Anita's Chinese Pressed Chicken With Gravy Recipe


  • 1 lb chicken boneless; cut into strips or cubes
  • 1/2 cup peanut or vegetable oil; for frying chicken (more or less)
  • 1 cup flour; for dredging chicken
  • 1 tsp salt and pepper
  • 1 tsp garlic power
  • 1 tsp ginger
  • 2 cups bean sprouts
  • 1 bunch green onions; diced
  • 1/2 cup chopped nuts; cashews or peanuts
  • 2 cups jasmine rice; cooked
  • 2 tablespoon soy sauce; optional
  • 2 cups chicken broth; for making gravy
  • 1. Cut chicken into bite-size pieces; dredge in flour that has had salt,
  • pepper, garlic powder and ginger added.
  • Note: If you want to save time, you can use the frozen breaded chicken
  • tenders instead. Just cut them into bite size pieces
  • and cook in small amount of oil until heated through. If you use the
  • frozen tenders, be sure to add your salt, pepper, ginger
  • and garlic powder to the pan when you are heating the tenders in the oil.
  • If you like garlic flavor, use minced garlic.
  • 2. Fry chicken in oil until browned (and done) on both sides. (approx. 10
  • minutes)
  • 3. Add 2 tablespoons flour to 2 tablespoons (oil) drippings in the same
  • pan that chicken was fried in. Stir and cook until brown.
  • 4. Add 2 cups chicken broth to the flour mixture in pan (after flour is
  • browned). Heat and stir until thickened into gravy.
  • 5. Add 2 cups bean sprouts to gravy mixture and heat for one minute.
  • For each Serving: place a cup of rice on plate, add 1 cup of bean
  • sprouts/gravy mix; put half of fried chicken pieces on top and add a little
  • more bean sprout gravy mix,
  • plus 2 tablespoons of green onions and 2 tablespoons of chopped cashews or
  • peanuts.
  • Add soy sauce if you like and enjoy.
  • This recipe will serve 2 to 4 people, depending on how hungry you are.
  • Note: I worked in a Chinese restaurant for a time and this was my very
  • favorite dish that they made.
  • I have recreated from memory and I can't tell the difference.
  • Notes: Anita (from my memory working at Chinese Restaurant
  • Yield: 2 servings
  • Preparation Time: 30 m
  • NYC Nutrilink: N0^00000,N0^00000,N6247^20081,N0^00000
  • NYC Nutrilink: N0^00000,N224^02021,N3003^11248,N0^00000
  • NYC Nutrilink: N0^00000,N0^00000,N4698^16125,N1126^06013
  • Exported from Now You're Cooking! v5.87 **


I Worked In A Chinese Restaurant For A Time And This Was My Very Favorite Dish That They Made And Not Every Chinese Restaurant Offers It On Their Menu. I Searched Everywhere On The…

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