Do you ever have those times when you crave Chinese takeout? For me I mostly crave it badly on the weekends when I'm home alone and don't feel like going anywhere. Most weekends are a mental tug of war between craving Chinese takeout or a homemade Italian pasta dish with tomatoes for me. At the same time, I feel the laziest when it comes to cooking something on the weekends and don't like doing anything that will take more than 20 minutes. In my experience, I've found that the times when my stomach is the most desperate for food can be the moments when I come up with a great lunch or dinner under pressure. This recipe came from a lazy Sunday night where I was so hungry that I didn't have the energy or patience to do more than a 20 minute dinner. If you love Chinese takeout food and want something quick to cook on those lazy weekends, try this recipe!
Ingredients:
-1 cup chopped boneless skinless chicken breasts
For the Chicken Marinade:
-1 tbs. mirin
-1 tbs. soy sauce
-1 tbs. sesame oil
-1/2 cup chopped yellow onions
-1/2 cup chopped celery
-1/2 cup chopped carrots
-3 eggs
-1 cup Sarita Long Grain Enriched Rice or you can use your favorite white or brown rice
-1 tsp. ground ginger
-2 tbs. soy sauce
-2 tbs. sesame oil
-3 tbs. butter or margarine
-1 tbs. minced garlic
-3 tsp sugar
-1 tsp. onion powder
-black pepper to taste
-1/4 cup chopped green onions
Steps:
Cook rice according to package directions and set aside to dry for 15 minutes. In a wok or large pan, melt margarine. Add all vegetables and seasonings except the green onions and saute on med-high heat for 8 minutes. Turn heat to med-low, add the chicken, and cook until the chicken is browned.
In a separate pan, cook the eggs. Add the eggs, green onions, and rice to the wok/or pan and stir fry on high heat for 5 minutes, stirring constantly. Add more soy sauce or black pepper to taste. Enjoy!
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