Easy Asian Chicken Recipes

This Easy Asian Chicken Recipes is another honey archive dish. Sweet, salty, crunchy, squishy and a bit spicy-it covers all the basics of a meal that everyone likes. There is no remaining waste.

Even while filming this, I found Chris wandering on a pan with a few pieces of chicken inside-he can sneak a few pieces when I don’t pay attention!

I let him out on the condition that he also fed me a piece while I was picking up something.

I like it as a substitute for Friday night delivery. It is undeniable that this is not the healthiest meal

With honey, brown sugar, and of course a little oil for sautéing chicken — but it’s better than eating out. Bring me some steamed broccoli and sweet peas to enhance the health factor.

One thing I must say is that this is not an imitation recipe. I know that sesame chicken is very popular in Chinese fast food restaurants in the United States.

Read more : Healthy Asian Chicken Recipes

But we didn’t really see it on the Chinese menu in the UK. I have never tasted the American version, so I can’t say what it tastes like.

But it’s not bad!

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Easy Asian Chicken Recipes

Easy Asian Chicken Recipes


  • Author: admin
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 Minutes
  • Yield: 6 1x

Description

This Easy Asian Chicken Recipes is another honey archive dish. Sweet, salty, crunchy, squishy and a bit spicy-it covers all the basics of a meal that everyone likes. There is no remaining waste.


Scale

Ingredients

  • 1 tablespoon minced ginger
  • 1 cup carrots (sliced into 2- to 3-inch strips)
  • 3/4 cup unsalted cashews
  • 3 spring onions (washed, white parts sliced very thin and green sections reserved)
  • 1 can water chestnuts
  • 1 teaspoon chili oil
  • 3 tablespoons soy sauce
  • 1 pound mushrooms (stems removed, cut into large pieces)
  • 2 cloves garlic, minced
  • 1 1/2 pounds chicken breast, cut into 1 to 2-inch pieces
  • 2 tablespoons peanut oil (or as needed, for stir-frying)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 3/4 cup water

Instructions

  1. Gather the ingredients.
  2. To prepare the sauce, combine the chili oil, garlic, ginger, spring onions, soy sauce, and water in a bowl and set aside.
  3. In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove the cashews and set aside.
  4. Heat the peanut oil in the wok. Add the chicken and stir-fry until lightly browned and no longer pink, about 5 to 6 minutes. Remove the chicken and put it on a plate.
  5. Stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes.
  6. Add the cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
  7. Add the cornstarch and water mixture, stirring until thickened. Remove from the heat.
  8. Serve and enjoy!

  • Category: Chicken
  • Cuisine: American

Keywords: Easy Asian Chicken Recipes

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