Chumley’s Chinese Chicken & Green Onions

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.


You know, cooking with onions can be a real “tear jerking” experience. However, when you eat the mouthwatering results of this easiest of culinary efforts, the only tears you’ll have will be tears of joy.


Chumley’s Chinese Chicken & Green Onions


Prep time: 15 minutes • Cook time: 30 minutes • Yields 4 Servings

1 ½ lbs. Chicken breast
1/3 cup flour
3 Tbsp vegetable oil
6 green onions
1 small carrot
1 Tbsp chopped fresh garlic
1 tsp grated fresh ginger
¼ tsp red pepper flakes (optional)
2 Tbsp soy sauce
2 tsp sesame oil
1 ½ cups chicken stock

Cut the chicken into thin slices (approximately ½ inch thick). Pour the flour into a large bowl. Toss the sliced chicken with the flour. Make sure the chicken is well-coated.

Cut the green onions into 1-inch pieces. Place them in a separate medium-sized bowl. Then, cut the carrots into very thin strips (approx. ¼ inch thick). Place in bowl with green onions. Once the vegetables are cut up, add the garlic, ginger and pepper flakes to the onion-carrot mix, and set aside.

Heat a large skillet on medium-high heat for 2-3 minutes. Add the flour-coated chicken. Stir gently until about half way cooked, approximately 5 minutes, or until you can cut into one piece of chicken and it’s white on the outside and pink on the inside.

Add the green onion-carrot mixture and keep stirring gently for about 1 ½ – 2 minutes. Then add the soy sauce and the sesame oil. Stir for 1 minute.

Turn the heat to high, then add the chicken stock and stir until the sauce starts to thicken.

Once the sauce starts to thicken, remove the skillet from the flame. Then, serve and enjoy.


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