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Hot & Sour Chicken, Pork or Turkey (Using Leftovers)

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Hot & Sour Chicken
Make this amazingly delicious, authentic Chinese hot & sour chicken in the comfort of your own kitchen.
Hot & Sour Chicken
Make this amazingly delicious, authentic Chinese hot & sour chicken in the comfort of your own kitchen.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tbsp red chili paste (can sub Sriracha sauce) use only 1/2 tbsp if you like it milder
  • 1 tsp white pepper
  • 1/2 tsp ground ginger
  • 1 pinch sugar
  • 1 tbsp corn starch
  • 1/4 cup water
  • 1 cup white or jasmine rice
  • 1 tbsp sesame oil
  • 1 tbsp canola oil
  • 1/2 onion sliced
  • 3 cloves garlic diced
  • 1 lb Leftover Chicken, Pork or Turkey diced fine
  • 3 stalks celery in strips and then chopped on the diagonal
  • 10-12 greenbeans chopped on the diagonal
  • 1/2 can sliced water chestnuts
  • 1 carrot cut julliene
Servings:
Ingredients
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tbsp red chili paste (can sub Sriracha sauce) use only 1/2 tbsp if you like it milder
  • 1 tsp white pepper
  • 1/2 tsp ground ginger
  • 1 pinch sugar
  • 1 tbsp corn starch
  • 1/4 cup water
  • 1 cup white or jasmine rice
  • 1 tbsp sesame oil
  • 1 tbsp canola oil
  • 1/2 onion sliced
  • 3 cloves garlic diced
  • 1 lb Leftover Chicken, Pork or Turkey diced fine
  • 3 stalks celery in strips and then chopped on the diagonal
  • 10-12 greenbeans chopped on the diagonal
  • 1/2 can sliced water chestnuts
  • 1 carrot cut julliene
Servings:
Instructions
  1. Combine rice vinegar, soy sauce, red chili paste, white pepper, ginger and sugar and mix thoroughly.
  2. Make a slurry by combining the cornstarch and water and stirring thoroughly until cornstarch is dissolved. Meanwhile start preparation of the rice as instructed below.
  3. Prepare the rice. Add 2 cups of water to 1 cup of rice, bring to a boil, cover and then lower heat to medium low, Let simmer for 15 minutes. Turn heat off and let steam for an additional 10 minutes. Meanwhile proceed to the next step while rice is cooking.
  4. Place the sesame oil and canola oil in a wok or large, deep frying pan and heat on medium high. Once the oil is hot, saute the onion and garlic for about 2 minutes until onion is translucent.
  5. Add the sauce and the meat to the pan, and stir so everything is coated. Bring sauce to a simmer.
  6. Add the celery, green beans, water chestnuts and carrot into the wok and saute for a minute.
  7. Once simmering, add the cornstarch slurry and stir until the sauce thickens. (about 1-2 minutes)
  8. Serve over the rice.
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