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Sweet and sour chicken

Name: Sweet and sour chicken
Cook time: 20 min
Yield: 4

with basmati rice

Ready in around 20 mins

RECIPE FACT:

The origin of sweet and sour chicken was in the 18th century or earlier from China. It spreads to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades.

Nutritional Info:

Energy: 3015kj (552Kcal)
Protein: 46g
Carbohydrate: 103g
Fat: 8g
Contains: Soy, Gluten, Crustacea, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVE TO 210⁰C (FAN BAKE).
1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.
2. TO PREPARE AND COOK THE CHICKEN:

Add the chicken spice and cornflour to a medium sized bowl and mix well. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each piece of chicken into 4 even pieces. Add the chicken to the cornflour and chicken spice mixture and mix using tongs, to coat. Place chicken on an oven tray lined with baking paper and drizzle with 1-2 tbsps of cooking oil. Bake in the pre-heated oven for 12-15 mins.
3. TO PREPARE AND COOK THE VEGGIES:

Cut the broccoli into small florets. Dice the red onion into 2 cm squares. Cut the capsicum in half and remove all the seeds. Cut in half again and dice into 2 cm cubes. Heat 2 tbsps of cooking oil in a large non-stick frying pan or wok over a medium-high heat. Once hot add the red onion and stir fry for 2-3 mins then add the broccoli and capsicum and stir fry for another 3-4 mins. Reduce heat to medium and add pot of sweet and sour sauce. Heat through for 1 min then turn off the heat. Finally add the cooked chicken and carefully mix to coat in sauce.
TO SERVE:

Roughly chop the coriander including the stalk and set aside. Divide rice between bowls, top with sweet and sour veggies and chicken. Sprinkle with toasted sesame seeds and chopped coriander.