Chicken Fried Rice with Veggies

Easy baby! Even the boy ate it, little skeptical mind you, but ended up enjoying it.

2 Boneless Chicken Breasts, cut into cubes
1 Medium Onioin, sliced
3 Cloves Garlic, minced
1 Lb Frozen Asian Vegetables
2 Cups Cooked Rice
2 Eggs
1 Tablesppon Peanut oil
Soysauce (low sodium preferred)

To Prepare
Heat oil in wok to high, stir fry onions for 2 minutes. Add garlic and chicken and stirfry until done (2-3 Minutes) then remove to plate. Add veggies to wok and stirfry for 3-4 minutes. Add cooked rice and continue to stir for 3 minutes. Push All ingredients to side leaving a clear place in center of wok. Crack to eggs into middle and beat and cook until scrambled. Add chicken back to wok mix all together, add a few squirts of soysauce (to your taste), keep mixing for another minute.

Ready to serve

General "Love you long time" Tso Chicken

This is SOOO GOOD, so easy, and quite inexpensive. You can use chicken breast, but I prefer to buy drumsticks and take the time to debone and skin them. I find the meat more tender and tasty. I sometimes make the sauce myself, but if tired and lazy, will use a bottles General Tso sauce. To me the Presidents Choice is the best, VH also good.

Serve 4 easily.
1 package of 10 chicken drumsticks - deboned and skinned. Cut into bite sized pieces
1 bunch green onions, finely sliced into 2" long pieces
1 large carrot, finely sliced into 2" long pieces
Peanut Oil

Batter
1 egg, beaten
1/4 cup soy sauce
1 cup cornstarch

Sauce
1/2 cup cornstarch
1/4 cup water
2 teaspoons ginger, finely diced
2 teaspoons garlic, minced
3/4 brown cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup lemon juice
1 cup chicken stock
or buy a bottle of premade General Tso Sauce - almost as good.

To prepare
Sauce
Place sauce ingredients in a bowl and whisk. You can make this ahead of time just refrigerate until needed, mixing again ready to use.

Batter
In a large bowl mix inredients. It will be thick. You might need to add a touch of water, but you want to keep as thick as possible. Add chicken pieces to bowl, coat well. Heat oil in wok to 350 degrees. Add chicken 5-10 pieces at a time and fry until crispy. If you put too many in it lowers the heat and they don't get crispy.
Place cooked pieces on a paper towel on a plate. Keep warm in oven (150 degrees) until all chicken is fried.

Drain almost all oil from wok and, on high heat, cook carrots and green onions for 1 minute. Add sauce cook until thick. If it gets too thick add water. Add chicken, cook until all is boiling hot. About 2 minutes.