Friday, October 24, 2014

Easy Sweet and Sour Chicken

Sweet and Sour Chicken

We eat a lot of chicken in our diet so I'm always on the search for different ways to cook it. Eating healthy doesn't have to be boring or expensive. You just have to be creative and open-minded to trying new recipes. I decided I was going to make sweet and sour chicken. This was one of my favorite dishes I'd order from Chinese restaurants. I googled a "healthy" version of this dish and came across a fairly easy to follow recipe here.  


3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola, vegetable, or coconut oil
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt


Preheat the oven to 325 degrees F.
Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

For more details on this recipe click here.

I added a medley of sauteed peppers, onions, garlic, and ginger on the side.

Here's my seasoned chicken just before the coating process. I used low-sodium McCormick's season all, black pepper, and a dash of garlic powder because a girl can never have too much garlic. 

This is what the chicken looked like right after the frying just before I put it in the oven. I added more sauce during the cooking phase. I followed the recipe and baked it for 1 hour uncovered at 325 degrees. Don't be alarmed at the amount of cooking time. The chicken comes out so tender and juicy with a little crispiness. 

Finished product

I sauteed the peppers, onions, garlic, and ginger in 1 tsp of extra virgin olive oil until tender. I added some steamed jasmine rice to finish the dish. You can also use brown rice, quinoa, couscous, or risotto. Throw in your favorite vegetable and you'll be all set.  

Sweet and Sour Chicken

It was so good. Hubby and the boy's devoured it. It literally taste just like takeout if not better with no MSG or all that other junk. 

Sweet and Sour Chicken

Do you think you'll give it a try? Let me know what you think if you do.

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