Take out at home

Anyone who knows me knows I love Asian food. Anytime we got eat at the food court in the mall (now I know it's not true Asian cuisine) I always want to go to the Asian places. Just something about it. Anyway...I've had a great need for sweet and sour chicken lately. HungryMan has a really good meal and whenever the mood strikes i'll grab it (or more likely when it's on sale and I have a coupon-those are pricey). So I decided to try my hand at making it for once. I have to warn you-this recipe makes a TON of food. I would recommend halving it unless you plan to feed a crowd. This will feed at least 8 people. There were only 5 of us and we have enough left over for days. Which doesn't bother me a bit!!!! Here you go!

be prepared for lots of pans on this one!

Fried Rice

• enough brown rice for 8 servings made according to pkg directions
  
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again (I used dehyradted carrots in mine and it was really good. I also added the green peppers from the chicken part of the recipe into the rice)

Sweet and Sour Chicken

• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 2 green bell pepper, cut into 1 inch pieces
• 1/4 cup cornstarch
• 1 3/4 cups water
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 5 drops red food coloring, 3 drops yellow food coloring
  
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups all purpose flour
• 1/2 C buttermilk
  
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 2 cups water
• 1 quart vegetable oil for frying

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add buttermilk and 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. Let sit about 15 minutes.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. (like I mentioned earlier, I put the green pepper into the fried rice and then added the pineapple chunks into the sauce just before serving)