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Easy Asian Chicken And Rice Recipes

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Asian Style Chicken Rice Soup Kylee Cooks
Asian Style Chicken Rice Soup Kylee Cooks from www.kyleecooks.com

Description

Asian cuisine is known for its unique blend of flavors and textures. The combination of sweet, salty, and savory flavors is what makes it so irresistible. In this article, we'll be sharing some easy Asian chicken and rice recipes that you can make at home. These recipes are perfect for busy weeknights when you don't have a lot of time to cook.

Prep Time

The prep time for these recipes ranges from 10 to 15 minutes.

Cook Time

The cook time for these recipes ranges from 20 to 30 minutes.

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked white rice
  • 2 cups water
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon black pepper
  • 2 green onions, sliced
  • 1 tablespoon cornstarch
  • 1/4 cup cold water

Equipment

  • Large skillet or wok
  • Medium saucepan
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Cook the rice according to the package instructions.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper.
  3. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
  4. Add the soy sauce mixture to the skillet and stir to coat the chicken.
  5. In a separate bowl, whisk together the cornstarch and cold water. Add the mixture to the skillet and stir until the sauce thickens, about 2 minutes.
  6. Stir in the green onions and remove from heat.
  7. Serve the chicken over the rice.

Notes

You can substitute the chicken with shrimp or tofu if you prefer. You can also use brown rice instead of white rice for a healthier option.

Nutrition Info

  • Calories: 450
  • Protein: 35g
  • Carbohydrates: 55g
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 85mg
  • Sodium: 1000mg
  • Potassium: 750mg
  • Fiber: 2g
  • Sugar: 12g
  • Vitamin A: 2%
  • Vitamin C: 6%
  • Calcium: 4%
  • Iron: 15%

Recipes FAQ

Can I use frozen chicken?

Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.

Can I make this recipe ahead of time?

Yes, you can make the chicken and rice ahead of time and store them separately in the fridge. When you're ready to eat, just reheat them in the microwave or on the stove.

Can I freeze this recipe?

Yes, you can freeze the chicken and rice separately in airtight containers for up to 3 months. When you're ready to eat, just thaw them in the fridge overnight and then reheat them in the microwave or on the stove.

Recipe Tips

  • Cut the chicken into bite-sized pieces so that it cooks faster.
  • Use a non-stick skillet or wok to prevent the chicken from sticking to the pan.
  • Whisk the cornstarch and cold water together before adding it to the skillet to prevent lumps.
  • Garnish with additional sliced green onions or sesame seeds for extra flavor.

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