Baked Sweet and Sour Chicken with Fried Rice

        I have a DELICIOUS recipe for you all! I am so excited to share this one. I found this on Mels Kitchen Cafe about a year ago. My family and I LOVE this dish! It has such a great flavor. You could probably trick your family into thinking you picked up some yummy Chinese food at a gourmet restaurant... It is that good, I promise! One of the great things about it is that its baked :)  Your not deep frying it like the normal chinese dishes, so your getting tons of great flavor without all the fat and grease. I found the Fried Rice recipe on a website (dont remember which one) but added my own little twist to it. I made this last night for dinner and I think we all ate it up within 5 - 10 minutes! It's soooo good. I hope you give it a try soon :)

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

                                 Below is the greatness you will get when it's all cooked:

YUM!

Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

     

SCRUMDIDLIUMPTIOUS!

Bacon Ranch Slowcooker Chicken

Adapted from My Once a Month Cooking
Bacon Ranch Slowcooker Chicken
4 Servings

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts
8 oz. pasta (I used rigatoni)

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles.

Nutritional Information: 456 calories, 61 carbs, 5 fat grams and 36 protein grams.

Review: This tasted like it was SO bad for me! I loved how creamy it came out - it almost tasted cheesy even though I didn't have cheese. I'm going to make this again immediately - wonderful comfort food! Edited to add 9/20/11: I've gathered some feedback via Pinterest and wanted to share: one reviewer mentioned that unless you really like ranch, the ranch flavor could be a bit overwhelming - she suggested not using the entire packet. Another mentioned that for them it was too salty, so using less of the packet may make a difference. We love it as is, but I saw these and thought they may help! And please, if you try it and have recommendations for making it better/changes for next time, feel free to post in the comments below. Thanks!

Got the recipe from Here

Wingers Sticky Fingers

Can you tell I love to eat out?

But what I also love is being able to make the same food at home, myself that tastes just as good and for cheaper!

These are seriously SO good! They taste just like Wingers and are super quick and easy!

WINGERS STICKY FINGERS

1/3 cup Franks Original Hot Sauce ( it has to be this kind, it tastes the best) I found it at Walmart!

1 1/2 c Brown Sugar

1 Tbsp Water

Tysons Breaded Chicken Breasts

Cook in a saucepan and bring to a boil, boil for one minute so the brown sugar dissolves. Set aside and let cool down! Then pour over the cooked chicken breasts and make sure to cover them well!

I served them with ranch and celery!

I found the recipe here http://www.favfamilyrecipes.com/2009/01/just-like-wingers-sticky-fingers-and.html

Spicy Rice

In a skillet combine:
2 c water
2 c salsa
1 pkg taco seasoning

Bring to boil then add:
1 can canned chicken drained
2 c minute rice
1 can black beans, drained and rinsed
1 can whole kernal corn, drained
cover and simmer 10 minutes
Serve with grated cheese and sour cream

Bajio Crock pot chicken

3-5 Chicken Breasts
1/2 cup salsa
1/2 cup Brown sugar
1 can diced chillies
1/2 can sprite
1 Tbls. Cumin
1 Tbls. Garlic (optional)
Mix all ingrediants, pour over chicken, cook all day on low heat
*Serve on tortillas with rice, beans, cheese, sour cream, tomatos, lettuce, salsa, and whatever else you like!

Parmesan Ranch Chicken

4 boneless, skinless chicken breasts 1 package dried ranch dressing mix 1 cup Parmesan, grated 2 cups corn flakes, crushed 3 tablespoon butter, melted Directions: 1. Combine corn flakes, parmesan and ranch dressing. 2. Dip each breast in butter then roll in corn flake mixture. 3. Place in bottom of shallow baking dish and bake at 350 for 45-60 minutes.

Chicken Party Rolls

6 oz cream cheese softened
4 TBS soft Margarine
1/2 tsp pepper
2 cups cooked chicken
14 oz can chopped mushroom (optional)
2 cylinders crescent rolls (8 per can)

Directions:
1. Combine cream cheese, butter and pepper until smooth.

2. Stir in chopped chicken and mushrooms.

3. Separate rolls into16 rolls.

4. Divide chicken equally on each roll.

5. Roll up and tuck corner under.

6. Bake on ungreased cookie sheet at 375 for 20 minutes or until golden brown.

Teriyaki Chicken

What you will need:

½ cup soy sauce

½ cup sugar

½ Tsp Ginger

½ tsp Garlic salt

Mix all ingredients and marinate chicken in for 1 to 3 hours, then bake 1 hour in 375 degrees

Chicken Alfredo

• 2 lbs boneless chicken breasts
• 4 TBS oil
• 1/4 cup butter
• 1/2 cup Parmesan Cheese
• 3/4 cup heavy cream
• salt and pepper
• 1 lb fettucine

1. Heat oil in a 10 in skillet. Cut chicken breasts into strips. Add salt and pepper. Fry on medium heat until cooked through.
2. Melt butter in sauce pan; ad cream and cheese. Cook over low heat, stirring constantly. Do not boil.
3. Cook fettucine in water and mix in chicken and sauce. Drain noodles. Mix all together.

Italian Chicken- Crockpot

• 5 chicken breasts
• 1 pkg cream cheese
• 1 pkg dry Italian dressing mix
• 1 can cream of chicken or mushroom soup
• 1 half cube of butter

1. Mix cream cheese, dressing mix, soup and butter all together. Pour over chicken in crockpot
2. 3-4 hours high, 5-6 hours low.

Serve over noodles or rice.

Easy Chicken & Cheese Enchiladas

			Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup sour cream 1 cup Pace® Picante Sauce 2 tsp. chili powder 2 cups chopped cooked chicken 1/2 cup shredded Monterey Jack cheese 6 flour tortillas (6-inch), warmed 1 small tomato, chopped (about 1/2 cup) 1 green onion, sliced (about 2 tablespoons) Directions: Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

Chicken Enchiladas

SUBMITTED BY: IANKRIS PHOTO BY: JenniferJP

"This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time."

INGREDIENTS (Nutrition)

• 1 (8 ounce) package cream cheese
• 1 cup salsa
• 2 cups chopped cooked chicken breast meat
• 1 (15.5 ounce) can pinto beans, drained
• 6 (6 inch) flour tortillas
• 2 cups shredded Colby-Jack cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 
   
3. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
4. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Cheesy Chicken Taco Roll-ups

• 8 Taco Bell Home Original Flour Tortillas

• 1/2 cup Taco Thick n' Chunky Salsa
• 2 cups cooked shredded chicken
• 1 cup shredded Colby Monterey Jack cheese
• 2 cups shredded lettuce
  
• 1 large tomato, chopped

Directions:

Heat oven to 350 degrees. Top tortillas with salsa and chicken. Fold in opposites sides of tortillas, then roll up burrito style.

Place seam side down in 8-inch square baking dish. Top with cheese.

Bake 15 minutes or until cheese is melted. Sprinkle with lettuce and tomatoes.

20 minute Oriental Chicken and Rice

• 1 TBSP oil
• 4 small boneless, skinless chicken breasts
• 1 can cream of mushroom soup
• 1 1/2 cups water
• 3 TBSP soy sauce
• 2 cups minute rice, uncooked
• 1 pkg (16 oz) frozen stir fry vegetables, thawed

1. Heat oil in large skillet. Add chicken; cover. Cook until chicken is cooked through.

2. Remove chicken from skillet; cover. Add soup, water, and soy sauce to skillet; stir until well blended. Bring to boil.

3. Add rice and vegetables; mix well. Top with chicken; cover. Reduce heat to low; cook 5 minutes or until tender and vegetables are heated through.

Chicken Cordon Bleu Casserole

• 2 cups cooked chicken, cubed
• 2 cups cubed ham
• 2 cups MINUTE rice
• 2 cups sour cream
• 2 cups grated cheese
• 2 cups cream of chicken soup

1. Mix together and put in casserole dish. Add salt and pepper to taste and add crushed cutons on top if desired.

2. Bake at 350 for 45 min- 1 hour

Easy One-Skillet Chicken Parmesan

• I TBSP oil
• 4 small boneless skinless chicken breast halves (1lb)
• 1 large green pepper, chopped
• 1 jar (14 oz) spaghetti sauce (about 1 1/2 cups)
• 1 cup water
• 2 cups MINUTE rice, uncooked
• 1 cup Mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated

1. Heat oil in large skillet on medium, high heat. Add chicken and peppers; cover. Cook until chicken is cooked through, stirring peppers occasionally, remove chicken from skillet; cover to keep warm.

2. Add spaghetti sauce and water to skillet; stir, bring to boil.

3. Stir in rice; top with chicken. Sprinkle with cheeses; cover. Reduce heat to low; cook 5 min. or until cheeses are melted.

Sweet & Sour Chicken

• 1 TBSP oil
• 1 lb. boneless skinless chicken breats, cut into bite-size pieces
• 1 bag (16 oz) frozen stir-fry vegetables
• 1 can (8 oz) pineapple chunks in juice, undrained
• 1 can (10 1/2 oz) low sodium chicken broth
• 2 cups MINUTE White rice, uncooked
• 1/2 cup sweet 'n sour sauce

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until cooked through.

2. Add vegetables and pineapple with juice; mix well. Stir in chicken broth. Bring to boil.

3. Stir in rice; cover. Remove from heat. Let stand 5 min. or until almost all of the liquid is absorbed and rice is tender. Stir in sweet'n sour sauce.

Quick & Easy Chicken Stir-Fry

• 1 lb boneless skinless chicken breasts, cut into thin strips
• 1 tsp. garlic, minced (optional)
• 1 TBSP oil
• 1 1/4 cups water
• 1/4 cup lite soy sauce
• 1 TBSP sugar
• 1 pkg. (16 oz) frozen stir-fry vegetables
• 2 cups MINUTE White Rice, uncooked

1. Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat 5 min. or until chicken is cooked through.

2. Add water, soy sauce, sugar and vegetables; stir. Bring to boil.

3. Stir in rice, cover. Remove from heat. Let stand 5 min. Fluff with fork.

Cheddar Chicken Spaghetti

Cheddar Chicken Spaghetti

1 pkg (7 oz) spaghetti, broken
2 cups cubed chicken (I actually used 2 cans of chicken from costco)
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 9x13 dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

(I think next time I might add some frozen veggies to the mix)