I love recipes that taste like restaurant food. And I love going out to eat on occasion, but if we go too often, I start to get sick of eating out and need to take a hiatus from the restaurant scene. Plus with two crazy boys, eating at home is usually a “safer” option with less running into waitresses and drawing on the table with the free crayons.
I whipped up this recipe around a sauce I saw at the grocery store and wanted to try – Hoisin sauce (in the Asian section – with soy sauce and siracha).
Recipe: Chinese Chicken with Broccoli and Cauliflower
5 large chicken breasts – thawed (my husband happened to have some sitting in Allegro marinade, so that’s what I used)
3 tbsp. Bisquick
3 tbsp. flour
1/2 of a small bag of frozen cauliflower
1/2 of a small bag of frozen broccoli
Hoisin sauce (from Asian section)
Cut chicken into small chunks – I got about 4-5 pieces per breast. In a large Ziploc bag, put the Bisquick and flour and mix together. Then add chicken pieces and coat. In the meantime, heat up a few tspns oil in a large skillet (I had mine on med-high). When pan is hot, pull chicken from flour mixture, shake excess and cook in one even layer. Cook about 4 mins on first side and turn cooking about 2 mins on second side (at this point, chicken should be about 70% cooked).
Now add frozen veggies and cover, continue cooking on second side for another 2-3 mins, then start stirring veggies so they get hot. Add hoisin sauce (I used less than a 1/4 c – it’s thick coming out and then thins with the heat and coats well) and about a tablespoon of extra minced garlic.
Mix to coat all and cook for a couple minutes until all is heated through and incorporated.
Bam. Done. From fridge to plate in less than 25 mins. And you probably have most of these things in your kitchen (except maybe hoisin sauce). It was delish and we had a good amount of leftovers.
My kids loved that they were like little chicken nuggets. But these were much better than the kind served at the fast food chains!