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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.

About Post Author

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
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