Ingredients
Rice
- 1/2 cup Jasmine rice
- 1 cup Water
- pinch Salt
Crab Rangoon
- 4 oz Cream cheese softened
- 1/2 cup Imitation crab meat finely chopped
- 2 Scallions finely chopped
- 1 clove Garlic minced
- 1/2 tsp Reduced-sodium soy sauce
- 4 Wonton wrappers
- Vegetable oil for frying
Sweet and Sour Chicken
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch
- 1 Egg beaten
- Vegetable oil for frying
- 1/2 cup Red bell pepper diced
- 1/2 cup Green bell pepper diced
- 1/2 cup Canned pineapple
- 1/4 cup Yellow onion diced
- 1 cup Sweet and sour sauce
- 2 Fortune cookies
Broccolini
- 1 bunch Broccolini
Coconut Lime Water
- 16 oz Coconut water
Instructions
- For the Rice: Rinse jasmine rice under cold water until the water runs clear. Prepare the rice according to the instructions on the package. Once tender, season with salt and pepper to taste.
- For the Crab Rangoon: In a mixing bowl, combine softened cream cheese, finely chopped imitation crab meat, chopped scallions, minced garlic, and soy sauce. Mix until well combined. Place a spoonful of the cream cheese mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water and fold in half to create a triangle. Press to seal.
- Heat vegetable oil in a pan or deep fryer to 350°F (175°C).
- Fry the crab rangoon in batches until golden brown, about 2 - 3 minutes per side. Drain on paper towels.
- For the Sweet and Sour Chicken: Season the bite-sized chicken pieces with salt and pepper. In a shallow bowl, combine all-purpose flour and cornstarch. Dip each piece of chicken into the beaten egg, then coat with the flour mixture.
- Heat vegetable oil in a pan over medium-high heat.
- Fry the coated chicken pieces until golden brown and cooked through to an internal temperature of 160°F (71°C), about 5 - 6 minutes. Drain on paper towels.
- In the same pan, sauté diced red and green bell peppers, pineapple chunks, and diced white onion for 2 - 3 minutes.
- Add the cooked chicken back to the pan and pour in the sweet and sour sauce. Stir until the chicken and vegetables are coated and heated through.
- Bring a pot of water to a boil. Cook the broccolini until tender, about 3 - 5 minutes. Then drain. Season with salt and pepper.
- For the Coconut Lime Water: In a pitcher, combine coconut water and lime. Stir well. Serve over ice if desired.
- Serve the sweet and sour chicken on top of the rice. Serve with crab rangoon, fortune cookie, broccolini, and coconut lime water.
Nutrition
Calories: 996kcal | Carbohydrates: 138g | Protein: 53g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 218mg | Sodium: 1079mg | Potassium: 2424mg | Fiber: 15g | Sugar: 25g | Vitamin A: 4257IU | Vitamin C: 364mg | Calcium: 329mg | Iron: 7mg
Sweet and Sour Chicken
Ingredients
Rice
- 1/2 cup Jasmine rice
- 1 cup Water
- pinch Salt
Crab Rangoon
- 4 oz Cream cheese softened
- 1/2 cup Imitation crab meat finely chopped
- 2 Scallions finely chopped
- 1 clove Garlic minced
- 1/2 tsp Reduced-sodium soy sauce
- 4 Wonton wrappers
- Vegetable oil for frying
Sweet and Sour Chicken
- 8 oz Chicken breast boneless skinless cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch
- 1 Egg beaten
- Vegetable oil for frying
- 1/2 cup Red bell pepper diced
- 1/2 cup Green bell pepper diced
- 1/2 cup Canned pineapple
- 1/4 cup Yellow onion diced
- 1 cup Sweet and sour sauce
- 2 Fortune cookies
Broccolini
- 1 bunch Broccolini
Coconut Lime Water
- 16 oz Coconut water
Instructions
- For the Rice: Rinse jasmine rice under cold water until the water runs clear. Prepare the rice according to the instructions on the package. Once tender, season with salt and pepper to taste.
- For the Crab Rangoon: In a mixing bowl, combine softened cream cheese, finely chopped imitation crab meat, chopped scallions, minced garlic, and soy sauce. Mix until well combined. Place a spoonful of the cream cheese mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water and fold in half to create a triangle. Press to seal.
- Heat vegetable oil in a pan or deep fryer to 350°F (175°C).
- Fry the crab rangoon in batches until golden brown, about 2 - 3 minutes per side. Drain on paper towels.
- For the Sweet and Sour Chicken: Season the bite-sized chicken pieces with salt and pepper. In a shallow bowl, combine all-purpose flour and cornstarch. Dip each piece of chicken into the beaten egg, then coat with the flour mixture.
- Heat vegetable oil in a pan over medium-high heat.
- Fry the coated chicken pieces until golden brown and cooked through to an internal temperature of 160°F (71°C), about 5 - 6 minutes. Drain on paper towels.
- In the same pan, sauté diced red and green bell peppers, pineapple chunks, and diced white onion for 2 - 3 minutes.
- Add the cooked chicken back to the pan and pour in the sweet and sour sauce. Stir until the chicken and vegetables are coated and heated through.
- Bring a pot of water to a boil. Cook the broccolini until tender, about 3 - 5 minutes. Then drain. Season with salt and pepper.
- For the Coconut Lime Water: In a pitcher, combine coconut water and lime. Stir well. Serve over ice if desired.
- Serve the sweet and sour chicken on top of the rice. Serve with crab rangoon, fortune cookie, broccolini, and coconut lime water.
Nutrition
Calories: 996kcalCarbohydrates: 138gProtein: 53gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 218mgSodium: 1079mgPotassium: 2424mgFiber: 15gSugar: 25gVitamin A: 4257IUVitamin C: 364mgCalcium: 329mgIron: 7mg
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