This is one of my absolute favorite restaurant turned make-at-home meals, it is quick and easy and it has the same great taste as the deep fried version you can find at Leeann Chin’s restaurants only it’s not fried.
I am not sure when, but Leeann Chin started selling their famous sauces for you to make dishes at home, but it is kind of amazing and a staple in my pantry for quick and simple meals.
- Peking Chicken sauce from Leeann Chin
- Chicken Breast cubed
- Red/Yellow/Orange peppers sliced
- Garlic (optional)
- Extra Virgin Olive Oil
- Rice- any kind but I prefer brown rice
Here is where things get simple. I don’t measure anything. Heat oil and garlic in a skillet, once hot, add the chicken, cook until slightly brown and cooked through (cooking time will depend on the thickness of the chicken). Add desired amount of Peking Sauce, let simmer stirring occasionally, making sure chicken is well coated. Add peppers, simmer another minute or two. Serve over rice.
*As far as ratios- for two people I usually use two chicken breasts, two peppers and about a third of the bottle of sauce, and takes about 15 minutes from start to finish.