QUICK CHINESE RESTAURANT RECIPES

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QUICK AND EASY CHINESE CHICKEN RECIPE - FOOD.COM



Quick and Easy Chinese Chicken Recipe - Food.com image

Once again, this recipe looks like a useful one for a family vacation as it can be put together the night before and requires very little kitchen time for the cook. As a bonus, it is pretty low in calories and fat.

Total Time 1 hours 37 minutes

Prep Time 7 minutes

Cook Time 1 hours 30 minutes

Yield 9 serving(s)

Number Of Ingredients 10

3 skinless chicken breast halves
3 skinless chicken thighs
3 skinless chicken drumsticks (or 2 more thighs)
3/4 cup catsup
1/2 cup firmly packed brown sugar
1/4 cup soy sauce
2 tablespoons white vinegar
1 tablespoon instant onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt

Steps:

  • Place chicken in 13x9” baking dish. Combine remaining ingredients and pour over chicken. (At this point, the dish can be placed in the refrigerator overnight.) Bake, uncovered, at 350, 1 ½ hours or till done, turning after 45 minutes and basting occasionally.

Nutrition Facts : Calories 170.7, FatContent 2.7, SaturatedFatContent 0.7, CholesterolContent 60.2, SodiumContent 757.1, CarbohydrateContent 18.1, FiberContent 0.2, SugarContent 16.8, ProteinContent 18.4

FRIED RICE RESTAURANT STYLE RECIPE | ALLRECIPES



Fried Rice Restaurant Style Recipe | Allrecipes image

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Provided by jostrander

Categories     Main Dishes    Rice    Fried Rice Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 8

2 cups enriched white rice
4 cups water
? cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Steps:

  • In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  • In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
  • Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Nutrition Facts : Calories 261.2 calories, CarbohydrateContent 39.7 g, CholesterolContent 46.5 mg, FatContent 8.4 g, FiberContent 1.4 g, ProteinContent 5.8 g, SaturatedFatContent 1.5 g, SodiumContent 380.9 mg, SugarContent 1.3 g

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