Recipes

We have workshopped some recipes for you to try at home to add some variety to your favorite Hart Foods Products. All of our recipes are easy, quick and are an affordable way to create something new with our meals. Use your favorite flavor of Hart Foods Chicken for these recipes, and then swap them for a different take on the same dish! More recipes to come.

Wonton Tacos

1 bag of 32 oz. Hart Chicken
2 bags 14 oz. Coleslaw Mix
½ cup Green Onions, diced
2 tbsp. Sesame Oil
2 tbsp. Rice Wine Vinegar
2 tbsp. Low Sodium Soy Sauce
2 tbsp. Honey
32 Wonton Wrappers
Sesame Seeds & Chopped Cilantro - for 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”. Bake for 7-9 min. watching closely, 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 and pour over slaw mixture and stir to coat. Toss chicken with sauce. Assemble tacos in layers of cooked orange chicken and slaw mixture and sprinkle with sesame seeds and cilantro. Makes 32 appetizers. Serve immediately and enjoy!

Lettuce Wraps

1 bag of 32 oz. Hart Chicken
1 head of Lettuce
1 Bell Pepper, seeded & sliced
1 Carrot, peeled & sliced
2 Green Onions, chopped
½ cup of Edamame, steamed & shelled
½ cup cashews, chopped
Sesame Seeds & Chopped Cilantro - for garnish

Prepare and cook chicken to bag directions using air fryer. Let chicken cool down and set to the side. Thaw 1 packet of sauce in warm water and set to the side. Separate lettuce leaves and wash. Wash, seed and slice bell pepper. Wash, peel and slice carrots. Chop green onions and set aside. Steam edamame and shell when cooled. Chop cashews and cilantro. Place all chopped veggies and cashews with the cooled-down chicken in a bowl, drizzle desired amount of sauce and mix well. Serve mixture in the lettuce leaf and garnish with cilantro and sesame seeds as desired. Serve immediately and enjoy!

Noodle Stir Fry

1 bag of 32 oz. Hart Chicken
1 pack of Noodles
1 head of Broccoli, chopped
1 Carrot, peeled & sliced
1 Bell Pepper, seeded & sliced
3 Green Onions, chopped
½ Onion, chopped
5 Mushrooms, chopped
3 Garlic Cloves, minced
Sesame Seeds for garnish

Prepare and cook chicken to bag directions. Prepare and cook noodles of your choice to package directions. Prep all the veggies: Wash and chop broccoli. Wash, peel and slice carrots. Wash, seed and slice bell pepper. Chop green onions and half onion of your choice. Wash and chop mushrooms and mince the garlic. Add a drizzle of your prefered cooking oil (sesame oil recommended for more flavor) to a pan and start stir frying the onion, carrots and bell peppers. After a few minutes, add the broccoli and mushrooms and stir. Then add most of the green onion (reserve some for garnish) along with the garlic and stir again. Once the veggies are mostly cooked, add the sauce packets and let them heat up. Once a gentle boil of the sauce begins, add the cooked noodles and the cooked chicken, mixing everything together. Garnish with sesame seeds and green onions. Serve immediately and enjoy!

Tacos Luis

Prepare and cook chicken tenders to bag directions. Wash and chop lettuce to desired size. Prepare from scratch or use store-bought pico de gallo (chopped tomatoes, onions, cilantro, jalapeños topped with lime juice, salt and black pepper) and guacamole (smashed avocados with optional chopped tomatoes, onions, cilantro, jalapeños topped with lime juice, salt and black pepper). Warm up the tortilla using your preferred method. Place the tortilla on a plate and serve the chicken tender on top, in the center. Build up your taco layering the preferred amount of lettuce, pico de gallo, sour cream and guacamole. Serve immediately and enjoy!

Loaded Nachos

1 bag of 32 oz. Hart Chicken
1 pack of Tortilla Chips
2 cups of Shredded Cheese
1 cup of Carrot, peeled & sliced
1 cup of Bell Pepper, seeded & chopped
3 cup of Baby Corn, sliced
1 cup of Cabbage, sliced
1 cup of Edamame
1 cup of Guacamole
1 cup of Sour Cream
Chopped Green Onions, Cilantro, Lime & Sesame Seeds for garnish

Preheat oven to 400°F. Prepare and cook chicken to bag directions. Reserve 1/2 packet to combine with the sour cream. Prep all the ingredients: Wash, peel and slice carrots. Wash, seed and slice bell pepper. Wash and slice canned baby corn. Wash and slice cabbage. Chop green onions and cilantro. Shred 2 cups of cheese of your choice. Prep guacamole or use store-bought. Arrange tortilla chips on baking sheet. Start layering the cheese, chicken, baby corn, bell pepper, and edamame, spreading evenly across all chips. Top with sesame seeds and bake for 10 – 12 minutes, or until the cheese is melted. In the meanwhile, add the remaining sauce packet to the sour cream and mix until well incorporated. Remove tray from the oven, top with carrots and cabbage, dollop the sour cream mixture and guacamole, and garnish with cilantro and green onion and squeeze the lime all over for a refreshing zing! Serve immediately and enjoy!

Cream Cheese Rangoons

Prepare and cook chicken to bag directions. Reserve 1 sauce packet to use as dipping sauce. Prep all the ingredients: Soften cream cheese using your preferred method, chop green onions. Mix all ingredients in a bowl, making sure cream cheese is incorporated evenly. Fill the wontons with a tsp of filling. Wet the wrapper on all edges using your finger. Fold the wonton (fold in half, fold in other sides and pinch for an ornate wonton, or fold in half diagonally for a simplified wonton). Repeat process until wontons run out. Spritz wontons with oil and air fry in batches at 325°F for 10 – 12 minutes, or deep fry until golden brown if desired. Plate the remaining sauce packet as dipping sauce. Serve immediately and enjoy!

Give them a try and let us know how you like them!

Make sure to follow us on our socials to stay up to date on the most current recipes we put out!