Jan 012004
 
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This can be a time consuming recipe, but is worth every minute because it is SO good!!!! If your kids don’t like the sauce, re-heat the chicken in the microwave or on a cookie sheet in the oven, and re-heat the sauce in a pan on the stove. Serve the kids the chicken without the sauce, like nuggets. Then you can enjoy the chicken and sauce. The leftovers of this reheat great in the microwave, and are just as tasty as the first time!
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Recipes

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Servings

5

10

15

20

25

30

Ingredients
Boneless, skinless chicken breast

5

10

15

20

25

30

Garlic powder

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Eggs, beaten

4

8

12

16

20

24

Cornstarch

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Cooking oil
Sauce
Sugar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Ketchup

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Soy sauce

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

White vinegar

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Chicken broth

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Assembly Directions:
To prepare chicken: cut chicken breasts into even width strips, or into similar size chunks/nuggets. As you cut each breast, put the pieces in a bowl and sprinkle with garlic powder. Put some oil in the bottom of a skillet and turn the burner on medium-low. Put about an inch of cornstarch in the bottom of a wide bowl. Dip the chicken pieces in the beaten egg, and then roll in the cornstarch. Using tongs, remove the coated chicken pieces from the cornstarch to the hot oil in the skillet. Turn the chicken pieces every few minutes so they get browned and cooked through. When they are cooked through, remove them to a plate covered in paper towels to drain. Continue until all the chicken is cooked and browned. Allow chicken to cool thoroughly.

For the sauce: in a medium sized bowl, mix together the sugar, ketchup, soy sauce, vinegar and chicken broth. Mix well. Pour into a freezer bag. Label, seal and freeze.

When the chicken is cool, put it into a freezer bag or container. Label, seal and freeze.

Freezing and Cooking Directions:
To serve: thaw both bags. Heat through and allow sauce to thicken by: a) put chicken pieces in a casserole and pour the sauce over it. Bake in 350 degree oven for 30 min or so, until heated thru and bubbly. b) put chicken and sauce in a sauce pan on the stove. Heat on medium until heated through and the sauce is as thick as you want it to be. c) put the chicken and sauce in a crockpot and heat on low for 1 1/2-2 hrs, until chicken is heated through and sauce is hot and bubbly. Serve over rice.

Nutritional Info:
Nutritional analysis based on 2 tablespoons of oil for frying.
Per Serving: 587 Calories; 12g Fat (18.9% calories from fat); 60g Protein; 57g Carbohydrate; trace Dietary Fiber; 286mg Cholesterol; 830mg Sodium.
Exchanges: 1 Grain (Starch); 8 Lean Meat; 1-1/2 Fat; 3 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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