asian chicken recipe

Slow Cooker General Tso’s Chicken makes the perfect easy weeknight meal. Best of all, this popular takeout favorite is lightened up with keto and paleo options with the same amazing flavors as your local restaurant.

Slow Cooker General Tso’s Chicken (+ Instant Pot) MEAL PREP + VIDEO

cornstarch (use arrowroot powder

salt (or

black pepper (or

1-1/4 lbs boneless skinless chicken thighs

Oil for browning (about 3-4 tablespoons + more as needed)

red chili peppers

sesame seeds and chopped green onions (for garnish (optional))

water

Tablespoons honey (or coconut sugar

Tablespoons Hoisin sauce

sesame oil

apple cider vinegar

tomato paste (or ketchup)

garlic (minced)

ginger

red pepper

red chili garlic paste

cornstarch

Rice (cauliflower rice, zoodles

zucchini

Lunch containers

In a large bowl or large zip-top bag, combine chicken, cornstarch, salt,&nbsp;and black pepper until well-coated. Set aside.

Make the sauce In a medium bowl, whisk together all the ingredients for the sauce, set aside.

Heat oil in a large skillet over medium-high heat.(You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. The chicken will not have that crispy coating) Cook chicken (in batches) about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker. Pour sauce over top.

Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTES)

About 30 minutes before serving, whisk together the corn starch and water in a small bowl and very gently stir into the slow cooker (This is to avoid breaking up the breading on the chicken). Toss in the dried red chili peppers or red pepper chili flakes. Cover and cook on HIGH for another 20-30 minutes or until the sauce has thickened up. (if your slow cooker is not hot enough to thicken the sauce - pour sauce into a pot and heat on the&nbsp;stovetop on high to thicken the&nbsp;sauce or you can just skip the cornstarch slurry instead)

Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

SLOW COOKER VERSION:

Turn Instant Pot to SAUTE (skip this step and just cook on MANUAL or PRESSURE COOK (high) for 5 minutes if you are in a pinch or prefer. The chicken won't have that crispy coating.) Allow pan to heat up for a few minutes then add oil. Cook chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add back to the Instant Pot and pour sauce over top.

Close and seal Instant Pot and set the valve to sealing.

Press MANUAL or PRESSURE COOK (high) and set for 3 minutes. Once the 3 minutes is up and the Instant Pot beeps, allow to naturally release for 15-20 minutes. Open the&nbsp;lid and press the SAUTE button. Toss in the dried red chili peppers or red pepper chili flakes. Combine the cornstarch with water and stir into the Instant Pot. Cook and allow the sauce to bubble and thicken up.

Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired

For meal prep: Prepare your favorite carb (rice, quinoa, cauliflower rice, roasted potatoes, rice noodles) and add to containers. Divide chicken among containers and add your favorite roasted or stir-fried vegetables.

INSTANT POT VERSION:

Asian Lemon Chicken recipe - an easy homemade 30 minute version of the popular Chinese Takeout-Style Lemon Chicken. Made with a light and crispy coating, and covered in a flavorful sweet, savory and tangy lemon sauce. Stove top, bake or air fryer instructions plus recipe video!

Asian Honey Lemon Chicken + MEAL PREP + Recipe Video

egg white (lightly beaten)

chicken breast

cornstarch (flour

panko crumbs (use gluten free

salt

black pepper

Oil (for pan-frying)

honey

Tablespoons rice wine vinegar (or 1 tablespoon apple cider vinegar)

Tablespoons fresh squeezed lemon juice

lemon

garlic garlic

cornstarch (or arrowroot powder)

2-3 Tablespoons water (plus more to thin out sauce)

Sriracha hot sauce (optional

Green onions and sesame seeds

Combine the sauce ingredients together in a medium saucepan. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.

In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt,&nbsp;and black pepper. Add the chicken and shake well to coat.

Cook chicken using your preferred method below.

While the chicken is cooking, heat saucepan with sauce on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, honey for sweeter and sriracha for spicier, if desired.

Heat 2-3 tablespoons oil (or enough to lightly coat the bottom of the pan) in a large skillet over medium-high heat. Working in batches, add chicken and pan fry until golden and cooked through, about 3-5 minutes per side. Transfer to a large platter lined with paper towels. Repeat.

Toss chicken together with the&nbsp;heated lemon sauce, coating well.

Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.

For Pan-Fry Stovetop Version:

Preheat oven to 375F. Place chicken in a single layer on a large baking sheet lined with parchment paper. Bake for 12-14 minutes or until chicken is cooked, flipping once in between. Turn oven to broil for 2-3 minutes or until chicken pieces turn light brown on top and crisp up. Watch your chicken closely so it doesn't burn. Remove chicken from oven and toss together with heated lemon sauce, coating well.

For the Baked Version:

Preheat air fryer to 400°F for 8 minutes.    Place chicken in a single layer in the cooking tray (you will have to cook in batches depending on how big your air fryer is. Air fry 8 minutes, turning halfway. Until golden.

Remove chicken from the&nbsp;tray and toss together with the&nbsp;heated lemon sauce, coating well.

For the Air Fryer Version:

A comforting Chinese meal made with lean white meat protein, colorful vegetables, and stir-fried noodles tossed in a savory sauce.

Chicken Chow Mein

garlic

soy sauce

vegetable oil

dried chow mein noodles

unsalted chicken stock

oyster sauce

green cabbage (¼-inch thick slices)

yellow onion (¼-inch thick slices)

carrots (⅛-inch slices)

red cabbage (¼-inch thick slices)

bean sprouts

green onion (1 1/2 -inch long pieces)

In a medium-sized bowl combine sliced chicken, garlic, ginger, soy sauce, cornstarch, and sesame oil.

Heat a wok or large saute pan over medium-high heat.

Add the oil, once hot add the chicken.

Stir-fry the chicken until lightly browned and cooked through, about 3 minutes.

Transfer chicken to a clean plate and reserve.

Chicken

Cook the chow mein noodles according to manufacturer's direction.&nbsp;

Drain and reserve the noodles.

In a small bowl whisk together the chicken stock, soy sauce, and cornstarch. Set aside.

Heat the wok over high heat.

Add the oil, then once hot add the garlic and ginger. Saute for 15 seconds until fragrant but not browned.

Add the green cabbage, onion and carrots, stir-fry until tender, about 2 minutes.

Add the cooked noodles and sauce. Stir to combine and cook until the sauce has thickened, about 1 minute.

Add the purple cabbage, bean sprouts, and green onions, stir-fry until just tender, 1 minute.

Add the chicken back to the wok, stir to combine until warm.

Serve chicken chow mein immediately.

Chow Mein

Fry up this quick and easy satay chicken, loaded with added veg.

Stir-fried chicken with satay sauce

olive oil spray

garlic cloves, finely chopped

3cm-piece fresh ginger, peeled, finely grated

milliliters (1 cup) coconut milk

peanut butter

tsp kecap manis

eggs

chicken breast fillets, thinly sliced

garlic clove, extra, crushed

red capsicum, halved, deseeded, thinly sliced

pkt baby corn, halved diagonally

snow peas, trimmed, halved diagonally

milliliters (1/3 cup) Massel chicken style liquid stock

white pepper

white rice,

Coriander sprigs, to serve

Shallots, thinly sliced, to serve

Lime wedges, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

Boneless skinless chicken breasts and homemade teriyaki sauce served over rice make this crockpot teriyaki chicken a perfect weeknight meal. 

Crockpot Teriyaki Chicken

lbs. boneless skinless chicken breasts ((about 3 large))

brown sugar

garlic,

rice

sesame seeds,

green onions,

Prep

Lightly spray the bottom and sides of slow cooker with nonstick spray, if desired. Place chicken breasts on bottom of slow cooker.

Make Sauce

Combine soy sauce, vinegar, honey, brown sugar, and garlic in a small bowl or measuring cup. Pour over chicken breasts.

Cook

Cook on High setting for 3-4 hours or 6-8 hours on Low setting, until chicken breasts are tender.

Shred

Remove chicken from slow cooker and shred with forks.  Set aside.

Thicken Sauce

Pour sauce into small saucepan. Combine cornstarch with water, and add to sauce. Over medium heat, bring sauce to a low boil, stirring often, and cook another minute, until sauce is thickened. Pour thickened sauce over shredded chicken.

Serve

Serve over rice or quinoa, topped with sesame seeds and sliced green onions. Enjoy!

https://embed.mediavine.com/videos/boijkffzc8iy4rpn0u9q

Boneless skinless chicken breasts and homemade teriyaki sauce served over rice make this crockpot teriyaki chicken a perfect weeknight meal.

This Vietnamese Chicken is tender and juicy, marinated in mixture of incredible flavors like fish sauce, lime, lemongrass and garlic, then roasted until the skin is nice and crispy.

Vietnamese Chicken Recipe (Lemongrass Chicken)

chicken thighs (bone in, skin on (4 thighs))

lime

fish sauce

chili garlic sauce

cilantro

lemongrass paste

palm sugar

cooking oil

Combine all the marinade ingredients in a bowl and add the chicken, ensuring it is coated with the marinade. Refrigerate overnight.

Preheat the oven to 425F and line a baking sheet with aluminum foil or parchment paper. Place a baking rack on top.  

Place chicken thighs on baking rack and drizzle with the lime juice.  

Bake chicken for 40 minutes, flipping half way through.  

Skin should be browned and crispy.  If it&#x27;s not, place it under the broiler for a minute or two until it crisps up.

Pull off the tough outer few leaves until you reach the more tender leaves on the inside. Dice just the bottom 1/3 of the stalk (the white part). This part should be much more tender and easy to dice.

If it&#039;s still difficult, peel off another outer layer until it&#039;s tender enough to roughly dice.

How to Prepare Lemongrass

https://embed.mediavine.com/videos/ikusetqmzepvqwpthkt9

Vietnamese Chicken Recipe

A warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. Enjoy this three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette to soak up that bold and amazing flavor.

Vietnamese Chicken Curry (Ca Ri Ga)

lbs chicken (chicken thighs preferred; cut into bite-sized pieces)

chicken bouillon powder

sugar

madras yellow curry powder

lemongrass

shallot (mince)

lime/lemon/bay leaves (optional)

coconut milk

carrot (10 oz, peel,

potato (10 oz, peel,

onion

Cilantro

onions

Lemon/limes leaves

This Slow Cooker Teriyaki Chicken is an easy set-and forget crockpot dinner recipe that is made with tender chicken breasts simmered in a delicious homemade teriyaki sauce. Only 10 minutes to prep using paleo and gluten-free ingredients with low carb keto options.

Slow Cooker Teriyaki Chicken

1-1/2 lbs boneless skinless chicken breasts (, or chicken thighs)

coconut aminos (, can sub with gluten-free tamari

apple cider vinegar (, can sub with rice wine vinegar

salt and black pepper (to taste)

red pepper chili flakes

1.5 Tablespoons arrowroot starch or tapioca starch (, sub

green onions (sesame seeds)

For meal prep: cauliflower rice

Place the chicken in the bottom of your slow cooker. In a small bowl, combine coconut aminos, sweetener, vinegar, optional mirin, sesame oil, garlic, and ginger and pour over chicken. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours.

To thicken sauce, combine the arrowroot starch with water (or use 1 tsp xanthan gum for Keto) and stir into the slow cooker. Cook on HIGH for another 30-40 minutes, or until sauce has bubbled and thickened up (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you). Taste and adjust seasonings as needed. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles.

For lunch bowls, make rice (or zoodles) and vegetables and divide evenly among lunch containers. Add chicken and drizzle on remaining sauce. Sprinkle with sesame seeds, if desired.

FOR SLOW COOKER METHOD:

Place the chicken in the Instant Pot.

In a small bowl, combine coconut aminos, sweetener, vinegar, optional mirin, sesame oil, garlic, and ginger and pour over chicken.

Close and seal Instant Pot.

Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutes to come to pressure.

Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.

Open the&nbsp;lid and remove chicken from Instant Pot and shred with two forks.

Press the SAUTE button on the Instant Pot. Combine the arrowroot starch with water (or use 1 tsp xanthan gum for Keto) and stir iinto the Instant Pot. Allow the sauce to bubble and thicken up. Taste and adjust seasonings with salt, black pepper and/or hot chili flakes needed. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.

Sprinkle with sesame seeds, green onions and serve over cauliflower rice, Jasmine rice, quinoa or zoodles, if desired.

FOR INSTANT POT METHOD:

Top 14 asian chicken recipe recipes from across the web

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Top 14 asian chicken recipe recipes from across the web

The most viewed asian chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker General Tso’s Chicken (...

Asian Honey Lemon Chicken + MEAL PR...

Chicken Chow Mein

Stir-fried chicken with satay sauce

Crockpot Teriyaki Chicken

Vietnamese Chicken Recipe (Lemongra...

Vietnamese Chicken Curry (Ca Ri Ga)

Slow Cooker Teriyaki Chicken

Instant Pot Hoisin Chicken Lettuce ...

Kung Pao Chicken Panda Express Copy...

Vietnamese Lemongrass Roast Chicken...

Vietnamese Lemongrass Roast Chicken...

Vietnamese Five-Spice Fried Chicken...

Bang Bang Chicken

The most viewed asian chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine