Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
Chicken
- 1/2 cup White rice
- 1 TBSP Sugar
- 1 TBSP Brown sugar
- 1/4 cup Apple cider vinegar
- 3 TBSP Ketchup
- 2 TBSP 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
- 1/4 cup Canola oil or any high smoking point oil
- 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 (optional)
- 4 Fortune Cookies
Instructions
- Mix the water and cucumber in a pitcher. Refrigerate up to 1 hour before serving.
- Rise the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package.
- To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic in a small bowl. Set aside.
- Mix the chicken pieces and cornstarch in a bowl until all the pieces are well coated. Dip into the egg, then into the flour before adding to the hot oil.
- Heat the oil in a skillet over medium heat. Cook the chicken for 2-3 minutes, until cooked through and crispy to an internal temperature of 160 degrees using a thermometer.
- Remove to a baking sheet and continue cooking all the chicken pieces.
- 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 (if using) and cook for 5 to 7 minutes, until tender. Add the sauce in and stir, bringing to a simmer until the sauce has thickened to a syrup consistency.
- Stir in the chicken pieces.
- Finish the rice: Fluff with a fork and season with salt and pepper to taste.
- Serve the chicken over rice with fortune cookies and cucumber water.
Nutrition
Calories: 547kcal | Carbohydrates: 88g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 576mg | Potassium: 884mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1617IU | Vitamin C: 102mg | Calcium: 78mg | Iron: 2mg
Sweet and Sour Chicken
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
Chicken
- 1/2 cup White rice
- 1 TBSP Sugar
- 1 TBSP Brown sugar
- 1/4 cup Apple cider vinegar
- 3 TBSP Ketchup
- 2 TBSP 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
- 1/4 cup Canola oil or any high smoking point oil
- 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 (optional)
- 4 Fortune Cookies
Instructions
- Mix the water and cucumber in a pitcher. Refrigerate up to 1 hour before serving.
- Rise the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package.
- To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic in a small bowl. Set aside.
- Mix the chicken pieces and cornstarch in a bowl until all the pieces are well coated. Dip into the egg, then into the flour before adding to the hot oil.
- Heat the oil in a skillet over medium heat. Cook the chicken for 2-3 minutes, until cooked through and crispy to an internal temperature of 160 degrees using a thermometer.
- Remove to a baking sheet and continue cooking all the chicken pieces.
- 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 (if using) and cook for 5 to 7 minutes, until tender. Add the sauce in and stir, bringing to a simmer until the sauce has thickened to a syrup consistency.
- Stir in the chicken pieces.
- Finish the rice: Fluff with a fork and season with salt and pepper to taste.
- Serve the chicken over rice with fortune cookies and cucumber water.
Nutrition
Calories: 547kcalCarbohydrates: 88gProtein: 33gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 154mgSodium: 576mgPotassium: 884mgFiber: 4gSugar: 25gVitamin A: 1617IUVitamin C: 102mgCalcium: 78mgIron: 2mg
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