Saturday, March 12, 2011

Sweet and Sour Chicken

¾ cup sugar
¼ cup pineapple juice
½ cup apple cider vinegar
3 tablespoons ketchup
1 tablespoon gluten-free soy sauce
½ teaspoon salt
4 to 5 chicken breasts, boneless and skinless, cut in strips
¼ cup cornstarch
cooking oil

  1. Combine sugar, pineapple juice, cider vinegar, ketchup, soy sauce and salt and simmer in a saucepan.
  2. Meanwhile, dip chicken in cornstarch or shake the chicken in a bag with cornstarch. Fry the chicken in cooking oil until browned and cooked through.
  3. Pour heated sauce over chicken and heat until sauce is slightly thickened. Chicken can also be fried until browned, placed in a casserole dish, covered with sauce, and baked at 350ºF for 50 to 60 minutes.

Serves 4 to 6

Fried Rice

1½ cups white rice
1½ cups brown rice
6 cups water
cooking oil
½ teaspoon crushed garlic
2 eggs
3 green onions
ground ginger, to taste
garlic salt, to taste
onion salt, to taste

  1. Preheat oven to 350°F.
  2. Spray a 9 x 13-inch casserole dish with cooking spray.
  3. Pour a thin layer of cooking oil across the bottom of the dish.
  4. Pour rice and water into dish. Cover with foil. Bake for 1 hour to 1 hour and 20 minutes, or until water is absorbed.
  5. When rice is cooked, pour small amount olive oil in large non-stick frying pan or wok until the bottom of pan covered.
  6. Add crushed garlic, eggs, and chopped green onions and stir together.
  7. When scrambled, add the cooked rice, ginger, garlic salt, and onion salt.

1 comment:

  1. Great recipe! This is one of our favorites.