Usually I only do boxed dinner's if I have NOTHING to prepare for dinner. But I LOVE these Wanchai Boxed dinners! I just add fresh cooked brocolli or green beans and wa-lah! These are under $5 at the grocery store and feed about 4. Enjoy these, we sure do!
Rice
1. Pour Rice from pouch into 2-quart saucepan; add 1 1/2 cups water. Heat just to boiling. Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2.
Chicken
2. Cut chicken into 1-inch pieces; pat dry if necessary. Empty Seasoned Cornstarch into medium bowl.* Add chicken; stir until completely coated. Heat 2 tablespoons oil in 10-inch nonstick** skillet over medium-high heat; rotate skillet until oil covers bottom.
3. Carefully add chicken to hot oil; cook about 7 minutes, stirring occasionally, until deep golden brown on all sides and no longer pink in center.
Sauce
4. Reduce heat to medium. Stir in Spicy Garlic Sauce and 1/3 cup water. Drain Bamboo Shoots & Water Chestnuts; stir into chicken mixture. Simmer uncovered about 2 minutes or until hot. Serve with rice. Refrigerate leftovers.
Tips: *You can also use a food-storage plastic bag to coat chicken.**If using skillet without nonstick finish, increase oil to 1/4 cup.
1. Pour Rice from pouch into 2-quart saucepan; add 1 1/2 cups water. Heat just to boiling. Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2.
Chicken
2. Cut chicken into 1-inch pieces; pat dry if necessary. Empty Seasoned Cornstarch into medium bowl.* Add chicken; stir until completely coated. Heat 2 tablespoons oil in 10-inch nonstick** skillet over medium-high heat; rotate skillet until oil covers bottom.
3. Carefully add chicken to hot oil; cook about 7 minutes, stirring occasionally, until deep golden brown on all sides and no longer pink in center.
Sauce
4. Reduce heat to medium. Stir in Spicy Garlic Sauce and 1/3 cup water. Drain Bamboo Shoots & Water Chestnuts; stir into chicken mixture. Simmer uncovered about 2 minutes or until hot. Serve with rice. Refrigerate leftovers.
Tips: *You can also use a food-storage plastic bag to coat chicken.**If using skillet without nonstick finish, increase oil to 1/4 cup.
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