Baked Sweet and Sour Chicken Recipe from Pinterest — food storage style

AND THE WINNER OF THE“Our Best Bites” giveaway RITA ROBERTSON! Email us at info @ foodstoragemadeeasy. net with your address and we’ll get it out!

If you are on Pinterest you have probably seen this Baked Sweet and Sour Chicken Recipe go around several times (we just pinned it to our recipes board so you could find it easily). It always looks so delicious and it has been on my personal “recipes-to-try” board forever.

Well I finally got ambitious enough to make it the other night. While I was chopping up the chicken bits I had this little conversation with myself:

I sure do hate chopping up chicken
I love having freeze-dried chicken that is already chopped and ready to go
This is taking forever, I need a Diet Coke
Why did I pick a recipe that needs real chicken?
Hmm, I wonder if I COULD use big freeze-dried chicken chunks to make this …….

So after I finished breading and browning the real chicken, I hydrated some freeze-dried chicken (make sure it’s BIG chunks, not the little chopped chicken pieces–many companies sell both types). After they were rehydrated, I breaded the freeze-dried pieces just like the fresh chicken. I browned them and threw them in a separate baking dish so I could keep track of which was which.

Regular chicken on left, freeze-dried chicken on right

I made a batch and a half of the sauce since I added extra chicken, you pour the sauce over the chicken and bake it. It didn’t seem like I’d have enough to pour over rice when I served it, so I also cooked up some extra sauce using Julie’s recipe while the chicken cooked. Here’s how the chicken looked coming out of the oven.

Regular chicken on left, freeze-dried chicken on right

So overall I would say it was a success! I had my kids taste both options. They said the “regular” chicken was a little juicier but that they were both good. I asked if they would eat the “food storage version” if it were an emergency and they all said OH YES WE LOVE IT! (They may be remembering taste-testing some of our 3600 calorie emergency bars during the 7 day challenge. hahaha.) This is definitely gourmet emergency food … and hey, NO CHOPPING!

Forgive my yellow picture, it was late and lighting in my kitchen is AWFUL!

Sweet and Sour Chicken from Scratch (+ Quinoa)

A lot of my recipes and foods I make have been born out of desperation. Desperation? You know the kind where you are half way through cooking a specific recipe and realize you are missing an ingredient, or two, or three. It’s not so much that I don’t HAVE a food storage (I would hope I do), it’s that there are some foods I just don’t store.

Early in my marriage, I was always making foods with mixes. They were a crutch for me. As years have gone by I have started recreating mixes and making my own from scratch. I wish I could say it was because I was creative, but it was mostly because I always started making meals and realized I didn’t have that little sauce or mix package in my cupboard after all. Sweet and sour chicken is one of our favorites around here, and I make it all from scratch (because one day I didn’t have the mix on hand). Making your own mixes is a great way to cut back on the number of things you need in your Food Storage. If you store staples, you don’t have to store mixes and you can make a lot of different foods!

Sweet and Sour Chicken

Breaded Chicken
1-2 chicken breasts cubed
Flour (Start with about a cup)
Water (Enough to make a pancake batter like consistency)
Soy Sauce

Cut chicken in cubes. Mix flour and water until you get a pancake batter like consistency. You can sprinkle a tablespoon or so of soy sauce in the mixture if you like. Put cubes of chicken in batter. Put a little bit of cooking oil in a pan and turn on heat. Once the oil is warm, you’ll want to spoon out each chicken cube into the pan. Fry on both sides until cooked. Take out and set aside.

Veggies
Carrots
Celery
Zucchini
Onions
Pineapple
Whatever you like

After the chicken is done, you’ll want to fry up the veggies. You can just do this in the same pan. This way, you can time it so the veggies are nice and crispy.

Sweet and Sour Sauce (from allrecipes.com)
3/4 cup white sugar (I use honey or agave)
1/3 cup white vinegar
2/3 cup water (I use the left over pineapple juice here too)
1/4 cup soy sauce
1 tablespoon ketchup (for a sweeter/redder sauce use more ketchup and less soy sauce)
2 tablespoons cornstarch

While the veggies are cooking, make the sauce. Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Quinoa OR Brown Rice OR White Rice
Cook according to directions. Start this before you start anything else so it’s ready when the rest of the food is ready. I’ve been LOVING putting all sorts of things over QUINOA that I regularly have used with brown rice. Quinoa cooks faster than brown rice, is a complete protein, and it is delicious. You’ll want to soak it ahead of time, it seems to have a bitter taste if you don’t. I got some pre-washed organic kind at Costco once- can’t find it again, and it is great even without soaking.

I’ve also made a ranch mix, teriyaki sauce mix, taco seasoning mix, chili mixes and more! We pinned a few ideas on our “Make Your Own” Pinterest Board. Come on over and check them out. What mixes do you make?