SPICY ASIAN CHICKEN SOUP
Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.
Categories Soup/Stew Chicken Vegetable Low Fat Fall Winter Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.
SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD
This sauce, made from fragrant kitchen standbys, adds spicy, salty, sour, and sweet flavors to our Thai Chicken and Noodle Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together all ingredients.
SPICY ASIAN NOODLE AND CHICKEN SALAD
Provided by Pam Norby
Categories Salad Food Processor Chicken Ginger Pasta Vegetable Quick & Easy Lunch Buffet Peanut Cilantro Soy Sauce Bon Appétit Wisconsin Tree Nut Free
Yield Makes 4 main-course or 8 side-dish servings
Number Of Ingredients 13
Steps:
- Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.
SPICY ASIAN-INSPIRED CHICKEN WINGS
WARNING: SPICY..We ate them so fast we didn't get a picture. Hubby said: 'I hope you wrote this one down'.
Provided by FISHGIRL
Categories Appetizers and Snacks Spicy
Time 3h25m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
- Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 10.7 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.1 g, Protein 20 g, SaturatedFat 4.9 g, Sodium 1186.6 mg, Sugar 3.6 g
SPICY ASIAN CHICKEN SOUP
I found this in my Shape magazine. It is a great lowfat soup that helps on a cold day or as a flu zapper. It looks like a long list but it is quick to make.
Provided by A foodlover
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
- Meanwhile toss the chicken with the cornstarch until it is completely coated.
- Add the chicken and the shiitakes to the broth and simmer 15 minutes.
- Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
- Let the soup stand 2 to 3 minutes before serving.
ASIAN HOT POT WITH CHICKEN AND SWEET-AND-SPICY DIPPING SAUCE
Categories Chicken Ginger Herb Onion Poultry Vegetable Dinner Mint Party Noodle Cilantro Lettuce Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan. Add enough cold water to cover mixture by 2 inches. Bring to simmer. Reduce heat to medium-low. Simmer gently until liquid is reduced to 4 cups, about 2 1/2 hours. Strain broth into large glass measuring cup; discard solids. Season broth to taste with salt. Refrigerate at least 30 minutes. Spoon fat off top of broth. (Can be made 2 days ahead. Cover and chill.)
- Using scissors, cut noodles into 3-inch lengths. Place in large bowl. Add enough hot water to cover; let stand until softened, about 10 minutes. Drain well.
- Arrange sliced chicken on platter. Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots, mint, cilantro, remaining 4 chopped green onions and noodles in separate bowls.
- Return broth to saucepan; bring to simmer. Transfer broth to fondue pot. Set pot over fondue burner and adjust heat so that broth simmers. Allow guests to simmer chicken slices in broth until cooked through, about 3 minutes. Serve with sauce, vegetables and noodles.
SPICY ASIAN FRIED CHICKEN WINGS
Steps:
- Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
- For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
- Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
- Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
- Toss the wings with the glaze and serve.
ASIAN CHICKEN BURGER WITH SPICY LEMONGRASS MAYO AND PICKLED ASIAN SLAW
Steps:
- For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
- Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.
SPICY ASIAN CHICKEN LOLLIPOPS
Provided by Guy Fieri
Categories appetizer
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
- Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
- Preheat the oven to 350 degrees F.
- Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
- Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
- While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
- Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
- Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.
SPICY ASIAN CHICKEN AND SHRIMP SOUP
This is an excellent chicken soup recipe with an asian flair. The lime and cilantro really stand out. However, this soup needs to be eaten fresh. Does not reheat/store well.
Provided by Valerie in Florida
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
- Meanwhile, toss chicken with cornstarch until it is completely coated.
- Add the chicken, Shrimp and shiitakes to the broth and simmer for 15 minutes.
- Remove pan from heat and stir in snap peas, red pepper, bean sprouts, lime zest and cilantro.
- Let soup stand 5 minutes before serving.
ASIAN CHICKEN BURGER, SPICY LEMONGRASS MAYO AND PICKLED SLAW
Make and share this Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw recipe from Food.com.
Provided by Food.com
Categories Spicy
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the spicy lemongrass mayo:.
- Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
- For the Asian chicken burger:.
- Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
- Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
- For the slaw:.
- Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
- For assembling:.
- Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
Nutrition Facts : Calories 507.3, Fat 26.4, SaturatedFat 5.9, Cholesterol 146.5, Sodium 754.7, Carbohydrate 32.9, Fiber 3.2, Sugar 7.2, Protein 36
SPICY ASIAN CHICKEN AND NOODLE CASSEROLE
Bring Asian zing to the dinner table with this Thai-inspired casserole. With pre-made noodles, pre-grilled chicken and frozen broccoli, assembly takes just 15 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Spray 2-quart casserole with cooking spray.
- Cook peanut sauce, broth, peanut butter, frozen vegetables and stir-fry noodles in 3-quart saucepan over medium-high heat 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.
- Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes.
Nutrition Facts : Calories 615, Carbohydrate 51 g, Cholesterol 115 mg, Fiber 7 g, Protein 47 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 720 mg
SPICY ASIAN NOODLES WITH CHICKEN
Make and share this Spicy Asian Noodles With Chicken recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 t. oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 t. oil, chicken, and next 6 ingredients.
- Cook noodles according to package directions. Drain and rinse under cold water; drain again. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.
ASIAN SPICY CHICKEN THIGHS
This recipe is a dramatic modification of an Asian Grilled Chicken recipe I found on Yahoo Health. It's spicy and delicious. I originally made it with chicken thighs but it also works with chicken breasts. Sid dishes I have had it with are asparagus, grilled brussels sprouts, curry couscous and rice pilaf. 5 minutes to prepare, 30 minutes to marinate. "Mmmm, those are great thighs!"
Provided by TFCurtis
Categories Chicken Breast
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a small bowl (except for the chicken thighs).
- Pour the mix into a ziplock plastic sandwich bag.
- Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
- Place the second thigh in the bag withg the first and coat thoroughly.
- Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
- On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
- Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
- Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
- Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.
Nutrition Facts : Calories 425.3, Fat 32.7, SaturatedFat 5.2, Cholesterol 114.5, Sodium 666.7, Carbohydrate 4, Fiber 0.7, Sugar 1, Protein 28.6
SPICY ASIAN CHICKEN PASTA
I LOVE this sauce! It's a bit spicy, so, if you don't want the heat, cut back on the Jalapeno and hot sauce. But I LOVE it spicy! You could substitute shrimp or pork cubes very easily in this ample main dish. Or, leave the meat out completely and add some chopped peanuts. YUMMY!
Provided by Normaone
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 T oil in a large saucepan over medium heat.
- Add garlic and jalapeno.
- saute 3 minutes until tender but not brown.
- Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
- Whisk until smooth and bring to a simmer.
- Remove from heat.
- Season with salt and pepper.
- This sauce can be made well in advance, covered and refrigerated.
- Heat remaining 1 T oil in a large skillet over medium high heat.
- Add bell pepper, mushrooms, and green onions.
- Saute 3 minutes.
- Add chicken and saute until cooked through,about 3 more minutes.
- Add sauce.
- Simmer until heated.
- Cook linguine in a large pot of boiling, salted water until al dente.
- Drain.
- Pour heated sauce over pasta and toss to coat well.
- Divide among plates and serve.
SPICY ASIAN BARBECUED CHICKEN WINGS
Move over boring chicken wings. Cook up some spicy Asian wings!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h50m
Yield 14
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. With paper towels, pat excess moisture from thawed drummettes. In large bowl, place drummettes. Drizzle with 2 tablespoons melted butter. Sprinkle with flour; toss to mix. (Mixture will be crumbly.) Transfer mixture to ungreased 15x10x1-inch baking pan, arranging drummettes in single layer.
- Bake for 40 to 45 minutes or until crisp and brown.
- With slotted spoon, transfer browned drummettes to 4 to 6-quart slow cooker. In small bowl, combine all sauce ingredients; mix well. Pour sauce over drummettes; toss lightly to coat with sauce.
- Cover; cook on low setting for 1 to 2 hours.
Nutrition Facts : Calories 140, Carbohydrate 5 g, Cholesterol 40 mg, Fiber 0 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 1 g
CHICKEN ON PASTA WITH SPICY ASIAN - STYLE SAUCE
Make and share this Chicken on Pasta With Spicy Asian - Style Sauce recipe from Food.com.
Provided by Clamdigger
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat 2 tablespoons oil over medium-high heat. Saute jalapenos and garlic until tender. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce, and whisk until smooth. Bring to a simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
- In large skillet, heat 1 tablespoon oil over medium-high heat. Saute bell pepper, mushrooms and green onions 2-3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce.
- Cook linguine until tender, but still firm. Drain.
- Bring sauce to a simmer. Pour over pasta and toss well.
RITZ SPICY ASIAN CHICKEN WINGS
RITZ spicy Asian chicken wings are delicious bites of sweet and spicy crowd-pleasing chicken, perfect for your Game Day party. The RITZ cracker breading adds a tasty crispy coating of buttery rich flavor that pairs splendidly with the Asian inspired sauce. Everyone wins when you serve these yummy chicken wings!
Provided by RITZ Crackers
Categories Trusted Brands: Recipes and Tips RITZ
Time 45m
Yield 15
Number Of Ingredients 11
Steps:
- Combine apple cider vinegar, soy sauce, water, brown sugar, Serrano peppers, ginger, and salt in a small saucepan. Bring mixture to a gentle boil over medium-high heat, stirring frequently. Continue cooking and stirring until reduced down by 1/3, about 20 minutes. The flavors will intensify as the sauce thickens and becomes syrupy. Divide the sauce, reserving 1 1/4 cups for serving.
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse wings and pat dry. Place about a cup of crushed crackers in a bowl for breading. Dip a chicken wing in the beaten egg and allow excess to drip off. Then coat chicken wing with RITZ cracker crumbs. Place chicken wing on a foil lined baking sheet. Repeat until all chicken is coated, adding more crushed crackers to bowl as needed.
- Heat cooking oil in a 2.5-quart saucepan to 375 degrees F. Carefully place 3 to 4 chicken wings in hot oil and fry until crispy, 1 to 2 minutes. Remove wings with a slotted spoon and drain on paper towels. Continue to fry the chicken in this manner until all are crispy.
- Lightly spray two foil lined baking sheets with cooking spray. Using 3/4 cups sauce, lightly coat each chicken wing and place on foil lined baking sheet in a single layer trying not to crowd the chicken.
- Place baking sheets in the preheated oven and bake until cooked through, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes; serve with reserved sauce, cucumber, carrots and enjoy!
Nutrition Facts : Calories 728.2 calories, Carbohydrate 28 g, Cholesterol 42.7 mg, Fat 66.6 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 9.7 g, Sodium 640.8 mg, Sugar 19.6 g
ASIAN CHICKEN BURGER WITH SPICY LEMONGRASS MAYO AND PICKLED ASIAN SLAW
How to make Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
- For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
- Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
- For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
NO YOLKS® ASIAN VEGETABLES AND CHICKEN IN A SPICY PEANUT SAUCE
Classic Asian flavors come together for a sweet and spicy family meal made with NO YOLKS® Noodles that are always smooth, firm and delicious.
Provided by NO YOLKS(R)
Categories Trusted Brands: Recipes and Tips NO YOLKS®
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare noodles according to package directions.
- Combine vinegar, peanut butter, honey, sriracha sauce and soy sauce in a bowl. Stir well and set aside. Heat oil in large skillet over medium heat. Add chicken and stir-fry until cooked through and no longer pink. Add vegetables and stir-fry 2 minutes, or until vegetables are heated through. Stir in cooked noodles, sesame oil and reserved peanut butter sauce. Cook over low heat for 1 to 2 minutes, stirring occasionally to blend flavors. Serve hot or warm topped with cilantro.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 56.8 g, Cholesterol 68.7 mg, Fat 21.3 g, Fiber 4 g, Protein 32.1 g, SaturatedFat 4.6 g, Sodium 1261.6 mg, Sugar 15.3 g
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