CHICKEN PACKAGED IN CHINA RECIPES

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CHICKEN, SHRIMP AND CHINESE VEGETABLES | JUST A PINCH RECIPES



Chicken, Shrimp and Chinese Vegetables | Just A Pinch Recipes image

Got this from Get In The Kitchen Bit@hes, their page wouldn't let me pinch it, so here's the next best thing because I wanted this and some other recipes here.

Provided by Ellen Moberly @MarinesMama

Categories     Chicken

Prep Time 25 minutes

Cook Time 30 minutes

Number Of Ingredients 32

MARINADE:
1/2 tablespoon(s) soy sauce
1 teaspoon(s) rice wine or sherry
1/4 teaspoon(s) sesame oil
2 pinch(es) white pepper
1 pinch(es) miso ho-nee asian blend (really good, but not necessary)
MISO HO-NEE ASIAN BLEND SUBSTITUTE:
1/2 teaspoon(s) white pepper
1 pinch(es) cumin
1 pinch(es) ginger
1 pinch(es) chinese five spice powder
SAUCE:
1 tablespoon(s) soy sauce
1 tablespoon(s) oyster sauce
1/4 teaspoon(s) sesame oil
1/2 teaspoon(s) sugar
1 teaspoon(s) corn starch
4 tablespoon(s) water
MAIN:
2 - chicken breast (half inch cubes)
10-15 - raw shrimp (if frozen, thaw)
1 tablespoon(s) corn starch
- vegetable oil
2 clove(s) garlic (diced)
1/2 - onion (cut into large pices)
2 stalk(s) bok choy
1 - carrot (sliced diagonal)
X ounce(s) baby corn
1 cup(s) sugar snap or snow peas
1-2 pinch(es) dry ginger
OPTIONAL:
1/2 pound(s) wheat stick noodles, 1 pack ramen noodles or server over white rice

Steps:

  • Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
  • Separately, marinate the chicken and the shrimp in two bowls for about 15 minutes.
  • Meanwhile prepare the noodles by boiling water in a cover-able pot, taking it off the heat, placing the noodles in water and covering while you prepare the rest of the meal. Leave it in the water.
  • Heat about a Tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the chicken until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside.
  • Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.
  • Heat another Tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute. Add the bok choy, carrots, baby corn and peas and saute for another 3-5 minutes until carrots start to become tender.
  • Add the chicken and shrimp back and stir fry for another 2-3 minutes until both are cooked through. Add the “sauce”, stir and let thicken.
  • Take off heat, drain the noodles, place in wok and pan and stir.
  • Serve.

EASY SESAME CHICKEN RECIPE - PILLSBURY.COM



Easy Sesame Chicken Recipe - Pillsbury.com image

Hack your favorite Chinese take-out recipe with this super quick and easy version of sesame chicken.

Provided by Pillsbury Kitchens

Total Time 25 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

1 bag (20 oz) frozen lightly breaded chicken chunks or frozen popcorn chicken
2 teaspoons vegetable oil
1 teaspoon finely chopped garlic
1 bottle (14 oz) stir-fry sauce
1/2 teaspoon grated fresh gingerroot
1/8 teaspoon crushed red pepper flakes
1 teaspoon toasted sesame seed
Cooked rice or steamed broccoli, if desired

Steps:

  • Make chicken as directed on package for oven directions.
  • Meanwhile, in 1-quart saucepan, heat oil over medium heat; add garlic. Cook about 1 minute or until garlic is fragrant, stirring constantly. Add stir-fry sauce, gingerroot and pepper flakes; heat 1 to 2 minutes to simmering, stirring occasionally.
  • Remove chicken from oven; transfer to large bowl, and toss in heated sauce. Sprinkle with sesame seed, and serve. Serve with cooked rice or broccoli.

Nutrition Facts : Calories 420 , CarbohydrateContent 39 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 1 g, ProteinContent 16 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 1270 mg, SugarContent 20 g, TransFatContent 0 g

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