -0500

From the latest edition of Recipe+ magazine, sound easy and delicious. Have not included marinating time but at least 30 minutes is recommended. They used chicken wings and drumsticks but other cuts could be used but times may vary. -- posted by I'mPat

Thai Chicken Sausage Rolls With Dipping Sauce

Mon, 02 Nov 2009 22:22:47 -0500

From the latest edition of Recipes+. For the dipping sauce you get 3/4 cup (assuming you would make this while the rolls are cooking so timing is included there). Our sheets of puff pastry measure 22cm to 23cm square. -- posted by I'mPat

Five Spice Chicken Wings

Tue, 03 Nov 2009 11:34:37 -0500

From the latest edition of Recipe+. I love five spice and chicken wings but unfortunately the only one in the family to like wings so will probably make with drumsticks and thighs and allow a longer cooking time. When removing tips from wings, bag and freeze and when you have enough they are great to make stock with. The recipe can be doubled and taken up to the end of step 1, bag and freeze (for up to 3 months), defrost in refrigerate overnight and continue from step 2. Have not included marinating time in the times. -- posted by I'mPat

Peanut Sesame Chicken

Wed, 04 Nov 2009 13:48:20 -0500

I found this in a cookbook called 1000 Classic Recipes and have loved it since the first time I made it! -- posted by Barefoot

Straits Chinese (Nyonya) Chicken

Fri, 06 Nov 2009 12:11:25 -0500

'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.) -- posted by RotiJala

Thai Peanut Chicken (Hacked Chicken)

Sat, 07 Nov 2009 14:06:11 -0500

Modified from an old Tabasco sauce cookbook. Make twice the sauce to serve over rice or serve chilled as is on a bed of cucumber slices and lettuce. Garnish with red bell pepper strips. -- posted by Princess Lisa

Sarasota's Chinese Chicken Salad

Sun, 08 Nov 2009 08:57:52 -0500

The dressing is what makes this salad great in my opinion. A few special ingredients like sesame oil and sesame seeds make this a great salad for a weeknight dinner. Make the dressing ahead the day before and then it is just a matter of sauteing the chicken and putting the salad together. This is a absolute favorite of mine. I often serve this to friends for a easy but really great dinner. -- posted by SarasotaCook

Indian-Spiced Chicken Burgers

Sun, 08 Nov 2009 19:35:07 -0500

Garam masala is a blend of ground spices including cinnamon, cumin, dried chiles, and coriander. Wear plastic gloves to keep the chicken mixture from sticking to your hands. Serve with cucumber spears. From Cooking Light. -- posted by Sweet Jezebel

Turkish-Style Grilled Chicken With Yogurt and Cumin (Tavuk Izgar

Tue, 10 Nov 2009 21:00:16 -0500

This is from "The Mediterranean Kitchen" by Joyce Goldstein. I haven't tried it but it sure sounds good! It's meant to be cooked over charcoal, or under the hot oven broiler. It gives a choice of 4 half-chickens, but I couldn't get the system to accept them. I'll probably make this with bone-in thighs as that is what I usually buy, and skewers would be an unnecessary step/cleanup. -- posted by firefly68

Crunchy Indian-Style Sandwiches

Wed, 11 Nov 2009 10:25:12 -0500

I think this would be rather nice in wraps or rotis as well! Zaar insists on calling my 'poppadoms', 'pappadams' .. I don't know why ... From Readers Digest "Quick And Thrifty Cooking In South Africa" -- posted by Karen Elizabeth

Mu Shu Chicken (Or Pork)

Thu, 12 Nov 2009 00:21:32 -0500

One of our favorite Asian dishes, especially when served with homemade Chinese pancakes! The meat needs to marinate anywhere from 15 minutes to 8 hours ahead of time. I like to use my recipe for recipe #399018 along with this. -- posted by The Wallaces

Moroccan Chicken With Wild Rice or Couscous

Mon, 16 Nov 2009 00:40:10 -0500

Very flavorful and smells incredible while cooking! Goes well with Near East wild rice or couscous! You can find Near East rice on the shelf with Rice-a-Roni or other boxed rice brands. -- posted by DawnOBRN (Chef #840063)

Chicken,potato and Spinach Curry

Mon, 16 Nov 2009 11:13:28 -0500

From "Fast Chicken"/The Hawthorn Series -- posted by littlemafia

Teriyaki Lemon Chicken (Quick and Easy)

Mon, 16 Nov 2009 11:51:37 -0500

Teriyaki and lemon based chicken. This recipe my Mom used to make is to die for. Watch out - it's highly addictive!! You are guaranteed to overeat! :-) We always double the sauce amounts to make extra sauce (details below), and then thicken it with a little cornstarch. Wonderful served with sugar pea pods. Add pineapple for dessert! -- posted by Chef Shannon #5

Gingered Chicken and Mushrooms

Mon, 16 Nov 2009 14:50:43 -0500

From "Fast Chicken"/The Hawthorn Series -- posted by littlemafia

Filipino Chicken Adobo

Wed, 18 Nov 2009 14:14:12 -0500

Traditional filipino chicken adobo! I always make enough to last a week! This is also great with my savory garlic fried rice recipe -- posted by Pumpkin Pie's Mommy

Lemon-Soy Chicken Wings

Fri, 20 Nov 2009 16:43:33 -0500

Super simple, but irresistible! I'm not allowed to show up at any holiday parties without these. -- posted by Booted Bear

Asian-Style Chicken Mandarin

Sat, 21 Nov 2009 17:39:11 -0500

My father-in-law's recipe. A nice, easy weeknight meal! You may serve the chicken whole or cut-up into bite-size pieces. We've had the most success with keeping the flour coating on when the chicken is whole. -- posted by The Wallaces

Chicken Drumsticks With Asian Barbecue Sauce

Sun, 22 Nov 2009 18:14:03 -0500

This is a Grace Parisi recipe from F&W Magazine, October 2009 edition. Instead of using a traditional American barbecua sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisins sauce, rice vinegar and ginger. Wine suggestion: Ripe, spicy Malbec from Argentina 2007 Bodega Septima. From: 15 Rules for Great Wine and Food Pairings, Published October 2009. -- posted by Manami

Honey Soy Chicken Wings W/ Bok Choy

Mon, 23 Nov 2009 16:17:08 -0500

Crispy, oven baked chicken wings with a delicious asian inspired marinade. Serves 3. -- posted by katzluva

Filipino Pancit

Mon, 23 Nov 2009 16:25:15 -0500

I got this recipe from my mother when I moved out of the house, because I wanted to make filipino food that she used to cook for us so that I can cook them for my family and keep passing down the recipes. This is one of my favorites! My family absolutely loves it. Its definitely worth all the work done to make this dish. -- posted by Pumpkin Pie's Mommy

Garlic Fried Rice

Mon, 23 Nov 2009 18:20:34 -0500

This is a quick and easy way to prepare fried rice. It's garlicky and oh-so-good! -- posted by Cooking Ventures

Chinese Pineapple Chicken With Cashew Nuts, Ginger, Spring Onion

Mon, 23 Nov 2009 23:10:58 -0500

This is sure to satisfy all your cravings for Chinese food, it's a great recipe. Be brave with the ginger, it mellows out as it cooks and is helped along by the sweetness of the dish. The cashew nuts are optional but I am yet to make it without them as I love their crunchy texture and creamy taste. Be sure to serve it with plenty of white fluffy rice. Quicker than waiting for takeout. -- posted by robd16

Shish Tawook

Thu, 26 Nov 2009 02:29:44 -0500

This is my favorite recipe for grilled chicken on skewers. -- posted by Me chef

Soy Sauce Chicken

Sat, 28 Nov 2009 15:05:23 -0500

From the magazine Super Food Ideas. Cooking time doesn't include standing time. Note that you can use either Chinese rice wine (Shao hsing) OR dry sherry. I found the rice wine at an Asian grocer's. -- posted by JustJanS

Chicken Sukiyaki

Sun, 29 Nov 2009 15:19:34 -0500

Here I am using several authentic ingredients which may be hard to find outside of metro areas. Burdock root looks like a long parsnip but darker. It is known as gobo in Japan. The taste is distinctive and can be found in many Japanese cooking. When using burdock roots or gobo, it is best to soak in water after slicing or cutting with a bit of vinegar to keep from turning dark. For substitution, I would use parsnip or carrot. Konnyaku is made from konjac potato and is found in the refrigerated section of a Japanese or Asian market in a similar package as tofu. It is normally whitish or brownish color and almost zero calorie and full of fiber. Its texture is jelly like but more firm and needs to be quickly blanched in hot water for about 2 minutes before using. If you cannot find it, just skip it since there is no substitution. Although konnyaku does have flavor its own, it is most often used for texture more than flavor. Mitsuba is an herb often used in soup dishes in Japan. It is sometimes translated as trefoil and looks similar to parsley but the taste is totally different. If you cannot find this, skip it or use some baby spinach. Keep all ingredients separate when cooking without mixing them all up like stir fry. Although traditional sukiyaki using the very best thinly sliced beef is wonderful, I really enjoy this method as well and it is more economical. The use of gobo and ramen comes Harris Salat, but it's not in his Hotpot cookbook. -- posted by Rinshinomori

Chicken Curry

Mon, 30 Nov 2009 12:59:13 -0500

My mother is Indian and made this recipe countless times when I was a child. Serve with Basmati rice or Naan bread and you'll be licking your plate! -- posted by Moni1624

Yum Yum Chicken Curry

Wed, 02 Dec 2009 16:18:31 -0500

We made this last night and it was fantastic; it came from a recent magazine recipe, but we made some changes (per reader feedback) and I wanted to jot down how I did it - it was very, very good, but keep in mind - you can't forget the lemon. It wasn't as good til we added lemon (which was supposed to be in there but I forgot). It is fairly spicey, I would adjust spice levels to taste. Also, serve this over basmati rice. -- posted by larchie

Bringhe (Filipino Paella)

Mon, 07 Dec 2009 15:06:38 -0500

This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe. -- posted by Celticevergreen

Tandoori Chicken

Mon, 07 Dec 2009 16:58:25 -0500

A wonderful tandoori dish -- posted by *Alia*

Orange Chicken Curry

Tue, 08 Dec 2009 17:12:47 -0500

This is a different take on chicken curry that I got from a friend... Even kids find this one absolutely scrumptious! Serve with basmati or jasmine rice. -- posted by Moni1624

Dynasty Chow Funn Noodles

Wed, 09 Dec 2009 17:27:13 -0500

Got this recipe off the back of a package of Dynasty Chow Funn Noodles pack and tweaked it according to what I had in stock (the original recipe called for pork, but I used chicken breast instead). It came out well and was a quick change of pace for a weekday family dinner. I purchased the noodles from Hows supermarket - but it can probably be found at most generic American supermarket chains. -- posted by Fluffkins

Danny's Spicy Sweet Hot & Sour Soup

Wed, 09 Dec 2009 17:50:00 -0500

One of the chefs at my cafeteria makes this and I begged him for the recipe. Lots of ingredients, but worth it! -- posted by Mrs.jami

Aunt Carol's Chicken With Nuts

Fri, 11 Dec 2009 17:16:52 -0500

Another of Aunt Carol's winning recipes. Great on rice or crunchy noodles. -- posted by Chef #433657

Quick and Easy Chicken Dinner.

Mon, 14 Dec 2009 01:17:12 -0500

Instead of going out for some chicken, why dont we just stay home and make some chicken? This dish wont take more than 15 mins. -- posted by BOOMBAMBONBON!

Soy Braised Chicken Wings

Mon, 14 Dec 2009 02:37:35 -0500

From my collection of handwritten recipes. Serve as part of a chinese meal. -- posted by CJAY

Chicken, Broccoli & Water Chestnut W/ Oyster Sauce

Mon, 14 Dec 2009 03:10:00 -0500

From my collection of handwritten recipes. -- posted by CJAY

Sliced Chicken With Asparagus

Mon, 14 Dec 2009 23:05:54 -0500

From my collection of handwritten recipes. -- posted by CJAY

Shredded Chicken With Tree Ears and Mushrooms

Mon, 14 Dec 2009 23:19:18 -0500

From my collection of handwritten recipes. -- posted by CJAY

Mrs. Gordon's Chinese Chicken Wings

Thu, 17 Dec 2009 12:25:31 -0500

My MIL used to make these - everyone loved them, and so I got the recipe from her so I could make them more often. Now I try to avoid eating chicken wings, but I make an exception for these - every Christmas eve my mom makes them, and they are always a big hit - no left overs! -- posted by WorkingMom2three

Steamed Pearl Balls

Tue, 29 Dec 2009 00:08:33 -0500

Cooking Light, MARCH 1996 -- posted by dicentra

Chicken Korma

Tue, 29 Dec 2009 01:11:26 -0500

Adapted from The Spice Cookbook. We made it with turkey and it worked very well. A "korma" is one of the many forms of curry. Not very spicy - increase cayenne if desired. Adjust amount of water in the sauce, depending on how big your skillet is; you'll need enough to be able to properly cook the cauliflower. After the first 20 minutes of cooking, it only requires minimal attention. We recommend serving this with Basmati, a good rice used in Indian food. -- posted by Da Huz

Spicy Thai-Style Chicken

Tue, 29 Dec 2009 05:37:30 -0500

Recipe can be made ahead -- posted by katew

General Tso's Chicken

Tue, 29 Dec 2009 14:05:51 -0500

Got a cast iron Dutch oven for Christmas, and I found this on cookingincastiron.com and am putting it here for safe keeping. They say you can use a Dutch oven for this, so I'm interested to try it out. Site says that 6 chiles will make a hot dish, so adjust to your taste. Prep and cook time are estimates. -- posted by Kayori

Tandoori Chicken (Made Easy)

Thu, 31 Dec 2009 09:39:50 -0500

Indian food is my all-time favorite cuisine, and even I am surprised I haven't posted a single recipe yet... until now! Tandoori chicken is a classic North Indian favorite dish which is baked in a clay pot or oven. While you don't need a clay oven for this recipe -- the results are still fabulous (wow is it good)! I usually serve this with fresh lime wedges, creamed curried cauliflower in coconut milk, Recipe #408115, naan bread with mint-yogurt sauce and chilled lassi... a delicious meal surprisingly easy to make. -- posted by Bazaar®

Chicken Cantonese

Fri, 01 Jan 2010 17:10:29 -0500

Mom and I had never even tasted Chinese food until about 1980 -- that's when the Hunan Chinese Restaurant opened up in Moberly. We had lunch there frequently and liked the chicken dishes the best. From the kitchen of Wanda Cupp Thornburg, Moberly MO. -- posted by TLC-MO

North Dakota Winter Ginger-Chili Chicken

Sat, 02 Jan 2010 10:39:31 -0500

When it's -20 on the verge of January and there's a lot of winter left to go, you need something deliciously spicy to warm you up. This is an easy mix-chill-bake recipe that goes great with jasmine rice, couscous, as an app with peanut sauce, or with thyme roasted potatoes. -- posted by norsecookie

Pad Thai

Sun, 03 Jan 2010 16:43:00 -0500

This was adapted from another recipe on this site. (Thanks ms_bold for a great beginning!) I changed the original recipe to suit my family's tastes, to shorten cooking time, and to decrease the fat content. I am primarily posting this to check the Nutrition Facts since we are trying to eat healthier without compromising on taste. I used the breast meat from a Rotisserie Chicken, but this would also be a great way to use leftover chicken breast. My children will not eat anything remotely spicy so my husband and I must add crushed red pepper to our plates after serving, but I'm sure this would be even better if it was cooked in. Enjoy! -- posted by Chef #1506131

Sweet and Spicy Red Curry Chicken

Mon, 04 Jan 2010 18:13:34 -0500

Chicken (thighs or wings) coated in a wonderfully sweet and spicy coconut curry glaze. Great for cocktail or tailgate parties or if using thighs, serve with basamiti rice as a meal. -- posted by Chef La Rose Extraordinaire

Mango Chicken With Spiced Rice

Wed, 06 Jan 2010 09:39:14 -0500

This dish has a very good depth of flavor and is simple and tasty. -- posted by English_Rose

Chinese Orange Barbecue Cashew Chicken

Wed, 06 Jan 2010 18:00:51 -0500

This is a recipe from Rachael Ray adjusted to fit my allergies and our tastes. -- posted by LARavenscroft

Spicy Lemongrass Chicken Noodle Soup

Thu, 07 Jan 2010 01:10:07 -0500

I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it. -- posted by GourmetGradStudent

Ginger Chicken Stir-Fry Romaine Wraps With Citrus Soy

Thu, 07 Jan 2010 09:53:47 -0500

PF Chang's recipe. Wonderful as an appetizer or a meal. Marinade time not included in prep time. -- posted by SB6

Orange Chicken

Fri, 08 Jan 2010 15:49:20 -0500

From the SHARE Colorado website. Untried; am reducing this from FEEDS 100 to a more manageable four. -- posted by Chef #615581

Chicken Chow Mein Casserole

Fri, 08 Jan 2010 16:07:39 -0500

This simple casserole version of chicken chow mein makes great use of leftover chicken or turkey and is easy on the budget and your time. I don't measure or weigh the amount of chicken I use but the original recipe calls for 3 pounds so I've left the recipe that way. I just use whatever I have left over, or I'll stew a few chicken breasts or pieces if I'm starting from scratch. If you've got 2-3 cups of chicken you'll be in good shape. For a little extra kick add some red pepper flakes. You can easily cut this recipe in half for a smaller family. -- posted by Croft Girl

Thai Spiced Chicken and Carrot Stew

Sun, 10 Jan 2010 12:44:08 -0500

From 1001 Best Slow Cooker Recipes -- posted by dicentra

Thai Galangal Chicken Soup ( Tom Ka Gai)

Sun, 10 Jan 2010 22:49:25 -0500

This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving -- posted by **Jubes**

Meguin's Yakisoba

Mon, 11 Jan 2010 18:57:03 -0500

This is a delicious comfort food, though it is definitely not traditional. The tonkatsu sauce is also good with fried chicken (especially chicken katsu) and fries. I also use it in my yakisoba. Hold the meat, and you have a delicious side dish. If you want to make it vegetarian, use a vegetarian Worcestershire sauce. This is also good with extra-firm tofu. -- posted by Meguin

Spicy Orange Chicken

Tue, 12 Jan 2010 15:40:50 -0500

This is a recipe I came across in a cook book, and I wanted to share it as it's simple but delicious. I can never find chili oil or dried chili peppers, so I just use crushed red pepper flakes instead. -- posted by Cypress

Chicken With Chinese Eggplant

Tue, 12 Jan 2010 17:26:28 -0500

This is a combination of a number of different recipes along with my own personal preference changes. The sauce has a slight kick, so if you have people who are squeamish about spicy heat, you may want to cut down on the hot sauce. -- posted by gadgetman0404

Chicken Liver Appetizer Cantonese-Style

Tue, 12 Jan 2010 17:32:26 -0500

This is a variation of my original recipe Recipe #404563 . However, in this recipe the chicken livers are coated which make it slightly crispy and with a nice Cantonese flavor for your tasting pleasure. -- posted by Skipper/Sy

Ginger Chicken Burgers

Fri, 15 Jan 2010 06:50:50 -0500

From a promo for ginger in a magazine. -- posted by katew

Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce

Fri, 15 Jan 2010 07:33:00 -0500

Here, the editors chose to feature a Chinese-inspired stuffed chicken breast, incorporating short-grain rice, like arborio -- which allows the stuffing to stay put. The five "jewels" of the stuffing are the rice itself, almonds, water chestnuts, scallions & garlic -- none of which requires a trip to a specialty market.;) Garnishing with sesame seeds is entirely optional (white and black) however, it makes a beautiful presence. CuisineatHome, Issue 79, February 2010. -- posted by Manami

Hoisin Chicken

Sat, 16 Jan 2010 11:24:28 -0500

Based on a recipe from my Chinese Cooking Class Cookbook. I think this is a great recipe that I sometimes serve over steamed rice. Regarding the TECHNIQUE TO CUT CHICKEN CHINESE-STYLE, it is recommended to use either a cleaver or poultry shears or a sharp knife to make easy work of it. -- posted by mersaydees

Asian Chicken Salad Wraps

Mon, 18 Jan 2010 19:34:24 -0500

This is a delicious, light and healthy meal. The flavors are just scrumptious! and it looks beautiful!! It is similiar in design to Asian Chicken Salad Wraps #55675, but a totally different flavor combinaton. I like to use Azteca Burrito (9") size flour tortillas because they are not fat free, but they have less fat in them than other brands that I've checked. I think it would still taste good, but if you leave out the fresh ginger or the fresh cilantro, you will be missing the essential parts of the dressing! I have found that about 2 chicken breasts is the right amount. Leftover grilled breasts are perfect for this recipe. Red peppers can be pricey where we live, so I either leave them out or substitute with green. I put 4 down as the amount served because my husband eats 2, but my daughter and I eat 1 1/2, my son 1. -- posted by Chef #738454

Chicken Satay With Spicy Peanut Sauce and Cucumber Relish

Mon, 18 Jan 2010 21:07:53 -0500

Not too spicy, very tasty, easy to make. -- posted by bsneary

Sesame Seed Chicken (A Turkish Meze)

Mon, 18 Jan 2010 23:29:41 -0500

An appetizer in which chicken wing drummettes are rolled in a mixture of sesame seeds and seasoned bread crumbs, then roasted until golden and crispy. This is sort of a party dish, or meze (think Spanish Tapas). -- posted by Ice Cool Kitty

Kandian Chicken Curry

Tue, 19 Jan 2010 15:41:29 -0500

Wonderful chicken dish, full of flavour, but not too hot. There is more to curry than heat !!! Being a Sri Lankan dish it of course uses coconut milk. The vinegar gives a pleasant edge to the dish. Very easy to cook, when time is short only one hour, start to finish. -- posted by Brian H

Coconut-Curry Chicken Fingers With Cashews

Tue, 19 Jan 2010 18:04:58 -0500

These are yummy healthy chicken fingers with a little crunch. Came out of a fitness magazine. Instead of layering on spinach leaves, I threw on top an Asian salad with some ginger honey dressing. I'll definitely make again. My only issue was with the coconut-cornflake-cashew mixture. I didn't have enough to coat all the chicken, so had to make more. But that was easy enough. -- posted by KT9791

Chicken Curry (Weight Watchers Style)

Wed, 20 Jan 2010 15:04:21 -0500

Got this recipe from an older Weight Watchers Cookbook (80's). Very easy to make and good with brown rice. Oh and tasty to boot! -- posted by Maryland Jim

Hoisin Chicken Thighs With Winter Squash

Thu, 21 Jan 2010 13:13:33 -0500

An tasty and easy intercultural recipe courtesy of our local supermarket's (Hannaford) monthly cooking magazine. I think I might add a pinch of cayenne next time: a little hot would contrast nicely with the sweet of both the hoisin and the squash. -- posted by L'ecole

Tandoori Chicken

Thu, 21 Jan 2010 13:32:53 -0500

This recipe is great for Outdoor BarBQ. -- posted by Chef #1522819

No Worry Chicken Curry in a Hurry

Fri, 22 Jan 2010 17:05:49 -0500

Sweet and spicy curried chicken, in a hurry! A delicious week night meal -- on the table in just 30 minutes start to finish!! Made with handy items from the pantry. Adjust the curry powder to suit your own personal taste. Serve over hot cooked rice with a side salad. -- posted by BecR

Chicken Pepper Pot Soup

Mon, 25 Jan 2010 12:16:52 -0500

I got this fabulous recipe when I vacationed at Disney's Animal Kingdom Lodge. The soup was on the Boma - Flavors of Africa Buffet. When I inquired about a cookbook with the recipe, the waitress went & got the recipe from the kitchen. This is posted in the same manner I got it, but I'll tell you that finding 1 gallon containers of broth is difficult. So I use 10 14oz cans, it's a little more, but just as good. I also usually use 2 poblanos. Using ready to go chicken tenders is a big time saver. I just sautee them in a little sesame oil & garlic before I dice them. This soup is very tasty and borderline addicitive. I've made several times since I got back. It is absolutley delicious the next day and freezes well. Hope you enjoy it as much as I do. -- posted by Tina & Angie

Taste of India Rotisserie Chicken

Tue, 26 Jan 2010 09:42:27 -0500

My hubby came up with this recipe based on a desire to have a rotisserie chicken in our Showtime Rotisserie but was a little tired of the same 'ol rub that we traditionally use. We are both HUGE fans of Indian Cuisine and therefore this fabulous recipe came to be! Hope you enjoy it as much as we do! We have not experimented with roasting the chicken in the oven, but I assure you, if you can let the skin crisp up the same way that it does in a rotisserie..you won't be disappointed! -- posted by Marly Deschauer

Creamy Cardamom Chicken

Tue, 26 Jan 2010 12:28:45 -0500

This is a mildly spiced Persian dish of tender chicken in a creamy, mild sauce. It is easy to make and re-heats very well if made ahead of time. -- posted by English_Rose

Indian Yogurt Marinade

Wed, 27 Jan 2010 10:58:29 -0500

If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Chinese Marinade

Wed, 27 Jan 2010 11:14:43 -0500

If you like Asian flavors, this is a great marinade for chicken or pork. This marinade recipe makes enough for 2lb of meat. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Indian Spiced Rub

Wed, 27 Jan 2010 11:36:08 -0500

This rub makes enough for 2lb meat, poultry or fish and goes especially well with chicken, lamb and firm white fish. -- posted by English_Rose

Honey Chicken Teriyaki

Fri, 29 Jan 2010 08:49:59 -0500

This is a recipe that I got in the mail in a collection. My family absolutely Loves this one! I always served it with white rice but it is also good cold while watching TV!!! -- posted by smb611

Orange Glazed Breaded Chicken

Mon, 01 Feb 2010 11:15:03 -0500

delicious breaded chicken, glazed in a homemade orange sauce! -- posted by b.bomb

Chinese Lemon Chicken

Tue, 02 Feb 2010 10:31:48 -0500

From 365 Ways to Cook Chicken. Have not tried this yet. -- posted by SuzV

Asian Roasted Chicken

Tue, 02 Feb 2010 14:37:37 -0500

From a Cooking Light Everyday Favorites recipe. I have adapted the recipe for OAMC. -- posted by Erindipity

Teochew Fried Chicken

Thu, 04 Feb 2010 09:00:08 -0500

This recipe is from my late grandmother, who passed it down to my mother. And since my mother eyes the ingredients, I never quite got the exact amounts that would make it as perfect as my mother's. Used to make this all the time in college in large batches, reheating it in a toaster oven and serving it with a salad or white rice for a quick dinner during the week. Should've written down the amounts I had put in, but never got around to it - please post the amounts that work for you. I used to add MSG (labeled Accent), but stopped using it - didn't see a difference in taste. Time includes marinading time -- posted by Fluffkins

Moist Chicken Tikka Breasts

Thu, 04 Feb 2010 13:41:57 -0500

A recipe for a very tasty chicken tikka which is nice and moist and full of flavour -- posted by student-chef

Healthy Sesame Chicken

Thu, 04 Feb 2010 16:15:21 -0500

Restaurant style sesame chicken with out the extra fat and calories. -- posted by Parvulus

Guy Fieri's Korean Chicken Wings

Thu, 04 Feb 2010 16:28:55 -0500

From Guy's Big Bite show. -- posted by Sweet Jezebel

Kung Po Chicken

Fri, 05 Feb 2010 09:17:10 -0500

Recipe by Kylie Kwong from Kylie Kwong from cook boook, 'My China' This was very tasty! Used chicken breast, the marinade made it very tender. I added chopped green onion along with the ginger also. Next time I make this though I'll add a veggie, snowpeas and onions would be good! This is a quick, easy and tasty meal! -- posted by Japanese Delight

Chicken With Mushrooms, Lemongrass and Chili

Sat, 06 Feb 2010 12:33:24 -0500

A warming and hearty dish thats full of tangy South-East Asian flavours, with the help of limes, fish sauce and lemongrass. -- posted by English_Rose