22 Tantalizing Recipes Using Kraft Asian Dressing and Chicken

Ready to transform your weeknight dinners? Kraft’s Asian dressing is the secret weapon that turns simple chicken into extraordinary meals. From quick stir-fries to comforting baked dishes, these 22 tantalizing recipes will have your family asking for seconds. Get ready to discover delicious new favorites that come together with minimal effort but deliver maximum flavor!

Asian-Inspired Grilled Chicken Salad

Luminous with vibrant colors and aromatic complexity, this Asian-inspired grilled chicken salad transforms humble ingredients into an elegant culinary experience. Marinated chicken breasts acquire smoky char notes against crisp vegetables and a perfectly balanced dressing. Each component harmonizes to create a dish that feels both refreshing and deeply satisfying.

Ingredients

– 2 boneless, skinless chicken breasts (6 ounces each)
– ¼ cup premium soy sauce
– 2 tablespoons toasted sesame oil
– 1 tablespoon freshly grated ginger root
– 2 garlic cloves, microplaned
– 1 tablespoon raw honey
– 1 teaspoon crushed red pepper flakes
– 4 cups mixed baby greens
– 1 cup shredded red cabbage
– ½ English cucumber, julienned
– 2 scallions, thinly sliced on bias
– ¼ cup roasted sesame seeds
– 2 tablespoons rice vinegar

Instructions

1. Combine soy sauce, sesame oil, grated ginger, microplaned garlic, honey, and red pepper flakes in a glass bowl, whisking until emulsified.
2. Place chicken breasts between two sheets of parchment paper and pound to uniform ½-inch thickness using a meat mallet.
3. Submerge chicken in marinade, ensuring complete coverage, and refrigerate for precisely 45 minutes.
4. Preheat grill to medium-high heat (425°F), brushing grates with neutral oil to prevent sticking.
5. Remove chicken from marinade, allowing excess to drip off, and reserve remaining liquid.
6. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and grill marks appear.
7. Transfer chicken to cutting board and rest undisturbed for 5 minutes to redistribute juices.
8. While chicken rests, combine reserved marinade with rice vinegar in small saucepan and simmer for 3 minutes to create dressing.
9. Arrange baby greens, shredded cabbage, julienned cucumber, and sliced scallions in serving bowls.
10. Slice rested chicken against the grain into ¼-inch thick strips and arrange over vegetables.
11. Drizzle warm dressing evenly over salad composition.
12. Garnish generously with roasted sesame seeds.

Zestfully contrasting textures—from the succulent grilled chicken to the crisp vegetables—create a symphony of sensations in every bite. The dressing’s umami depth, brightened by rice vinegar, clings beautifully to each component. For an elevated presentation, serve in chilled bowls and garnish with edible flowers for a stunning visual impact that complements the sophisticated flavor profile.

Kraft Asian Dressing Chicken Stir-Fry

A sophisticated yet approachable weeknight dinner, this stir-fry transforms humble ingredients into an elegant meal with the complex flavor profile of Kraft Asian dressing lending sweet, tangy, and umami notes to tender chicken and crisp vegetables. As the chicken sears and vegetables retain their vibrant crunch, the dressing reduces into a glossy, restaurant-quality sauce that clings beautifully to every component. This dish proves that culinary excellence need not be complicated, offering both visual appeal and layered flavors in under thirty minutes.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into ½-inch strips
• ¾ cup Kraft Asian dressing
• 2 tbsp cold-pressed sesame oil
• 1 large yellow onion, julienned
• 2 cups broccolini florets, trimmed
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp toasted sesame seeds
• 2 scallions, bias-cut

Instructions

1. Pat the chicken strips dry with paper towels to ensure proper searing.
2. Heat the sesame oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the chicken strips in a single layer, searing undisturbed for 2 minutes to develop a golden-brown crust.
4. Flip the chicken and cook for another 2 minutes until opaque throughout, then transfer to a clean plate.
5. Add the julienned onion to the hot wok, sautéing for 3 minutes until translucent and lightly caramelized.
6. Incorporate the broccolini florets and sliced bell pepper, stir-frying for 4 minutes until crisp-tender with bright color retention.
7. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
8. Return the chicken to the wok, pouring in the Kraft Asian dressing and stirring to coat all ingredients evenly.
9. Bring the mixture to a simmer, then reduce heat to medium and cook for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
10. Remove from heat and fold in the toasted sesame seeds and bias-cut scallions.

Your finished stir-fry will boast contrasting textures—succulent chicken, crisp-tender vegetables, and a velvety sauce that glistens. The savory-sweet dressing melds with aromatic garlic and ginger, while toasted sesame seeds provide nutty crunch. For an elegant presentation, serve over jasmine rice and garnish with additional scallions, or wrap in butter lettuce cups for a low-carb option that highlights the dish’s bright flavors.

Asian Chicken Wraps with Tangy Dressing

Elevating the humble wrap to new culinary heights, these Asian-inspired creations marry tender, aromatic chicken with crisp vegetables and a vibrant, tangy dressing. Each component is thoughtfully balanced to create a harmonious blend of textures and flavors that will transport your palate. The result is a sophisticated yet approachable dish perfect for elegant lunches or light dinners.

Ingredients

• 1 pound boneless, skinless chicken breasts, thinly sliced against the grain
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sriracha
• 4 large flour tortillas (10-inch diameter)
• 2 cups shredded Napa cabbage
• 1 cup matchstick-cut English cucumber
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons toasted sesame seeds

Instructions

1. Heat toasted sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add thinly sliced chicken breasts in a single layer, cooking for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
3. Transfer cooked chicken to a clean cutting board and let rest for 5 minutes to allow juices to redistribute.
4. While chicken rests, whisk together rice vinegar, soy sauce, honey, and sriracha in a small bowl until fully emulsified.
5. Slice the rested chicken into thin strips against the grain for maximum tenderness.
6. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
7. Arrange shredded Napa cabbage evenly across the center of each warmed tortilla, leaving a 2-inch border at the bottom.
8. Layer matchstick-cut English cucumber and thinly sliced scallions over the cabbage base.
9. Distribute the sliced chicken evenly over the vegetable layers.
10. Drizzle 2 tablespoons of the tangy dressing over the chicken and vegetables in each wrap.
11. Sprinkle chopped fresh cilantro and toasted sesame seeds over the assembled ingredients.
12. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly away from you to form secure wraps.

Delightfully crisp vegetables provide refreshing contrast against the savory, perfectly seasoned chicken, while the tangy dressing permeates every layer with its bright, complex notes. For an elegant presentation, slice each wrap diagonally to reveal the beautiful cross-section of colors and textures, serving them artfully arranged on a platter garnished with extra cilantro sprigs and a drizzle of remaining dressing.

Baked Asian Chicken with Glazed Vegetables

Zestfully bridging Eastern culinary traditions with Western baking techniques, this sophisticated dish transforms humble chicken into an elegant centerpiece. Marinated in an aromatic blend of Asian-inspired ingredients, the chicken emerges from the oven with a caramelized glaze that perfectly complements the roasted seasonal vegetables. The result is a harmonious balance of sweet, savory, and umami flavors that will elevate any dinner table.

Ingredients

• 2 pounds pasture-raised chicken thighs, skin-on
• 1/4 cup tamari soy sauce
• 2 tablespoons toasted sesame oil
• 3 tablespoons raw honey
• 4 cloves garlic, microplaned
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon crushed Szechuan peppercorns
• 2 cups broccolini, trimmed
• 1 large red bell pepper, julienned
• 2 medium carrots, bias-cut into 1/4-inch slices
• 1 tablespoon avocado oil
• 1 teaspoon flaky sea salt
• 2 tablespoons toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Preheat your oven to 425°F and position one rack in the upper third and another in the lower third.
2. In a glass mixing bowl, whisk together the tamari soy sauce, toasted sesame oil, raw honey, microplaned garlic, freshly grated ginger, and crushed Szechuan peppercorns until fully emulsified.
3. Pat the pasture-raised chicken thighs completely dry with paper towels and place them skin-side up in a 9×13-inch baking dish.
4. Pour three-quarters of the marinade over the chicken, ensuring each piece is thoroughly coated, then reserve the remaining marinade.
5. Arrange the broccolini, julienned red bell pepper, and bias-cut carrots on a separate rimmed baking sheet.
6. Drizzle the vegetables with avocado oil and sprinkle with flaky sea salt, tossing to coat evenly.
7. Place the chicken on the upper rack and the vegetables on the lower rack, then roast for 25 minutes.
8. After 25 minutes, brush both the chicken and vegetables with the reserved marinade, then rotate the baking sheets between racks.
9. Continue roasting for another 15-20 minutes until the chicken skin is deeply caramelized and registers 165°F on an instant-read thermometer.
10. Transfer the chicken and vegetables to a serving platter and garnish with toasted sesame seeds and thinly sliced scallions.

Delicately crisp chicken skin gives way to succulent, flavorful meat that practically melts on the tongue, while the vegetables maintain a satisfying al dente texture with caramelized edges. The complex glaze creates a beautiful lacquered finish that balances sweet honey notes with the umami depth of tamari and the subtle heat of Szechuan peppercorns. For an elegant presentation, serve family-style on a large platter with jasmine rice to soak up the exquisite pan juices.

Zesty Thai Chicken Noodle Bowl

Offering a vibrant symphony of Southeast Asian flavors, this Zesty Thai Chicken Noodle Bowl combines aromatic herbs, tender proteins, and silky rice noodles in perfect harmony. Each component is thoughtfully prepared to create a balanced dish where bright citrus notes dance alongside subtle heat and umami richness. The final composition presents both visual appeal and complex flavor layers that will transport your senses to the streets of Bangkok.

Ingredients

• 8 ounces rice noodles
• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 2 tablespoons avocado oil
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, microplaned
• 2 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon palm sugar, finely grated
• 1 teaspoon red chili flakes
• 1 cup bean sprouts
• ¼ cup fresh cilantro leaves, roughly chopped
• 2 tablespoons roasted peanuts, crushed
• 1 lime, cut into wedges

Instructions

1. Place rice noodles in a large heatproof bowl and cover completely with boiling water, allowing them to soak for 8 minutes until pliable but still slightly firm.
2. While noodles hydrate, pat chicken thighs completely dry with paper towels and season both sides generously with kosher salt.
3. Heat avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken thighs presentation-side down in the hot oil and sear undisturbed for 5 minutes to develop a golden-brown crust.
5. Flip chicken using tongs and continue cooking for another 4 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
6. Transfer cooked chicken to a cutting board and allow to rest for 5 minutes before slicing against the grain into ¼-inch strips.
7. Reduce skillet heat to medium and add minced garlic and microplaned ginger, sautéing for 45 seconds until fragrant but not browned.
8. Whisk together fish sauce, fresh lime juice, grated palm sugar, and red chili flakes in the skillet, scraping up any browned bits from the chicken.
9. Drain hydrated noodles thoroughly and add to the skillet along with bean sprouts, tossing gently to coat evenly with the sauce.
10. Divide noodle mixture among serving bowls and arrange sliced chicken over the top.
11. Garnish each bowl with fresh cilantro leaves, crushed roasted peanuts, and a lime wedge for squeezing.

Key to this dish’s appeal is the textural contrast between the slippery rice noodles and the crisp bean sprouts, while the balanced dressing provides both bright acidity and subtle sweetness. For an elegant presentation, consider serving in wide, shallow bowls that showcase the vibrant ingredients, and accompany with additional chili flakes for those who prefer extra heat. The final creation offers restaurant-quality complexity with approachable preparation techniques that highlight each component’s unique contribution to the harmonious whole.

Savory Asian Chicken Lettuce Wraps

Flavorful and sophisticated, these Asian chicken lettuce wraps transform humble ingredients into an elegant culinary experience that balances savory, sweet, and aromatic notes with textural contrast. Featuring tender ground chicken infused with ginger and garlic, wrapped in crisp butter lettuce cups, this dish offers restaurant-quality refinement for home entertaining. The interplay of umami-rich sauces and fresh garnishes creates a harmonious composition that delights both palate and eye.

Ingredients

• 1 lb pasture-raised ground chicken
• 8 large butter lettuce leaves, carefully separated
• 2 tbsp cold-pressed sesame oil
• 1 tbsp freshly grated ginger root
• 3 garlic cloves, microplaned
• ¼ cup tamari sauce
• 2 tbsp rice vinegar
• 1 tbsp raw honey
• ½ cup finely diced water chestnuts
• 3 scallions, thinly sliced on the bias
• 2 tbsp toasted sesame seeds
• 1 fresh lime, quartered

Instructions

1. Heat sesame oil in a large cast-iron skillet over medium-high heat until it shimmers, about 90 seconds.
2. Add ground chicken, breaking it apart with a wooden spoon until crumbled and opaque, approximately 4-5 minutes.
3. Stir in grated ginger and microplaned garlic, cooking until fragrant, about 45 seconds. Tip: Microplaning garlic creates a fine paste that distributes evenly without burning.
4. Pour in tamari sauce, rice vinegar, and honey, stirring to coat the chicken completely.
5. Reduce heat to medium and simmer until the sauce thickens and glazes the chicken, about 3-4 minutes.
6. Fold in diced water chestnuts and half of the sliced scallions, heating through for 1 minute.
7. Remove skillet from heat and stir in toasted sesame seeds. Tip: Toasting sesame seeds enhances their nutty flavor and adds textural complexity.
8. Arrange butter lettuce leaves on a chilled platter. Tip: Chilling lettuce leaves maintains their structural integrity and provides refreshing contrast to the warm filling.
9. Spoon the chicken mixture evenly among the lettuce leaves, about ¼ cup per leaf.
10. Garnish with remaining scallions and serve immediately with lime wedges.

Crisp butter lettuce cups provide the perfect vessel for the savory chicken mixture, creating delightful textural contrast in every bite. The combination of umami-rich tamari and bright lime juice elevates the flavor profile, while water chestnuts add satisfying crunch. For an elegant presentation, arrange the wraps on a slate platter with extra lime wedges and sprinkle with additional sesame seeds just before serving.

Crispy Asian Chicken Tenders

When seeking that perfect balance of crisp exterior and succulent interior, these Asian-inspired chicken tenders deliver sophistication in every bite. With a delicate crust infused with aromatic spices and a tender, juicy center, they elevate the humble chicken tender to gourmet status. The harmonious blend of Eastern flavors creates an unforgettable culinary experience that delights both the palate and the senses.

Ingredients

• 1 pound pasture-raised chicken tenders, patted dry
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 ½ cups panko breadcrumbs
• 2 tablespoons toasted sesame oil
• 1 tablespoon freshly grated ginger root
• 2 cloves garlic, finely minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru (Korean chili flakes)
• ½ teaspoon white sesame seeds
• ½ teaspoon black sesame seeds
• Avocado oil for frying
• Flaky sea salt for finishing

Instructions

1. In a medium bowl, whisk together the toasted sesame oil, freshly grated ginger root, finely minced garlic, low-sodium soy sauce, and rice vinegar until fully emulsified.
2. Place the pasture-raised chicken tenders in the marinade, ensuring each piece is thoroughly coated, then refrigerate for exactly 30 minutes to allow flavors to penetrate.
3. Set up a breading station with three shallow dishes: one containing all-purpose flour, one with lightly beaten pasture-raised eggs, and one with panko breadcrumbs mixed with gochugaru, white sesame seeds, and black sesame seeds.
4. Remove chicken tenders from marinade, allowing excess liquid to drip off, then dredge each tender first in flour, shaking off any excess.
5. Dip the floured tenders into the beaten eggs, coating completely and allowing excess to drain.
6. Press each tender firmly into the seasoned panko mixture, ensuring an even, thorough coating on all surfaces.
7. Heat 1 inch of avocado oil in a heavy-bottomed skillet to precisely 350°F, verified using a deep-fry thermometer.
8. Carefully place 3-4 breaded tenders into the hot oil, being careful not to overcrowd the pan, which ensures even cooking and crispiness.
9. Fry for 3-4 minutes per side until the crust turns deep golden brown and reaches an internal temperature of 165°F when tested with an instant-read thermometer.
10. Transfer cooked tenders to a wire rack set over a baking sheet rather than paper towels, which maintains the crispy texture by allowing steam to escape.
11. Sprinkle immediately with flaky sea salt while the tenders are still hot, which helps the salt adhere and enhances flavor.

Marvel at the extraordinary textural contrast between the shatteringly crisp panko crust and the impossibly tender chicken within. The complex flavor profile unfolds with subtle heat from the gochugaru, nutty sesame notes, and the bright acidity of rice vinegar cutting through the richness. For an elegant presentation, arrange the tenders on a bamboo platter with quick-pickled vegetables and serve alongside a spicy-sweet dipping sauce made from gochujang and honey.

Kraft Asian Dressing Chicken Skewers

Perfectly balancing sweet and savory notes, these marinated chicken skewers transform humble ingredients into an elegant appetizer or main course. The distinctive Kraft Asian dressing creates a glossy, caramelized glaze that clings beautifully to each tender morsel, while aromatic garlic and ginger infuse the poultry with complex layers of flavor.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch cubes
• ¾ cup Kraft Asian dressing
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger root
• 1 teaspoon toasted sesame oil
• ¼ cup thinly sliced scallions, for garnish
• 1 tablespoon toasted sesame seeds, for garnish

Instructions

1. In a medium glass bowl, whisk together the Kraft Asian dressing, extra-virgin olive oil, minced garlic, and grated ginger until fully emulsified.
2. Add the cubed chicken thighs to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to allow the flavors to penetrate the meat deeply.
4. Soak 8-10 bamboo skewers in cold water for 30 minutes to prevent scorching during grilling.
5. Thread 4-5 marinated chicken cubes onto each prepared skewer, leaving ¼-inch spaces between pieces for even cooking.
6. Preheat an outdoor grill to medium-high heat, approximately 400°F, and lightly oil the grates.
7. Place the skewers on the grill at a 45-degree angle to create attractive cross-hatch marks.
8. Grill for 5-6 minutes until the underside develops deep caramelization and releases easily from the grates.
9. Rotate the skewers 90 degrees and continue grilling for another 4-5 minutes to complete the cross-hatch pattern.
10. Flip the skewers and grill the second side for 6-7 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
11. Brush the skewers with toasted sesame oil during the final minute of cooking to enhance nutty aroma.
12. Transfer the cooked skewers to a clean platter and let rest for 3 minutes to redistribute juices.
13. Garnish generously with sliced scallions and toasted sesame seeds before serving.

Caramelized to perfection, these skewers offer a delightful contrast between the slightly charred exterior and succulent interior. The glossy glaze provides a harmonious blend of sweet and tangy notes that pair beautifully with steamed jasmine rice or crisp Asian slaw, while the aromatic sesame finish elevates each bite into a memorable culinary experience.

Asian Quinoa Chicken Bowl

Perfectly balanced and vibrantly textured, this Asian Quinoa Chicken Bowl brings together tender protein, nutty grains, and crisp vegetables in a harmonious composition. Each component is thoughtfully prepared to maintain its distinct character while contributing to the overall symphony of flavors. The result is a nourishing meal that satisfies both the palate and the soul.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup tri-color quinoa, thoroughly rinsed
• 2 cups homemade chicken stock
• 2 tbsp toasted sesame oil
• 3 tbsp tamari sauce
• 1 tbsp freshly grated ginger root
• 2 cloves garlic, finely minced
• 1 tbsp rice vinegar
• 1 tsp sambal oelek
• 1 tsp honey
• 1 English cucumber, julienned
• 2 carrots, cut into fine matchsticks
• 4 radishes, thinly sliced
• 2 scallions, thinly sliced on the bias
• 2 tbsp toasted sesame seeds
• ¼ cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Combine quinoa and chicken stock in a medium saucepan and bring to a boil over high heat.
2. Reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is fully absorbed and quinoa grains display tiny white rings.
3. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to achieve optimal texture.
4. Season chicken thighs evenly with kosher salt on both sides.
5. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
6. Sear chicken thighs for 6 minutes per side until internal temperature reaches 165°F and exterior develops a golden-brown crust.
7. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices before slicing.
8. Whisk together remaining sesame oil, tamari, ginger, garlic, rice vinegar, sambal oelek, and honey in a small bowl to create the dressing.
9. Toss warm quinoa with half of the dressing to allow grains to absorb flavors while maintaining distinct texture.
10. Slice rested chicken against the grain into ¼-inch thick pieces.
11. Arrange dressed quinoa in serving bowls as the base layer.
12. Top quinoa with sliced chicken, cucumber, carrots, and radishes in organized sections.
13. Drizzle remaining dressing over the assembled bowls.
14. Garnish with scallions, sesame seeds, and cilantro leaves.
15. Serve immediately with lime wedges for squeezing over the finished dish.

Your finished bowl presents a delightful contrast between the warm, nutty quinoa and the cool, crisp vegetables, while the ginger-garlic dressing provides a bright, umami-rich thread throughout. The tender chicken offers savory depth that balances the fresh components beautifully. For an elegant presentation, consider serving in wide, shallow bowls that showcase the colorful arrangement of ingredients.

Korean-Style BBQ Chicken Wings

Zestfully bridging Korean barbecue tradition with American wing culture, these glazed chicken wings achieve a sublime balance of sweet, savory, and subtly spicy notes. Marinated in a complex blend of Asian pantry staples and finished with a glossy caramelized coating, they transform humble poultry into an elegant centerpiece worthy of any sophisticated gathering. The result is a dish that honors its cross-cultural inspiration while delivering refined flavors that linger delightfully on the palate.

Ingredients

– 2 pounds chicken wing sections, patted dry with paper towels
– ½ cup gochujang (Korean red pepper paste)
– ¼ cup low-sodium tamari
– 3 tablespoons mirin
– 2 tablespoons toasted sesame oil
– 2 tablespoons light brown sugar, firmly packed
– 4 garlic cloves, microplaned into a fine paste
– 1 tablespoon fresh ginger root, microplaned
– 2 teaspoons rice vinegar
– 1 tablespoon grapeseed oil
– 2 scallions, thinly sliced on the bias
– 1 teaspoon toasted white sesame seeds

Instructions

1. Combine gochujang, tamari, mirin, toasted sesame oil, light brown sugar, microplaned garlic paste, microplaned ginger, and rice vinegar in a medium mixing bowl, whisking vigorously until completely emulsified and smooth.
2. Place patted-dry chicken wing sections in a large resealable plastic bag, then pour three-quarters of the marinade over the wings, reserving the remaining quarter in a separate container.
3. Seal the bag securely, removing excess air, and massage the marinade evenly throughout all wing pieces until thoroughly coated.
4. Refrigerate the marinating wings for precisely 4 hours, turning the bag once halfway through to ensure uniform flavor penetration.
5. Preheat oven to 425°F and position one rack in the upper third of the oven and another in the lower third.
6. Arrange marinated wings in a single layer on two wire racks set over foil-lined baking sheets, allowing space between each piece for optimal air circulation.
7. Roast wings for 25 minutes, then rotate the baking sheets between oven racks and flip each wing carefully using kitchen tongs.
8. Continue roasting for another 20-25 minutes until the skin appears deeply caramelized and crispy, and the internal temperature registers 165°F when tested with an instant-read thermometer inserted into the thickest part of the meat.
9. Brush the reserved marinade evenly over the hot wings using a silicone pastry brush, applying a thin, glossy coat.
10. Transfer wings to a serving platter and garnish immediately with thinly sliced bias-cut scallions and toasted white sesame seeds.
Remarkably tender beneath their lacquered exterior, these wings offer a textural contrast between crackling skin and succulent meat that yields effortlessly to the bite. The complex flavor profile unfolds in layers—initial sweetness giving way to umami depth, followed by a gentle warmth that builds gradually without overwhelming. For an elevated presentation, serve alongside quick-pickled radish spears and crisp Belgian endive leaves, which provide refreshing counterpoints to the rich, glazed wings.

Teriyaki Glazed Chicken Thighs

When the craving for something simultaneously sweet, savory, and deeply satisfying strikes, few dishes answer the call as elegantly as perfectly glazed chicken thighs. This recipe transforms the humble cut into a glossy, restaurant-worthy centerpiece, where a lacquered teriyaki coating caramelizes into a sticky, umami-rich masterpiece.

Ingredients

• 1 ½ pounds bone-in, skin-on chicken thighs, patted dry with paper towels
• 2 tablespoons toasted sesame oil
• ½ cup low-sodium tamari
• ¼ cup mirin
• 2 tablespoons light brown sugar, firmly packed
• 1 tablespoon freshly grated ginger root
• 2 cloves garlic, finely minced
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 2 scallions, thinly sliced on a bias for garnish
• 1 tablespoon toasted white sesame seeds

Instructions

1. Preheat your oven to 400°F (200°C) and position a rack in the center.
2. Using a sharp paring knife, score the skin of the chicken thighs in a shallow crosshatch pattern, being careful not to cut into the meat, to help render fat and allow the glaze to penetrate.
3. Season both sides of the chicken thighs generously with kosher salt and freshly cracked black pepper.
4. Heat the toasted sesame oil in a large, oven-safe skillet over medium-high heat until it shimmers.
5. Place the chicken thighs in the skillet skin-side down and sear, undisturbed, for 6-8 minutes until the skin is golden brown and crisped.
6. Flip the chicken thighs and cook for an additional 2 minutes on the flesh side.
7. Transfer the entire skillet to the preheated oven and roast for 15 minutes.
8. While the chicken roasts, combine the tamari, mirin, light brown sugar, grated ginger, and minced garlic in a small saucepan over medium heat.
9. Bring the mixture to a gentle simmer, stirring occasionally until the sugar is fully dissolved.
10. In a separate small bowl, create a slurry by whisking the cornstarch with the cold water until completely smooth.
11. Whisk the cornstarch slurry into the simmering sauce and continue to cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glaze consistency that coats the back of a spoon.
12. Remove the skillet from the oven and carefully brush a generous layer of the teriyaki glaze over each chicken thigh.
13. Return the glazed chicken to the oven and roast for a final 5-7 minutes, until the glaze is bubbly and caramelized.
14. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving; this allows the juices to redistribute, ensuring a moist result.

Offering a sublime textural contrast, the lacquered, slightly crisp exterior gives way to exceptionally juicy, tender meat beneath. The complex, savory-sweet glaze, punctuated by the sharpness of ginger and garlic, clings beautifully to every bite. For a stunning presentation, arrange the thighs over a bed of steamed jasmine rice and finish with a final drizzle of any remaining glaze, a scattering of sliced scallions, and a sprinkle of toasted sesame seeds.

Spicy Asian Chicken Fried Rice

Zesty with aromatic complexity, this Spicy Asian Chicken Fried Rice transforms humble ingredients into an extraordinary weeknight masterpiece. Sizzling wok-fired rice meets tender chicken and vibrant vegetables in a harmonious dance of textures and flavors that will transport your senses straight to the bustling night markets of Southeast Asia.

Ingredients

• 1 ½ cups jasmine rice, cooked and thoroughly chilled
• 12 ounces boneless, skinless chicken thighs, cut into ½-inch cubes
• 2 tablespoons toasted sesame oil
• 3 tablespoons clarified butter
• 2 pasture-raised eggs, lightly beaten
• ¾ cup finely diced yellow onion
• ½ cup thinly sliced scallions, white and green parts separated
• ⅔ cup frozen petite peas, thawed
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons sambal oelek
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, minced

Instructions

1. Heat a large carbon steel wok over high heat until a drop of water evaporates within 2 seconds.
2. Add 1 tablespoon toasted sesame oil and swirl to coat the wok surface completely.
3. Add chicken cubes in a single layer and cook undisturbed for 90 seconds to develop a golden sear.
4. Flip chicken pieces and continue cooking for another 90 seconds until cooked through.
5. Transfer chicken to a clean plate using a slotted spoon, allowing excess oil to drain back into the wok.
6. Reduce heat to medium-high and add 1 tablespoon clarified butter to the wok.
7. Pour beaten eggs into the center and scramble for 45 seconds until softly set but still moist.
8. Push eggs to one side of the wok and add remaining clarified butter.
9. Sauté yellow onion and scallion whites for 2 minutes until translucent but not browned.
10. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
11. Increase heat to high and add chilled jasmine rice, breaking up any clumps with a wok spatula.
12. Stir-fry rice for 3 minutes, pressing grains against the hot wok surface to create slight crispness.
13. Return cooked chicken and any accumulated juices to the wok, tossing to combine.
14. Add thawed petite peas and scallion greens, stirring for 1 minute to heat through.
15. Create a well in the center and pour soy sauce, fish sauce, and sambal oelek directly onto the hot surface.
16. Allow sauces to sizzle for 15 seconds before tossing everything together thoroughly.
17. Drizzle remaining toasted sesame oil around the edges of the wok and toss once more.
18. Cook for final 60 seconds, stirring constantly until every grain is evenly coated and steaming hot.

Heirloom ceramic bowls showcase this vibrant creation beautifully, where each forkful delivers the perfect balance of chewy rice grains, succulent chicken, and crisp-tender vegetables. The lingering heat from sambal oelek builds gradually while toasted sesame notes provide depth, creating a sophisticated spice profile that elevates this classic beyond ordinary takeout. For an elegant presentation, garnish with additional sliced scallions and serve alongside quick-pickled vegetables to cut through the richness.

Asian Chicken and Veggie Foil Packets

Culinary artistry meets effortless elegance with these Asian-inspired foil packets, where tender chicken and vibrant vegetables steam to perfection in their own aromatic juices. Each packet becomes a self-contained masterpiece, infusing every bite with complex flavors while keeping cleanup remarkably simple. This sophisticated yet approachable technique elevates weeknight dining into a memorable culinary experience.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 2 tablespoons toasted sesame oil
– 3 tablespoons tamari sauce
– 1 tablespoon freshly grated ginger root
– 2 cloves garlic, finely minced
– 1 tablespoon rice vinegar
– 1 teaspoon sambal oelek chili paste
– 1 red bell pepper, julienned into ¼-inch strips
– 1 cup shiitake mushrooms, stems removed and caps sliced
– 2 cups baby bok choy, leaves separated and ribs sliced on bias
– 2 scallions, thinly sliced on bias
– 1 tablespoon black sesame seeds

Instructions

1. Preheat your oven to 425°F and prepare four 12×18-inch sheets of heavy-duty aluminum foil.
2. In a medium mixing bowl, whisk together the toasted sesame oil, tamari sauce, freshly grated ginger root, finely minced garlic, rice vinegar, and sambal oelek chili paste until fully emulsified.
3. Pat the boneless, skinless chicken thighs completely dry with paper towels and place them in the marinade, turning to coat every surface evenly.
4. Allow the chicken to marinate at room temperature for precisely 15 minutes to develop flavor penetration without compromising texture.
5. Divide the julienned red bell pepper, sliced shiitake mushroom caps, separated baby bok choy leaves with bias-sliced ribs, and thinly sliced scallions equally among the four foil sheets.
6. Place one marinated chicken thigh in the center of each vegetable arrangement, pouring any remaining marinade evenly over the components.
7. Bring the long sides of each foil sheet together and fold down in three successive ½-inch folds to create a tight seal, then fold the short ends upward twice to form secure packets.
8. Arrange the sealed packets on a rimmed baking sheet and transfer to the preheated oven.
9. Bake for 25 minutes at 425°F, then carefully open one packet to check for doneness—the chicken should register 165°F on an instant-read thermometer and the vegetables should be tender-crisp.
10. Sprinkle each serving with black sesame seeds immediately before serving. Remarkably tender chicken practically melts against the crisp-tender vegetables, while the aromatic sauce creates a glossy coating that clings beautifully to every component. For an elegant presentation, serve the packets unopened at the table, allowing guests to experience the dramatic release of fragrant steam as they unveil their individual meals, perhaps accompanied by jasmine rice to absorb the exquisite pan juices.

Sweet and Spicy Asian Chicken Flatbread

Meticulously balancing sweet and fiery notes, this Asian-inspired chicken flatbread transforms humble ingredients into an elegant culinary experience. The marriage of caramelized hoisin glaze with chili-infused chicken creates a sophisticated flavor profile that dances across the palate. Each component harmonizes to deliver both comfort and refinement in every bite.

Ingredients

– 1 lb boneless, skinless chicken thighs, thinly sliced
– 2 tbsp grapeseed oil
– 3 tbsp premium hoisin sauce
– 1 tbsp sriracha
– 1 tsp toasted sesame oil
– 2 large naan flatbreads
– ½ cup shredded Napa cabbage
– ¼ cup julienned English cucumber
– 2 tbsp pickled ginger
– 1 tbsp toasted sesame seeds
– 2 tbsp fresh cilantro leaves

Instructions

1. Preheat your oven to 425°F and position one rack in the upper third of the oven.
2. Heat grapeseed oil in a large cast-iron skillet over medium-high heat until shimmering, about 90 seconds.
3. Arrange chicken thighs in a single layer and sear for 3 minutes per side until golden brown crust forms.
4. Whisk together hoisin sauce, sriracha, and toasted sesame oil in a small bowl until fully emulsified.
5. Brush half the glaze mixture over the seared chicken and transfer skillet to the upper oven rack.
6. Bake for 8 minutes until chicken reaches 165°F internal temperature and glaze caramelizes.
7. Place naan flatbreads directly on the oven rack and bake for 4 minutes until edges crisp slightly.
8. Remove both chicken and flatbreads from oven and let chicken rest for 3 minutes before slicing.
9. Slice chicken against the grain into ¼-inch strips, preserving the caramelized exterior.
10. Spread remaining glaze evenly across the warm flatbreads as your flavor foundation.
11. Layer shredded Napa cabbage first to create a protective barrier against sogginess.
12. Arrange chicken strips in overlapping pattern across each flatbread.
13. Scatter julienned cucumber and pickled ginger artfully over the chicken.
14. Finish with toasted sesame seeds and fresh cilantro leaves for textural contrast.
15. Slice each flatbread into four equal portions using a sharp chef’s knife.

Delightfully complex, the final creation offers crisp flatbread yielding to tender chicken, while the cool cucumber provides refreshing counterpoint to the spicy-sweet glaze. Serve immediately with chilled jasmine tea to accentuate the aromatic qualities, or pair with a crisp Asian slaw for contrasting textures that elevate the entire dining experience.

Asian Chicken and Broccoli Casserole

Culinary comfort finds its most sophisticated expression in this Asian-inspired casserole, where tender chicken and vibrant broccoli unite beneath a glossy, aromatic sauce. Carefully balanced flavors of ginger, garlic, and sesame create a harmonious dish that elevates weeknight dining to an elegant affair. This baked masterpiece transforms humble ingredients into something truly extraordinary.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 4 cups broccoli florets, trimmed to uniform size
– 1 cup jasmine rice, rinsed until water runs clear
– 1/4 cup toasted sesame oil
– 3 tbsp tamari sauce
– 2 tbsp rice vinegar
– 1 tbsp freshly grated ginger root
– 3 garlic cloves, minced
– 1/2 cup chicken stock, preferably homemade
– 1 tsp cornstarch
– 1/4 tsp freshly ground white pepper
– 2 tbsp toasted sesame seeds
– 2 scallions, thinly sliced on the bias

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with sesame oil.
2. Arrange the rinsed jasmine rice in an even layer across the bottom of the prepared baking dish.
3. In a medium bowl, combine chicken pieces with 1 tablespoon of sesame oil, ensuring each piece is lightly coated.
4. Heat a large skillet over medium-high heat and sear the chicken pieces for 3-4 minutes per side until golden brown but not cooked through.
5. Transfer the partially cooked chicken to the baking dish, distributing evenly over the rice layer.
6. Blanch the broccoli florets in boiling water for exactly 90 seconds, then immediately transfer to an ice bath to preserve their vibrant color and crisp texture.
7. Arrange the blanched broccoli florets among the chicken pieces in the baking dish.
8. In the same skillet used for chicken, sauté minced garlic and grated ginger in remaining sesame oil for 45 seconds until fragrant but not browned.
9. Whisk together tamari sauce, rice vinegar, chicken stock, and cornstarch until completely smooth.
10. Pour the liquid mixture into the skillet with garlic and ginger, bringing to a gentle simmer while stirring constantly until the sauce thickens slightly, about 2 minutes.
11. Carefully pour the prepared sauce evenly over the chicken, broccoli, and rice in the baking dish.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 35 minutes.
13. Remove the foil and continue baking for an additional 10 minutes until the rice has absorbed most of the liquid and the top develops a light golden crust.
14. Let the casserole rest for 8 minutes before garnishing with toasted sesame seeds and sliced scallions.

When this casserole emerges from the oven, the rice becomes wonderfully creamy while maintaining individual grain integrity, and the broccoli retains a pleasant al dente bite against the succulent chicken. The glossy sauce penetrates every component, creating layers of umami depth with bright ginger notes. For an elegant presentation, serve in shallow bowls with extra scallions and a drizzle of chili oil for those who appreciate subtle heat.

Sesame Asian Chicken Slaw

Just when you thought chicken salad couldn’t get more sophisticated, this sesame-kissed Asian interpretation arrives with crisp textures and umami depth that will redefine your lunch rotation. Juicy, marinated chicken mingles with vibrant, shredded vegetables in a dressing that balances sweet, salty, and nutty notes with impeccable precision. This is the kind of dish that feels simultaneously comforting and elegant—perfect for everything from weekday lunches to stylish entertaining.

Ingredients

• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 3 tablespoons toasted sesame oil, divided
• 2 tablespoons tamari or high-quality soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon freshly grated ginger root
• 1 small garlic clove, finely minced
• 1 teaspoon honey
• ¼ teaspoon crushed red pepper flakes
• 4 cups finely shredded Napa cabbage
• 1 cup shredded rainbow carrots
• ½ cup thinly sliced scallions, green parts only
• 2 tablespoons toasted sesame seeds
• ¼ cup fresh cilantro leaves, roughly chopped

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat until it shimmers.
3. Place chicken thighs in the hot oil and sear for 5-6 minutes until a golden-brown crust forms.
4. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
6. While the chicken rests, whisk together the remaining 2 tablespoons of toasted sesame oil, tamari, rice vinegar, grated ginger, minced garlic, honey, and crushed red pepper flakes in a large mixing bowl.
7. Thinly slice the rested chicken against the grain into ¼-inch strips.
8. Add the shredded Napa cabbage, rainbow carrots, sliced scallions, and chicken strips to the dressing in the mixing bowl.
9. Toss everything together gently but thoroughly until all components are evenly coated with the dressing.
10. Sprinkle the toasted sesame seeds and fresh cilantro leaves over the slaw and give one final gentle toss to incorporate.

Kaleidoscopic in both appearance and flavor, this slaw offers a delightful contrast between the tender, savory chicken and the crisp, refreshing vegetables. The nutty sesame undertones play beautifully against the bright acidity and subtle heat, creating a complex flavor profile that evolves with each bite. For an elegant presentation, serve it in chilled lettuce cups or alongside steamed jasmine rice for a more substantial meal.

Honey Garlic Asian Chicken Kebabs

Glistening with a lacquered sheen and perfuming the air with its intoxicating aroma, these honey garlic Asian chicken kebabs transform humble ingredients into an elegant culinary experience that marries sweet, savory, and umami in perfect harmony. Succulent chicken pieces, marinated to tender perfection, are threaded alongside crisp vegetables before meeting the heat for a caramelized finish that delights both the palate and the eye. This dish offers a sophisticated twist on classic kebabs, bringing restaurant-quality flair to your home kitchen with surprisingly simple techniques.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch cubes
– 1/3 cup raw wildflower honey
– 1/4 cup tamari sauce
– 3 tablespoons toasted sesame oil
– 4 large garlic cloves, microplaned to a fine paste
– 1 tablespoon freshly grated ginger root
– 1 teaspoon crushed Szechuan peppercorns
– 2 medium red bell peppers, seeded and cut into 1-inch squares
– 1 large sweet onion, cut into 1-inch wedges
– 2 tablespoons toasted white sesame seeds
– 2 tablespoons thinly sliced scallion greens

Instructions

1. In a medium glass bowl, whisk together the raw wildflower honey, tamari sauce, toasted sesame oil, microplaned garlic paste, freshly grated ginger root, and crushed Szechuan peppercorns until fully emulsified.
2. Add the 1.5-inch chicken thigh cubes to the marinade, ensuring each piece is thoroughly coated, then cover and refrigerate for exactly 45 minutes to allow the proteins to tenderize and absorb the flavors.
3. While the chicken marinates, soak 8-10 wooden skewers in cold water for 30 minutes to prevent scorching during grilling.
4. Preheat your grill to medium-high heat, maintaining a consistent temperature of 400°F across the cooking surface.
5. Thread the marinated chicken cubes alternately with the 1-inch red bell pepper squares and 1-inch onion wedges onto the soaked skewers, leaving 1/4-inch space between pieces for even cooking.
6. Place the assembled kebabs on the preheated grill and cook for 6-8 minutes per side, until the chicken develops deep golden-brown grill marks and reaches an internal temperature of 165°F when tested with an instant-read thermometer.
7. During the final 2 minutes of cooking, brush the kebabs with any remaining marinade that has been brought to a rolling boil for food safety, creating an additional glossy coating.
8. Transfer the finished kebabs to a clean platter and immediately garnish with toasted white sesame seeds and thinly sliced scallion greens.
Delicately caramelized on the exterior while remaining exceptionally juicy within, these kebabs offer a textural symphony that contrasts the tender chicken with the slight crunch of perfectly grilled vegetables. The complex flavor profile unfolds in layers—initial sweetness from the honey gives way to the umami depth of tamari, followed by the gentle heat of Szechuan peppercorns and aromatic garlic. For an elevated presentation, serve these glazed beauties over jasmine rice pilaf with a drizzle of reduced marinade reduction and accompany with quick-pickled vegetables to cut through the richness.

Miso-Glazed Chicken with Asian Cucumbers

When the craving for something simultaneously comforting and sophisticated strikes, this miso-glazed chicken with Asian cucumbers delivers with its harmonious balance of savory sweetness and refreshing crunch. The glossy, caramelized coating on the chicken contrasts beautifully with the crisp, quick-pickled cucumbers, creating a dish that feels both elegant and approachable. Each component is thoughtfully prepared to highlight its unique texture and flavor profile, resulting in a meal that satisfies on every level.

Ingredients

• 4 boneless, skin-on chicken thighs (about 1 ½ pounds)
• ¼ cup white miso paste
• 2 tablespoons mirin
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons freshly grated ginger
• 1 teaspoon granulated sugar
• 2 Persian cucumbers, thinly sliced on a bias
• 1 teaspoon flaky sea salt
• 1 tablespoon grapeseed oil
• 2 tablespoons thinly sliced scallions
• 1 teaspoon toasted sesame seeds

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Whisk together the white miso paste, mirin, toasted sesame oil, rice vinegar, grated ginger, and granulated sugar in a small bowl until smooth.
3. Coat the chicken thighs evenly with half of the miso glaze, reserving the remainder.
4. Heat the grapeseed oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place the chicken thighs skin-side down in the hot skillet and sear for 6–8 minutes until the skin is deeply golden and crisp.
6. Flip the chicken thighs and transfer the skillet to a preheated 400°F oven.
7. Roast for 12–15 minutes until the internal temperature reaches 165°F.
8. Brush the reserved miso glaze over the chicken during the last 3 minutes of roasting to create a lacquered finish.
9. While the chicken roasts, toss the sliced cucumbers with flaky sea salt and let them sit for 10 minutes to draw out excess moisture.
10. Rinse the cucumbers briefly and pat them dry with a clean kitchen towel to maintain their crisp texture.
11. Transfer the rested chicken to a cutting board and let it sit for 5 minutes to redistribute juices.
12. Slice the chicken against the grain and arrange it over the prepared cucumbers.
13. Garnish with thinly sliced scallions and toasted sesame seeds before serving.

You’ll find the chicken boasts a crackling-crisp skin giving way to exceptionally juicy meat, while the quick-pickled cucumbers provide a bright, cleansing counterpoint. For a striking presentation, arrange the sliced chicken over a bed of jasmine rice before topping with the cucumbers and garnishes. The interplay of savory, sweet, and tangy elements makes this dish particularly memorable when served alongside a crisp, citrusy salad or steamed bok choy.

Conclusion

Culinary creativity awaits with these 22 Kraft Asian dressing and chicken recipes! From quick weeknight dinners to impressive meals for guests, this collection proves how versatile and delicious simple ingredients can be. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this tasty roundup on Pinterest for fellow food lovers to discover!