I'm going to type it again here just for easy reference. It was on the Life as a Lofthouse blog, which I am now following because she has many simple recipes that sound amazing. I am really trying to find more dairy free meals that the kids would like and that's really hard because they're so picky! (The beauty of this one is that it seems to be gluten free too for those who need that!)
|No more take out necessary!|
The chicken coating:
- 3-4 boneless chicken breasts
- salt + pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
Rinse 3 or 4 chicken breasts in water and then cut into cubes.
Season with salt and pepper to taste.
Dip chicken into cornstarch to coat then dip into the eggs. (Seems backwards but it works!)
Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
Place the chicken in a 9x13 greased baking dish.
The 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
Wisk all ingredients together.
Pour evenly over the chicken.
Bake for one hour turning the chicken every 15 minutes. (I took mine out after 45min.)
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok.
Add the peas/carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side.
Pour eggs on the other side of skillet and stir fry until scrambled.
Add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated.
|Puppy hoping I'd serve her some!|
Easy peasy and really tasty. I purred while eating it! I haaaad to share this one!