Today's Dish is a double feature! I love when dinner comes together as easy as this! I need to give a big THANK YOU to my cousin, Carol, for sharing this on my Facebook page.With basic ingredients and simple instructions, I found this dinner very easy and even FUN to make! You can have it all prepared and on the table in less than an hour. I've left a little note at the bottom of this post with some time saving tips. Enjoy! (my family REALLY did!)
For The Rice:
3 cups cooked white rice
2 Tbsp. sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, lightly beaten
1/4 cup soy sauce
*I added some freshly chopped green onion
Over medium high heat, heat the oil in 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.
For The Chicken:
3-4 boneless chicken breasts
salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sweet And Sour Sauce:
3/4 cup sugar
4 Tbsp ketchup
1/2 cup vinegar
1 Tbsp soy sauce
1 tsp garlic salt *I used garlic powder
Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut 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 chicken in a 9X13 greased baking dish. Mix all your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for30 minutes; during the baking process you will need to turn the chicken halfway through.
LESLIE'S NOTES: Save yourself time with these helpful tips! I used a gallon size Ziplock bag for my cornstarch. Just put your cubed chicken in there, add the cornstarch, and coat it all at once before dipping in the egg. And then make your fried rice while the chicken is baking. Voila! Dinner!
Recipe Source: Six Sisters Stuff
So Going to make this.. up my youngest gurlie's alley.. totally a "China" food lover.. Thanks Les :) xo
ReplyDeletedidn't know I had to become a blogger... now done so you know when I am commenting.. my goodness you are helping move up in my computer knowledge :)
ReplyDeleteAnother one of my fav's....I grill the chicken and make the sauce stovetop... My husband and I love this dish.
ReplyDeletenice idea.. thanks for sharing.
ReplyDeleteYou are so welcome! :)
DeleteYummy! I'm a Chinese but I think you cook better!
ReplyDeleteGive it a try! It's so easy and really delicious! :)
DeleteHi, you will have seen that the new Food on Friday ingredient is chicken. I noticed that you did this post on chicken which I think would be great linked in. We already have a collection of over 40 recipes which is wonderful. At the moment the Food on Friday edition with the most links is Beef with 73 – I get the feeling though that Chicken could become the new record holder!
ReplyDeleteHave a great day and thank you for following Carole's Chatter. It 's nice to have you along for my blogging journey.
This looks delicious, inexpensive and easy! The mother's recipe trifecta!! Thanks for sharing it!
ReplyDeleteI made this tonight for dinner. My sauce never really thickened after 30 minutes so I cranked up the heat. I had already mixed in a teaspoon or so of cornstarch in the sauce before entering the oven because I feared it would stay too thin. So after about 5-10 minutes of simmering that seemed to help. Mine wasn't near as caramel colored as yours either. Hmm. It was really tasty, though. Paired it with some egg rolls. Yum!
ReplyDeleteI'm surprised your sauce didn't thicken. With all the cornstarch that the chicken is already dipped in, I have the opposite issue. My sauce is always very, very thick. The coloring is most likely from the variations of product brands, type of oven, and baking dish. So glad you liked it, though! :)
DeleteWhat kind of vinegar, white or apple cider vinegar
ReplyDeleteI use white, but either one would work with this dish.
DeleteI am definitely going to try this recipe. It's just what I like, quick, easy and satisfies a craving for Chinese food without the cost.
ReplyDeleteIt's definitely a winner!
DeleteMy sister and I made your recipe last night for dinner for Mother's Day and I have to say-- it was such a hit!! Very easy and so delicious!
ReplyDeleteI linked back to you on my blog today-- I paired it with Crispy Ranch Green Beans-- the whole dinner was great. Thanks for sharing!
www.handmadeisbetterblog.com
I'm so glad you liked it! And thank you for linking back!
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