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 canned or fresh
- ¼ cup Yellow onion diced
- 1 cup Sweet and sour sauce
- 2 Fortune cookies
For the Coconut Lime Water
- 24 oz Coconut water
- 1 Lime cut into wedges
- Ice cubes (optional)
Instructions
For the Rice:
- Rinse jasmine rice under cold water until the water runs clear.
- In a saucepan, combine rinsed rice, water, and a pinch of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Keep warm.
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 160F (71C) 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.
- To Serve: Divide the cooked jasmine rice between plates. Place 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 canned or fresh
- ¼ cup Yellow onion diced
- 1 cup Sweet and sour sauce
- 2 Fortune cookies
For the Coconut Lime Water
- 24 oz Coconut water
- 1 Lime cut into wedges
- Ice cubes (optional)
Instructions
For the Rice:
- Rinse jasmine rice under cold water until the water runs clear.
- In a saucepan, combine rinsed rice, water, and a pinch of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Keep warm.
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 160F (71C) 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.
- To Serve: Divide the cooked jasmine rice between plates. Place 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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