Best Oriental Chicken Sukiyaki Recipe
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
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This information is per serving.
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 saute briefly (do not brown). Stir in mushrooms and saute, 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 cornstarch has dissolved. Pour cornstarch mixture over 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 arrowroot is completely dissolved. Set aside.
In a large nonstick skillet, heat vegetable oil over medium-high heat. Add chicken and saute until well cooked, for about 3 minutes. Using a slotted spoon, remove cooked chicken from the skillet and transfer to large plate. Set aside.
using the same skillet, saute, stirring, chopped yellow onion, ginger, and garlic until onion is translucent. Stir in celery and water chestnuts and saute until tender-crisp. Add cooked chicken and reserved broth mixture. Cook, stirring occasionally, until sauce is thickened and 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 strips
- 1/2 pound (240 g) sliced shiitake mushrooms
- 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 sauce pan, combine chicken broth, suagr,and soy sauce. Mix well, then heat through and set aside.
In a wok, heat vegetable oil over medium-high heat. Add chicken strips and stir-fry until golden.
Pour half of chicken broth mixture over cooked chicken. Push chicken to side of wok.
Add carrot, mushrooms, onions, and celry. Cook, stirring, over medium-high heat for furhter 1 minute.
Stir cooked vegetables into chicken, then toss well. Stir in water chestnuts and bean sprouts. Pour remaining chicken broth mixture over cooked vegetables.
Cook, stirring, for additional 2-3 minutes. Stir in baby bok choy and cook for furtner 1 minute.
Serve over cooked Chinese noodles. Enjoy!