Name: Sweet and Sour Chicken
Prep time: 35 min
Cook time: 30 min
Ingredients: 2 TBSP Carrots (peeled and shredded); 1/2 cup Napa cabbage (shredded (or any kind of cabbage you have)); 1 tsp Reduced-sodium soy sauce; 1 tsp Rice wine vinegar; 2 Egg roll wrappers; 2 cups Canola oil (or your preferred high smoking point oil); 4 TBSP Sweet chili sauce; 1/2 cup White rice; 1 TBSP Sugar; 1 TBSP Brown sugar; 1/4 cup Apple cider vinegar; 3 TBSP Ketchup; 2 tsp Reduced-sodium soy sauce; 1 cloves Garlic (minced); 8 oz Chicken breast boneless skinless (cut into 1” chunks); 1/4 cup Cornstarch; 1 Egg (beaten); 2 TBSP All-purpose flour; 1/2 cup Red bell pepper (cut into 1” chunks); 1/2 cup Green bell pepper (cut into 1” chunks); 1/4 cup Onion ( cut into 1” chunks); 1/2 cup Pineapple (cut into small chunks); 2 Fortune Cookies; 24 oz Sparkling water (cold); 2 bags Cinnamon tea; 2 tsp Sweetened condensed milk (or more if needed)

Sweet and Sour Chicken

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Prep Time: 35

Cook Time: 30

Servings:

Calories: 662kcal

Ingredients

Eggroll

2 TBSP Carrots peeled and shredded
1/2 cup Napa cabbage shredded (or any kind of cabbage you have)
1 tsp Reduced-sodium soy sauce
1 tsp Rice wine vinegar
2 Egg roll wrappers
2 cups Canola oil or your preferred high smoking point oil
4 TBSP Sweet chili sauce

Chicken

1/2 cup White rice
1 TBSP Sugar
1 TBSP Brown sugar
1/4 cup Apple cider vinegar
3 TBSP Ketchup
2 tsp Reduced-sodium soy sauce
1 cloves Garlic minced
8 oz Chicken breast boneless skinless cut into 1” chunks
1/4 cup Cornstarch
1 Egg beaten
2 TBSP All-purpose flour
1/2 cup Red bell pepper cut into 1” chunks
1/2 cup Green bell pepper cut into 1” chunks
1/4 cup Onion cut into 1” chunks
1/2 cup Pineapple cut into small chunks
2 Fortune Cookies

Sparkling Water

24 oz Sparkling water cold

Cinnamon Tea

2 bags Cinnamon tea
2 tsp Sweetened condensed milk or more if needed

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Mix together the carrot, cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper.
Lay out the egg roll wrapper with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tight. Gently fold the sides in and roll up tight. Repeat with remaining portions. Then set them aside.
Rise the rice with cold water and drain thoroughly. Cook the rice according to the directions on the package.
Make the sauce: whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic in a small bowl. Set aside.
Heat the canola oil in a saucepan over medium heat to 325°F (163°C).
Mix the chicken pieces and cornstarch in a bowl until all the pieces are well coated. Dip into the egg, then into the flour. Make sure the chicken is well coated.
Cook the chicken in the oil until cooked through and crispy to an internal temperature of 160°F (71°C) using a thermometer. Set aside on paper towels to drain excess grease.
Add 1 to 2 teaspoons of the oil used to fry the chicken to a saute pan on medium heat. Add the bell peppers, onion, and pineapple and cook for 3 to 4 minutes, until tender. Add the sauce in and stir; bring to a simmer until the sauce has thickened to a syrup consistency. Remove from the heat.
Fry the egg rolls: Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
Stir the chicken pieces into the sauce.
Finish the rice: Fluff with a fork and season with salt and pepper to taste.
Serve the chicken over rice with egg roll with sweet chili sauce and sparkling water. Enjoy with fortune cookies.
Brew and prepare the tea according to the instructions on the package. Stir the condensed milk into the hot brewed tea until it is fully dissolved to your desired taste. Serve for dessert.

Nutrition