Sweet and Sour Inspired Pineapple Chicken
with Pepper and Jasmine Rice
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
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
½ tin(s)
Pineapple Rings
15 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Honey
240 grams
Diced British Chicken Breast
10 grams
Cornflour
Not included in your delivery
300 milliliter(s)
Water for the Rice
3 tbsp
Tomato Ketchup
50 milliliter(s)
Water for the Sauce
Nutritional information
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 (see ingredients for amount, keep the juice for the sauce) and cut into 2cm chunks.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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 all the pineapple juice into a bowl and add the rice vinegar, garlic, soy sauce and honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Stir in the tomato ketchup and water for the sauce (see pantry for both 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 pepper, 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.
Add the pineapple and stir-fry for a 1-2 mins more, then add the 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 pineapple chicken, then sprinkle over the spring onion to finish.
Enjoy!
Explore Similar Recipes
