435 chicken chinese recipes

Szechwan chicken with cashews is a fiery stir-fry of marinated chicken breast, blackened dried chilies, fresh ginger, green onions and toasted cashews tossed in a quick soy-vinegar glaze.

Chinese sweet and sour soup with chicken: a quick 30-minute soup of thin-sliced chicken, mushrooms, and beef broth balanced with vinegar and sugar. Served with lemon slices.

Sea scallops stir-fried with broccoli, napa cabbage, snow peas, and shiitake mushrooms in a star anise and rice vinegar sauce. A light, veggie-loaded Chinese seafood stir-fry over rice.

Asian plum sauce marinade with hoisin, soy sauce, fresh ginger, garlic, cilantro, and dry sherry. A sweet, savory no-cook marinade for chicken, duck, or pork.

Chinese pork and cucumber soup with marinated pork slices, fresh ginger, and translucent cucumber in chicken broth. A light, clean 30-minute home-style soup.

Steamed stuffed bitter melon with seasoned pork, water chestnuts, and ginger, finished with a garlicky fermented black bean sauce. A classic Cantonese home-style dish.

Chinese chicken with fermented black beans (dow see), green peppers, and sherry in a savory sauce. A classic Cantonese wok dish with proper velveting technique.

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

So quick and easy to put together, and it tastes delicious with a good amount of flavorful sauce that's perfect with a bed of rice. Don't have Chinese cabbage? Use bok choy or other similar leafy greens, or even broccoli instead.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Velvet corn soup is a classic Chinese egg drop soup with creamed corn, chicken broth, fresh ginger, and dry sherry, thickened with cornstarch and swirled with frothy egg whites.

A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Chicken cubes marinated with ginger and scallion get deep-fried until golden, then tossed with dried chilies and crumpled tangerine peel for this Sichuan-style dish.

A simple yet scrumptious side dish that can accompany any meal you make this summer!