Sunday, April 3, 2011

Chinese Chicken

This is one of our favorite dishes, my husband and I make it regularly.  It is better than anything at a Chinese restaurant.  We love it.   This recipe is versatile, if you looking for something a little more healthy it can be made and then served over rice or if you looking for a little crunch you can use it to make won-tons by filling  pre-packaged won-ton shells and then frying them.   You can find the won-ton shells in the produce section of most grocery stores.

Chinese Chicken
From: Kells
Serves: 4-6
Time: 25-35 minutes

1TB vegetable oil
¼ C. Brown Sugar
2 tsp. Sesame Oil
½ C. Soy Sauce (divided)
3 Chicken Breasts
1 Yellow Onion- Minced
½ Bag Baby Carrots- Minced
Cooked Rice OR Won-ton Strips

In a pan sauté carrots and onions in vegetable oil, sesame oil, and ¼ C. soy sauce until vegetables are tender.  Remove from pan and set aside.
Place chicken in the same pan with additional ¼ C. soy sauce, pan fry on medium high heat until chicken is cooked through, about 7-10 minutes Mince the chicken and add to the carrot and onion mix. Serve over Rice.

For Won-tons:
Place a spoonful of the chicken mix in the middle of the won-ton. 

Wet the outer edges with water. Fold into a triangle and press so the edges are sealed. 

Heat 1/4 C vegetable oil in the pan, place won-tons in the pan and cook on medium heat until light golden brown. Serve with sweet and sour sauce or your favorite Chinese dipping sauce.

"Put that in your back pocket"

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