Townsend’s Sweet-and-Sour Chicken With Fried Rice Recipe

Townsend's Sweet-and-Sour Chicken With Fried Rice Recipe

Townsend's Sweet-and-Sour Chicken With Fried Rice Recipe

Mr. Man made one of the best meals ever the other night (this was pre-Lent), so I had to share. It’s not the healthiest recipe (Hey, at least there are a lot of veggies in the fried rice!), but as far as fried chicken goes, it’s way healthier than anything you’d get at a restaurant. Try it, and let me know what you think!

Townsend’s Sweet-and-Sour Chicken With Fried Rice Recipe

Sweet-and-Sour Chicken

1 pound of boneless, skinless chicken breast, cubed

1 cup whole wheat flour

1 egg

1 cup milk

3 cups sesame oil

Sweet and sour sauce

Fried Rice

2 cups cooked brown rice

1 tbsp. olive oil

1/4 cup chopped onion

1 tbsp. hot sauce

1 tbsp. ginger

1 tbsp. garlic

1/3 cup mixed vegetables

1/3 cup sliced bell pepper

1/3 cup black beans

1/4 cup soy sauce

Servings

About 4 to 6 servings

Prep and Cook Time

About 1 hour

Instructions

Put all the vegetables in the pan with 1 tablespoon of olive oil and the garlic. Cook until partially cooked through. Add the cooked rice, hot sauce, ginger, and soy sauce.

Allow the vegetables to cook the rest of the way as the rice heats. Keep warm until the chicken is done.

Fill a deep frying pan with sesame oil — cut with canola oil to reduce fat.

Beat the egg and milk together in a bowl, and then pile the flour on a cutting board.

Dip the chicken in the milk and egg mixture and roll in the flour while the oil is heating.

Once the oil is hot, put the chicken in. Cook for about 10 minutes or until the thickest piece of chicken in there is cooked through.

Pull the chicken out and put on a paper towel. Serve it on the plate and spoon the sweet and sour sauce over the top. Dish up the rice alongside.

Goals Update:

  • I did work on my Cat Fancy freelance article today.
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