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Week 2 of my “cooking from scratch” challenge I decided to take on a take out classic. I love Chinese food. Derrick can tolerate it. But, this recipe was a winner even with him. Until this recipe, I had never cooked this type of food at home. I found the recipe at Life as a Lofthouse.
Sweet and Sour Chicken
3-4 boneless chicken breasts, cubed
salt & pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sweet and Sour Sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt
Preheat oven to 325 degrees. Mix all your sauce ingredients together and set to the side. Season chicken with salt and pepper. Coat Chicken in the cornstarch then dip into the eggs. Heat 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Pour the sauce evenly over the chicken. Bake for one hour, turning the chicken every 15 minutes.
3 cups cooked white rice, leftover rice works best
3 tbs 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
Heat the oil over medium heat in a large skillet. Add the peas/carrots, onion and garlic. Cook until tender. Lower the heat to medium low and push the mixture to one side of the pan, cook eggs on opposite side. When the eggs are scrambled add rice and soy sauce, stirring well, cook until thoroughly heated.
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