Just a few ingredients, a wok and 30 minuets later you’ll have a delicious meal for 4 ,fresh and tasty. without the wait for the takeout to deliver.

What is a fake-away

it’s a takeout style meal to cook at home. it’s a blend of Fake and Take-away.

What should I serve with “fake-away” Chinese chicken and vegetables?

Delicious with Savory rice or a golden vegetable rice, I cheated and used a packet golden vegetable rice. (affiliate link) this time but either make a refreshing change from plain white or brown rice. (and children seem to love it).

Storage tips for “fake-away” Chinese chicken and vegetables

If you want to store this for another day, this is the prefect meal, long as you follow some sensible guidance.

  • transfer to smaller containers
  • you can freeze cooked chicken up to 4 months.
  • spread it out over a tray (rice) to aid cooling
  • any rice you can save for up to one month in the freezer. but no longer.
  • Stir frequently till it has cooled

More information can be found by checking out this food.gov.uk PDF or checking out the link below

What if I don’t like…

  • if you don’t like broccoli, it can be swapped out for Mange tout peas (snow or sugar pea).
  • reduce the amount of oyster sauce if you do swap out the broccoli for Mange tout peas (snow or sugar pea) as not to over power them
  • Chicken can be swapped for diced pork, but ensure you adjust the cooking times to allow extra for the pork to cook.

“fake-away” Chinese chicken and vegetables

Richard
Nothing beats a good chinese takeout and while this isn't a takeout, it’s apretty good meal and a great “fake-away”
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • Wok

Ingredients
  

  • 2 chicken breasts diced
  • 1 medium white onion diced
  • 1 garlic clove crushed
  • ½ tsp of fresh ginger minced
  • 200 g button mushrooms quartered
  • 5 spring onions trimmed and sliced
  • 1 pack tender stem broccoli
  • 2 tbsp Dark soy sauce
  • 2 tbsp Oyster sauce
  • 2 tbsp rice vinegar
  • 200 ml stock 1 chicken stock cube and one vegetable stock pot in 200ml hot water
  • 2 carrots pealed and sliced or chopped

Instructions
 

  • in your wok or frying pan heat a little oil and add the chicken and fry for a few minutes until browned. Remove the chicken from the heat and place in a bowl on the side.
    2 chicken breasts
  • Add the onions, ginger, mushrooms, and garlic and fry string regularly till the starting to soften. Add the carrots, spring onions and broccoli florets.
    1 medium white onion, 1 garlic clove, ½ tsp of fresh ginger, 200 g button mushrooms, 5 spring onions , 2 carrots , 1 pack tender stem broccoli
  • Add the chicken back in to the pan and stir in the soy sauce, rice vinegar, oyster sauce and stock that should have dissolved by now.
    2 tbsp Dark soy sauce, 2 tbsp Oyster sauce, 2 tbsp rice vinegar, 200 ml stock
  • allow to cook though on a simmer for 10 minutes or till the sauce has slightly thickened.
  • After checking there is no pink in the chicken. Serve and enjoy!
Keyword chicken, chinese, fake-away

if you enjoyed this you might enjoy Easy “Pizza” Stuffed Chicken as another alternative to a take-out.

Written by

Richard

Former chef in a nursing home, hotel, public bar and restaurant. Now full time dad to my biggest critic.

Now sharing my and my families love of good food to the world.

I hope you can join us on this journey of delicious discovery