Best East West Chicken Recipes

EAST-WEST BARBECUED CHICKEN

Steps:

• Place chicken in baking pan. Season with salt and pepper. Place mustard in small bowl. Whisk in orange juice, oil and pepper flakes. Pour over chicken, turning chicken to coat. Let stand 20 minutes. Combine chili sauce and hoisin sauce in small bowl.
• Prepare barbecue (medium-high) or preheat broiler. Grill chicken until just cooked through, about 10 minutes per side. Brush one side with chili-sauce mixture and grill until beginning to brown, about 3 minutes. Brush second side with sauce and grill until beginning to brown. Serve hot.

EAST-WEST CHICKEN AND VEGETABLE STIR-FRY WITH PASTA

Steps:

• Cut chicken in half crosswise; place on a baking sheet lined w/plastic wrap & freeze for 25 mins. Cook pasta, drain and set aside. Keep the water simmering. In Cuisinart w/chopping blade, process garlic and ginger until finely chopped. Remove & set aside. Insert slicing disc & slice onion. Place carrots horizontally in feed tube. Peel broccoli stems w/peeler & insert into small feed tube to slice. Remove chicken from freezer, place in large feed tube cut side down. Toss all sliced chicken w/1 1/2 tbls of sesame oil & set aside. Combine the cornstarch & chicken stock & set aside. Heat wok or frying pan on high heat. Add the chicken and stir fry until opaque, about 2 mins. Remove & set aside on a plate. Add remaining sesame oil to pan. Add garlic & ginger for 10 seconds. Add the sliced onions for 45 seconds. Add the sliced broccoli stems & carrots for 45 seconds. Add the broccoli florets for 30 seconds. Return the cooked chicken to the pan, along with the soy sauce & sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering paster water to reheat. Drain & add to stir-fry pan, along with the bean sprouts; toss to combine. Remove from the heat, and add half the cheese and toss to coat with the sauce. Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese & toasted almonds.

EAST-WEST CHICKEN

Steps:

• Generously sprinkle the chicken with salt and pepper to taste. Mix the first 5 ingredient after the chicken and marinate the chicken in them in the refrigerator, covered for at least 1 1/2 hours.
• Remove the chicken, reserving marinade. Brown the chicken lightly in the oil and add the brown sugar and hot water and simmer briefly.
• Transfer to a roasting pan, sprinkle with salt and pepper and add marinade and bake uncovered at 350 degrees F. for 1 to 1 1/2 hours. Add the mushrooms the last 15 minutes of cooking.
• Drain off juice and thinken it on stove top with a paste of some cornstarch and cold water. Serve with rice.

EAST MEETS WEST CHICKEN

Steps:

• 1. Preheat oven to 350 degrees rinse chicken in cold water and pat dry. Spray your baking pan with some nonstick spray Place chicken pieces in baking pan
• 2. liberally coat the chicken pieces with the Organic Tamari sauce about a 1/2 cup. If you think you need more you can use more.
• 3. liberally sprinkle the chicken with the poultry seasoning and garlic powder. Then lightly dust with the ground corriander ( I did not measure these ingredients and rarely ever do)
• 4. Place chicken in the oven for approximately 1/2 hour. Take chicken out and spoon the hot pan drippings over the chicken pieces basting them. Put back in oven for another 1/2 hour. When done, remove from oven and spoon drippings over the chicken one last time and let sit for 5 minutes. Serve with mashed potatoes and your choice of vegetable. Enjoy!

EAST-MEETS-WEST ESSENTIALS: CHICKEN NOODLE SOUP

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a soup pot large enough to hold all of the ingredients, and a pot to boil the noodles.
• 3. Not a Fan of Alcohol? You really need something like my recommended liquors, or the broth will taste a bit on the flat side. However, if you still need a substitute, try adding about a teaspoon of oyster, hoisin, or fish sauce. FYI: No matter what anyone tells you, when you use alcohol in a recipe it will NOT completely burn off. It might be a teeny/tiny amount, but it will be there. So, if your reason for not drinking alcohol is on the religious side, then NEVER use it in a recipe. No Chicken Stock? Not everyone keeps frozen containers of homemade chicken stock in their freezers (really???), so use what you have. If you have cans or boxes of store-bought chicken stock or broth, go for it. Hopefully it will be low sodium. In a major pinch I have been known to use, Better Than Bouillon; however, I am afraid to look at the label and see what is in it :-) No Chicken? No worries, use beef, or pork, this would even work with a good solid white fish, or shimp; however, I have not gone in that direction yet. Or just leave out the protein and pile in the veggies.
• 4. Timing is Everything We can have up to four things going here: 1. The broth base. 2. The protein (I am using chicken). 3. The veggies. 4. The noodles. And each one of these require a particular cooking time. The goal is to have everything ready at the same time. We will be cooking the noodles in a separate pot, and everything else will cook in the soup pot with the broth. Later in this recipe, I have a sample chart that describes how you cook things so that they finish at the same time. Not really rocket science... or is it :-)
• 5. What is Nutritional Yeast? It is an inactivated form of yeast commonly used to leaven bread. In other words: Dead Yeast. Dried nutritional yeast is a versatile seasoning to keep right next to the salt and pepper. Shake a dusting on toast or a bagel, use it to flavor popcorn, add it to soups before serving, replace the classic Parmesan sprinkle on a plate of pasta. Vegan-adapted recipes use nutritional yeast to add creaminess to sauces or to replicate traditionally cheese-laden dishes such as mac and cheese, au gratin potatoes, or Italian-style pasta casseroles. What Does It Taste Like? The words "nutty" and "cheesy" appear in nearly every description of nutritional yeast, yet the flavor does not replicate those ingredients exactly. It adds umami, that savory background note often referred to as the fifth taste, and similarly to salt, enhances the overall savories of a dish, although it contains almost no sodium. For this recipe about a teaspoon is all you would need.
• 6. Noodles This recipe is designed to serve two people, so include enough noodles for both of you. As to the type of noodles, the choice is up to you, egg noodles, rice noodles, pasta noodles, flat or round; even ramen. I used some regular spaghetti noodles, and it came out quite nice. Here are some suggestions for the noodles. The weights indicate the serving size for an average adult. • Fresh noodles, about 3 - 4 ounces (85 - 113g) • Dried noodles, about 2 ounces (57g) • Ramen noodles, 1 package
• 7. Veggies Pretty much everything is okay for a soup like this. You could stay traditional with carrots, celery, onions, peas, broccoli, the lot, or you could go more Eastern and toss in some bok choi, pak choi, or choy sum. Andy's Rule, if you like it, chuck it in the pot.
• 8. Gather your ingredients (mise en place).
• 9. Add all of the broth ingredients (including the chicken, but not the lemon juice into a soup pot and turn the heat to medium. If you have a kitchen timer set it to 20 minutes, but do not turn it on yet. Stir until the broth comes up to a boil, reduce to a simmer, turn on the timer, and follow the chart in the next step.
• 10. My chart is set to the cooking times for the chicken, noodles and veggies that I am using. • Chicken poaches in 20 minutes. • Noodles cook al dente in 11 minutes. • Veggies cook in 5 minutes. Step 1: Continue to stir and simmer the broth. Step 2: At 7 minutes in, bring the noodle water up to the boil. Step 3: At 10 minutes in, add the noodles to the boiling water. Step 4: At 16 minutes in, add the veggies to the simmering broth. Step 5: At 20 minutes in, remove the chicken thighs and shred or slice. Fish out the bay leaf, and then brighten up the broth by the addition of 1 - 2 teaspoons of freshly squeezed lemon juice.
• 11. ASSEMBLY
• 12. Divide the noodles between two bowls.
• 13. Place half the shredded/sliced chicken on top.
• 14. Ladle some broth and veggies on top.
• 15. As you can see from the photo, I did not use any veggies. At this stage of recipe development, I was more concerned with the flavor of the broth.
• 16. PLATE/PRESENT
• 17. Serve while nice and hot, possibly with some crusty bread and a small side salad. Enjoy.
• 18. Keep the faith, and keep cooking.
• 19. Nutritional Information

EAST MEETS WEST CHICKEN SALAD

Steps:

• Cook the chicken in oven at 350 degrees for about 30 minutes. Check in 20 minutes. Marinate chicken over night in the dressing. Cube the chicken Mix mayo, mustard, sugar, salt, pepper and vinegar together. Add chicken and all other ingredients except noodles. Add noodles when served so they don't get soggy.

EAST-WEST BARBECUED CHICKEN (CROCK POT)

Steps:

• Place chicken in crock.
• In a small bowl, combine ketchup, orange marmalade, brown sugar, soy sauce, vinegar, ginger, and garlic. Pour over chicken.
• Cover and cook on low for 7 to 9 hours or on high for 3 to 5 hours.