Sweet and Sour Chicken

Sweet and Sour Chicken

Here’s a little secret about my boyfriend Scott: he’s one of the pickiest eaters you will ever meet.  So when he says, “OMG, babe, this is great.  This is awesome.  This tastes better than a Chinese restaurant’s food,” uhmmm…yeah.  It feels pretty awesome when you get such praises.

Here we have an amazing sweet and sour chicken recipe.  It’s super easy and super delicious.  It just makes you really happy when you eat this.  I got the recipe from lifeasalofthouse.com.  So I have her to thank for this amazing recipe ❤

SWEET AND SOUR CHICKEN

INGREDIENTS FOR CHICKEN

  • 3 eggs
  • 2 cups flour
  • pinch of salt and pepper
  • 1/4 cup canola oil
  • two chicken breasts

INGREDIENTS FOR 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

INSTRUCTIONS

  • Preheat oven to 325 F degrees.
  • In a shallow dish, crack three eggs and add a pinch of salt and pepper to it; whisk together
  • In a separate shallow dish, add 2 cups flour
  • Heat skillet to medium high; add canola oil
  • Cut chicken breasts into cubes
  • Dip chicken in flour, then egg, then flour again.  Add to plate until ready to place in skillet.
  • Place chicken breasts into skillet; cook until slightly browned; flip over and do same.  You do not want to cook it.
  • Add chicken to 9X13 greased baking dish; pour sweet and sour mix onto chicken.
  • Place baking dish into 325 F oven for 1 hour, flipping every 15 minutes.

INSTRUCTIONS FOR JASMINE RICE

  • Wash one cup of rice
  • Add rice to pot with 1 1/4 cup water
  • Heat to boiling; covered.  Simmer for 15 minutes, stirring once.  Remove from heat, serve.

Sweet and Sour Chicken 2

Spicy Thai Noodles

Spicy Thai Noodles

I happen to enjoy Thai food, but rarely get to eat it because I have no one to go with me.  Sniff, sniff.  So homemade spicy Thai  noodles to the rescue!  I found this recipe on A Small Snippett, but I listened to the reviews and made the changes they recommended.  BTW, you can eat this either hot or cold.  Convenient, eh?  Eh??

SPICY THAI NOODLES

INGREDIENTS

  • 1/2 box rice noodles (you can substitute it with angel hair pasta or linguine)
  • 1/2 cup sesame oil
  • 1 tbsp creamy peanut butter
  • 3 tbsp red wine vinegar
  • 6 tbsp honey
  • 6 tbsp soy sauce
  • 2 scallions, chopped
  • 3/4 cup julienned carrots
  • 3/4 cup crushed peanuts

INSTRUCTIONS

  • Boil noodles.  Drain and set aside.
  • Chop scallions, julienne the carrots (I purchased julienned carrots.  So much easier!) and crush peanuts.
  • In a small saucepan, heat up the sesame oil, peanut butter, red wine vinegar, and crushed red pepper over medium heat.
  • Strain crushed red pepper out and reserve mixture.
  • To the oil, whisk in the honey and soy sauce.
  • Toss the mixture with noodles.
  • Top with a little bit of scallions, carrots, and peanuts.  Enjoy!