I am almost always in the mood for anything Asian-inspired. From sushi to crab ragoons, this family loves it all! In terms of fast food-type take out, Chinese is not always the cheapest and it usually makes me sick afterwards. As a result, I'm always on the lookout for Chinese take-out copy cat recipes. The recipes that follow will completely satisfy any Chinese-food craving you may have. The rice is a new go-to in my kitchen. It's quick and easy and I usually have all the ingredients on hand. It would also be great paired with stir fry. The chicken is not a difficult recipe, but it does take a while to bake, so some planning is needed. Also, neither of these are low fat, but they are so stinkin' delicious! Well, the chicken is baked, not fried so it less bad for you, but I bet Weight Watchers wouldn't endorse this! ;) I found these on the blog Life as a Lofthouse.
Fried Rice
Ingredients
3 cups cooked white rice (day old or leftover rice works best. When I don't have leftover, I make the rice first, then put it in the refrigerator. Then I make the chicken. When I'm ready to make the rice, it has chilled and makes better fried rice.)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
Directions
On medium high heat, heat the oil in a large 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!
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
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
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
Directions
On medium high heat, heat the oil in a large 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!
Baked Sweet and Sour Chicken
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
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
*I used a jar of my own homemade pepper jelly instead of making this sauce. You could use the above recipe or use any pre-made, store-bought sweet and sour sauce if you're short on time.
1. Start by preheating your oven to 325 degrees.
1. Start by preheating your oven to 325 degrees.
2. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste.
3. Dip chicken into the cornstarch to coat then dip into the eggs. (I combined the chicken, cornstarch and eggs in a ziploc bag and shook it!)
4. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. 5. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
5. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. Be sure to check it. It only took my chicken a half hour to cook through. Maybe I just my chicken into smaller pieces?
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