Chicken and Peppers with left-over Chinese takeout rice

Whenever we get a Chinese takeout order over $35 the restaurant adds a small order of white rice and a small order of over-steamed broccoli. The broccoli ends up in the compost pile however the rice usually ends up in the fridge for a couple of weeks before it is dumped in the trash as questionable.

We enjoyed Chinese takeout last Friday night so I knew the rice was “fresh”. So I crafted this recipe to make use of it along with some chicken breasts I had defrosted over the weekend.

Chicken and Peppers with left-over Chinese takeout rice
Servings: 4
Prep time: 30 minutes
Total time: 45 minutes

Ingredients:

  • 2 Tbsp. soy sauce
  • 1 Tbsp. vegetable oil
  • 2 tsp. fish sauce
  • 1 tsp. toasted sesame oil, plus extra for drizzling at the end
  • 1 tsp. ground coriander
  • 2 chicken breast (about 1 lb.), cut into 3/4″ cubes
  • 3 Tbsp. peanut oil, divided
  • 2 bell peppers, cut into 3/4″ squares
  • 1 medium onion, peeled and cut into 3/4″ squares
  • 1 sm. container leftover Chinese takeout rice (or 2 cups day old plain white rice)
  • 1 bunch scallions, whites finely chopped and greens cut on the bias into 3/4″ pieces
  • kosher salt and freshly ground black pepper

Directions:

  1. Combine soy sauce, vegetable oil, fish sauce, sesame oil, coriander, a pinch of kosher salt and 10 grinds of black pepper in a bowl. Added diced chicken. Use hands to coat chicken with marinade ingredients. Cover with plastic wrap and rest in the refrigerator for 20 minutes.
  2. Heat 1 1/2 tablespoons of peanut oil in a non-stick skillet over high heat until shimmering. Added onions and peppers to the skillet; toss to coat in oil and evenly distribute. Ignore for 2 minutes. Toss or stir to redistribute. Ignore for another 2 minutes. Toss or stir to redistribute. Ignore for another minute. Edges should be lightly colored and onions should be opaque. Transfer to a bowl and cover; set aside.
  3. Add remaining oil to the skillet and return to the burner over high. When wisps of smoke start coming up from the oil add the marinaded chicken. Shake to evenly distribute and ignore for 5 minutes. Break up chicken pieces that may have clung to one another and toss to redistribute. Cook for another 4-5 minutes.
  4. While the chicken cooks microwave the rice for 1 minute just to take the chill off of it.
  5. After 9-10 minutes of total cooking time check temp on a largish chicken piece. If it is less than 160° continue cooking, checking every 30 seconds until you hit the mark. Once over 160° add the cooked vegetables along with the leftover rice. Stir to incorporate and cook for another 2 minutes to allow the rice to heat through.
  6. Taste and adjust salt, pepper and toasted sesame oil as desired. Sprinkle with chopped scallions and serve.

Notes:
When frying in a shallow skillet we try to use an inexpensive splatter screen to keep the walls from getting an oil bath.

Don’t want to get your hands extra dirty by mixing the chicken with the marinade? Toss the chicken in a zip-top bag, wash your hands, add the marinade ingredients, seal the bag and squish the chicken around until everything is well and rightly coated.

You can totally use all peanut oil in the recipe, no need to have both vegetable oil and peanut oil out. Both are handy when I cook and I was making it up as I go. I do prefer peanut oil for high heat frying.

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