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.
ORANGE CHICKEN CRISPY WONTON TACOS
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!
CRUNCHY TERIYAKI CHICKEN LETTUCE WRAPS
22 oz. bag Asian Kitchen Teriyaki Chicken OR ½ bag of 32 oz. Hart Teriyaki Chicken
(use app. 16 oz. of the breaded chicken, set aside sauce packets)
2 tsp. vegetable or grapeseed oil
1 T. sesame oil
2/3 c. green onions with tops, divided
2/3 c. red bell pepper, seeded and diced
¼ c. sliced celery
2 garlic cloves, minced
2/3 c. shredded carrots
½ c. edamame, thawed and shelled
½ c. cashews or peanuts, rough chopped
6 Romaine, iceberg or butter lettuce leaves, washed and patted dry
2 T. sesame seeds for garnish (optional)
In large skillet, heat 2 tsp. vegetable oil over medium-high heat. Cook frozen chicken
according to package directions until thoroughly cooked to 165 degrees. You can also
air fry frozen chicken in batches @ 400 degrees for 15 minutes, turning once halfway
through. Remove and chop chicken into bite size pieces and keep warm with tented foil.
Thaw 2 packets of teriyaki sauce in warm water.
In same skillet heat 1 T. sesame oil over medium high heat. Add ½ cup green onions,
red bell peppers and sliced celery and cook 2-3 minutes. Add the garlic, shredded
carrots and edamame and saute’ an additional 1-2 minutes, stirring occasionally. Stir in
2 packets of teriyaki sauce and cooking an additional minute stirring until all vegetables
are coated with sauce. Stir in cooked chicken and mix thoroughly until mixture is
heated through to your preference and sauce has coated the chicken mixture well.
Serve over lettuce leaves and garnish with cashews, remaining green onion and
sesame seeds. Enjoy!
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Serves 6
Prep Time: 15 minutes
Cook time: 20 minutes
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
BREAKFAST ORANGE CHICKEN PANCAKE TACOS
22 oz. Asian Kitchen Orange Chicken OR 32 oz. Hart Orange Chicken
(use app. 12-14 oz. of breaded chicken, set aside sauce packets)
6 frozen buttermilk pancakes OR use favorite pancake recipe to yield 6 4” pancakes
Canola or vegetable oil
1 heaping cup of frozen shredded hash brown potatoes
3 slices bacon, cooked and crumbled
2 T. honey or hot honey
2 T. fresh parsley chopped
Salt and Pepper to taste
Add 1 T. vegetable oil to medium skillet and cook chicken thoroughly according to
package directions to 165 degrees. You can also air fry frozen chicken in batches @
400 degrees for 15 minutes, turning halfway through. Remove from heat and chop into
bite size pieces. Toss chicken with 2 orange sauce packets, set aside and tent with foil
to keep warm.
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Cook bacon and drain on paper towels. Crumble bacon and set aside. In the remaining
bacon drippings, (app. 1 T.) cook frozen hash browns until crispy and golden brown,
season lightly with salt and pepper.
Heat pancakes on microwave safe plate 2 at a time for 40 seconds, working in 3
batches of 2 pancakes each.
Once everything is prepared, take one pancake, add a layer of cooked hash browns,
top with the orange chicken. Top with crumbled bacon, drizzle with honey and top with
sprinkle of fresh parsley. Serve in taco stands to keep the shape. You can also add an
over easy fried egg on the top of the flat taco and serve open faced. Enjoy!
Serves 3-6
Prep Time: 15 minutes
Cook Time: 30 minutes
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
Layered Sweet & Sour Dip with Wonton Chips
Ingredients -
Base:
8 oz. cream cheese softened
¼ c. mayonnaise
¼ c. sour cream
½ c. crushed canned pineapple, drained well
2 tsp. fresh minced ginger or 1 tsp. dried ginger
2 tsp. minced garlic
¼ c. chopped green onions (save tops for garnish)
Toppings:
22 oz. bag of Asian Kitchen Sweet & Sour Chicken, prepared and cook thoroughly to
pkg. directions. Set aside sauce packets, thawed
1/3 cup shredded carrots
1 c. cooked edamame, shelled and thawed
1/3 c. chopped fresh broccoli
1/3 c. red, yellow or green bell pepper, diced small
½ cup ramen noodles (discard spice pack, break up noodles into small pcs. and toast
lightly
1 oz. jar water chestnuts drained and sliced thin (optional)
12 oz. pack small wonton wrappers
Oil for frying wonton wrappers, app. 2- 3 T.
Rice crackers or sub tortilla chips
Mix all base ingredients in medium bowl until combined. Spread on bottom of large
serving tray in an even layer. Chop warm cooked chicken into bite size pieces. Toss
chicken pieces with sauce packets. Top base layer with sweet & sour chicken pieces
spreading out in an even layer. Top the chicken layer with the carrots, edamame,
broccoli and toasted ramen noodles. Sprinkle with chopped green onion tops for
garnish.
Heat oil on medium high heat. Cut each wonton wrapper into 3 strips. Fry a few at a
time careful not to crowd the pan. Cook 1-2 minutes on the first side and flip for another 30
seconds to 1 minute or until golden brown. Drain on paper towels. OR, Air fry in single
layer @ 350 degrees for 1 – 1 ½ minutes, spraying top of wrappers with cooking spray,
repeating in batches until finished and have desired amount. Sprinkle lightly with salt
when warm.
Serve warm or room temp with fried wonton chips, rice crackers or tortilla chips.
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)
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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
