Chinese Chicken Dishes
No need to call your local Chinese restaurant for great chicken dishes. Now you've got all you need for Chinese classics like cashew chicken, and creative newcomers like five-spice grilled chicken - all from your kitchen.See Popular Chinese Chicken Dishes Recipes
In this quick dish, F&W's Marcia Kiesel coats chicken pieces with sesame seeds before sauteing, then coats them in a spicy ginger-garlic sauce.
I love serving this chicken with white rice tossed with toasted sesame seeds and stir-fried asparagus tips, snow peas, and a julienne of carrots.
Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicken-cashew stir-fry is a lighter take on a dish that Stephane Vivier orders at Rin's Thai in Sonoma, California. Its Asian flavors come from a bright mix of fish sauce, oyster sauce, and basil -- and just a little oil.
This five-ingredient chicken recipe is a spin-off on a popular Chinese dish. Crushed seasoned croutons in the coating provide the garlic and onion flavor.
Enjoy Chinese food at home without picking up the phone. This homemade lo mein is easy to prepare and tastes terrific.
Frozen lemonade provides the sour component for this Asian slow cooker main dish recipe. Serve with white rice to complete the meal.
There is mouthwatering magic in the sweet-tart, spicy-salty balance of Chinese sauces like this one. Here it is poured over tender marinated chicken, sprinkled with a generous helping of toasted sesame seeds and served with the crisp clean contrast of steamed broccoli. Its just like the dish you get from the local takeout, only so much more delicious and better for you.
With chunks of batter-coated chicken, pineapple, and a sweet-sour sauce, this stir-fry is always a popular choice in Chinese restaurants--especially with kids.
Serve this ginger-flavored chicken and vegetable dish over rice or fried wonton strips.
Walnuts add additional crunch to this Asian-style stir-fry.
Kung Pao means "guardian of the throne." Legend has it that this ginger-and-garlic-accented dish was named for a Chinese general--"one of the throne's guardians"--who woke up in the middle of the night and commanded his chef to make him a snack. This was the result.