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Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice.
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This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.
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Spend just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.
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A sweet soy-ginger marinade quickly transforms chicken into a savory delight.
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A ginger, soy, and rice wine dressing is tossed into a bowl of just-cooked pasta, shiitake mushrooms, and red bell peppers for an easy, flavorful vegetarian meal. Makes two main dish servings or four smaller servings.
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Make sure to add the herbs for this salad at the last minute or they lose the wonderful aromatic qualities that they bring to the salad in the first place. Serve more herbs in bowls for everybody to add as they like.
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Quick, colorful and oh so tasty, this pasta salad gets its distinctive flavor from ready-made Asian-style salad dressing. Lightly blanched broccoli and snow peas along with red pepper and red onions add to the fun.
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Bagged coleslaw mix is combined with crunchy dry ramen noodles, sunflower seeds, almonds, green onions, and a simple sweet vinaigrette for a tasty Asian-inspired coleslaw.
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Get Asian Barbecued Chicken Recipe from Food Network