Chinese Take-Out at Home (Chicken)

Susanne Heartsill Recipe

By Susanne Heartsill docheart

I have used pork loin, beef tenderloin and rotisserie chicken in this recipe. Tofu would be an acceptable vegetarian alternative. All are acceptable substitutes.


Recipe Rating:
 8 Ratings
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Quick and easy to make, this is the perfect home-cooked, go-to meal after a long day.

Ingredients

3
chicken breast
1
red onion
1
green or red pepper
2 c
broccoli florets
2 clove
garlic
1 pkg
bean sprouts, fresh
1 bottle
house of tsang classic stir fry sauce - to taste
2 Tbsp
sesame oil
sprinkle
sesame seeds
red pepper flakes to taste
2 c
cooked white rice
soy sauce

Directions Step-By-Step

1
Cut veggies into bite size pieces of the same approximate size. Mince the garlic.
2
Cube chicken. Heat 1 tbsp sesame oil in large saute pan(or olive oil if preferred). Saute diced chicken until cooked through. Set cooked chicken aside.
3
Heat remaining tbsp sesame oil in same pan. Saute veggies over medium heat in this order giving each a minute or two to soften before adding the next veggie...onion, broccoli florets, green pepper, garlic cloves, bean sprouts. Once veggies are nearly cooked through, add chicken back into original pan with veggies. Add Classic Stir Fry sauce to taste. At this point, you can add red pepper flakes to taste which my husband and I really enjoy. When I make this dish for the children, I leave out the heat.
4
Cook white rice according to directions and serve chicken/veggies over rice. A dash of soy sauce and a sprinkle of sesame seeds (toasted if you like) and you've got chinese take out at home!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, For Kids