Jan

A complete Chinese meal made totally from scratch. You will think you are at a Chinese restaurant while eating this delicious meal that you prepared. Serve with sides and dipping sauces of your choice. If using rice start preparing it first as this meal comes together quickly.

INGREDIENTS in SWEET and SOUR CHICKEN

3/4 c granulated sugar

1 tbsp. light brown sugar, packed

1/2 c apple cider vinegar

1/4 c ketchup

2 tbsp soy sauce

1 tbsp Sesame oil

3 cloves garlic, pressed of finely minced

1 tbsp corn starch

2 tbsp cold water

CHICKEN

chicken breasts (about 1.25 pounds, cut into 1-inch pieces)

3 tbsps corn starch

salt and pepper to taste

3 to 4 tbsps olive oil. more if needed

2 green onions, sliced into rounds, optional for garnishing

1 tbsp sesame seeds, optional for garnishing

olive oil

Make the Sweet and Sour Sauce

Add the sugar, apple cider vinegar, ketchup, soy sauce, sesame oil, brown sugar, and garlic to a saucepan.

Bring the sauce to a boil, combine the water and cornstarch in a separate bowl before adding to the sauce.

Let the sauce bubble for a few minutes to thicken up.

Make the Chicken

Add the diced chicken into a bag with the cornstarch, salt and pepper, give it a good shake to coat the chicken pieces fully.

Fry the chicken in a skillet with a few tablespoons of olive oil (do not deep fry).

Once the chicken is cooked, stir in the sweet and sour sauce and continue cooking until the chicken is coated and heated through.

BUT WAIT! One more dish to add to our homemade Chinese meal.

HOMEMADE EGG ROLLS

INGREDIENTS

2 vegetable oil

3/4-pound ground pork or chicken

salt and pepper to taste

1 teaspoon minced garlic

1 teaspoon minced ginger

3 cups coleslaw mix

1/4 cup sliced green onions

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

12 egg roll wrappers

1 egg beaten

oil for frying

INSTRUCTIONS

  1. Heat the two teaspoons vegetable oil in a large pan over medium heat. Add the ground pork and season with salt and pepper.
  2. Cook, breaking up the pork with a spatula until meat is browned and cooked through. Add the garlic and ginger, and cook for 30 seconds.
  3. Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3 to 4 minutes.
  4. Stir in the soy sauce and sesame oil, then remove from heat.
  5. Spoon 2 to 3 tbsps. of filling onto each egg roll wrapper and fold according to package directions. Use the beaten egg to seal the edges of the wrappers as you go.
  6. Pour 2 to 3 inches of oil in a deep pot.
  7. Heat the oil to 350 degrees. Fry 3 to 4 egg rolls at a time, turning occasionally, until browned all over, approximately 3 – 5 minutes.
  8. Drain on a paper towel.

NOTE: if you prefer to bake your egg rolls, coat them with cooking spray and bake at 425 degrees for 15-20 minutes, or until browned and crispy. Turn during baking.

Bon Appetitđź’–