Wednesday, March 27, 2013

Sweet and Sour Chicken with Chicken Fried Rice


I love finding new recipes on Pinterest!  Well, this time I found some keepers!  Both of these dishes were a HUGE hit at my house.  The Sweet and Sour Chicken was so good that you wouldn't know that it wasn't bought at a restaurant.  It was THAT good!  I strongly urge you to go out and buy the ingredients to make both of these recipes for dinner TONIGHT! (If you don't already have the ingredients on hand, it's pretty basic stuff.)
Making the chicken was a little time consuming, but easy.  When I made the fried rice I didn't have mixed vegetables on hand, but I had corn, so I compromised and used that and it was delicious that way too! 
Sweet and Sour Chicken

Print Recipe

Chicken Breading:
4 chicken breasts
salt and pepper
1 cup cornstarch
3 eggs, beaten
⅓ cup canola oil

Rinse chicken and trim off fat or extras and then cut into 1 inch cubes.  Season with salt and pepper.  Dip chicken into cornstarch and coat all the way and then into the eggs.  Heat oil in a large skillet on medium high.  Cook chicken until browned.  Place in a 9 x 13 baking dish.

¾ cups sugar
4 Tablespoons ketchup
⅓ cup white distilled vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth.  Pour sauce evenly over check and turn chicken so that the sauce is covering all sides of the chicken.  Cook in oven at 350 degrees for 15 minutes and then turn chicken.  Cook an additional 15 minutes.

Enjoy the yummy goodness!

(sorry not the best's wayyy yummier than it looks here!)
Easy Chicken Fried Rice
serves 2

2 cups prepared rice (day old works best)
1 chicken breast, cut into bite-sized pieces and seasoned with salt and pepper  (could use leftover cooked chicken)
½ cup frozen mixed vegetables
2 green onions, chopped
1 clove garlic, minced (optional)
1 egg
3 teaspoons sesame or wok oil, divided
2 tablespoons soy sauce


  1. Whisk egg with 1 teaspoon oil in a small dish and set aside.
  2. Heat 1 teaspoon oil in a large wok or skillet over medium-high heat.  Add seasoned chicken then stir fry until cooked through and remove to a plate. (If using pre-cooked chicken, skip this step).
  3. Heat remaining teaspoon oil in the wok then add frozen mixed vegetables and green onions.  Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds.  Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
  4. Add cooked chicken, rice and soy sauce to wok then toss well to continue.

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