Saturday, April 28, 2012

Baked Sweet and Sour Chicken Recipe

1kg boneless Chicken Breast or Thigh
 Salt & Pepper, to taste
1 cup Cornstarch
2 Eggs, beaten
1/4 cup Canola Oil

Sweet and Sour Sauce:
3/4 cup Sugar
4 tbs Tomato Sauce
1/2 cup White Vinegar
1 tbs Soy Sauce
1 tsp Garlic Salt

Preheat oven to 165 degrees C. 

Rinse chicken 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 1/4 cup oil in a large skillet and cook chicken until browned but not cooked through. Place the chicken in a 9x13 inch greased baking dish. 

Mix all of the 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. 


Overnight Oats

1/2 cup rolled oats (not quick cooking)  
1/2 cup plain Greek yogurt
2/3 cup milk
1 tablespoon chia seeds

Mix all the ingredients in a bowl or jar, cover with a lid or plastic wrap, and allow the mixture to sit in the refrigerator overnight. In the morning, stir in the desired mix-ins and enjoy.

My favourite mix in is stawberry jam and banana. Yum!

Serves: 1 large serve