Baked Sweet and Sour Chicken

 

Baked Sweet and Sour Chicken

Yield: 6 servings

 

Prep Time: 1hour hr

Cook Time: 1hour hr

Total Time: 2hours hrs

Ingredients

Chicken:

• 3-4 boneless, skinless chicken breasts (about 2 pounds)
• Salt and pepper
• 1 cup cornstarch
• 2 large eggs, beaten
• ¼ cup canola, vegetable or coconut oil

Sauce:

• ½ to ¾ cup granulated sugar, depending on how sweet you want the sauce
• 4 tablespoons ketchup
• ½ cup apple cider vinegar (see note)
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

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Instructions 

• Preheat the oven to 325 degrees F.
• Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly 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.

• Notes

  FAQ’s: see the recipe post for a ton of FAQ’s about this recipe (substitutions, etc).

  Sauce: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

  Vinegar: often I’ll sub in rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.

   

  Course: Main Course

  Cuisine: American

  Method: Bake

  Serving: 1 serving, Calories: 391kcal, Carbohydrates: 39g, Protein: 26g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 127mg, Sodium: 801mg, Fiber: 1g, Sugar: 19g

Crock pot Vegetable Curry

When people tell me that they hate Indian food, I have to assume that they just haven't tried the right dish, or the right part of Indian Cuisine. This is a great intro dish.

4 medium carrots, sliced
2 medium potatoes
8 oz frozen green beans
1 cup coarsely chopped onion
3 cloves garlic
2 TBL quick cooking tapioca
1 tsp garam marsala (on your grocer's Asian aisle)
1 tsp curry powder
1 tsp ground coriander
1/4 salt
1-14oz. can chicken or vegetable broth
1-140z can of diced tomatoes
1 can coconut milk (not fat free)

• In a 3 1/2 quart to 5 quart slow cooker combine all ingredients except Coconut milk.
• Cover and cook on low heat setting for 7 to 9 hours, or high for 3.5 to 4.5 hours.
• at the last half hour, add coconut milk and let warm through.
• serve over hot cooked rice.

Make ahead options:

• using a quart sized freezer bag mix all spices together.
  

Santa Fe Chicken

I substitute tilapia for the chicken in this dish. It is really good either way.

1/2 cup lime juice
1/4 cup soy sauce (gluten free)
1 TBL olive oil
1 1/2 tsp chili powder
1 tsp cumin
1 1/2 ground coriander
3 tsp chopped garlic
1 TBL honey
3 boneless skinless chicken breasts cut into strips (or whole tilapia fillets)
2 TBL chopped fresh cilantro (you can leave this off if you dislike cilantro)
1/4 cup white wine

• Mix all ingredients together
• pour into a 1 gallon freezer bag
• marinate at least 30 minutes
• bake 350 degrees at 40 minutes.
  

make ahead option: take 1 gallon freezer bag, freeze and label.

to serve:

• thaw and put into a 9x9 baking dish
  
• bake at 350 degrees for 40 minutes
  

Oatmeal Cookies

These cookies are fantastically addictive. The recipe makes 4 dozen. I have to quickly freeze the remaining cookies to hide them from my family. I think they could eat the whole 4 dozen!

1/2 cup sugar (or you can sub agave nectar)
1 cup brown sugar
1/2 cup shortening
1 tsp vanilla
1/3 cup rice milk
2 1/2 cups oat flour (made by pulsing old fashioned oats in a blender)
1/2 tsp baking soda
1/4 tsp salt
2 cups of old fashioned oats
1 cups raisins or chocolate chips if desired. ( i use the enjoy life dairy free chocolate chips)

• with a mixer, mix the shortening and sugars.
• add vanilla and rice milk and mix again
• add oat flour, cinnamon, baking soda, and salt and mix well
• stir in the old fashioned oats and chocolate chips or raisins.
• drop dough by the rounded tablespoons on the cookie sheet.
• bake at 350 degrees for 12 minutes.