Yesterday was a rather unremarkable day. Work for me and the hubs, school for the girls. The 9 year old had basketball practice at 6:30. The 16 year old had dance practice at 6. Those were the parameters for dinner; have it done so every could get where they needed to be by the times they needed to be there. I had chicken breasts in the fridge, and a recipe that I had chosen to go with the Chinese New Year theme the prior day. So, I made a Sweet and Sour Chicken Recipe.
Let me go on record to say that 9.5 times out of 10 when I make a new recipe it is not well received by at least 1 person in my house. At least one. Because I was starting to feel a little rushed with the chicken (I pulled it out of the oven just a few minutes early) so I was concerned that it hadn’t had time to bake all of the goodness into the or onto the chicken. I knew it was cooked through so that was not a concern.
I plated everyone’s chicken and veggies (based on preference of cauliflower v. broccoli). While I was still waiting to plate mine and started hearing oohs and aahs (and the occasional ‘it’s hot’). It was a success. A hit. With EVERYONE! Yes; everyone! By the time I was ready for firsts, everyone else was ready for seconds!
I rounded off the Sweet and Sour Chicken Recipe with some rice, and steamed broccoli / cauliflower.
This really Sweet and Sour Chicken recipe is great and I will add to my line-up. I may try to make it slightly healthier. The nutritional value wasn’t too far out of my scope, but I think I might be able to improve upon it slightly. I hope you and yours enjoy it as much as we did! If so, there won’t be any need for leftovers or plate scraping! There were no little scraps or morsels.
Not only that – I was asked if I was making it for dinner tonight. I’m not.
Sweet and Sour Chicken
- 3 boneless (skinless chicken breasts, cut into chunks)
- Salt and pepper (to taste)
- ½ cup cornstarch
- 2 eggs (slightly beaten)
- ¼ cup canola or vegetable oil
- ¾ cup sugar
- 4 tablespoons ketchup
- ½ cup rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon garlic powder
- Preheat oven to 325 degrees. Season chicken with salt and pepper. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned. Place the chicken in a single layer in a 9×13 baking dish. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated. Bake for 1 hour, turning the chicken every 15 minutes.