Sweet and Sour Chicken w/Fried rice

P. F. Changs

Photo by Edward S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

    tbsp. ketchup

  • 1/2

    cup distilled white vinegar

  • 1

    tbsp. soy sauce

  • 1

    tsp. garlic salt

  • Fried Rice

  • 3

    cups cooked white rice (day old or leftover rice works best!)

  • 3

    tbsp. 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

For the Chicken: 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 egg to coat then dip into the cornstarch. 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. For the Rice: 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!

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