Sweet and Sour Chicken

Prep Time 35

Cook Time 25

Servings

Calories 933kcal

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)

US Customary - Metric

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