Ingredients
Rice
- ½ cup Jasmine rice
- 1 cup Water
- 1 pinch Salt
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 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
- 24 oz Coconut water
- 1 Lime cut into wedges
- Ice cubes (optional)
Instructions
- Prep the ingredients per the instructions above.
- 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.
- 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, and coconut lime water.
Nutrition
Calories: 933kcal | Carbohydrates: 128g | Protein: 45g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 218mg | Sodium: 1118mg | Potassium: 1799mg | Fiber: 10g | Sugar: 25g | Vitamin A: 2387IU | Vitamin C: 107mg | Calcium: 226mg | Iron: 5mg
Sweet and Sour Chicken
Ingredients
Rice
- ½ cup Jasmine rice
- 1 cup Water
- 1 pinch Salt
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 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
- 24 oz Coconut water
- 1 Lime cut into wedges
- Ice cubes (optional)
Instructions
- Prep the ingredients per the instructions above.
- 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.
- 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, and coconut lime water.
Nutrition
Calories: 933kcalCarbohydrates: 128gProtein: 45gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 218mgSodium: 1118mgPotassium: 1799mgFiber: 10gSugar: 25gVitamin A: 2387IUVitamin C: 107mgCalcium: 226mgIron: 5mg
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