Sweet and Sour Chicken

Happy Monday!  Did you have a good weekend?  Did you try Caley's cashew chicken?  I hope so!

For today, I have a yummy recipe that my Mom taught me how to make.  It's insanely delicious and whenever I make it my husband comments that we're having Panda Express for dinner!  Yeah we like cheap Chinese.  But I promise this tastes BETTER than cheap Chinese :)

Sweet and Sour Chicken
Two medium size chicken breasts
2 chicken bouillon cubes
6 T. ketchup
6 T. water
1 C. Sugar
4 1/2 tsp. soy sauce
2 T. cornstarch
1/2 C. vinegar
2 eggs
oil
And more cornstarch

Preheat oven to 325 degrees.  Combine chicken bouillon cubes, ketchup, water, sugar, soy sauce, cornstarch, and vinegar in one bowl. Set aside.  Crack two eggs into bowl and mix. Pour a hefty amount of cornstarch into another bowl.

Cut chicken breasts into small pieces (strips, chunks, w/e). Dip chicken into egg, then corn starch and put into pan with oil already heated. Cook each piece of chicken until light brown on each side. Place cooked chicken into large casserole dish. Repeat until all chicken is deliciously cooked! Pour the sauce over the chicken. Put casserole dish into oven and bake for 30 minutes.

While the chicken is baking, prepare your ham fried rice!

Ham Fried Rice
1 cup of chunked ham
 (I use leftover from a ham roast.  You don't HAVE to put in ham. 
I make fried rice more without the ham.)
1 cup rice
2 cups of water
2 T. of diced onions
2 T. of oil
2 eggs
1 T. soy sauce

Combine water and rice in saucepan over medium heat.  Once it comes to a boil, lower temperature, cover and set timer for 20 minutes.  Heat oil, onions and ham in a frying pan over medium heat until light brown.  Move ingredients to the side of the pan.  Crack two eggs onto opposite side of the pan and scramble the eggs until thoroughly cooked.  Mix eggs in with the other ingredients.  Turn off heat.  Pour fully cooked rice into the pan.  Add soy sauce and stir together.

Enjoy your chicken and rice.
(I forgot to take a picture of the finished project!  Next time...)
 

First Follower Friday: Cashew Chicken

Remember when I said I had some exciting things planned?  Well this is one of them! Each Friday I will choose one of my followers (are you following this blog yet?!) to submit a favorite recipe to appear on my blog. I'll do a little spotlight on that person and then post their recipe.  

Pretty exciting huh? See, I'm ALL about learning from you guys, too! 

So for today, my first Follower Friday goes to Caley. She's actually the person who inspired me to create this blog. We've been friends since freshmen year of high school. She's one of my heroes. She's kind, loving, and insanely creative! She works and writes for HowDoesShe.com. Her style is gorgeous and I wish I had her ability to design and decorate practically anything!  

Take it away, Caley.

>>>>>>

Thanks Tiff, you're the sweetest and I'm so excited about this blog! Woo woo!

Today I'm going to share one of my family's favorite meals...

Cashew Chicken

Without turning the heat on, combine into a wok or stir-fry pan:

1 tbsp garlic or garlic powder

1 tbsp cornstarch

5 tbsp soy sauce

2 tbsp black vinegar or balsamic vinegar

1 tsp chili garlic sauce

2 tbsp sesame oil

2 tbsp water

Mix together, add 3-4 cubed chicken breasts and turn on the heat to medium-high. Stir often while the sauce cooks into the chicken...make sure the chicken gets completely cooked.

 

When cooked, add 1 diced green pepper and 1 can sliced water chestnuts... (you can also add 1/2 medium onion and 3 green onions if you/your family likes them).

 

One minute before you're ready to serve it, add the cashews. If you add them too early they might get soggy and they also get flaming hot! (Watch your tongues!)

Add some rice and you're all done! It's definitely a crowd pleaser and a delicious left-over meal! 

I hope it becomes one your favorites too! Enjoy everyone!

Would you like to share your family's favorite recipe? 

Become a follower and let me know! I'd love to have you!