Chinese Inspired Sweet and Sour Chicken
with Pineapple, Pepper and Jasmine Rice
This Chinese Inspired Sweet and Sour Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain Celery)
1
Spring Onion
2
Garlic Clove
1
Pineapple Rings
150
Jasmine Rice
30
Rice Vinegar
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
260
Diced Chicken Breast
10
Cornflour
Not included in your delivery
300
Water for the Rice
3
Tomato Ketchup
1.5
Sugar for the Sauce
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press).
Remove the pineapple from the tin (keep the juice for the sauce) and cut into 2cm chunks.
Pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, pour the pineapple juice into a bowl and add the rice vinegar, garlic and soy sauce.
Stir in the tomato ketchup, sugar and water for the sauce (see pantry for all amounts).
Mix together until fully combined, then set your sauce aside.
Pop the chicken into a bowl with the cornflour. Season with salt and pepper, then toss to coat.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken and fry until golden brown and cooked through, 8-10 mins. Discard any cornflour left in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once the chicken has browned, transfer it to a clean bowl and set aside.
Lower the heat to medium-high and add the pepper to the (now empty) frying pan. Stir-fry until just soft and charred, 5-6 mins.
Add the pineapple and stir-fry for a further 1-2 mins, then add the cooked chicken and sauce.
Bring to the boil, then lower the heat and gently simmer until slightly thickened, 4-5 mins. then remove from the heat.
Taste the chicken and season with salt and pepper if needed, adding a splash of water if it's a little thick.
When ready, fluff up the rice with a fork and share between your bowls.
Top with the sweet and sour chicken, then sprinkle over the spring onion to finish.
Enjoy!
