Chinese Chicken??

Question

I have chicken breasts , soy sauce , garlic....and i want to make simple chinese chicken?? Add any other required ingredients

Answer 1

Grilled Citrus Chicken

INGREDIENTS:

4 boneless chicken breast halves
1 cup purchased salsa or picante sauce
2 tablespoons vegetable oil
1 tablespoon lime or lemon juice
2 cloves garlic, finely minced
1/2 teaspoon dried leaf oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder

PREPARATION:

Flatten chicken breasts; place each chicken breast between sheets or plastic wrap or food storage bags and pound gently with flat side of meat mallet until about 1/4-inch thick.
Cut each flattened chicken breast into strips about 1-inch in width.
Place chicken strips in a glass baking dish or nonreactive shallow container.
Combine remaining ingredients; pour over chicken. Cover and chill chicken in marinade for 1 to 2 hours.

Thread chicken onto metal skewers or well-soaked wooden skewers. Grill over hot coals for 6 to 8 minutes, turning a few times and basting with remaining marinade. Serve with additional salsa, if desired.
Serves 4.

Answer 2

Foodgeek: liammom
Rating:
Servings: 4 pounds
Prep. Time: :15
Total Time: 1 day
Ingredients:

4 lb. chicken wings
1 cup white sugar
1 cup dark brown sugar
2 cups soy sauce
1 tsp. garlic powder
1/4 tsp. ground ginger

Directions:
Whisk all ingredients (except wings) together in a large bowl. Add wings. Cover and refrigerate for 24 hours, mixing and stirring wings every few hours.

Preheat oven to 325°F. Transfer wings out of marinade and into shallow baking dish. Bake wings for 1 hour, turning wings over after about 45 minutes. Watch closely that wings do not burn near the end of baking time.

Answer 3

Whisk all ingredients (except wings) together in a large bowl. Add wings. Cover and refrigerate for 24 hours, mixing and stirring wings every few hours.

Answer 4

cornstarch. marinate the chicken (slice it thin)

then add cornstarch to the chicken (it keeps it from burning) and stir fry it add some veggies and serve over rice
the corn starch will also use the liquid the chicken disperses and make a small sauce

Answer 5

Best-Ever Chinese Chicken Salad:

All the great flavor of the original, now packed with garden-fresh ingredients. Prep and Cook Time: 45 minutes. Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.

1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.

3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.

Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Yield: Makes 6 to 8 servings