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Hart Chicken Recipes

Hart Chicken meals can spruce up any dining occasion. Whether you want to elevate your next family dinner or cook to impress at your next dinner party, our chicken adds an authentic Asian flare. Escape the mealtime hassle and enjoy our quick and easy recipes that the family will love.


I bag of 32 oz. Hart Orange Chicken

2 bags 14 oz. Coleslaw mix with carrots and red cabbage

½ cup green onions, diced

2 T. sesame oil

2 T. rice wine vinegar

2 T. low sodium soy sauce or coconut aminos

2 T. honey

32 wonton wrappers

Sesame seeds – garnish

Chopped fresh cilantro – garnish

Prepare and cook chicken to bag directions. Preheat oven to 375 F. Turn a muffin tin upside down

and press the middle of a wonton wrapper between two of the muffin cups to create a “V”. Two opposing

points will rest on the top of the wells. Bake for 7-9 min. watching closely so they don’t burn. Once cooked

remove from oven and set aside. Cook in batches until done. Add coleslaw mix to large bowl, add onions.

Mix oil, vinegar, soy sauce and honey pour over slaw mixture and stir to coat. Toss chicken with orange sauce.

Assemble tacos with layer of cooked orange chicken, add slaw mixture and sprinkle with sesame seeds

and cilantro. Makes 32 appetizers. Serve immediately and enjoy!



Sheet Pan General Tso’s Chicken Nachos

1 bag Hart General Tso’s Chicken

1 18-19 oz. bag tortilla chips

½ c. frozen shelled edamame, thawed

¼ c. frozen corn, thawed

1/3 c. diced red or yellow bell pepper

½ c. diced red onion

1 c. shredded pepper jack cheese*

1/3 c. mayonnaise

3 T. chopped fresh cilantro

1 medium avocado, cubed small

Red pepper flakes, optional


Preheat oven to 400 degrees.  Cook Hart chicken according to package directions, toss with 2 packets of sauce, reserving 1 packet and set aside.  Chop cooked chicken into smaller pieces.  Arrange tortilla chips on parchment paper lined baking sheet pan or pizza pan. Scatter chicken, edamame, corn, bell pepper, onion and cheese over top of chips.  Bake 10-12 minutes or until cheese is melted.  In small bowl, whisk mayo with the remaining sauce packet and drizzle over top of hot nachos. Sprinkle avocado and cilantro over top.  Top with red pepper flakes if desired.


*can substitute monterey jack cheese or cheddar cheese



Sweet and Sour Lo Mein

1 bag Hart Sweet n Sour Chicken

1 cup pineapple chunks, fresh or canned (drain)

1 red bell pepper cut into 1” chunks

½ c. snow peas

1 cup broccoli cut into small florets

½ onion cut into 1” chunks

8 oz. can bamboo shoots, drained

1 T. minced garlic

1 lb. spaghetti noodle or any Asian thin noodle

¼ c. sliced green onion

Sesame seeds, garnish

Cook chicken according to package directions. Reserve the sauce packets.  In a large skillet add 1T. Canola oil over medium heat.  Add peppers, snow peas, broccoli, onion, bamboo shoots and cook app. 5-7 minutes until crisp tender.  Add pineapple and garlic and cook app. 2 min more.  Cook spaghetti noodles in salted boiling water until al dente.  Drain noodles and toss with 1 T. canola oil to prevent sticking.  Add noodles and cooked chicken back to the vegetable skillet and toss with sauce packets to coat evenly over high heat for 1 minute.  Garnish with green onion and sesame seeds if desired.


Serves 6-8



Creamy Chicken Fried Rice Stuffed Peppers with Bacon

1 bag Hart Chicken Fried Rice
6 slices of bacon chopped, cooked and drained (reserve 1 T. drippings)
¼ c. minced shallot or onion
2 cloves garlic, grated
3 oz. cream cheese, softened
½ cup shredded mozzarella cheese, divided
½ c. plain Greek yogurt
2 T. shredded parmesan cheese
3 bell peppers, halved and seeds removed

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.  In large skillet, heat 1 T. bacon drippings.  Add shallot and cook app. 3-5 min until softened.  Add garlic and cook app. 2 min. more.  Add chicken fried rice to skillet on medium heat and stir until cooked through, app.8-10 min.  Stir in the cream cheese until it melts into the mixture. Remove from heat and stir in the cooked bacon, half of the mozzarella cheese and all the Greek yogurt until everything is combined.  Taste for seasoning.  Divide the filling and mound generously between the 6 halves, cover with foil and bake for 30 min.  Remove from the oven and top with remaining mozzarella cheese and parmesan cheese and bake another 10 minutes uncovered.  Let peppers rest 5-10 min. before serving. 



General Tso’s Spicy Chicken Wraps

1 bag 32 oz. General Tso’s Hart Chicken
14-16 oz. bag coleslaw mix, app. 4 cups (or use 3 cups shredded cabbage and 1 cup shredded carrots)
10 brussel sprouts, sliced thin
2 T. chopped scallions
¼ cup soy sauce or coconut aminos
3 T. honey
3 T. rice wine vinegar
1 T. fresh grated ginger
1 T. minced garlic
2 T. vegetable oil
½ tsp. red pepper flakes
¼ cup chopped fresh cilantro or parsley

6 large burrito size flour tortillas  (Can sub 6 large Bibb lettuce leaves)

Cook chicken according to package directions.  In medium bowl whisk soy sauce, honey, rice wine vinegar, grated ginger, garlic, oil and red pepper flakes.  In large bowl, add coleslaw mix, brussel sprouts, cilantro and scallions.  Mix soy dressing with coleslaw mixture and coat well.  Toss warm chicken with General Tso’s sauce to coat.  To make  tortillas more pliable, heat them app. 10-15 seconds in microwave. Divide chicken and coleslaw among each tortilla. Fold in the sides of each tortilla and roll tightly to secure filling. You may need to secure each side with toothpick before cutting in half.  


Note:  you may substitute Broccoli slaw for the coleslaw mix. 


Serves 6


Teriyaki Chicken Bowls

1 Bag 32 oz. Hart Teriyaki Chicken

2 cups cooked rice, white or brown *

1 lime juiced

¾ cup fresh cilantro, chopped

2 T. olive oil

2 cups fresh vegetables, cut into bite size pieces (broccoli, onion, mushrooms, red bell pepper, snow peas or sub favorite vegetable)

1 cup baby bok choy, cut into 1” pcs.

1 cup frozen shelled edamame,, thawed

1 T. minced garlic

2 T. toasted sliced almonds

2-3 green onions sliced


Cook chicken according to bag directions, set aside.  After cooking rice, add lime juice and cilantro, mix well.  In a wok style skillet, heat oil, add all vegetables and stir fry 5-7 minutes over medium high heat.  Add garlic the last two minutes of stir frying the vegetables watching so it doesn’t burn. In a large mixing bowl add warm cooked chicken and toss with teriyaki sauce.  In 4 large bowls, add ½

cup rice to each bowl, divide chicken and vegetables into each bowl.  Sprinkle with green onions and sliced almonds. 


Makes 4 dinner size bowls – Enjoy!


*Can substitute steamed riced cauliflower or quinoa


Serves 6

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