Looking For Easy Asian Recipes

[Zandy595]

I'm into Asian food lately, but I don't want to try untested recipes on my family. Please post your favorite non-spicy recipes.

 

[cryssi]

what type of asian?

 

[Zandy595]

Any. Mostly Chinese, Japanese, Thai, Korean, but I'm up for anything.

 

[AZ JazzyJ]

I have two words, PANDA and EXPRESS. That is the easiest recipe I have found for Asian food. I go to the counter and say I want a #2, hand them some money and I am done. They even give you a cookie but be careful with that. Every one I have gotten so far has a piece of paper inside of it. I think it is someone's diary or something. There is always one sentence on the paper and it rarely makes sense.

Jeff

 

[Meriweather]

* Exported from MasterCook *

Chicken & Peanut Noodles

Recipe By :Family Circle
Serving Size : 6 Preparation Time :0:00
Categories : Chicken/Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon peanut oil
1 pound boneless, skinless chicken breasts -- 1/4" thick slices
3 cloves garlic -- minced
3/4 cup creamy peanut butter
2 cups water
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon crushed red pepper flakes
2 packages chicken flavored ramen noodles, reserving
1 packet seasoning -- (3 ounces each)
1 pound mixed pepper strips
3 scallions -- thinly sliced
unsalted peanuts -- optional

Heat oil in large skillet.
Add chicken and garlic. Stir-fry 3 minutes, until just cooked through. Remove from heat. Remove chicken from skillet.
Spoon peanut butter into skillet. Whisk in water, vinegar, soy, pepper flakes and 1 seasoning packet from ramen.
Bring to boiling.
Add needles, breaking up slightly.
Add chicken. Cover. Simmer 4 minutes, stirring to separate noodles.
Place pepper strips on top. Cover. Simmer 3 minutes.
Stir to combine. Sprinkle with scallions--and peanuts, if desired.


* Exported from MasterCook *

Chinese Imperial Palace General Tso's Chicken

Recipe By :copycat
Serving Size : 0 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons minced fresh ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry
15 ounces chicken broth
Meat
3 pounds boneless, skinless chicken -- cut in chunks
1/4 cup soy sauce
1 egg -- beaten
1 cup cornstarch
2 cups green onions -- sliced
8 small dried hot peppers -- seeds removed

Make sauce and refrigerate until needed.
Put everything into a quart jar with a lid and shake it up, then put it in the refrigerator. Just shake when ready to use.
Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy.
Drain on paper towels. Repeat until all chicken chunks are fried.
Place a small amount of oil in wok, and heat to 400 degrees.
Add onions, peppers, and stir fry about 30 seconds.
Stir sauce mixture, and then add to wok.
Cook until thick. If it gets too thick, add water to right consistency.
Add chicken to sauce in wok, and cook until all is hot and bubbly.
Serve with fried or steamed rice.


* Exported from MasterCook *

Panda Express Mandarin Chicken

Recipe By :topsecretrecipes
Serving Size : 2 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons arrowroot
6 skinless chicken thigh fillets

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with arrowroot in a small bowl and stir until arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.
Preheat your grill on high for the chicken.
When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots.
When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve.
Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated.
Serve with steamed white rice.



* Exported from MasterCook *

Panda Express Orange Flavored Chicken

Recipe By :top secret recipes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup plus 1 teaspoon lemon juice
1 teaspoon minced water chestnuts
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced fresh garlic
1 teaspoon chopped green onions
1/4 teaspoon crushed red pepper flakes
5 teaspoons cornstarch
2 teaspoons arrowroot
Chicken
4 chicken breast fillets
1 cup ice water
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsifted cake flour
Vegetable oil for frying

Combine all ingredients for sauce--except the cornstarch and arrowroot--in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of the sauce from the pan and pour it over the chicken in a large resealable plastic bag or other container that allows the chicken to be completely covered with the sauce. Chicken should marinate for at least a couple of hours. Cover remaining sauce and leave it to cool until chicken is ready.
When chicken is marinated, preheat 2" of vegetable oil in a wok or skillet to 350 degrees.
Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thickens, cover and remove from heat.
Beat together the ice water and egg in med. bowl. Add baking soda and salt.
Add 3/4 cup of flour and stir with fork just until the flour is blended into the mixture. The batter will be lumpy.
Sprinkle another 1/4 cup flour on top of the batter and mix with only one or two strokes. Most of this flour will still be floating on top of the mixture. Put the remaining flour (1/2 cup) into a med. bowl.
Dip each piece of chicken first into flour, then into batter. Let some of the batter drip off and then slide the chicken into the oil. Fry up to 1/2 of the chicken pieces at a time, for 3-4 min., or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.
As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
When all the chicken is done, pour it into a large bowl, and cover with the thickened sauce. Stir gently until all the pieces are well coated.


* Exported from MasterCook *

Sweet and Sour Stir-Fry Chicken

Recipe By :Woman's Day Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cornstarch
12 ounces boned and skinned chicken breast -- cut in 1 1/2" cubes
2 tablespoons vegetable oil
1 large red bell pepper -- seeded and chopped
8 ounces fresh sugar snap peas -- trimmed OR
9 ounces frozen sugar snap peas
1 can sliced water chestnuts -- (8 ounces), drained
3/4 cup sweet and sour stir-fry sauce
scallion -- sliced for garnish

Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in a large, preferably nonstick, skillet over med-high heat until hot but not smoking. Add chicken and stir-fry 3-4 minutes until golden brown on all sides. Remove to a bowl with slotted spoon.
Add bell-pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2-3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet. Stir to coat chicken and vegetables. Garnish with scallions.
For a change, leave out water chestnuts and add almonds, peanuts or cashews.
Add drained pineapple chunks.
Add 1/2 tsp. crushed red pepper.

 

[grlpwrd]

Jeff, .

How about Asian recipes from Hawaii? http://alohaworld.com/ono/index.php has many tried-and-true homestyle Asian recipes. I have used many of them, especially noodles and chicken dishes.

http://www.recipegoldmine.com/world/world.html has good recipes, too.

HTH