Wednesday, November 28, 2007

Sweet and Sour Chicken

Not much to say here, except you can never go wrong with this one. If the chicken breasts are very thick, cut them in half length-wise or pound them to 1/2 - 1/4 inch thickness to speed up the cooking process. You can also use chicken tenderloins. I really recommend the cornflake crumbs here, but bread crumbs will work in a pinch. This takes, oh, about 20 minutes to make. Nothin' fancy, but boy it's good, quick, and easy.

Sweet and Sour Chicken
Serves 2

2 skinless, boneless chicken breasts
1 cup cornflake crumbs
1 egg
1/3 - 1/2 jar sweet and sour sauce (we use La Choy)
2 TBS olive oil

1) Beat the egg in a shallow dish. Spread out cornflake crumbs on a separate plate.
2) Heat the oil in a non-stick skillet over medium heat until shimmery hot. Dip the chicken breasts first in the the egg, then coat with cornflake crumbs. Add chicken to pan. Cook for about 5 - 7 minutes per side until cooked through (the thinner the chicken, the faster this will cook, so keep your eye on it) and the breading is a crisp golden brown . Remove from pan and set aside.
3) Pour out any excess oil. Add sweet and sour sauce and maybe a TBS of water. Heat over low until bubbling. Add chicken back in and toss to coat. Serve with rice!

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