The other day I had taken some chicken out from the freezer to thaw for dinner and had no idea what to do with it. I was getting a little tired of grilled chicken. So, I took a peek on my favorite pinterest and found a few decent recipes for sweet-n-sour chicken.
I was surprised by how easy is was to make and how delicious it was to eat! This will serve 2.
You will need:
- 1-2 boneless, skinless chicken breasts
- Salt and pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola oil
- 1 tablespoon soy sauce or liquid aminos
- 2 cups of pineapple cut into cubes
- 3/4 cup granulated sugar
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 teaspoon garlic salt
- Preheat your oven to 325.
- In a large skillet heat your canola oil and cut your chicken into 1 inch cubes.
- Put your corn starch into a gallon sized ziplock and whisk up two eggs in a separate bowl.
- Shake your chicken cubes in the corn starch and then dip one by one into the whisked egg. Place each piece carefully into the hot oil. Cooking 2-3 min on each side until golden brown and cook through.
- Place chicken in a single layer on baking sheet lined in foil.
- Mix up your sauce with out the pineapple. Pour half of the sauce over the chicken and reserve the other half in a sauce pan, add in the pineapple.
- Bake chicken for 1 hour, turning the chicken half way through to fully coat in the sauce.
- Heat the reserved sauce and pineapple and serve with sweet n sour chicken.
- Serve piping hot over steamed rice or our fried rice (see below for recipe).
- 3 cups cooked rice (rice that is a few days old works best)
- 1 cup of frozen peas and carrots, thawed
- 1/2 cup bean sprouts
- 1/4 cup chopped chives
- 1/4 cup chopped onion
- 2 tbls minced garlic
- 3 tbls sesame oil
- 2 eggs whisked
- 1/4 cup soy sauce or liquid aminos
- In a large wok or pan heat your sesame oil.
- Add in peas, carrots, onion, bean spouts and garlic. Stir fry for 5-7 min
- Push to one side of pan and add in whisked egg. Cook scrambled.
- Add in rice and soy sauce and mix well.
- Cook until piping hot.