Sweet and Sour Chicken with Fried Rice

If there's anything I love more than Italian food it's Chinese food!

My absolute weakness is beef and broccoli with fried rice, but I decided to try out sweet and sour chicken since that is Cam's favorite.

He's not a big Chinese food fan (seriously, who is he?!) but that is what he orders when he has to.

This recipe is simple, flavorful, less calories, and most ingredients you will have in the house.

 

As Rachael Ray says, it's MYOTO (Make Your Own Takeout) where you can control the fat and sodium intake.

 

When I made it Cam said it tasted professional and if I didn't tell him, he would have thought it was from our favorite place, Peking!

Now let's get started...

 

You will need:

 

For the Fried Rice:

2-3 cups cooked white rice (I used leftovers from another night)

3 Tbs sesame oil

1 cup frozen peas and carrots, thawed (or any vegetable you want to add, I used carrot chips and scallions)

1 small onion

2 tsp minced garlic (I grated mine in)

2 eggs, slightly beaten

1/4 cup soy sauce

 

For the Chicken:

3-4 boneless chicken breasts

salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

 

For the Sweet and Sour Sauce:

3/4 cup sugar

4 Tbs ketchup

1/2 cup distilled white vinegar

1 Tbs soy sauce

1 tsp garlic salt or powder (I didn't have garlic salt so I used garlic powder and it works just the same)

 

 

Preheat oven to 325.

 

Cut the chicken into cubes.

 

 

Season with salt and pepper.

 

 

 

Dip the chicken into the cornstarch to coat.

 

 

Then, dip the coated chicken into the eggs.

 

Heat the 1/4 cup oil in a large skillet.

Cook the chicken until browned, but not all the way through.

 

Place the chicken in a baking dish (9x13 works, but whatever you have on hand).

 

Mix all of the sweet and sour sauce ingredients in a bowl and whisk until combined.

 

Pour over the chicken and mix to coat.

 

Bake for 1 hour, turning after 30 minutes to ensure even cooking.

 

 

 

 

 

 

While chicken is baking, prepare the Fried Rice.

 

On medium high heat, heat the oil in the same large skillet used for the chicken.

 

Add the peas, carrots, onion, and garlic.

 

Stir fry until tender.

 

Lower the heat to low and push the mixture to one side.

 

Add the eggs on the bare side and scramble.

 

Then, add the rice and soy sauce and blend together.

 

Stir fry until heated through.

 

And there you have it! You now can serve a more figure-friendly, take-out tasting dinner!