Saturday, November 14, 2009

Sweet & Sour Chicken

I found this on Molly's blog, and it sounded yummy! Had such a great flavor. We served it over white rice with a vegetable side dish of green beans with almonds.

*3-4 boneless, skinless chicken breasts
*Salt and pepper
*1 C. cornstarch
*2 eggs, beaten
*1/4 C. canola oil

*¾ C. sugar
*4 T. ketchup
*½ C. vinegar
*1 T. soy sauce
*1 tsp garlic salt

1. Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg (I did this, and Nate said I should have reversed it, egg first then cornstarch...which makes sense now). Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.

2. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Chicken Noodle Casserole

Saw this on and had to try it. Was in the mood for some comfort food. This was a perfect meal for Evan too...he loved it!

*2/3 C. chopped onion
*1 garlic clove, minced (we omitted as Nate doesn't like too much garlic)
*1 T. olive oil
*1.5 lbs boneless skinless chicken breasts, cut into 3/4 inch cubes
*1 (14.5 oz) can chicken broth
*1.5 C. chopped carrots
*3 celery ribs, chopped
*1/2 tsp savory (we omitted and used poultry seasoning instead)
*3 T. butter/margarine
*3 T. all-purpose flour
*3/4 tsp salt
*1/8 tsp pepper
*1.5 C. 2% milk (we used 1%)
*1 1/4 C. shredded reduced-fat cheddar cheese (we used 1 pkg, or 2 C.)
*8 oz wide egg noodles, cooked and drained (we used almost the whole package)

1. In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

2. Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.

3. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.