chicken fried rice

recipe here

 Ingredients:

2 cups prepared rice (I used long grain brown rice)

1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper (could use leftover cooked chicken)

1/2 cup frozen mixed vegetables

2 green onions, chopped

1 clove garlic, minced

1 egg

3 teaspoons sesame or wok oil, divided

2 Tablespoons soy sauce

Directions:

1. Whisk egg with 1 teaspoon oil in a small dish then set aside.

2. Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. (If using pre-cooked chicken, skip this step.)

3. Heat remaining teaspoon oil in the wok then add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.

4. Add cooked chicken, rice, and soy sauce to wok then toss well to combine.

sweet and sour chicken

link

Baked Sweet and Sour Chicken

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

       Start by preheating your 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 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. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

                                 Below is the greatness you will get when it's all cooked: