Sweet & Sour Chicken and Fried Rice

  It has been unseasonably warm here, and on Tuesday, it finally snowed! YAY! 

It was the kind that falls really slow with REALLY big flakes.  We didn’t get much, but it was just beautiful!

  We had some special visitors tonight.  Dale thought they’d look good in the freezer.  Thankfully it’s not deer season, or that just might have been what occurred!!!!! 

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Back to supper, and it’s not Venison.  It’s Chicken and it’s Chinese!

Sweet and Sour Chicken

(click title for easy printable)

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Ingredients

  • 12 whole Raw Chicken Strips, Or 4-6 Boneless, Skinless Breasts, Cut In Strips
  • 1 cup Flour
  • 12 ounces, weight Jar Apricot Preserves
  • 1 envelope Dry Onion Soup Mix (about 1 Oz. Packet)
  • 1 bottle (10-12 Oz. Bottle) Russian Dressing

Preheat oven to 350F. If using chicken breasts, cut into strips. Flour each strip and lay them in a 9 x 13 casserole dish. Mix apricot preserves with onion soup and spread over chicken. Pour dressing over all and bake for 1 hour.

Sticky and delicious!!!!

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I have always struggled with pasty rice, not matter how much I rinse the rice, watch the pot, carefully fluff with a fork….my rice is sticky. YUCK!

But, that was before I found this recipe for Brown Rice that you bake in the oven. It turns out perfect every time!!!!! YAY!

{If you are making this to go with the Sweet and Sour Chicken above, you will want to double this.}

Brown Rice Bake

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1-½ cup Brown Basamati Rice

2 cups Chicken Broth

½ cups Water

½ teaspoons Salt

Preheat oven to 340*. Combine brown rice, chicken broth, water and salt in a 8×11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork.

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  When you are done with this you can turn it into fried rice if you’d like, or just serve as is, with Teriyaki sautéed vegetables.

  Here is how I do fried rice:

  Cut up 4-5 cups of fresh veggies: broccoli, baby carrots, mushrooms, snow peas, thinly sliced garlic and onion. 

  In a large electric skillet, pour several Tablespoons of Olive Oil and heat up.  Add onions and garlic, then other veggies, stir frying for about 10 minutes. Add mushrooms last, they don’t need as much time.  Then, stir in a double batch of the Brown Rice Bake.  Add 4 T. soy sauce.  Stir and fry for a few more minutes before clearing a spot and adding 2 eggs.  Scramble, then stir in the rest of the mixture.  Cook off any remaining raw egg, then serve on  a plate with Sweet and Sour Chicken on top and Egg Rolls on the side.

Who needs Chinese Take Out when you can make a meal like this?!?!?!

~T

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For other Chinese Supper Favorites, go visit these recipes:

Vietnamese Fried Rice

Korean Style Noodle Bowls

Library Day & Vietnamese Fried Rice

  071Once every other month, we head to the library for new books. 

  A LOT of new books! 

  By the time we’ve picked out some for Avery, some for Ty, and chapter books for Destiny, we’ve usually got about 45 books to lug home.

  Because of this, we wait until Monday’s to go, when daddy is home from work early.  Besides helping me haul books to the car, his job is to sit in the rocking chair and read to the children who are done picking out their books, while I run around with the ones still needing to choose.  Paxton just chills in the car seat or on Daddy’s lap, but before I know it, I’ll be helping him pick books too!

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051  Ty asked to pick his own books out for the first time tonight. 

    “Well sure, buddy! Why not?”

  He came back with 9 books, all called: “The Night Before Christmas”.

  Needless to say, there were a few giggles as we put them all back, and tried again. 

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    Speaking of Tylan, he is now the proud owner of his very own library card!!!!

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  So what’s the best part of this Library Adventure??????

The next few days are filled with QUIET. 

Beautiful, perfect, peaceful quiet. 

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The quiet only broken by the sound of turning pages and the occasional giggle.

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I LOVE IT!

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  Destiny is getting to be a faster reader, completing a small chapter book during her 1 hour of required reading time.  She does this during the little one’s nap on the weekends.

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It is my hearts desire, that my kids love to read.  I can only hope this promotes a life time of reading and a love for it too!

    I adore getting lost in a good Christian novel!!! But alas, I don’t even bother to get books for me anymore.  It’s just mean to see them sitting there, untouched week after week.  I haven’t checked out a book since Paxton was a few months old and reality hit.

Life with 4 is busy

  Besides, right now the Lord is asking me to blog during my down time, not read 043and I am ok with that……. 

Cause I love you guys!  🙂  

  Too bad I won’t be able to take you out to the pool with me this summer. 

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  Hmm, I might trade you in for a book those days, but don’t worry, I’ll still talk to you after the kids are asleep…….

Cause you pretty much ROCK!

~T  🙂

P.S.  Thanks to some afternoon prep work, we came home from the library and had this delicious supper ready within 10 minutes:

VIETNAMESE FRIED RICE with CHICKEN

Serves 8

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Earlier in the day to make supper go waaaay faster, cook 3 cups brown basamati rice in 6 cups of water. If you feel like continuing your early prep, go ahead and chop your onions and cube your chicken.

Heat in large electric skillet:

6 T. cooking oil

Add:

1 lb. raw chicken, cut into cubes

6 cloves garlic, pressed

1 1/2 –2 large onions, chopped

2 tsp. salt

2 tsp. pepper

2 tsp. sugar

4 T. Soy Sauce

Stir-fry until meat is tender and hot, 2-3 minutes.

Add: 6-8 cups previously cooked rice

Stir-fry 5 minutes. 

Add:

2 cups frozen veggies such as peas, carrots or green beans

Stir well into rice-meat mixture.

Just before serving time.

Add to a cleared area, 2 eggs, beaten.

Heat and stir until eggs are cooked and mixed through.

Serve hot. 

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  This recipe is FANTASTIC! And super cheap. It comes from the “More With Less Cookbook”.  Yum-o!  Making this again ASAP.

This recipe shared with:

Everday Sisters

The Ultimate Beans & Rice Linky Party