Chinese is a favorite take-out option for many of us, but making your favorites at home is certainly not impossible; try this easy recipe tonight and, from prep to presentation, have dinner on the table in less than an hour.
Chinese is a popular take-out option, and who doesn’t love a great Chinese buffet? Many home cooks find it hard to replicate the fantastic recipes they order up from their favorite restaurants, but this is a great, not to mention super-easy, recipe for sweet and sour chicken. And, give your at-home “take-out” a twist by making couscous instead of rice, but give it a familiar flare by using sesame oil for flavoring.
For a home cook, Chinese cooking can be intimidating, which is no doubt why we prefer to just order out for our favorites. And, frankly, sometimes that might be a good idea (I actually tried my hand at egg drop soup with this particular meal—you will notice that that recipe is not included here!). But, some of your favorites can be simple with a great recipe, like this excellent take on sweet and sour chicken. You will need:
- 3/4 pound stir-fry chicken strips
- 1/2 cup all-purpose flour
- 2 tsp. garlic powder
- 1 Tbsp. vegetable or coconut oil
- 1/4 cup apple cider vinegar
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup chicken broth
- 1/4 cup ketchup
- 1 Tbsp. low-sodium soy sauce
Preheat oven to 375 degrees. Rinse stir-fry chicken strips in water. Dredge in flour-garlic mixture. Brown lightly in oil. Place chicken in a 9 X 13 baking dish. Mix remaining ingredients, then pour over chicken strips. Place in oven and bake until chicken is cooked through, approximately 30 minutes.
When chicken is finished cooking, remove from oven and allow to set while preparing the couscous. You will need:
- 1 cup chicken broth
- 3/4 cup couscous
- 1/8 tsp. ginger
- 1/8 tsp. black pepper
- 2 tsp. sesame oil
Heat chicken broth to boiling, then remove from heat source (I just do this in the microwave in my microwave cooking pot). Add couscous to heated broth and cover. Allow to set for 5 minutes. Fluff with fork. Sprinkle ginger, pepper and sesame oil over top and lightly mix.
Now that your couscous is ready, give your sweet and sour chicken a stir. The sauce will have thickened, and when you stir it, it will give the chicken a perfect coating. Serve with sesame couscous.
By the way: I fully intend to tackle egg drop soup again; any reader tips would be welcome!
Huliq Reader Question: What is your favorite “takeout” food to make at home, Huliq readers? Leave your thoughts in the comment section below.
Image: From the Kitchen of Mechele R. Dillard
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