Post by pistolannie on Dec 16, 2015 19:47:43 GMT -5
Baked Sweet and Sour Chicken
I'm making this tonight!
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil (I use Extra Virgin Olive Oil)
The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
YUM!
Fried Rice
3 cups cooked white rice (day old or leftover rice works best!) (I cook the rice and then refrigerate it while the chicken is cooking because I never think to cook it ahead.)
3 Tablespoons sesame oil (or vegetable oil) - (I used EVOO)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce (I use more than this, I dont measure I just add it til I think its enough.)
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!
**You could really play around with this rice too! Try adding some diced ham, or green onion
Yum!
SCRUMDIDLIUMPTIOUS!
I'm making this tonight!
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil (I use Extra Virgin Olive Oil)
The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
YUM!
Fried Rice
3 cups cooked white rice (day old or leftover rice works best!) (I cook the rice and then refrigerate it while the chicken is cooking because I never think to cook it ahead.)
3 Tablespoons sesame oil (or vegetable oil) - (I used EVOO)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce (I use more than this, I dont measure I just add it til I think its enough.)
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!
**You could really play around with this rice too! Try adding some diced ham, or green onion
Yum!SCRUMDIDLIUMPTIOUS!
