Takeout Asian Chicken

A work-in-progress recipe that's a little like General Tso's, my favorite take-out dish.  Sauce inspired by Mean Guy's, though I'm curious if I could incorporate some tamarind paste for a different twist...

Whisk together

1. 1 egg white
2. splash soy sauce

Mix to coat

1. 1 lb. chicken breast, large cubes

Drain chicken and coat in

1. 1 c seasoned flour

Pan fry over medium-high heat until crispy, golden brown, and done through.  Remove to clean bowl.

Meanwhile, in a small bowl, whisk

1. 4 T sugar
2. 4 T soy sauce
3. 2 T rice vinegar
4. 2 T water or white wine
5. 1/4 t Better Than Bullion Chicken concentrate
6. sriracha, to taste

Cook in the now-empty pan until thickened into a glaze, a few minutes.  Pour over fried chicken and toss to coat.  Serve with rice and green vegetables (broccoli, snap or sweet peas, etc).  To have everything done at the same time, start white rice just prior to heating the pan for the chicken.

Chewy Granola Bars

Although granola is awesome, bars are easier to transport.  This recipe and variations on it has been my daily breakfast for the past few months.  I adapted it from Smitten Kitchen, who adapted it from King Arthur Flour.  I've reworked the process to dirty the absolute minimum number of dishes, taking good advantage of the kitchen scale.

In the food processor, combine these ingredients.  Process the oats to flour, then add the fruit and chop, then add the nuts and chop again:

1. 1 1/2 (1/3 c) oz old-fashioned oats, processed to flour
2. 5 oz (1 c) dried fruit, such as apricots or figs
3. 5 oz  (1 c) nuts, such as pecans or peanuts

In the bowl you just used for weighing the fruit and nuts, now combine these ingredients and whisk together until smooth:

1. 1/2 oz (1 T) water
2. 1 3/8 oz (2 T) corn syrup
3. 3 3/8 oz (1/4 c) honey
4. 3 1/2 oz (1/2 c) granulated sugar
5. 2 5/8 oz (6 T) oil, such as canola
6. 2 7/8 oz (1/3 c) nut butter, such as peanut or almond
7. 1 t vanilla
8. 1/4 t cinnamon
9. 1/2 t salt

Mix in the contents of the food processor plus:

1. 5 1/2 oz (1 2/3 c) old-fashioned oats
2. 5 oz (1 c) chocolate chips (optional but encouraged)

Line a 9" x 9" pan with greased aluminum foil or parchment paper.  (The paper is harder to work, but doesn't leave little slivers of foil in your bars when you cut them.)  Use plastic wrap to keep your hands clean while you pack the granola very firmly into the pan.  Cook for 35-40 min at 350 F, until they're bubbly and have picked up some color.  Cool completely before cutting (I cut into 16 squares), store in refrigerator.  If bars are too crumbly, cook them longer next time.  The add-ins (fruit, nuts, and chocolate) can be exchanged for other ingredients as long as the total is kept at 10-15 oz / 2-3 cups.