• 8 chicken breast halves boneless, skinless
• ½ c. sugar
• 1 tsp. salt
• 1 c. vinegar
• 2 tbsp. soy sauce
• 4 eggs
• ½ c. ketchup
• 1 tsp. ground black peppercorn
• 1 c. corn starch
• 1½ c. chicken broth
• 3-4 c. vegetable oil
• 1 c. flour

Cut chicken breasts into 1” pieces. Beat eggs in small bowl and set aside. Combine corn starch, flour, salt and pepper in a Ziploc® bag. Dip chicken pieces in egg, place in Ziploc® and coat in flour mixture.

In large skillet lightly fry chicken in 3-4 c. vegetable oil, drain chicken and place in 9″x 13″ baking dish.

In medium saucepan combine soy sauce, ketchup, chicken broth, sugar and vinegar. Bring to a boil. Pour over chicken and bake for 60-70 minutes. Carefully turn chicken pieces every 15 minutes. It’s important to turn the chicken and stir the sauce every 15 minutes so the sauce thickens evenly as the chicken bakes. If thinner sauce is desired, add ½-1 c. chicken broth.

While chicken is baking, prepare rice and noodles. Just before serving, prepare vegetables.

Stir Fried Vegetables

• 8 oz. pkg. plain Chinese noodles
• 4 c. sticky rice, uncooked
• 2 c. snow peas
• 3 lg. garden carrots
• 1 med. red bell pepper
• 2 green onions
• 1 med. yellow bell pepper
• ½ tsp. hot chili sesame oil

Prepare both the noodles and the rice according to directions on package and set aside.

Slice both bell peppers, dice green onion and snip the ends off the snow peas. Peel carrots and slice them diagonally (as pictured).

In wok lightly cook vegetables in hot chili sesame oil.

Prepare plate by placing heaping scoop of rice in center, surround rice with noodles. Surround ball of rice with sweet and sour chicken and garnish with stir fried vegetables. Serve.