Ingredients
Rice
- ½ cup Jasmine rice
- 1 cup Water
- pinch Salt plus more to taste
- Black pepper to taste
Crab Rangoon
- 4 oz Cream cheese softened
- ½ cup Imitation crab meat finely chopped
- 2 Scallions finely chopped
- 1 clove Garlic minced
- ½ tsp Reduced-sodium soy sauce
- 4 Wonton wrappers
- Vegetable oil for frying
- Sweet chili sauce for serving
Sweet and Sour Chicken
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- ½ cup All-purpose flour
- ¼ cup Cornstarch
- 1 Egg beaten
- Vegetable oil for frying
- ½ cup Red bell pepper diced
- ½ cup Green bell pepper diced
- ½ cup Canned pineapple
- ¼ cup Yellow onion diced
- 1 cup Sweet and sour sauce
- 2 Fortune cookies
Coconut Lime Water
- 16 oz Coconut water
- 2 wedges Lime
Instructions
- Prepare the ingredients as instructed above.
- Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice, water, and a pinch of salt. Cook according to package instructions. Once tender, season with salt and pepper to taste.
- Prepare the crab rangoon filling: In a bowl, mix cream cheese, imitation crab meat, scallions, garlic, and soy sauce until well combined.
- Assemble the crab rangoon: Place a spoonful of the mixture in the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, and press to seal.
- Fry the crab rangoon: Heat vegetable oil to 350°F (175°C). Fry in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
- Prepare the sweet and sour chicken: Season the chicken with salt and pepper. In a bowl, combine flour and cornstarch. Dip each chicken piece in egg, then coat with the flour mixture.
- Fry the chicken: Heat vegetable oil in a pan over medium-high heat. Fry chicken until golden brown and cooked through to an internal temperature of 165°F (74°C), about 5–6 minutes. Drain on paper towels.
- Sauté the vegetables: In the same pan, sauté red and green bell peppers, pineapple, and onion for 2–3 minutes.
- Finish the sweet and sour chicken: Return the chicken to the pan, pour in sweet and sour sauce, and stir until everything is coated and heated through.
- Make the coconut lime water: Add lime to the coconut water.
- Serve the sweet and sour chicken over the jasmine rice, with crab rangoon, fortune cookie, and coconut lime water.
Nutrition
Calories: 880kcal | Carbohydrates: 123g | Protein: 40g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 203mg | Sodium: 2016mg | Potassium: 1471mg | Fiber: 8g | Sugar: 21g | Vitamin A: 2348IU | Vitamin C: 97mg | Calcium: 199mg | Iron: 5mg
Sweet and Sour Chicken
Ingredients
Rice
- ½ cup Jasmine rice
- 1 cup Water
- pinch Salt plus more to taste
- Black pepper to taste
Crab Rangoon
- 4 oz Cream cheese softened
- ½ cup Imitation crab meat finely chopped
- 2 Scallions finely chopped
- 1 clove Garlic minced
- ½ tsp Reduced-sodium soy sauce
- 4 Wonton wrappers
- Vegetable oil for frying
- Sweet chili sauce for serving
Sweet and Sour Chicken
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- ½ cup All-purpose flour
- ¼ cup Cornstarch
- 1 Egg beaten
- Vegetable oil for frying
- ½ cup Red bell pepper diced
- ½ cup Green bell pepper diced
- ½ cup Canned pineapple
- ¼ cup Yellow onion diced
- 1 cup Sweet and sour sauce
- 2 Fortune cookies
Coconut Lime Water
- 16 oz Coconut water
- 2 wedges Lime
Instructions
- Prepare the ingredients as instructed above.
- Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice, water, and a pinch of salt. Cook according to package instructions. Once tender, season with salt and pepper to taste.
- Prepare the crab rangoon filling: In a bowl, mix cream cheese, imitation crab meat, scallions, garlic, and soy sauce until well combined.
- Assemble the crab rangoon: Place a spoonful of the mixture in the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, and press to seal.
- Fry the crab rangoon: Heat vegetable oil to 350°F (175°C). Fry in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
- Prepare the sweet and sour chicken: Season the chicken with salt and pepper. In a bowl, combine flour and cornstarch. Dip each chicken piece in egg, then coat with the flour mixture.
- Fry the chicken: Heat vegetable oil in a pan over medium-high heat. Fry chicken until golden brown and cooked through to an internal temperature of 165°F (74°C), about 5–6 minutes. Drain on paper towels.
- Sauté the vegetables: In the same pan, sauté red and green bell peppers, pineapple, and onion for 2–3 minutes.
- Finish the sweet and sour chicken: Return the chicken to the pan, pour in sweet and sour sauce, and stir until everything is coated and heated through.
- Make the coconut lime water: Add lime to the coconut water.
- Serve the sweet and sour chicken over the jasmine rice, with crab rangoon, fortune cookie, and coconut lime water.
Nutrition
Calories: 880kcalCarbohydrates: 123gProtein: 40gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 203mgSodium: 2016mgPotassium: 1471mgFiber: 8gSugar: 21gVitamin A: 2348IUVitamin C: 97mgCalcium: 199mgIron: 5mg
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