Sweet and Sour Chicken and Baked Asparagus with Balsamic Butter Sauce
Tonight was definitely one of those nights where I was trying to throw together a dinner, using ingredients that were about to expire/go bad. I saw this recipe on my sister's blog (Delectable Dining) and have been dying to try it! I had a package of boneless skinless chicken breasts in the fridge that were marked "sell by March 24th", so I figured it would be the perfect opportunity to try it out. My family just loves Chinese food and I think I prefer this recipe to any sweet and sour chicken I've ever had out. I also desperately needed to use a bunch of asparagus, so I resorted to using a recipe I had previously tried and had yet to post. I can't say as I would necessarily serve these two dishes together again, but I did enjoy them independently!
Sweet and Sour Chicken
Chicken Ingredients 3-4 boneless, skinless chicken breasts Salt and pepper, to taste 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce Ingredients ¾ cup sugar 4 tablespoons ketchup ½ cup vinegar 1 tablespoon soy sauce 1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
1 bunch fresh asparagus, trimmed cooking spray salt and pepper to taste 2 tablespoons butter 1 tablespoon soy sauce 1 teaspoon balsamic vinegar
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)