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Tuesday, 12 July 2016


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Tuesday, 12 April 2016


My family absolutely adored this crispy sweet & sour chicken and fried rice. Everyone said it was as good as takeout–even P. F. Changs! I seldom make Chinese at home, but when I saw these recipes on Life in the Lofthouse, I decided to give them a try and see if they compared to takeout. The results were fabulous, and I’ll definitely be putting this on our menu rotation. Since fresh chicken is usually on sale at The Fresh Market (on $2.99 Tuesdays), this meal can be made at a fraction of the cost of takeout.

sweet sour chicken & fried rice
The chicken gets its crisp exterior by the pan frying and is finished by baking in the oven. This dual cooking method gives it a crispy texture and sticky, tangy glaze that is typical to restaurant versions.
The fried rice was delicious and super easy.  I used rice that I had made the day before and kept in the fridge in a ziploc bag. I’ve learned that leftover rice is a wonderful thing to have in the fridge, as you can whip up wonderful fried rice in minutes that will rival anything you’ll get in a restaurant.
Here are my adaptations of the recipes.  I hope your family enjoys this meal as much as mine did. Please let me hear back from you in the comments section of this post if you give this a try. I’d love your feedback! Take care, and stay savvy!

crispy sweet & sour chicken
Crispy Sweet & Sour Chicken
Recipe type: main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This really is as good or better than take out! Serve this sweet & tangy chicken with fried rice for a meal your whole family will love!
Ingredients
  • 3 boneless chicken breasts
  • salt and pepper
  • 1 cup cornstarch
  • 2 eggs (or 4 egg whites) beaten
  • ⅓ cup canola oil
  • SWEET AND SOUR SAUCE INGREDIENTS
  • 1 cup sugar
  • 5 Tablespoons ketchup
  • ¾ cup distilled white vinegar
  • 1½ TB soy sauce
  • 1½ tsp garlic salt
Instructions
  1. Preheat oven to 325° degrees.
  2. Cut chicken into cubes. Season with salt and pepper to taste.
  3. Dip chicken into beaten egg, then dip into cornstarch, shaking to remove excess.
  4. Heat oil in a large skillet.
  5. Pan-fry chicken pieces until crispy and slightly brown on both sides. Set aside.
  6. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk.
  7. Pour sauce evenly over chicken, stirring to coat pieces well.
  8. Transfer chicken to cookie sheet lined with foil and sprayed with Pam, spreading pieces apart.
  9. Bake for 45 minutes to an hour or until chicken is cooked through and glaze is dark brown.
The following quick and easy fried rice goes perfectly with the sweet & sour chicken.

Quick & Easy Fried Rice

Ingredients:
  • 3 cups cooked white rice (day old works best)
  • 3 TB sesame oil
  • 1 cup frozen peas & carrots
  • 1 small onion, chopped (or 1 cup diced frozen)
  • 2 tsps (4-5 cloves) minced garlic
  • 2 eggs, slightly beaten
  • 3-4 Tablespoons soy sauce
Preparation:
  1. On medium high heat, heat the oil in a large skillet.
  2. Add the peas & carrots, onion, and garlic. Stir fry until tender.
  3. Lower the heat to medium low and push the mixture off to one side of skillet.
  4. Pour eggs on the other side of skillet; stir fry until scrambled.
  5. Add the rice and soy sauce. Stir fry until heated through.
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You won’t believe how much this P.F. Chang’s Mongolian Beef Copycat Recipe tastes like the real thing. It is an easy, yummy, and inexpensive way to enjoy this dish in your own home!
P.F. Chang's Mongolian Beef Copycat Recipe
This copycat recipe for P.F. Chang’s Mongolian beef tastes almost identical to the original. If you love the Chang’s version, you must try this recipe!
Since flank steak is a bit of a headache to slice, you can save tons of time having your butcher do it for you. (If you are in Birmingham, James at the Caldwell Mill Publix does it just right:-) I get sliced flank steak not only for the Mongolian beef but also for these Korean Barbecue Flank Steak Kabobs. You’ll love flank steak when you make it Asian style!
Just a few tips for this recipe:
  1. Use a large skillet or wok so that the meat won’t be crowded in the pan (if crowded it won’t fry properly). (I recently bought Stainless 14-Inch Stir-Fry Pan and love it.)
  2. Bring the steak to room temp at least half an hour before frying. Too-cold meat will make the hot oil drop in temp and take longer to fry (thus absorbing more oil).
  3. If you have it, use sesame oil for added flavor. I use sesame oil instead of regular oil to brown the ginger & garlic.
  4. Don’t be tempted to leave out the fresh ginger; it is crucial for the outstanding flavor.
  5. A gallon or large ziploc will help coat the meat slices with cornstarch. Just throw the meat and cornstarch together in the bag and shake until meat is well coated.
I make this along with Better Than Chang’s Lo Mein, and my family loves it. I’d love to hear back from you if you try any of these recipes!  I am so grateful that you stopped by my site. As always, be blessed, and stay savvy!!!
P.F.Chang's Mongolian Beef (Copycat Recipe)
Author: 
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Mongolian beef tastes surprisingly like that served at P.F. Chang's and is a wonderful way to enjoy flank steak.
Ingredients
  • 2 teaspoons vegetable oil (sesame oil is great if you have it on hand)
  • ½-1 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak, sliced very thinly (get your butcher to do this to save time)
  • ¼ cup cornstarch
  • 2 green onions, sliced very thinly (I only use white part)
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan on low heat.
  2. Briefly saute ginger & garlic; quickly add the soy sauce and water (so garlic won't scorch).
  3. Add brown sugar; stir til it dissolves. Raise heat and boil until sauce thickens.
  4. Remove sauce from heat; set aside.
  5. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef (I do this in a gallon ziploc bag).
  6. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  7. As the beef sits, heat up one cup of oil in a wok or large skillet.
  8. Heat the oil over medium-high heat until hot but not smoking.
  9. Add beef to oil and fry until cooked through and brown at the edges.
  10. Remove meat from skillet with slotted spoon; pour oil from skillet.
  11. Put the skillet back over the heat, add meat, sauce, and green onions.
  12. Cook until heated through and onions are tender.
  13. Serve over white or brown rice with extra sauce if desired.
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Better Than Chang’s Shrimp Fried Rice is easier, healthier, and every bit as good as (or better than) than the P.F. Chang’s version!
Better Than Chang's Shrimp Fried Rice
This recipe will be a guaranteed hit for those of you who love P.F. Chang’s shrimp fried rice. This recipe uses brown rice, which is much healthier but just as delicious. The seasonings make the brown as moist and flavorful as white. Trust me~you won’t miss the white!
This easy to make recipe makes a huge amount, and leftovers are fabulous. Here are a few savvy suggestions to make this recipe turn out its best:
  • Make the brown rice a day ahead; otherwise, you may end up with a Better Than Chang's shrimp fried ricesticky mess. Click here for my secret to perfect rice every single time.
  • Cooking fried rice is much easier in the appropriate pan. This 14-inch stir fry pan is one of my favorite cooking tools. I love mine and use it all the time. (A few of my other stir fry favorites are listed below.)
  • For shortcut shrimp, I use Sea-Pak shrimp scampi. Simply open the box, add to the pan, and sauté until done. I use the scampi sauce to make the fried rice more flavorful, but you can pour it off after cooking if you prefer.
  • Cook in stages. Resist the temptation to dump all ingredients in the pan and try to cook together. Follow the progression~shrimp, egg, veggies~cooking each separately until the very end.
I hope you try this recipe; your family and friends will love it! Send any questions or comments my way, as I always love hearing from readers. Thanks so much for stopping by! Be blessed, and stay savvy!!!

Better Than Chang's Shrimp Fried Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is better than Chang's shrimp fried rice because it is healthier, less expensive, as tastes as good or better than the real thing!
Ingredients
  • 6 cups cooked rice (cooked day ahead and refrigerated)
  • 1 teaspoon fine ground mustard
  • salt & pepper to taste
  • 4 cloves fresh garlic, minced
  • 2 TB fresh ginger, minced
  • 1 TB molasses
  • 3 TB soy sauce
  • 3 eggs, lightly beaten
  • ¼ cup sesame oil
  • 1 (12-oz) package Sea-Pak shrimp scampi
  • 1 cup frozen diced carrots & peas
  • 12 green onions, sliced thinly
Instructions
  1. In small bowl, stir mustard, ginger, garlic, soy & molasses; set aside.
  2. Spray stir-fry pan with cooking spray.
  3. Add frozen shrimp; saute 7-8 minutes until shrimp done (shrimp will turn orange).
  4. Remove shrimp from pan; set aside.
  5. Spray pan with more cooking spray.
  6. Add egg to pan; lightly scramble, sprinkling with salt & pepper.
  7. Remove egg from pan; chop into small pieces and set aside.
  8. Add sesame oil to pan; heat on medium high.
  9. Saute onion, carrots & peas for 2-3 minutes until tender.
  10. Add brown rice, egg & shrimp, tossing well.
  11. Pour soy sauce mixture over rice, tossing and stirring until well coated.
  12. Stir fry for 1-2 more minutes until heated throughout.
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Asraa is Article writer Web developer and SEO optimizer. I had worked for many websites and blogs, I Always Keep An Eye On Google New Policies And Strategies That,s Why I Always Write Fresh, Well Researched And Unique Content For Website

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