Sweet and Sour Chicken with Fried Rice

Just as good as take-out, or even better; take my word for it.

You will need:

Chicken Coating:

3 boneless skinless chicken breasts (lightly seasoned) cut into bite-sized pieces

1-2 tsp salt

1/2 – 1 tsp black pepper

1 cup corn starch

2 large eggs – beaten

1/4 cup oil

Sweet and Sour Sauce:

3/4 cup white sugar

4 tbsp ketchup

1/2 cup white vinegar

1 tbsp soy sauce

1 tsp salt

1/2 tsp garlic powder

Method

Lightly season the chicken pieces with salt and pepper. Dip the chicken pieces into the corn starch to coat, then dip into the eggs. Heat a large frying pan on medium/high with oil.

Preheat oven to 325°. Pan fry the chicken pieces until browned on both sides, but not cooked through. Place all the browned chicken pieces in a 9×13” baking dish. Whisk all the sweet and sour sauce ingredients together in a small bowl and pour evenly over the chicken pieces in the baking dish. Bake for one hour and stir the chicken pieces every 15 minutes during baking.

Fried Rice

3 cups cooked white rice (leftover rice works well)

3 tbsp oil

1 cup frozen peas – thawed

1 medium onion – chopped

2 large cloves garlic – minced

2 large eggs – slightly beaten

1/4 cup soy sauce

2 green onions – chopped

Method

Heat a large skillet on medium/high. Add oil. When oil is hot, add peas, onions and garlic. Stir constantly and cook until tender, about 2-3 minutes. Lower the heat to medium/low and push the veggies to one side of the skillet. Pour in the eggs, cooking and stirring to scramble. Then add the cooked rice and soy sauce. Stir until thoroughly heated. Serve warm topped with green onions.

Tip – Instead of baking the chicken, you can actually put the sauce mixture into a pot and add the fried chicken. Let it cook, stirring pot until the chicken has fully cooked and sauce has reduced to a nice sticky texture.

Any part of the chicken can be cut into pieces and used.