Description
A collection of four classic Chinese dishes that can be made at home with simple ingredients, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 large egg, beaten
- 1 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable oil for frying
- 1/2 cup fresh orange juice
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- sesame seeds and sliced green onions (for garnish)
- 3 cups cooked white rice, preferably chilled ((day-old works best))
- 2 large eggs, lightly beaten
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables, thawed ((peas, carrots, corn))
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 green onions sliced
- 2 tbsp vegetable oil, divided
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 1 large head of broccoli, cut into florets
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, julienned
- 1/2 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper (to taste)
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup water
- Vegetable oil for frying
- 6–8 dried red chilies, halved
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 cup chicken broth
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Combine beaten egg, 1 cup cornstarch, salt, and pepper in a shallow bowl; dip chicken cubes to coat fully. Heat vegetable oil to 350°F in a deep skillet; fry chicken in batches for 3-4 minutes until golden brown and cooked through, then drain on a wire rack. Whisk orange juice, sugar, rice vinegar, soy sauce, sesame oil, garlic, and ginger in a saucepan; bring to a simmer over medium heat. Stir cornstarch slurry and pour into the simmering sauce while stirring constantly; cook 1-2 minutes until glossy. Add fried chicken to the sauce and toss gently to coat evenly; serve immediately garnished with sesame seeds and green onions.
- Heat 1 tablespoon vegetable oil in a wok over medium-high heat; scramble beaten eggs until just set, then remove from pan. Add remaining oil to the pan; sauté garlic and ginger for 30 seconds until fragrant, then stir in thawed vegetables and cook for 2 minutes. Add cold rice to the pan, breaking up clumps, and stir-fry for 3-4 minutes until heated through and slightly toasted. Push rice to the side; add cooked chicken and scrambled eggs back in, then pour soy sauce, oyster sauce, and sesame oil over the mixture. Toss everything vigorously for another minute until sauce is evenly distributed; garnish with green onions and serve hot.
- Season chicken strips with salt and pepper; heat vegetable oil in a skillet over high heat and cook chicken for 4-5 minutes until browned and cooked through, then remove and set aside. In the same pan, add broccoli florets and a splash of water; cover and steam for 2-3 minutes until bright green and tender-crisp. Uncover pan and add garlic and ginger; sauté for 1 minute.
- In a bowl, combine flour, cornstarch, baking powder, and salt. Add water and mix until smooth. Dip chicken pieces into the batter and fry in hot oil until golden brown. In a separate pan, heat oil and add dried chilies, garlic, and ginger; sauté for a minute. Add chicken broth, hoisin sauce, soy sauce, rice vinegar, and sugar; bring to a simmer. Thicken the sauce with cornstarch slurry and add fried chicken, tossing to coat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: These recipes are designed for busy weeknights and can be customized with your favorite vegetables or proteins.