Sweet and Sour Meatballs ~ By Caroline

This is another favorite family recipe! 

I like that it is really easy and quick to make, on those busy days!  :) 

Meatballs:
1 pound ground beef
1 egg
1/4 cup dry bread crumbs
1 medium onion, diced

Sauce:
1 cup packed brown sugar
3 TB. flour
1/12 cups water
1/4 cup distilled white vinegar
3 TB. soy sauce
1/2 cup ketchup

Combine meatball ingredients and mix thoroughly.  Shape into golf ball size balls.  Place in a greased 13x9 pan and bake at 350 for 25-30 minutes. 

In a sauce pan, combine sauce ingredients, and cook until thick and boiling.  Serve over rice.

General Tso Chicken ~ By Caroline

Chinese food is definitely one of my favorites to make . . .and eat! 
 I just tried this new recipe, and though I didn't have any rice wine, it was very good!

I only wish I could figure out how to keep the chicken crispy after adding the sauce to it!
Any ideas anyone?

 

1 lb chicken thigh, boned and cubed

3 egg, beaten

1⁄2 cup corn starch,

2 tsp corn starch,

5 dried chili, pods

1 1⁄2 tbsp rice vinegar,

2 tbsp mirin, (rice wine)

3 tbsp sugar,

3 tbsp soy sauce   Directions:

1.  In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.

2.  If the mixture is too thick, add some vegetable oil to separate the pieces.

3.  In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.

4.  First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).

5.  Fry the chicken in small batches, just long enough to cook the chicken through.

6.  Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).

7.  Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.

8.  Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.

9.  Return the chicken to the wok and stir-fry until the pieces are crispy brown.

10. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).

11. Serve immediately.

Source:  Chinese.Food.com  (Mean Guy's General Tso Chicken)
http://chinese.food.com/recipe/mean-guys-general-tsos-chicken-52488
(There is a really nice feature on this website that changes the amount of ingredients based on the number of servings you wish to end up with!)

 

Orange Chicken ~ By Caroline

This recipe is very similar to the Baked Sweet and Sour Chicken only with a distinctly tangy flavor! The red pepper also makes it pleasantly spicy! : -)   I prepared the chicken almost the same way as in the Baked Sweet and Sour Chicken, but decided not to bake it to keep the chicken's "crunchy" coating.

Sauce
4 1/2 c. water
2/3 cup orange juice
1/4 cup lemon juice
1/2 cup soy sauce
3 TB grated orange zest
3 c. packed brown sugar
1 1/2 tsp. minced garlic
2 tsp. red pepper
1 tsp. salt
4 TB cornstarch
3 TB water

Chicken
4 chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3-4 eggs, beaten
1/2 cup vegetable oil

Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat vegetable oil in a large skillet over medium-high heat and cook chicken until browned. Place on paper-towel covered cookie sheet to allow drainage. Mix all sauce ingredients in a saucepan and bring to a boil. Add cornstarch/water to sauce until the desired thickness. Reduce heat to low and keep warm until chicken is ready. Once all chicken has been cooked, combine with the sauce and simmer over low heat for about 5 minutes. Enjoy!

Source: Unknown

Baked Sweet and Sour Chicken ~ by Caroline

Our family always enjoys a good Chinese food dinner!

Last night, I tried this new recipe, and I think

we all agreed it was quite delicious!

 

Baked Sweet and Sour Chicken Recipe:

Ingredients:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil
Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt
Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

Our variations:  I changed the 1/4 cup white vinegar and 1/4 apple cider vinegar to 1/8 of each.
We did not have low sodium soy sauce, so I used regular soy sauce.  Also, I added some flour to the cornstarch to stretch the amount of cornstarch that we had on hand.   It is a good idea to stir the chicken occasionally while it is baking in the oven.   


Source: Six Sisters Stuff website