The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola 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
Optional:
half onion
1-2 bell peppers OR
4-5 mini sweet peppers
preheat 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 1/4 cup oil in a large
skillet and pan-fry chicken pieces just until slightly browned but not
cooked through. Place chicken on a coockie sheet
Mix all of your sweet and sour
sauce ingredients in a bowl with a whisk. Pour evenly over the chicken.
Bake chicken for one hour, uncovered. While it bakes you will need to turn the
chicken every 15 minutes. If you want to add the peppers and onions, add
them 30 minutes into cook time.
just look at that, delish!!
Now I fail, and didn’t
get any photos of the rice while I was making it! but its so easy and way
better than any take out!
Ingredients:
3
cups cooked white rice
3
Tablespoons sesame oil (or vegetable oil)
1
cup frozen peas and carrots (thawed)
1
small onion, chopped
2
teaspoons minced garlic
2
eggs, slightly beaten
3-4
Tablespoons soy sauce
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 eggs on the
other side of skillet. Stir fry until scrambled. Now add the rice and soy sauce
and blend all together well. Stir fry until thoroughly heated!
original post found here: http://life-in-the-lofthouse.com/baked-sweet-and-sour-chicken-with-fried-rice/
No comments:
Post a Comment