formido/recipes-20k huggingface dataset:
asian chicken   orzo salad
cook sugar snap peas according to package directions
drain well and let cool slightly
in a large bowl combine orzo , water chestnuts , chicken , green onion , red bell pepper and sugar snap peas
in a small bowl , whisk together oil , vinegar , soy sauce and hoisin sauce
pour over orzo mixture , tossing gently to coat
stir in toasted almonds
cover and chill until ready to serve
asian chicken   rice bake
spread rice in 2-qt, shallow baking dish, top with chicken, mix soup , water , soy , vinegar , honey and garlic powder, pour over chicken, sprinkle with paprika, cover, bake at 375f, for 45 min, or until chicken is no longer pink and rice is done
asian chicken   vegetables
coat outdoor grill rack with nonstick spray , heat grill
mix spice powder , sugar and salt in small cup
rub spice mixture over chicken
grill 5 minutes per side over direct heat
move to indirect heat and grill , covered , 15-20 minutes until instant-read thermometer registers 160 degrees f , or juices run clear
meanwhile , coat bok choy and mushrooms with nonstick spray
grill over direct heat for 10-15 minutes , turning once
stir soy sauce and rice vinegar in small bowl
spoon over vegetables and chicken
sprinkle chicken with sesame seeds
asian chicken and lettuce wraps
in large skillet saut ground chicken / turkey over medium heat , crumbling and cooking until no longer pink
pour into dish , set aside
rinse out pan
saut bell pepper , onion , garlic and ginger for 2 minutes
add meat to pan
in small bowl , blend lemon juice , hoisin sauce , brown sugar , sesame oil , soy sauce and hot pepper sauce
pour into pan and stir to coat chicken
reduce heat and simmer , stirring until sauce is absorbed , about 4 minutes
stir in chopped cilantro
serve with lettuce cups
asian chicken and noodles
bring 2 cups of water to boil in a large saucepan, add noodles and vegetables, cook for 3 minutes , stirring occasionally, drain, meanwhile , heat oil in large non-stick skillet over medium-high heat, add chicken, cook and stir until done , about 8 minutes, stir in noodles , vegetables , stir-fry sauce and packet of seasoning, mix well and heat through
asian chicken and pasta salad
whisk together the dressing ingredients until very well combined
poach chicken breasts in barely simmering water for 12-15 minutes , covered or until no longer pink inside
drain and let cool slightly and cut into bite size pieces
cook pasta according to package directions
drain and toss with 3 tablespoons of dressing
plate up pasta on 4 plates and top with chicken , fruit , bok choy and green onions
drizzle with remaining dressing
asian chicken and rice
prepare 1 cup brown rice according to package directions
meanwhile , in a large skillet or wok , saut chicken , carrots , garlic , chopped scallions and red bell pepper in oil until chicken is opaque and white , about 4 minutes , stirring constantly
add soy sauce , celery , leftover veggies , white pepper and cilantro
mix all ingredients together , cover and simmer for 5 minutes
serve on brown rice
sprinkle with toasted almonds , if desired
asian chicken and scallions
whisk together first 7 ingredients in a small bowl in a wok , heat 1 tsp oil until very hot stir fry the scallions until they start to look golden and remove heat remaining oil , stir fry chicken until it is browned and almost done
remove , pouring any juices over chicken add the mixture from the small bowl to the pan and boil until it gets syrupy add chicken and juices and cook until chicken is done and liquid looks like it is glazing the chicken remove from heat and fold in scallions
asian chicken and snow pea noodle bowl
bring broth to a boil in a large saucepan over high heat
stir in vermicelli or other noodle , return to boil
reduce heat to medium high and simmer about 6 minutes
stir in chicken , snow peas , carrots and chili sauce
simmer about 2 minutes
remove from heat and stir in green onions , cilantro , lime juice , soy sauce and ginger
serve immediately
asian chicken broccoli slaw
in a large bowl combine the broccoli slaw mix , chicken , snap beans , red pepper , scallions , and cabbage
in another bowl whisk together the soy sauce , vinegar , peanut butter , sugar , minced garlic , and grated ginger
slowly add the canola oil and sesame oil
season with salt and pepper to taste
toss the salad with the dressing
top with sprinking of the chopped cashews if desired
asian chicken burgers
heat the oil and fry the onion , ginger , garlic and chili for a 2-3 minutes , add the mushrooms for the last minute
set aside to cool
mix the ground chicken with all the other ingredients and the cooled onion mixture , shape into 4 or 6 burgers
fry them in some oil on a medium fire for several minutes on each side until done and browned
serve as suggested in the recipe-intro or use your own ideas
asian chicken cabbage rolls
using sharp knife , remove core from cabbage
in a large pot of boiling salted water , blanch cabbage for 10 to 15 minutes or until leaves are softened
with tongs , remove and chill in cold water
set aside on towel , core down , to drain
filling: in large nonstick frypan , heat oil over medium high heat
cook onions , garlic and ginger , stirring , for 3 minutes
add mushrooms
cook stirring , for 5 minutes or until liquid is evaporated
add chicken
cook , stirring and breaking up with wooden spoon , for about 5 minutes or until no longer pink
add red pepper , coriander , soy sauce and hot pepper sauce
cook , stirring , for 1 minute
remove from heat
stir in rice
let cool slightly
stir in egg
working from core end of cabbage , carefully remove 12 leaves , trim off coarse backbone
spoon about 1 / 3 cup filling onto each leaf
fold end and sides over filling
roll up
place rolls in single layer in large casserole dish
sauce: in bowl , stir together tomatoes , vinegar , sugar , soy and oyster sauces , ginger and sesame oil
pour over cabbage rolls
cover and bake in 350f oven for 40 minutes
uncover and baste with sauce
cook , uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender
asian chicken cashew dish
combine all ingredients except the nuts in a slow cooker, cover , cook on low 4-9 hours or on high for 2-3 hours, stir in cashew nuts , before serving, serve over white rice, 6
asian chicken cole slaw
to prepare slaw , combine the first 7 ingredients in a large bowl
to prepare dressing , combine cider vinegar and next 6 ingredients in a small bowl
stir and pour dresssing over the slaw: toss to coat
cover and chill 1 hour
sprinkle with slivered almonds and sesame seeds before serving
asian chicken cutlets
using a food processor , finely chop the ginger , parsley , mint , cilanto , and garlic
add 1 / 2 cup peanut oil , the sesame oil , the vinegar , honey , 3 / 4 tsp salt and 1 / 4 tsp pepper and process until blended
in a grill pan , heat the remaining peanut oil over medium-high heat
season the chicken lightly with salt and pepper and grill , turning once , until golden on both sides , 5 minutes
transfer to a board to rest for a minute , then cut into thin strips
spoon the rice into bowls and top with the chicken and dressing
asian chicken kabobs
cut chicken into 1-1 / 2-inch pieces, place in large resealable plastic bag, add zucchini , mushrooms and bell pepper to bag, combine soy sauce , sherry , sesame oil and garlic in bowl, pour over chicken and vegetables, close bag securely, turn to coat, marinate in refrigerator at least 30 minutes or up to 4 hours, soak 4 wooden skewers in hot water for 20 minutes, drain chicken and vegetables, reserve marinade, alternately thread chicken and vegetables with onions onto skewers, place on medium-hot grill, brush with half of reserved marinade, grill for 5 to 6 minutes on each side, brushing with marinade, time does not include marinating time
asian chicken legs
mix all ingredients in a 3 quart or larger slow cooker, cover and cook on high 4 hours or on low 7-9 hours , until chicken is tender, carefully lift chicken onto serving platter, top with the sauce and vegetables , sprinkle with scallions and cashews
asian chicken lettuce wraps
heat oil and cook chicken until brown
add soy , mae ploy , sesame seeds , pine nuts , rice vinegar , garlic , and ginger and cook one minute
serve in ramikin garnished with ground peanuts and fresh chopped cilantro
scoop into iceberg lettuce leaves
asian chicken linguine
in a big pot , cook linguine according to package directions
rinse and drain
set aside
in the same big pot , heat oil over medium heat
saute the chicken in hot oil for 5-8 minutes or until no longer pink , stirring constantly
add the mushrooms , garlic , ginger , and cayenne pepper
cook 5 minutes , stirring frequently
add in the hoisin sauce , soy sauce , and cooked pasta
toss to coat
cook a couple of minutes or until pasta is heated through
add the green onions , stir to mix
serve immediately
asian chicken meatballs
coarsely chop ginger , garlic and green onions
place in bowl of food processor
add water chestnuts to food processor
grind until a thick paste forms
there will still be some small pieces of water chestnut
remove paste , place in mixing bowl
add sesame oil , soy sauce , broth and egg to water chestnut paste
add chicken
combine all ingredients until well blended
heat large skillet , add enough vegetable oil to cover the bottom of the pan
using hands , or a small scoop , form a ball of meat about the size of a golf ball , place in the hot skillet
the meat mixture is very wet and loose , it will not hold it's shape well , so keep the balls small or they will flatten as they cook
saute meatballs about 2 minutes or until browned on bottom , turn gently to an uncooked side , and continue cooking
keep turning the meatballs as they cook , so that all sides are browned evenly
cut a meatball open to test for doneness by verifying that it is cooked through to the center
remove cooked meatballs and keep warm until all are done
serve plain , or with your favorite dipping sauce
asian chicken noodle salad
prepare noodles according to package directions
drain and cool
combine noodles and next 5 ingredients in a large salad bowl
toss
to make dressing: combine dressing ingredients in a small bowl or jar , stirring with a whisk
drizzle chili sauce over salad
toss
sprinkle with peanuts , toss
serve with wonton crisps if desired
to make wonton crisps: preheat oven to 375f stack 12 wonton wrappers and cut them in half diagonally
arrange wonton wrapper halves in a single layer on a foil lined baking sheet
coat with pam and sprinkle with kosher salt
bake for 10 minutes or until browned
asian chicken noodle soup  south beach diet phase 2
in a large saucepan , heat oil over medium heat, add scallions , celery , and garlic, cook , stirring occasionally until softened, about 7 minutes, stir in chicken breasts , napa cabbage , and salt, add broth , bring to a simmer and cook for 5 minutes, increase heat and bring to a low boil , then add soba noodles, cook until tender , about 5 minutes, stir in soy sauce , sesame oil , and chile-cgarlic paste, serve hot
asian chicken noodles with vegetables
spray a skillet with cooking spray & turn on medium-high heat
sprinkle the chicken strips with ground ginger , salt & pepper then cook until no longer pink , around 8 minutes
meanwhile , bring the water to boil in a large pot
add the vegetables & noodles then cook for 3 minutes
drain & place back on the heat
stir in the chicken , stir-fry sauce , & seasoning packet , heat until warm
asian chicken nuggets
cut the chicken into 1 inch squares, combine the seasoning ingredients and marinade for about 30 minutes, preheat the oil to a low deep-frying temperature, for the batter , beat the egg whites until frothy but not stiff, add the cornstarch and mix well, add the green onions and ginger, dredge the chicken in cornstarch and then cover well with coating mixture, deep-fry the chicken, remove from oil before the chicken becomes overly brown, it should fry gently, drain on some absorbent kitchen towels and serve, sprinkle some chopped green onions as garnish if you wish
asian chicken or turkey crispy lettuce wraps
in a skillet cook the ground chicken or turkey in 1 teaspoon oil with the chili flakes garlic , ginger and mushrooms until the meat is no longer pink
add in the water chestnuts , teryaki sauce , peanut butter , sesame oil , rice vinegar and hoisin sauce
cook for about 3-4 minutes , stirring constantly
add in the chopped green onions
cook for about 1 minute
season the mixture with salt and pepper
spoon the mixture between large lettuce leaves
roll up tighly
serve with hoisin sauce on the side
delicious !
asian chicken over noodles
combine soy sauce , water and next 4 ingredients in a large dutch oven and bring to a boil
remove from heat
cover and steep 10 minutes
add chicken , breast side down
bring to a boil
cover , reduce heat and simmer 45 minutes , turning every 15 minute
remove from heat , let chicken stand , breast side down , 20 minute transfer to cutting board , reserving cooking liquid
cool completely
strain liquid through a sieve into a bowl
discard solids
return liquid to pot
bring to a boil
cook until reduced to 3 / 4 c , about 15 minute
remove chicken from bones and cut into bite sized pieces
discard bones
place noodles on a platter and top with chicken , cucumbers , green onions and peanuts
drizzle with reserved cooking liquid and serve immediately
asian chicken pasta salad
in a small bowl , blend soy sauce , rice vinegar , water , mustard , seseame oil , garlic , and hot pepper flakes , set aside
blanch snow peas in a pot of boiling hot water for 1 minute
drain immediately and put into ice cold water
drain again
pat dry
cook pasta or noodle according to package directions
rinse with cold water and drain well
in large bowl , stir together pasta , chicken , snow peas , red pepper , green onions , and reserved dressing
refridgerate for no less then 30 minutes before eating
just before serving , top with bean sprouts if using
if well chilled , this salad will keep for up to 2 days
p
s
i have used shrimp instead of chicken , it's just as yummy !
asian chicken penne
prepare pasta according to package directions
set aside
whisk sauce ingredients together in small mixing bowl
set aside
steam red pepper , snow peas and broccoli for 4-5 minutes until crisp / tender
in a large bowl combine pasta , sauce , steamed veggies , chicken , green onions , almonds and sesame seeds
allow to blend for 5 minutes
serve hot or cold
asian chicken pitas
place chicken in a medium saucepan
add chicken stock to cover
bring to a boil
reduce heat to medium , and cook , uncovered , 15 minutes or until chicken is done
remove from liquid
let chicken cool to touch
chop chicken into bite-size pieces
combine chicken , sprouts , water chestnuts , green onions , and garlic
combine vinegar , soy sauce , and oil
pour over chicken mixture , tossing gently
line each pita half with 1 lettuce leaf
spoon chicken mixture evenly into pita halves
asian chicken ravioli with v8 creamy tomato sauce
mix first 10 ingredients in a bowl and marinate 6 8 hours or overnight
thinly slice red onion
heat pan then add oil
saut red onion until soft
set to low adding v8 and cream until boil
simmer up to 5 minutes
place one wrapper on surface , fill middle with chicken mince mixture
brush edges with water
place second wrapper on top and seal
continue with wrappers and chicken mixture
set aside
cook ravioli in saucepan of boiled water for about 2 -3 minutes
drain on paper towel on flat plate until all are done
place cooked ravioli in serving bowls , topped with sauce , pine nuts , basil and black pepper
enjoy !
chicken in uncooked
used v8 hot and spicy
finely dice spring onion , garlic , ginger and finely slice red onion
can use pork mince or pork / veal combination , true !
regular variety v8 or passata as a substitute too !
tamari , has rich texture and intense flavour ,
easily found at local supermarkets , i think this recipe is one to savour
helpful hints: when ravioli floats to the top , they are done
can rip fresh basil into the sauce --- provides more flavour
do not dice or chop
asian chicken salad
boil noodles until just tender , about 3 minutes
pan fry cubed chicken with oil
when the pasta is done , drain it , add the chicken
mix in celery , carrots , peas and nuts
wisk the dressing with the ginger and coat chicken and vegetables with the dressing
asian chicken salad  no noodles
whisk dressing and lime juice in a large bowl, add chicken , coleslaw , cucumber , pepper and cilantro, serve on greens and sprinkle with nuts
asian chicken salad with glass noodles
cover noodles with boiling water and let sit 5-8 minutes , or until cooked
drain and rinse under cold water
steam chicken for 15 minutes , then shred into small pieces
place noodles , chicken , onions , carrots , cucumber , bean sprouts , mint and cilantro into large bowl
mix together chili sauce , lime juice and sesame oil then pour over noodle mixture and toss well
top with toasted sesame seeds
asian chicken salad with glazed pecans
glazed maple pecans: heat a saucepan over medium-high heat until warm
add pecan halves , maple syrup , and a pinch of salt
cook for 2 or 3 minutes while stirring , being careful not to let them burn
you'll know they are ready when they smell good
transfer to a plate to cool
dressing: whisk together oil , rice vinegar , soy sauce , lime juice , grated ginger , cilantro , and brown sugar , in a small bowl
salad: right before serving , mix half of the dressing with the salad greens
divide on plates
arrange chicken and apple slices over bed of greens
sprinkle with raisins , carrot , and glazed pecans and drizzle with remaining dressing to taste
asian chicken salad with orange ginger dressing
using a blender or food processor , blend all of the dressing ingredients until smooth and creamy
refrigerate until ready to use
to assemble salads , place lettuce into large serving bowl or onto 4 serving plates
toss together remaining ingredients except almonds on top of lettuce
drizzle 1 / 2 of dressing on salad , reserving remaining portion so that guests can adjust amount to taste
garnish with sliced almonds
asian chicken salad with peanut dressing
divide the salad ingredients onto 4 salad plates
blend the peanut butter with the hot water until smooth
slowly add the other ingredients
blending well
if salad dressing is too thick , thin with a little bit of hot water , about 1 tablespoon at a time
to desired consistency
serve the salad dressing on the side
asian chicken salad with roasted peanuts
mix dressing , cilantro , and ginger in small bowl
toss spinach , peppers , chicken , and nuts in large bowl with enough dressing mixture to coat
season to taste with salt and pepper
divide salad among 4 plates
top with mango and serve
asian chicken salad wraps
whisk lemon juice , fish sauce , sugar , garlic and crushed red pepper in a small bowl until sugar is dissolved
set aside
preheat oven to 325
wrap tortillas in foil and heat in oven for 10 minutes to 15 minutes , until softened and heated through
keep warm
combine lettuce , chicken , tomato , carrots , scallions and mint in a large bowl
add 1 / 3 cup of the reserved dressing
toss to coat
set out chicken micture , tortillas and remaining dressing for diners to assemble wraps at the table
serve immediately
asian chicken soup
bring a pot of water to a boil , salt it , add the pasta and cook for 1 minute less than the instructions indicate
drain and return to the pot
meanwhile , place the chicken , large celery pieces , carrot , onion and bay leaf in a pot
cover with 1 1 / 2 to 2 quarts water , bring to a boil and let poach for 12 minutes
remove the chicken , discard the skin and let cool enough to handle
shred or dice the meat and discard the bones
strain the poaching liquid into a large measuring cup and add the store-bought chicken stock
heat the oil in a dutch oven or medium soup pot over medium-high heat
add the thinly sliced celery , scallions , garlic , chile pepper and the ginger and stir for a couple of minutes
add the chicken stock mixture and tamari
divide the noodles and shredded chicken among 4 soup bowls
top with the soup and garnish with the lime wedges and cilantro
asian chicken stir fry
in skillet over medium high heat , heat oil, add chicken and stir-fry until cooked, most juices will evaporate, add soup , soy and garlic, heat to a boil, add thawed vegetables and cook until tender-crisp , stirring often, serve over rice
asian chicken thighs
in a skillet , brown chicken over medium heat in oil for 18-20 minutes or until juices run clear
combine the next nine ingredients
stir until sugar is dissolved
pour over the chicken and bring to a boil
reduce heat , simmer , uncovered , for 30-35 minutes or until chicken is tender , turning occasionally
combine cornstarch and cold water until smooth and gradually stir into skillet
bring to a boil , cook and stir for 2 minutes or until thickened
serve with rice if desired
garnish with green onions
asian chicken wings
cut chicken wings into three sections
discard wing
in a large resealable plastic bag , combine the flour , salt , paprika and pepper
add wings , a few at a time , and shake to coat
in an electric skillet or deep-fat fryer , heat oil to 375
fry wings , a few at a time , for 6-8 minutes or until no longer pink , turning once
drain on paper towels
transfer wings to a large bowl and keep warm
in a small saucepan , combine the sauce ingredients
cook and stir over medium heat for 1-2 minutes or until smooth
pour over chicken wings and toss to coat
serve immediately
asian chicken with brussels sprouts
combine the soy sauce , vinegar , sugar , ginger , and chicken broth in a medium saucepan and bring to a boil
add the chicken and carrots and simmer for 6 minutes
stir in the brussels sprouts and continue cooking until the chicken is cooked through , about 2 minutes more
divide among individual bowls and top with the scallions
upgrade: add more flavor to this dish by drizzling it with aromatic toasted sesame oil just before serving
asian chicken with mushrooms
heat peanut oil in a wok , add chicken and cook until chicken is brown , remove and set to one side
add sesame oil to pan , add shallots , mushrooms and garlic stir-fry for a couple of minutes
return chicken to pan along with sauces , water and sugar , stir-fry until mushrooms are soft and everything is heated through
it is nice served over egg fried rice
asian chicken with noodles
cook pasta per package directions, in small bowl combine stir fry sauce , honey , and red pepper flakes, mix well, heat oil in large skillet over med-high heat, add chicken and cook 4 to 5 minutes or until no longer pink, add bell pepper and onions, cook stirring 2 to 3 minutes until crisp-tender, stir in sauce and parsley and cook about 1 minute, toss pasta with sesame oil and plate it up, put chicken mixture over the pasta, garnish with sesame seeds
asian chicken wrap
remove and discard the skin from the chicken
pull the chicken from the bone and shred the meat , with your fingers or 2 forks , into long shreds no more than 1 / 4 inch wide
put the chicken in a large bowl
seed the peppers and cut them into long strips
put them in the bowl along with lettuce or cabbage
in a small bowl , combine oil , vinegar and peanut butter and use a whisk or fork to blend evenly
add soy sauce , red pepper flakes , sugar and ginger
stir to blend
stir the dressing into the chicken
taste and add salt and pepper if you like
warm the tortillas directly over a gas flame or in a dry skillet on an electric burner
warming each should take about 15 to 30 seconds
turn the tortilla over and over again until it is warm and pliable
stack and repeat until finished
divide filling among tortillas , placing filling in a wide strip a little below the center of the tortilla
fold each edge over the sides of the filling , then fold up the bottom and roll to enclose the filling entirely
you can make these hours ahead , wrapping them tightly in plastic wrap