Chinese Take-Out at Home (Chicken)
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1||green or red pepper|
|2 c||broccoli florets|
|1 pkg||bean sprouts, fresh|
|1 bottle||house of tsang classic stir fry sauce - to taste|
|2 Tbsp||sesame oil|
|red pepper flakes to taste|
|2 c||cooked white rice|
Memphis, TN (pop. 646,889)
Member Since Apr 2012
I have used pork loin, beef tenderloin and rotisserie chicken in this recipe. Tofu would be an acceptable vegetarian alternative. All are acceptable substitutes.
Cut veggies into bite size pieces of the same approximate size. Mince the garlic.
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.
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.
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!