Too Easy Oriental Chicken Recipes

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.

Steps:

• Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
• Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
• Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
• Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Steps:

• Break up noodles while still in package.
• In a medium saucepan, bring water to a boil.
• Add to the boiling water, the broken ramen noodles and the seasonings from 1 flavoring packet.
• Cook, uncovered, stirring occasionally for 3 minutes.
• In a frying pan, saute chicken in butter. Sprinkle with the other seasoning packet and the ginger.
• Stir in carrots and broccoli.
• Cook and stir 2 minutes (I usually cook a little longer).
• Toss with cooked noodles.
• Garnish with toasted sesame seeds (peanuts are good too, and fresh chopped tomatoes).

Steps:

• Preheat oven to 350 degrees.
• Place chicken in glass baking dish. (A 9 X 9, or 8 X 11 dish works well, I don't suggest using a 9 X 13).
• In a small bowl combine soy sauce, vinegar, brown sugar, garlic powder and black pepper; stir or whisk until well blended. Pour sauce mixture over chicken.
• Bake chicken with sauce mixture for about 20 - 30 minutes or until chicken is cooked through. For best results turn chicken over half way through cooking.

Steps:

• Combine all ingredients except the chicken in a saucepan or flame-proof casserole, bring to boil over medium heat.
• Add chicken thighs, simmer for 2 minutes, turning the chicken to coat with sauce.
• Transfer pan/casserole to oven (preheated to 400°F/200°C) and bake uncovered for 40mins, turning once halfway through the cooking time.
• Sprinkle with shredded green onions and red chilli before serving with plain jasmine rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Pour soy sauce and vinegar over chicken, then sprinkle with bell pepper and top with water chestnuts.
• Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.

Steps:

• In a shallow 1-qt. microwave-safe dish, combine the chicken, onion and oil. Cover and microwave on high for 2 minutes. , Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until chicken is no longer pink and rice is tender. Let stand, covered, for 5 minutes. Fluff rice with a fork.

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.