chinese chicken recipes

Easy Black Pepper Chicken is a tasty chicken dinner that is a quick dinner recipe with little prep. Enjoy this flavorful meal with a side salad.

Black Pepper Chicken

Mixing bowl

Silicone whisk

Ceramic non-stick inner pot

Silicone Instant Pot lid/cover

Garlic press

chicken broth

oyster sauce

rice wine vinegar

(or pressed) garlic

black pepper

chili powder

ginger

peanut oil

chicken breasts,

yellow onion, sliced

celery stalks, sliced

garlic powder

onion powder

corn starch

water

white rice, cooked

Using a large bowl, whisk together all sauce...

Using a large bowl, whisk together all sauce ingredients until combined.

Set aside.

Add seasonings to the chicken.

Turn the Instant Pot on to “Saute” mode....

Turn the Instant Pot on to “Saute” mode. Let the display say “Hot”. Add the olive oil and let it simmer.

Now add the chicken and let it cook...

Now add the chicken and let it cook for 2 minutes.

Add the chopped celery and onion and let...

Add the chopped celery and onion and let it saute for another 2 minutes.

Add the sauce to the chicken and mix...

Add the sauce to the chicken and mix until combined.

Turn off the saute mode and put the...

Turn off the saute mode and put the lid on. Make sure the pressure valve is in the sealing position.

Select the pressure cook mode and set the...

Select the pressure cook mode and set the time for 5 minutes.

When the pot beeps, let the pressure release...

When the pot beeps, let the pressure release the natural way for another 5 minutes then do a quick release.

While the chicken is cooking, mix the cornstarch...

While the chicken is cooking, mix the cornstarch with water to make a slurry.

Turn the saute mode on and add the...

Turn the saute mode on and add the cornstarch slurry and simmer for a couple of minutes or until the sauce thickens.

Serve over the white rice and enjoy! Use...

Serve over the white rice and enjoy! Use this Instant Pot rice recipe.

Check out this amazing weeknight recipe for the best Thai glazed chicken from Delish.com.

Thai Glazed Chicken

c. sweet chili sauce

tbsp. low-sodium soy sauce

lime

honey

garlic,

sriracha

bone-in skin-on chicken thighs

vegetable oil

green onions, thinly sliced

peanuts,

rice,

Lime wedges,

Loved it! Quick easy simple and delicious, ticks all the boxes. Even my teen son loved it and he’s difficult to please. Added capsicum, carrots - thinly sliced and broccoli and served with chicken flavored rice. Yummo. Has gone on the food rotation list. We’re cooking this for mother’s days for my mother in law - we think she’ll love it. Thank you!

So easy and tastes great! Whole family loved it, so I definitely recommend!

https://streaming.hearstdigitalstudios.com/manual_upload/5a3beebfbbddbd154e16d6be/mp4/Thai_Glazed_Chicken_FRONT_1513877209_4000_hd_v3.mp4

The Sauce On This Thai Glazed Chicken Is Basically Crack

Slow Cooker Balsamic-Ginger Chicken Lettuce Cups

c. brown sugar

c. balsamic vinegar

garlic

red pepper

lb. boneless, skinless chicken thighs

c. long-grain white rice

orange

scallions

Boston lettuce

A hot and spicy stir-fry flavored with garlic, ginger, soy sauce, Sriracha sauce, hot sauce and honey.

Dragon Chicken

soy sauce

rice vinegar

hot sauce

Sriracha sauce

sesame oil

ginger (grated)

garlic (minced)

cornstarch

chicken

salt and pepper

canola oil

red bell pepper

onion

oz mushrooms

Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).

Steam or sauté the broccoli to the softness just a bit firmer than you prefer & set aside.

In a large bowl, whisk the soy sauce, vinegar, honey, hot sauce, Sriracha sauce, sesame oil, ginger, two thirds of the garlic, cornstarch, and water until smooth. Set aside.

Season the chicken with salt and pepper.

Heat a large heavy-bottomed skillet or wok over high heat. Add 2 tablespoons of oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from the pan and set aside.

In the same skillet, add the remaining oil, garlic, pepper, mushrooms and onion.  Cook until vegetables are crisp tender, mixing frequently.

Add the cooked broccoli and stir in the sauce and simmer for an additional minute or two until thickened. Taste for seasoning and add salt as needed.

Stir in the chicken to warm through before serving.

Juicy chicken braised with a honey, soy sauce, brown sugar, ginger, and garlic makes a succulent dish for a Chinese feast.

Sticky Chinese Chicken

chicken legs

garlic (chopped)

onions

soy sauce soy sauce

dark soy sauce

brown sugar

Preheat oven to 400F/200C

Coat the chicken in the cornstarch and season chicken with a salt and pepper.

Heat 1 tablespoon of oil over medium-high heat in a large frying pan. Brown the chicken on all sides. Remove from the pan and place the chicken in a baking dish and bake for 15 minutes.

While the chicken is baking, start the sauce in the same pan you brown the chicken in. If needed, add the rest of the oil to the pan. Quickly saute the green onions, garlic, and ginger together for about a minute just to soften and release the flavors.

Lower the heat and add the honey, dark &amp; light soy sauce, rice wine vinegar, and black pepper. Mix until combined. Slowly add the water and stir to combine. Mix in the brown sugar stirring until dissolved. Bring the mixture to a boil to thicken. Once thickened, remove from heat.

After the chicken bakes for 15 minutes, pour the sauce over the chicken and coat thoroughly.

Return the chicken to the oven and bake another 15 minutes, turning the chicken and cover with sauce again if needed halfway through.

After 15 minutes, make sure the chicken is cooked through. If not, turn again, cover with the sauce and bake until the chicken is cooked through.

Serve and enjoy.

Prawn Stir-Fry Noodles

prawns

egg noodles

olive oil

Carrots, Sliced

Spring Onion, Chopped

pepper, Sliced

for garnish sesame seeds

Tbsp Lee Kum Kee Premium Oyster Sauce

Tbsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Tomato Ketchup

Cook the noodles, in boiling water for 3-4 mins, or until tender. Drain and set aside.

Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.

Tip in the noodles and vegetables along with the prawns and toss together. 

Add the sauce mix and heat everything through for 2-3 mins, until piping hot. Garnish with sesame seeds and serve.

Mini Taco Snacks with Steak

steak,

taco tubes

tomato,

½ shallot, shredded

Salt and pepper

Tbsp sunflower oil

coriander

Marinate the steak strips in the   <a title=&quot;Lee Kum Kee Premium Oyster Sauce&quot; href=&quot;products/premium-oyster-sauce&quot;>Lee Kum Kee Premium Oyster Sauce</a>   for about 30 minutes.

Preheat the oven to 180 degrees Celsius and bake the taco tubes until crispy in about 12 minutes.

Make a thin cross on the bottom of the tomato, hold the tomato a view seconds under boiling water, from your boiling water tab or immerse in boiling water. Cut the tomato into squares, remove the seed and cut the tomato into small cubes.

Mix the tomato cubes with the shredded shallot. Pick the coriander and mix it with the tomato and onion mixture. Season with salt, pepper and olive oil.

Heat a dash of sunflower oil in the wok and fry the beef strips until crispy, but still medium inside.

First divide the tomato salsa and then the steak strips over the taco tubes. Garnish with a coriander leaf.

Stir-Fried Scallop and Broccoli with Oyster Sauce

large Scallop, cleaned

Broccoli,

Carrots, sliced

tsp Minced Garlic

Tbsp Lee Kum Kee XO Sauce (optional)

½ tsp cornflour

Tbsp Water

Blanched the scallops in boiling water for 30sec then drain and set aside.

Blanch broccoli and carrot in boiling water for 1 min then drain and set aside.

Saut&eacute; minced garlic in a hot wok with 1 Tbsp oil until fragrant.

Add scallops, broccoli, carrot, sauce mix stir fry for 2 minutes until heated through then serve.

Kung Fu “Fire” Rice

Carrots, diced small

Green peas

Tbsp Vegetable oil

Garlic, minced (optional)

Large eggs

Leftover cooked white rice / microwaveable rice

tsp Lee Kum Kee Chiu Chow Chilli Oil

tsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Lee Kum Kee Premium Light Soy Sauce

Blanch carrots in simmering water for 2 minutes.

Heat a wok over high heat. Add vegetable oil and swirl oil to coat the wok.

Add carrots and stir-fry for one minute. Then add peas and garlic; cook for about 30 seconds. 

Add eggs; stir quickly to scramble eggs with vegetables.

Stir in cooked rice, breaking up the clumps. Add Chiu Chau Chilli Oil and Premium Dark Soy Sauce and stir and toss rice to coat. 

Lastly, drizzle with Premium Light Soy Sauce and stir for one minute. Remove from heat and serve.

Foxy Fiery Dumplings

(30pcs) White Wonton Pastry Wrappers

Filling

Minced Pork, at least 10% fat

Dried Shiitake Mushroom (soaked

Tbsp Spring Onions, finely chopped

Tsp Lee Kum Kee Pure Sesame Oil

Tbsp Cornflour

Salt

Black pepper, freshly ground

Part A

Tbsp Sesame Paste or peanut butter

Tbsp Hot Water

Tbsp Lee Kum Kee Table Top Oriental Sesame Soy Sauce

Tbsp Lee Kum Kee Seasoned Rice Vinegar

Sugar

Part B

Tbsp Peanut oil

Garlic,

Spring onion, finely sliced

Squeeze out the excess water of the Shiitake Mushroom. Remove and discard the woody stems and dice finely.

Combine all the filling ingredients with 2 Tbsp of the water used to rehydrate mushrooms. Mix well until the meat and vegetables are well combined. 

Place about 1 rounded teaspoon of filling inside each wonton wrapper. 

Brush a little water to the edges of the wrapper and seal it tightly. Repeat until all rappers are used.

In a heat proof bowl, mix hot water with sesame paste. Then add ingredients from Part A.

Add chopped garlic and spring onions on top of the sauce (DO NOT MIX).

Heat the peanut oil in a saucepan. Once the oil is smoking, pour it over the top of the chopped garlic and spring onions, which is still atop of the sauce. Once the oil is added, leave the mix to sit.

Top 14 chinese chicken recipes recipes from across the web

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

Top Tags

Black Pepper Chicken

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Kung Fu “Fire” Rice

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Top 14 chinese chicken recipes recipes from across the web

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

Top Tags

Black Pepper Chicken

Thai Glazed Chicken

Slow Cooker Balsamic-Ginger Chicken...

Dragon Chicken

Sticky Chinese Chicken

Prawn Stir-Fry Noodles

Mini Taco Snacks with Steak

Stir-Fried Scallop and Broccoli wit...

Kung Fu “Fire” Rice

Foxy Fiery Dumplings

Legend’s Special Butter-Garlic Past...

Pa’s Char Siu Bao with Love

Sichuan Dumplings

Hong Kong Style Minced Beef With So...

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