435 chinese chicken recipes

Quick Chinese-style chicken and zucchini stir fry with bamboo shoots, soy sauce, and rice wine. Wok-cooked weeknight dinner in under 25 minutes.

Stir-fried chicken thighs with ginger, soy sauce, rice wine, and sesame oil poured over steaming rice to finish cooking together in one pot. Traditional Chinese clay pot comfort food.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.

Parchment wrapped chicken: tender chicken strips marinated in ginger-soy, tossed with bean sprouts, scallions, and walnuts, folded into parchment parcels and steamed. A classic Chinese restaurant appetizer made at home.

Sizzling rice soup is a Chinese restaurant classic where deep-fried crispy rice meets hot chicken broth at the table, creating a dramatic crackle. Julienned chicken, watercress, and scallions round out the bowl.

Quick Chinese-style chicken stir-fry with shredded breast, bamboo shoots, zucchini, and bell peppers tossed in chili bean sauce and dark soy for a fiery weeknight dinner.

Poached chicken salad with fermented Chinese black bean sauce, julienned snow peas, and sesame oil. An Asian-inspired composed platter with a blended bean vinaigrette.

Chinese-style drunken chicken salad marinated overnight in sherry, then served cold on red lettuce with toasted sesame seeds, cilantro, and scallions. Elegant, refreshing, and make-ahead friendly.

Crispy sesame chicken: bone-in pieces dredged in a sesame-seed-flour coating, pan-fried golden, then baked through. Nutty, crunchy crust on juicy chicken, not the Chinese takeout version.

Chinese-style lemon chicken: crispy cornstarch-fried chicken sliced over crisp stir-fried vegetables and drenched in a glossy sweet-tart lemon sauce. The takeout favorite, made fresh at home.

Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Fried shrimp wonton soup with crispy golden wontons, a cornstarch-thickened chicken broth, silky egg white ribbons, and smoky Smithfield ham garnish. A banquet-style Chinese soup.

Deep-fried tofu stuffed with seasoned ground pork, then simmered in chicken broth with mushrooms and green peas. A classic Chinese clay pot dish with crispy, meaty filling.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.