Best Oriental Chicken Sukiyaki Recipe2021-10-14
- Cuisine: Chinese
- Course: Main Dish
- Skill Level: Expert
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Best Oriental chicken sukiyaki recipe. Fried chicken breasts with vegetables served over the cooked Chinese noodles. Do you like Oriental cuisine?
If so, you may like these chicken recipes:
Oriental Chicken Recipe
makes 4 servings
Ingredients: 1½ pounds (720 g) skinless and boneless chicken, thinly sliced, 2 tablespoons teriyaki sauce, 1/8 teaspoon freshly grated ginger, 1 tablespoon plus 1 teaspoon vegetable oil, 1 teaspoon minced fresh garlic, 2 cups sliced mushrooms, 1 tablespoon plus 1 teaspoon cornstarch, 3/4 cup (180 ml) homemade chicken stock, 2 cups frozen broccoli florets, thawed and drained, blanched, 2 cups slivered carrots, blanched, 1/2 cup chopped fresh scallions
Instructions: In a medium bowl, combine chicken, teriyaki sauce, and grated ginger. Stir well and set aside.
In a large nonstick skillet, heat vegetable oil over medium-high heat. Add minced garlic and sauté briefly (do not brown). Stir in mushrooms and sauté, stirring, until they are tender. Stir in chicken mixture and cook, stirring and turning, until chicken is tender, for about 5 minutes.
In a small mixing bowl, combine cornstarch and chicken stock. Stir until the cornstarch has dissolved. Pour the cornstarch mixture over the chicken. Cook, uncovered, over medium heat, stirring constantly, until thickened. Stir in broccoli and carrots. Toss gently until heated through. Season to taste with salt and black pepper, then stir again. Sprinkle with chopped scallions.
Chicken Chinese Style Recipe
Makes 2 servings
Ingredients: 12 oz (360 g) skinless and boneless chicken breasts, cut into strips, 1 tablespoon plus 1 teaspoon soy sauce, 1 tablespoon plus 1 teaspoon dry sherry, 2 teaspoon arrowroot, 3/4 cup (180 ml) chicken broth, 2 teaspoons vegetable oil, 1/4 cup sliced yellow onion, 2 teaspoons minced ginger, 1 garlic clove, peeled and minced, 1 cup sliced celery, 1/4 cup sliced water chestnuts
Instructions: In a small mixing bowl, combine striped chicken, soy sauce, and sherry. Toss well. Cover and refrigerate for at least 1 hour. In another small mixing bowl, combine arrowroot and chicken broth. Stir until the arrowroot is completely dissolved. Set aside.
In a large nonstick skillet, heat vegetable oil over medium-high heat. Add chicken and sauté until well cooked, for about 3 minutes. Using a slotted spoon, remove cooked chicken from the skillet and transfer it to a large plate. Set aside.
Using the same skillet, sauté, stirring, chopped yellow onion, ginger, and garlic until the onion is translucent. Stir in celery and water chestnuts and sauté until tender-crisp. Add cooked chicken and reserved broth mixture. Cook, stirring occasionally until the sauce is thickened and the chicken is hot.
Best Oriental Chicken Sukiyaki Recipe
- 1/2 pound (240 g) uncooked Chinese noodles
- 1/2 cup (125 ml) reduced sodium fat free chicken broth
- 2 tablespoons granulated sugar
- 1/2 cup (125 ml) soy sauce
- 1 large carrot, peeled and sliced
- 2 tablespoons vegetable oil
- 1 pound (480 g) boneless and skinless chicken breasts, cut into cubes
- 1 cup sliced fresh celery
- 4 green onions, sliced
- 8 oz (240 ml) can sliced water chestnuts
- 4 oz (120 g) bean sprouts
- 1/2 pound (240 g) baby bok choy
Cook Chinese noodles, according to a packing instruction. Drain, using a colander, set aside and keep warm.
In a small saucepan, combine chicken broth, sugar, and soy sauce. Mix well, then heat through and set aside.
In a wok, heat vegetable oil over medium-high heat. Add chicken cubes and stir-fry until golden.
Pour half of chicken broth mixture over the cooked chicken. Push chicken to side of the wok.
Add carrot, onions, and celery. Cook, stirring, over medium-high heat for further 1 minute.
Stir cooked vegetables into the chicken, then toss well. Stir in water chestnuts and bean sprouts. Pour remaining chicken broth mixture over the cooked vegetables.
Cook, stirring, for additional 2-3 minutes. Stir in baby bok choy and cook for further 1 minute.
Serve over cooked Chinese noodles. Enjoy!