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• 2 1/2 lbs boneless, skinless chicken breasts

  Salt and pepper

  1 cup cornstarch

  3 eggs, lightly beaten

  1/4 cup vegetable oil

  For the sauce:

  1 cup sugar

  1/2 cup apple cider vinegar

  1/4 cup ketchup

  1 tablespoon soy sauce

  1 teaspoon minced garlic

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  Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.

  Place the cornstarch in a shallow dish and dip each piece of chicken into the cornstarch, coating it evenly.

  Dip the coated chicken into the beaten eggs, making sure it is fully coated.

  Heat the vegetable oil in a large skillet or wok over medium-high heat.

  Add the chicken to the skillet and cook until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

  In a small bowl, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic to make the sauce.

  Pour the sauce into the skillet and bring it to a simmer over medium heat. Cook for a few minutes until the sauce thickens slightly.

  Add the cooked chicken back to the skillet and toss it in the sauce until it is well coated.

  
  

Ingredients:

• 3 tablespoons butter, divided

• 2 large eggs, whisked

• 2 medium carrots, peeled and diced

• 1 small white onion, diced

• 1/2 cup frozen peas

• 3 cloves garlic, minced

• salt and black pepper

• 4 cups cooked and chilled rice (I prefer short-grain white rice)

• 3 green onions, thinly sliced

• 3–4 tablespoons soy sauce, or more to taste

• 2 teaspoons oyster sauce (optional)

• 1/2 teaspoons toasted sesame oil

Instructions:

Scramble eggs: Using a small pan of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go. Then transfer the eggs to a separate plate, and set aside.

Sauté veggies and garlic: Return your sauté pan to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through.

Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using). Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.

Remove the pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.

Taste and season. Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.

Serve! Then dish it up and serve nice and warm!