Baked Sweet and Sour Chicken with Fried Rice

This was amazing! I found it via pinterest. I only made a few changes. The most obvious was adding some (frozen) sliced carrots to the chicken prior to baking, just to get a few more veggies in it.  We didn’t eat the whole pan, but that was only because we wanted some leftover for our lunches tomorrow.

Baked Sweet and Sour Chicken
The chicken coating:
1 1/2 – 2 lbs chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup olive oil
1 1/2 cups sliced carrots (frozen or fresh)
The sweet and sour sauce:
3/4 cup sugar
6 tbs ketchup
2/3 cup vinegar
1 1/2 tbs soy sauce
1 1/2 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 9×13 greased baking dish. Add the carrots. 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.
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!
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