Ingredients
Eggroll
- 2 TBSP Carrots peeled and shredded
- 1/2 cup Napa cabbage shredded (or any kind of cabbage you have)
- 1 tsp Rice wine vinegar
- 1 tsp Reduced-sodium soy sauce
- 2 Egg roll wrappers
- 4 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
Kombucha
- 24 oz Kombucha cold
Instructions
- 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. While the rice is cooking, prep the eggrolls.
- Prep the carrot and cabbage per instruction above.
- Mix together the carrot, cabbage, soy sauce, rice wine vinegar, and season with salt and pepper.
- Lay out the egg roll wrapper in a diamond 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 (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings). Repeat with remaining egg roll.
- To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl. Set aside.
- Heat the oil in a saucepan over medium heat to 325°F (163°C). While the oil is heating, prep the chicken and vegetables.
- 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.
- 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.
- 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.
- 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.
- 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 egg roll with sweet chili sauce and kombucha.
Nutrition
Calories: 662kcal | Carbohydrates: 114g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 156mg | Sodium: 1075mg | Potassium: 959mg | Fiber: 5g | Sugar: 42g | Vitamin A: 4165IU | Vitamin C: 108mg | Calcium: 90mg | Iron: 3mg
Sweet and Sour Chicken
Ingredients
Eggroll
- 2 TBSP Carrots peeled and shredded
- 1/2 cup Napa cabbage shredded (or any kind of cabbage you have)
- 1 tsp Rice wine vinegar
- 1 tsp Reduced-sodium soy sauce
- 2 Egg roll wrappers
- 4 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
Kombucha
- 24 oz Kombucha cold
Instructions
- 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. While the rice is cooking, prep the eggrolls.
- Prep the carrot and cabbage per instruction above.
- Mix together the carrot, cabbage, soy sauce, rice wine vinegar, and season with salt and pepper.
- Lay out the egg roll wrapper in a diamond 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 (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings). Repeat with remaining egg roll.
- To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl. Set aside.
- Heat the oil in a saucepan over medium heat to 325°F (163°C). While the oil is heating, prep the chicken and vegetables.
- 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.
- 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.
- 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.
- 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.
- 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 egg roll with sweet chili sauce and kombucha.
Nutrition
Calories: 662kcalCarbohydrates: 114gProtein: 35gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 156mgSodium: 1075mgPotassium: 959mgFiber: 5gSugar: 42gVitamin A: 4165IUVitamin C: 108mgCalcium: 90mgIron: 3mg
Tried this recipe?Let us know how it was!