- 2 boneless chicken breasts
- 1 c. cornstarch
- 2 eggs, beaten
- 1/4 c. avocado oil
SWEET AND SOUR SAUCE INGREDIENTS
- 3/4 c. sugar
- 4 T. ketchup
- 1/2 c. distilled white vinegar
- 1 T. soy sauce
- 1 t. garlic salt
FRIED RICE INGREDIENTS
- 2 c. cooked white rice (cooked and sitting in the fridge 4+ hours works best)
- 3 T. avocado oil
- 2 c. frozen peas and carrots
- 1 small onion, chopped
- 2 t. minced garlic
- 12 eggs, slightly beaten
- 4 T. liquid aminos
Preheat oven to 325. Cut breasts into small cubes and dip into the cornstarch and then into the eggs.
Heat 1/4 cup oil in a large skillet and fry chicken until slightly browned - not completely cooked.
Mix all of your sweet and sour sauce ingredients. Put chicken into a 9x13 pan and pour sauce over chicken. Bake chicken for one hour, turning every 15 minutes.
On medium high heat, heat the oil in a large skillet. Add the veggies and stir fry until tender
Lower the heat, move the veggies to one side of the skillet, pour eggs on the other side, and scramble.
Now add the rice and liquid aminos and stir fry until rice is a golden brown. Serve up chicken on top of the rice - YUM!!