Chinese Take Out At Home Chicken Recipes

RESTAURANT-STYLE CHICKEN LO MEIN

Steps:

• In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
• Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
• Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
• Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.

CHINESE TAKE-OUT AT HOME (CHICKEN)

Steps:

• 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 the 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.
• 4. Once veggies are nearly cooked through, add chicken back into the original pan with veggies. Add Classic Stir Fry sauce to taste.
• 5. 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.
• 6. 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!