Baked Sweet and Sour Chicken and Fried Rice

Ingredients

Chicken Ingredients

• 3-4 boneless chicken breasts
• salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

• 3/4 cup sugar
• 4 tablespoons ketchup
• 1/2 cup distilled white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

• 3 cups cooked white rice (leftover rice works best!)
• 3 tablespoons sesame oil (or vegetable oil)
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 3-4 tablespoons soy sauce

Instructions

1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper. Dip chicken into the cornstarch to coat, then dip into the eggs.


2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.


3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.


4. While chicken is baking, heat oil in a large skillet or wok on medium high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.


5. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.


6. Add the rice and soy sauce and blend well. Stir fry until thoroughly heated. Plate chicken and rice and serve immediately.

Submitted by: Jessica Mazzaccaro Chelsea Groton Bank Lending Center Retail Lending Production Administrator

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