Tuesday, August 13, 2013

Sweet and Sour Chicken with Egg Fried Rice

Sweet and sour chicken

3 Chicken Breasts
Salt and Pepper
1 1/2 C Cornstarch
3 Eggs, beaten
1/4 C Vegetable Oil
1 C Sugar
4 Tbsp Ketchup
1/4 C White Vinegar
1/4 C Apple Cider Vinegar
1 Tbsp Soy Sauce
1 tsp Garlic Powder


Preheat your oven to 350 degrees. Cut the chicken into 1 inch cubes.

Season the chicken with salt and pepper  on both sides. 

In separate bowls, add the cornstarch and slightly beaten eggs. 

Dip the chicken into the cornstarch then coat with eggs.

Heat oil in a large skillet over medium-high heat and brown the chicken.

Place chicken in a 9x13 baking dish

In another bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic powder. Pour over the chicken and bake for 1 hour, stirring every 15 minutes.

egg fried rice

2 Cups Cooked Rice
2 Tbsp Sesame Oil
1 White Onion, chopped
1/2 Bag of Frozen Peas and Carrots, thawed
2-3 Tbsp Soy Sauce
2 Eggs, lightly beaten


Preheat a large skillet or wok to medium heat. Pour in the sesame oil and add the white onion and peas and carrots. Fry until tender. 

Slide the veggies to the side and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.

Once cooked, mix the eggs and veggies together.

Add the rice to the veggie-egg mixture. Pour the soy sauce on top and fry until fully heated.