Oriental Baked Chicken Food

BAKED ORIENTAL CHICKEN

Steps:

• Combine all ingredients except the chicken in a saucepan or flame-proof casserole, bring to boil over medium heat.
• Add chicken thighs, simmer for 2 minutes, turning the chicken to coat with sauce.
• Transfer pan/casserole to oven (preheated to 400°F/200°C) and bake uncovered for 40mins, turning once halfway through the cooking time.
• Sprinkle with shredded green onions and red chilli before serving with plain jasmine rice.

ORIENTAL BAKED CHICKEN

Steps:

• Combine all except chicken.
• In a 3 quart casserole, arrange chicken pieces.
• Bake at 375 for 30 minutes.
• Spoon off fat.
• Spoon soup mixture over chicken.
• Bake 30 minutes or til juices run clear.
• Stir sauce.
• Serve with rice if desired.
• If desired remove skin before cooking.

ORIENTAL CHICKEN THIGHS

Steps:

• Skillet Method.
• Brown chicken in 5 tsp of olive oil until juices run clear, about 18 to 20 minutes.
• Combine the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes, and 5 spice powder and mix until sugar is dissolved.
• Pour over chicken and simmer uncovered for 30 to 35 min or until tender. Turn occasionally.
• Mix cornstarch and cold water, add to skillet gradually and cook until thickened, about 2 minutes.
• Oven Method.
• Brown chicken thighs in olive oil until juices run clear. Arrange chicken thighs in casserole dish.
• In a saucepan, mix together the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder until sugar melted.
• Mix cornstarch and water, add to liquid and heat to boiling.
• Pour over chicken.
• Bake uncovered at 350F for 40 min or until juices run clear.
• Baking time may depend on the size of the thighs.

FOIL-PACK ASIAN CHICKEN

Steps:

• Heat oven to 400°F.
• Combine rice and 2 cups warm water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken and vegetables. Mix peanut butter, barbecue sauce, soy sauce and remaining water; drizzle over vegetables.
• Fold foil to make 6 packets; place in single layer on rimmed baking sheet.
• Bake 30 to 35 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening packets.

CHINESE BAKED CHICKEN

Steps:

• Marinate chicken with the soy sauce,sugar and wine for at least 30 minutes or overnight.
• Place chicken onto a baking pan, skin side up and bake in a preheated oven of 450F for 25 - 30 minutes or until cooked and skin is golden brown.
• Squeeze lemon juice over chicken and serve immediately.

ORIENTAL CHICKEN

Steps:

• Place chicken in medium bowl; season with salt and pepper. Add 1/2 cup cornstarch and toss until chicken is well coated. Transfer chicken to colander and toss to remove excess cornstarch.
• Place chicken broth in small bowl. Add remaining 1 1/2 teaspoons cornstarch and stir until dissolved. Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
• Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes. Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes. Using slotted spoon, transfer chicken to plate. Pour off all but 1 tablespoon oil from skillet. Add green onions, ginger and garlic, then bell pepper to skillet and stir-fry over high heat until bell pepper is crisp-tender, about 2 minutes. Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

TOO EASY ORIENTAL CHICKEN

Steps:

• Marinate chicken thighs in the dark soy sauce for at least 1 hour.
• Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
• Add in the chicken and saute until golden brown.
• Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
• Stir well.
• Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
• Serve and enjoy.