Sweet and Sour Chicken

I am probably one of the few Americans who typically doesn't like "Chinese food".  I don't know why, when I was younger I loved it (but then again, I also drank pop and ate McDonalds when I was younger), but nowadays I would rather have Thai or sushi when I want Asian cuisine. 

However, during our meal planning on Sunday, I was feeling in a slump for idea, so I turned to Pinterest for inspiration. Low and behold, I found a recipe I'd pinned that we had all of the ingredients for already. I love when that happens! 

My track record with making "Chinese" food has been rather hit or miss, even as I as prepping this, both Ben and I were skeptical (at one point Ben said he wondered if he was going to regret skipping a company dinner, thanks Ben), but the outcome was absolutely delicious!

Sweet and Sour Chicken with Fried Rice

 

Ingredients:



(Makes 4-5 servings)

Chicken:

• Approx 1.5 pounds chicken breast
• Salt and pepper
• 2 eggs
• 3/4 cup cornstarch
• 2 Tbsp oil

Sauce:

• 4 Tbsp ketchup
• 3/4 cup sugar
• 1/2 distilled white vinegar
• 1 tsp garlic salt
• 1 Tbsp soy sauce

Rice:

• 1.5 cups (dry) brown rice
• Small yellow onion (chopped)
• 1 tsp minced garlic
• 1 cup of frozen pea and carrot mix
• 1/2 can of sweet corn
• 1/4 cup soy sauce



Directions:
Chicken:

• Preheat oven to 350F
• Make your sauce by combining ketchup, sugar, vinegar, garlic salt and soy sauce.  Mix well and set aside.
• Cut chicken into small pieces (1"x2")
• Salt and pepper as desired (I probably used about ~1/4tsp salt and slightly less pepper
• In a medium sized bowl, beat the eggs
• Pour cornstarch into a gallon sized bag
• Heat a large skillet to medium heat and add oil to pan
• Put your chicken in cornstarch bag and shake; try to coat the chicken as much as possible
• Dip a few pieces of chicken at a time into egg and then place on skillet
• Repeat until all of your chicken is in pan; then continue to flip chicken as needed until browned on both sides
• Place chicken in a pre-oiled 9"x13"
• Pour sauce over chicken and bake in oven for 1 hour; stirring the chicken every 15 minutes

 



Rice:
While your chicken is baking, you can make your rice:

• Follow directions on box to prepare 1.5 cups of dry rice
• Warm your used chicken skillet to medium-high heat (the pan should have enough leftover oil that you won't need to add more)
• Saute the garlic, onion and frozen veggies until tender
• Once tender, mix in corn, followed by rice and soy sauce



Serve chicken with rice and enjoy!