chinese chicken

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

vegetable oil

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

This firecracker chicken recipe is chunks of crispy chicken tossed in a sweet and spicy sauce. An easy dinner option that the whole family will love!

Firecracker Chicken

chicken breasts (cut into 1 inch pieces)

salt and pepper

cornstarch

eggs (beaten)

buffalo hot sauce

brown sugar

rice vinegar

red pepper flakes (or more to taste)

green onions

cooking spray

Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.

Place the chicken pieces on a plate and season with salt and pepper to taste. Sprinkle the cornstarch over the chicken and toss to coat evenly.

Dip each piece of chicken into the beaten eggs.

Heat the oil over high heat in a large pan. Place the chicken in a single layer and cook for 3-4 minutes on each side or until golden brown. You may have to work in batches.

Place the chicken pieces in a single layer in the 9"x13" pan.

In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.

Pour the sauce over the chicken. Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce. Top with green onions and serve.

Easy recipe for Indian Chinese Chilli Chicken Dry. This will give you fool proof restaurant style chinese chilli chicken every single time! It's sweet and sour, crispy and spicy. You can also make it with gravy, but dry is our favorite.

Easy Chinese Chilli Chicken Dry

Chicken thighs / chicken breasts (boneless cut into 3/4 inch pieces)

All purpose flour (maida)

Cornflour (cornstarch)

Ginger garlic paste

Soy sauce

Chilli sauce

Chilli powder

Pepper powder

Soya sauce

Tomato ketchup

Distilled Vinegar

Water

Vegetable oil (neutral flavored)

Green chillies (slit lengthwise)

Garlic (finely chopped)

Ginger (finely chopped)

Onions (cut into 1 inch squares)

Large green capsicum (cut into 1 inch squares)

2-3 Spring onions (finely chopped)

In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.

Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-8 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.

In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.

In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.

Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!

Now make Chinese Chilli Chicken easily at home with this recipe that'll give you the real deal restaurant style taste! A super simple recipe with juicy chicken, a sweet and spicy sauce and lots of onions and capsicum to snack on.
This recipe is really forgiving. The steps are for dry chilli chicken, but you can easily make this with more gravy. All you'll need to do is double the ingredients for the sauce, add an additional 1/2 cup of water and a tablespoon of cornstarch. Then just proceed with the recipe as is. 

FULL Recipe: https://myfoodstory.com/easy-chinese-chilli-chicken-dry/

Dhaba Style Chinese Chilli Chicken Dry made at home!

Recipe video above. It's like fried rice and Chinese chicken made in one pot! If you can't find Chinese broccoli, see notes for how to make with other vegetable options. A terrific quick and easy dinner!

One Pot Chinese Chicken and Rice

tbsp oil

garlic (, minced)

tsp ginger (, grated)

onion (, finely chopped)

(1 lb) chicken thighs (, skinless boneless, halved (Note 1))

(180 grams) uncooked white rice

(375 ml) chicken broth (, low salt)

Chinese cooking wine (or Mirin (Note 4))

tbsp Oyster Sauce ((or sub with Hoisin))

tbsp dark soy sauce ((Note 5))

tsp white pepper ((or black))

green onion (, sliced)

Sesame seeds

Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.

Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.

Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!

Cook both sides until golden - about 90 seconds on each side, don't let them burn! 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 to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.

Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.

Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).

Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.

Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

One-pot Chinese chicken noodle soup

tbsp honey

tbsp dark soy

red chilli

chicken stock

leftover roast chicken (optional)

pickled pink ginger

Chinese cabbage

pouch straight-to-wok thick noodles

spring onions

Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.

Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

Slow Cooker Kung Pao Chicken makes the perfect easy weeknight meal. Best of all, this popular takeout favorite is lightened up with low carb keto &amp; paleo friendly options with the same classic sweet &amp; spicy flavors as your local Chinese restaurant.

Slow Cooker Kung Pao Chicken (+ Instant Pot) MEAL PREP + VIDEO

cornstarch flour

black pepper

salt

chicken

olive oil oil

red chili peppers (,

roasted cashews (, or roasted peanuts)

red bell pepper

zucchini (,

Sesame seeds and chopped green onions (, for garnish (optional))

water

Tablespoons honey

Tablespoons hoisin sauce fish sauce

ginger

red pepper chili flakes

cornstarch (, use arrowroot powder

rice (, quinoa, noodles or cauliflower rice)

Lunch containers

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

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 about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker and 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 cornstarch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers, red bell peppers, zucchini, and cashews, stirring to combine. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and 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 zoodles, cauliflower rice, quinoa or your favorite rice.

For Slow Cooker Method:

Turn Instant Pot to SAUTE (skip steps 1-2 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, do a quick release after 5 minutes. Open the&nbsp;lid and transfer chicken to a large serving plate or bowl.

Return inner pot back to the Instant Pot. Press the SAUTE button and add additional oil as needed. Toss in the zucchini, bell peppers, and dried red chili peppers. Cook for 2-3 minutes, until tender. Combine the cornstarch with water to make a slurry and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Return chicken back to the pot along with the cashews and cook for another 1-2 minutes until everything is heated through.

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

For Instant Pot Method:

Cook rice or your favorite side and divide evenly into lunch containers. Add cooked chicken and vegetables, cover and store in fridge for up to 4 days.

For Meal Prep:

Instant Pot General Tso’s Chicken - a simple weeknight chicken dinner made in the pressure cooker. This homemade recipe is a healthier keto version of this popular takeout dish, that has the same amazing flavors as your local Chinese restaurant. 

Instant Pot General Tso's Chicken

lb chicken thighs,

sea salt and black pepper

almond flour

olive oil (or avocado oil)

red chili peppers

xanthan gum

water (,

water OR chicken broth

coconut aminos (, gluten free tamari

tomato paste

fish sauce

sesame oil

monk fruit sweetener (,

five-spice powder

apple cider vinegar

red pepper chili flakes (,

garlic

sesame seeds

onion

In a medium bowl, combine the coconut aminos, tomato paste, fish sauce, sesame oil, monk fruit sweetener, five spice powder, vinegar, red pepper chili flakes, ginger and garlic together.

MAKE THE SAUCE:

Season chicken with salt, pepper and 1/2 tablespoon of the sauce/marinade. Dip chicken in egg white and coat with almond flour. Allow to sit for about 5 minutes.

Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.

Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.

Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.

Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the xanthum gum (or arrowroot starch) with 2 tablespoons water until combined and stir into the Instant Pot. Allow sauce to cook until it bubbles and thicken.

Add the dried chili peppers, if using. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.

Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice.

Garnish with sesame seeds and green onions, if desired.

PREP THE CHICKEN:

For a quick healthy weeknight dinner, try this Instant Pot Kung Pao Chicken Thighs with Bok Choy. Deliciously simple with all of the flavors you love in favorite Chinese takeout.

Instant Pot Kung Pao Chicken Thighs with Bok Choy

chicken thighs

canola oil, divided

red pepper flakes

ginger (or 1 teaspoon dried)

dry sherry or rice wine vinegar

lower-sodium soy sauce

sugar

garlic cloves, chopped

baby bok choy

cilantro (for garnish)

Season the chicken thighs evenly on both sides...

Season the chicken thighs evenly on both sides with salt and pepper. Add 2 tablespoons of the oil to the pressure cooker. Select the saute setting and wait for the pot to heat. Once hot, add the chicken to the cooker and brown on both sides, 3 to 4 minutes per side. Remove the chicken to a plate and press "cancel" on the Instant Pot.

Add chicken stock, red pepper flakes, ginger, vinegar,...

Add chicken stock, red pepper flakes, ginger, vinegar, soy sauce, sugar, and garlic to the Instant Pot; stir to combine. Return the chicken thighs to the pressure cooker. Cover and lock the lid into place. Set the vent to "sealing," select the Manual/ High Pressure, and set it for 20 minutes. Once cooked, quickly release the pressure on the valve.

Transfer the chicken to a plate; cover with...

Transfer the chicken to a plate; cover with foil to keep warm. Whisk together the cornstarch and water in a small bowl. Set the Instant Pot to the saute setting. Once the cooking liquid comes to a boil, pour in the cornstarch mixture. Whisk constantly until the mixture thickens; 1 to 2 minutes.

Pour the sauce from the pressure cooker into...

Pour the sauce from the pressure cooker into a separate bowl and add the baby bok choy and 1 tablespoon of oil to the pot. Cook stirring constantly until the bok choy wilts; 2 to 3 minutes.

I like to serve this Kung Pao Chicken...

I like to serve this Kung Pao Chicken Thighs over brown basmati rice and sprinkled with fresh cilantro. Divide the bok choy and chicken thighs between 4 bowls and top with the garlic sauce.

Juicy chicken thighs (or drumsticks, if you prefer) slow simmered in a rich, slightly sweet soy sauce mixture can done in under an hour!

Top 11 chinese chicken recipes from across the web

The most viewed chinese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick chicken chow mein

Firecracker Chicken

Easy Chinese Chilli Chicken Dry

One Pot Chinese Chicken and Rice

One-pot Chinese chicken noodle soup

Slow Cooker Kung Pao Chicken (+ Ins...

Instant Pot General Tso's Chicken

Instant Pot Kung Pao Chicken Thighs...

Chinese Braised Soy Sauce Chicken

Moo Shu Chicken (or Pork) Recipe + ...

Healthy Stir Fry Sesame Chicken Rec...

Top 11 chinese chicken recipes from across the web

The most viewed chinese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick chicken chow mein

Firecracker Chicken

Easy Chinese Chilli Chicken Dry

One Pot Chinese Chicken and Rice

One-pot Chinese chicken noodle soup

Slow Cooker Kung Pao Chicken (+ Ins...

Instant Pot General Tso's Chicken

Instant Pot Kung Pao Chicken Thighs...

Chinese Braised Soy Sauce Chicken

Moo Shu Chicken (or Pork) Recipe + ...

Healthy Stir Fry Sesame Chicken Rec...

The most viewed chinese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine