Sweet and sour chicken

Sweet & Sour Chicken

{click for easy printable}

Ingredients

12 whole Chicken Strips {raw, Not Breaded}

1 cup Flour

10 ounces, fluid Bottle Of Russian Dressing

12 ounces, weight Jar Of Apricot Preserves

1 package (1.25 Oz) Dry Onion Soup Mix

Preheat oven to 350*. Dip chicken strips in flour on both sides, and lay in sprayed 9×13 casserole dish. Mix apricot preserves with 1 package dry onion soup mix, spread over chicken strips. Pour Russian dressing over all. Bake for 1 hour.
Serve with fried rice and egg rolls. You can use this fried rice option, minus the chicken.

Another option: Serve with a side of stir fried veggies and Sesame Noodles!

DIG IN!!!!!! It’s so good!

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!!!!!

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

(click title for easy printable)

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

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?!?!?!