I have been slightly uninspired lately when it comes to dinners.
The dinner hour rolls around and I suddenly realize I hadn't even begun to plan a meal.
That is SO not like me.
But thankfully there are thousands of fellow foodies out there who HAVE been inspired lately.
And I came across this recipe at the perfect moment.
Last year, The Pioneer Woman developed a recipe sharing website as a branch of her blog.
Called Tasty Kitchen, it's a brilliant collaboration of home cooks and trained chefs combined.
Recipes are tried and true.
Easy to browse.
It's really lovely.
You should check it out.
In any case, this sweet and sour chicken recipe was featured in a post by PW today.
And when I saw the list of ingredients and noticed they were all staple items, I knew I had found tonight's meal.
It was perfect.
Super easy to put together.
A leeettle bit time consuming, but totally worth it.
And I'm sure I'll get quicker at throwing it together in the future.
But I'd say you should give yourself at least an hour and half before meal time to start preparation and cooking.
recipe adapted from Melanie on Tasty Kitchen.3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
1 cup (or less) Cornstarch
2 whole Eggs, Lightly Beaten
¼ cups Canola Oil
for the sauce:
¾ cups Sugar
4 Tablespoons Ketchup
½ cups Vinegar
1 Tablespoon Soy Sauce
1 teaspoon Garlic Salt
Cut chicken breasts into chunks or large bite-sized pieces. Season with salt and pepper. Dip chicken in cornstarch and then in egg (yes, this will be messy but it will be worth it, I promise!). Heat a thin layer of oil in a large skillet to medium/medium-high heat. Sauté/fry the chicken in the oil until browned on all sides but not cooked through. Place in a single layer in a baking dish coated with non-stick cooking spray.
Preheat oven to 325 degrees F. Mix sauce ingredients together and pour over chicken. Bake for one hour, turning chicken every 15 minutes.
While the chicken is baking start cooking the brown or white rice--to yield approximately 1 cup per person.
Prepare fresh veggies (broccoli, green pepper, green onion, shredded carrot, sliced mushrooms, etc) or frozen veggies to be stir fried in the same skillet used to cook chicken. Sauté veggies for 5-10 minutes over medium heat with a light drizzle of oil and a sprinkle or two of soy sauce.
For extra sweet and sour sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.