If you are anything like me, you love Chinese food!
And have been thinking about trying your hand at cooking it for yourself. Don't ask me why I have waited so long to do it. But boy oh boy was it amazing. I came across a number of posts through Pinterest for these recipes. Gotta love the internet, gotta love Pinterest!!! So tonight I gave it a try, finally. Here are the recipes I used. I did change them up just the tiniest bit. Since I did not have any garlic cloves, or onion called for with the rice. But it was just fine with me since I am not a fan of either.
|3-4||boneless, skinless chicken breasts|
|Salt and pepper to taste|
|¼||cup canola oil|
|Sweet and Sour Sauce:|
|1||cup granulated sugar|
|¼||cup white vinegar|
|¼||cup apple cider vinegar|
|1||tablespoon low sodium soy sauce|
|1||teaspoon garlic salt|
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. Place cornstarch and beaten eggs in separate bowls. Dip chicken into cornstarch then coat in egg mixture. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 × 13 greased baking dish. In a medium sized mixing bowl, whisk together sugar, ketchup, vinegar, soy sauce and garlic salt. Pour over chicken and bake for one hour.
3 cups cooked white rice, left overs work
3 Tbs pure sesame oil
1 cup frozen peas and carrots - thawed
2 large eggs - slightly beaten
1/4 cup soy sauce
Heat a large skillet on M/H heat. Add sesame oil. When oil is hot, add peas and carrots. Stir constantly and cook til tender, it should only take a couple minutes. Lower the heat to M/L and push the veggies to one side of the skillet. Poor in the eggs, cooking and stirring to scramble. Then add the cooked rice and soy sauce. Stir until thoroughly heated. Serve warm.
Here are the links to the sites I originally got the recipes from.