Sweet and Sour Chicken

I love a good sweet and sour chicken. So I found a recipe and paired it with cauliflower “fried” rice. It was delicious. My whole family ate up the chicken

This is not an original recipe nor do I take any credit for its creation. I found this recipe online via A girl worth saving‘s website. I like her title. I am a girl worth saving too!. I think we are all worth saving.

I made the sauce a head of time. I did mess up while making the sauce. I put in lemon juice instead of lime juice. I did add the lime juice too. It gave it a nice flavor. I think I will add green peppers to the chicken next time to add a little more. I did not use the coating on the chicken. I basically cooked the chicken thighs and coated in the sauce. So wither way, it will be good.

Sweet and Sour Chicken

COURSE: MAIN COURSE
CUISINE: CHINESE
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
SERVINGS: 4

INGREDIENTS

SWEET AND SOUR SAUCE

CHICKEN

INSTRUCTIONS

SWEET AND SOUR SAUCE – USE ONLY 1/4 CUP FOR THE RECIPE

  1. Place the tomato paste, broth, sweetener, vinegar, lime juice, fish sauce, salt, garlic powder and ginger in a medium-zied saucepan over medium heat. Stir well to combine. Bring the mixture to a boil, stirring often. Boil for 3 minutes, stirring occasionally, until thickened to your liking. Remove from the heat and let cool. Sift in the guar gum, if using, and whisk until well combined. Pour the sauce into a jar and refrigerate until ready to use.

CHICKEN

  1. Heat the oil in a 4-inch-deep (or deeper) cast-iron skillet over medium heat at 350 degrees. The oil should be 1 inch deep, add more if needed.
  2. Bread the chicken: Crack the eggs into a shallow baking dish and beat lightly with a fork. In another shallow baking dish, combine the powdered Parmesan and pepper. Dip a chicken nugget into the eggs, then the cheese mixture. Coat well.
  3. When the oil is hot, fry the nuggets in batches for about 5 minutes, until golden brown and cooked through.
  4. Baste the fried chicken nuggets with the sauce. serve over rice and garnish with scallions, if desired

RECIPE NOTES

Nutritional Info per serving:

521 calories, 36 g fat, 45g protein, 8g carbs, 4g fiber

When I entered the recipe into myfittnesspal, it calculated a slightly higher measurements. That was one of the reasons we decided to not fry the chicken pieces.

The sauce recipe creates a pretty good amount of sauce. I measured out 1/4 servings and froze the remaining sauce for future dinners. I think the sauce would be good with a variety of meats.

Let me know what you think. I always love to hear your feedback.

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