Easy Asian Chicken And Rice Recipes For Holiday Gatherings

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 servings

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup teriyaki sauce
• 2 cups cooked jasmine rice
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)

Instructions

1. In a large skillet, heat a little oil over medium heat.
2. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes.
3. Pour the teriyaki sauce over the chicken and let it simmer for about 10 minutes, or until the chicken is cooked through.
4. While the chicken is cooking, steam the broccoli and carrots until tender.
5. To serve, place a scoop of jasmine rice in a bowl, top with teriyaki chicken, and add the steamed vegetables.
6. Garnish with green onions and sesame seeds, if desired.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 lb cooked chicken, diced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup frozen peas and carrots
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 2 green onions, chopped

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add minced garlic and ginger, cooking until fragrant, about 1 minute.
3. Add the diced chicken, peas, and carrots. Stir-fry for about 3-5 minutes.
4. Push the mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
5. Add the cooked rice and soy sauce, stirring well to combine all ingredients.
6. Cook for an additional 5 minutes, allowing the rice to get slightly crispy.
7. Garnish with chopped green onions before serving.

Ingredients

• 1 lb chicken breasts, boneless and skinless
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 2 cups cooked white rice
• 1/2 cup bell peppers, sliced
• 1/2 cup snap peas
• Sesame oil for drizzling

Instructions

1. Preheat the oven to 375°F.
2. In a bowl, mix together honey, soy sauce, and rice vinegar.
3. Place the chicken breasts in a baking dish and pour the honey soy mixture over them.
4. Add sliced bell peppers and snap peas around the chicken.
5. Bake for 25-30 minutes or until the chicken is cooked through.
6. Serve the chicken over cooked rice and drizzle with sesame oil.

Ingredients

• 2 cups cooked rice
• 1 lb ground chicken
• 1 cup diced onions
• 1 cup bell pepper, diced
• 1/2 cup soy sauce
• 1 tablespoon chili garlic sauce
• 1 cup shredded cheese
• Green onions for garnish

Instructions

1. Preheat the oven to 350°F.
2. In a large skillet, cook the ground chicken with onions and bell peppers until the chicken is no longer pink.
3. Stir in the cooked rice, soy sauce, and chili garlic sauce until well combined.
4. Transfer the mixture to a greased casserole dish and sprinkle cheese on top.
5. Bake for 20 minutes or until the cheese is bubbly and golden.
6. Garnish with green onions before serving.

Ingredients

• 1 lb chicken thighs, cut into pieces
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 2 cups cooked basmati rice
• 1 red bell pepper, sliced
• 1 cup spinach
• 1 tablespoon lime juice
• Cilantro for garnish

Instructions

1. In a large pot, heat a bit of oil over medium heat.
2. Add chicken pieces and brown them for about 5-7 minutes.
3. Stir in the curry powder and cook for another minute.
4. Add coconut milk and red bell pepper, bringing the mixture to a simmer.
5. After 10 minutes, add spinach and lime juice, cooking until the spinach wilts.
6. Serve over basmati rice and garnish with fresh cilantro.