The Chef

Sweet & Sour Chicken & Fried Rice


“But honey…decision-making is women’s work”

My husband and I like to have the endless debate of: What do you want for dinner!?!? I think his favorite answer is “I don’t care” (Of course he cares…He will shoot down almost any suggestion! lol) If I don’t have a menu planned out and the groceries on hand, we will sit and try to decide until it starts to get late and the last thing I want to do is run to the grocery store at 7pm so I can start cooking and not be done until really late! This ends with us either running to the store to grab something quick and easy or grabbing some takeout. One night, we finally decided to order Chinese, but the local restaurant was closed. I decided that I would just try making it myself and I actually had all of the ingredients on hand. My husband was so impressed. (I think he was dreading dinner and seeing what I would come up with out of thin air lol.) He said it was delicious and even better than the restaurants!!
(The first time I made these recipes, I only made half the chicken recipe and it came out a little crispier, but we loved it even more! Also, this last time I cooked the rice, I cut the recipe in half because it makes a ton!!) Hope you enjoy!! 🙂

Sweet and Sour Chicken:

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

Start by preheating your oven to 325 degrees. Cut chicken breasts 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, turning the chicken every 15 minutes. Cook for an additional 15-30 minutes for crispier chicken, if preferred!! 🙂

Fried Rice:

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup 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 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!







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