Whenever we go out for Chinese, this is not something I would ever order because frankly, I thought it looked gross and the name turned me off. So when I found this recipe for sweet and sour chicken and read through it, I realized it may not be that bad and thought I'd give it a shot. This recipe has become a household favorite and something my kids request! Of course, we have to top it off with fried rice because every Chinese dish needs fried rice!
Sweet & Sour Chicken
To begin, you will need 4 boneless skinless chicken breast. Cut into cubes and season with salt & pepper (to taste).
**Helpful hint** It's easier to cut/cube chicken when it is slightly frozen. After cubing, allow it to completely thaw.
I create an "assembly line" with my dishes to avoid a huge mess all over my kitchen.
(This is the finished product after coating with cornstarch and egg! --> )
Next, heat 1/4 cup oil in a large skillet. Add the chicken, stirring occasionally, and cook until the coating is slightly browned. You are not cooking the chicken all the way through.
While the chicken is browning, I use this time to mix up the sauce. Mix together: 3/4 cup sugar, 4 T. ketchup, 1/2 cup white vinegar, 1 T. soy sauce & 1 tsp. garlic salt.
Once chicken is browned, not cooked through, pour into a greased 9x13 pan. Pour the prepared sauce over the chicken and cook for 1 hour at 325*- stirring every 15 minutes.
All done!!! Just add a side of fried rice!!
When there is about 15 minutes remaining on the chicken, I begin preparing the fried rice!
Fried Rice
Prepare 3 cups of cooked white rice.**Remember** Rice doubles when making it. You will need 1.5 cups of instant rice + 1.5 water to make 3 cups cooked rice.
In a large skillet, add 3 T. of oil and heat. Add 1 cup frozen peas and carrots (that are thawed), 1 small onion that has been chopped, and 2 tsp. minced garlic (I use 1 clove of fresh garlic).
**Peas and carrots are optional! I do not add peas or carrots because I have picky eaters in my house (hard to believe, I know). I cook peas separately and mix them into my own fried rice and completely eliminate the carrots.
Once the veggies are tender, slide them off to one side of the pan. On the other side of the pan you are going to scramble two eggs that have been slightly beaten.
Once the eggs are cooked, add the cooked rice and soy sauce. Mix together and heat through. That's it! Nice and easy and so good!
Remember, peas and carrots are optional!
Dinner is served!! Enjoy :)
**Think ahead**
The chicken and sauce for the sweet and sour chicken could easily be prepared in advance to save prep time. For the fried rice, the veggies could be thawed, onions chopped and rice cooked all in advance to make meal time quick and easy!
Sweet & Sour Chicken:
4 chicken boneless skinless chicken breasts- cubed
Salt & pepper to taste
1 C. cornstarch
2 eggs- slightly beaten
1/4 C. oil
Sauce:
3/4 C. sugar
4 T. ketchup
1/2 C. white vinegar
1 T. soy sauce
1 tsp. garlic salt
*Preheat oven to 325*. Season cubed chicken with salt and pepper. Generously coat chicken with cornstarch then dip into egg. Heat oil in skillet and cook the chicken until brown- not cooked through. Put into a 9x13 greased pan. Mix sauce and pour over chicken. Back for 1 hour- stirring every 15 minutes.
Fried Rice:
3 C. cooked white rice
3 T. oil
1 C. frozen peas and carrots- thawed (optional)
1 small onion- chopped
2 tsp. minced garlic (1 glove fresh pressed)
2 eggs- beaten
1/4 C. soy sauce
Heat oil in skillet. Add peas, carrots, onion and garlic. Cook until tender. Once vegetables are tender, move to one side of the pan and lower the heat. Put eggs on other side of pan and scramble. Add rice and soy sauce- blend together and heat through.
Yuuuuuuuum!! Will you come and cook this for me?!
ReplyDeleteWouldn't that be fun?! :)
ReplyDelete