Restaurant Style Sweet and Sour Chicken and the Weekly Menu

No need to go out for dinner or order in carry out when you get a hankering for Sweet and Sour Chicken.  This easy recipe is ready in less time than it takes to get into the car and drive to the restaurant.

Tender, delicious chunks of white meat chicken breast, fried to a crispy, golden brown tossed with stir fry vegetables and coated in an amazing homemade sweet and sour sauce.

The teen had a hankering for Sweet and Sour Chicken.  It is hard to develop great, healthy, adventurous eating habits if that has not been instilled in you as a child.  Our teen has had a very limited repertoire of meals and has a very undeveloped palate.  

So when she mentions that she likes something or gets a taste for something I take notice.  The other morning when we were driving to school she mentioned that she was hungry for Sweet and Sour chicken.  I knew that she would be disappointed if I gave her this version that I have shared with you in the past.  She had in mind the Sweet and Sour chicken you get when you go to a restaurant with crisp, fried chicken.

The best way I have found to replicate that chicken used in restaurants was in this recipe for Baked Honey Sesame Chicken.   The Baked Honey Sesame Chicken is Soooooo Good.  I am going to put that on the menu for later this week since this recipe I'm sharing today was such a huge hit.

The method for this chicken is easy, if a bit messy.   First you coat the chicken pieces in cornstarch and then dip it in egg before frying in a neutral oil to a crisp golden brown.  You have to fry in batches but it cooks very quickly.  The entire dish is ready in the time it takes to steam the rice.

As the chicken is cooked transfer it to a plate.  Don't line the plate with paper towel or you will get soggy bottoms with paper stuck to it.  Wipe out the pan, add a little more oil and stir fry whatever veggies you are using until crisp tender.  

Add the sauce to the wok with the vegetables.  When the sauce is hot and bubbly add the chicken pieces.  Stir to coat and heat through before serving with hot steamed rice.

This recipe is even better than that you get from your local Chinese Carry-out, in my humble opinion. You will find the recipe below but first let's take a look at the upcoming week and the Weekly Menu.

Tonight we are going out to dinner with Frank's brother, Dan and his wife, Rebecca. Sunday is pretty full.  We will start with Mass after which Marissa has a class for confirmation to attend.  Following that, we have my great niece, Aurora's 3rd birthday party.  Then in the evening, we are going out with our friends the Lents', the Greens, the Barrets, the Luths and the Wronas.  It should be a blast and I'm looking forward to it.  It is our last hurrah with the Greens before they head to Arizona for the winter.

Monday I have a meeting at the church to attend while Frank takes Marissa to see her sister.  Tuesday I am having lunch with a friend that I haven't seen in quite a while.  I'm looking forward to that. Wednesday is Food Pantry.  I will be doing distributions early so that all the little ghosts and goblins can get out for Trick or Treat time.  Can you believe it is already Halloween?

Thursday we have a Foster Care review hearing in the morning and choir at night and POOF it is Friday again.  Time certainly seems to fly.

Please stop back each day as I share bits and pieces of our life, recipes and photos.

Saturday

Pork Tenderloin with Cranberry Jam

Mashed Potatoes

Roasted Brussels Sprouts

Sunday 

Out to dinner with friends

Meatless Monday

Moroccan Style Lentils with Pumpkin

Toddler Tuesday

Spaghetti with Meat Sauce

Wednesday

Squash Soup with Cranberry Puree

Samosas

Thursday

Pork and Cabbage Stir Fry

Friday

Fish Tacos

Asian, #stirfry, #chicken, #sweetandsour, #onepotmeals, #quick, #easy, #copycat, #chinese,

Entree, Chicken, Asian

Chinese

Yield: 4 servingsAuthor: Wendy KlikPin it

Restaurant Style Sweet and Sour Chicken

prep time: 10 minscook time: 30 minstotal time: 40 mins

Tender, delicious chunks of white meat chicken breast, fried to a crispy, golden brown tossed with stir fry vegetables and coated in an amazing homemade sweet and sour sauce.

ingredients:

2 boneless, skinless chicken breast halves, cut into bite size chunks

1/3 c. cornstarch

salt and pepper to taste

1 egg, beaten

Canola oil

1 small onion, cut into slices

6-7 mini sweet peppers, stemmed, seeded and cut into bite size chunks

1 T. honey

1 T.  hot pepper jelly

1 t. chile sauce

2 cloves garlic, minced

1 T. soy sauce

1 t. ginger paste

juice of 2 oranges

2 t. cornstarch

instructions:

Heat about an inch of oil in the bottom of a wok over med high flame.  Place the cornstarch, salt and pepper in a plastic bag.  Shake to combine.  Add the chicken chunks to the bag and shake to coat.  Dip the coated chicken chunks into the egg and fry in the hot oil, in batches, until golden brown and cooked through, 4-5 minutes per batch.  Remove to a plate and set aside as the batches cook.

Wipe out the wok, add 1 teaspoon more of the oil and place over med high heat.  Add the onions and peppers.  Cook, stirring until crisp tender, about 5 minutes. 

Whisk together the honey, jelly, chili sauce, garlic, soy sauce, ginger, orange juice and cornstarch.  Add to the wok, stirring to coat the vegetables.  Add the chicken, cook and stir until coated and heated through, 3-4 minutes.

Serve with steamed rice.

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