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Sweet and sour chicken

with steamed rice

Ready in around 20 mins

RECIPE FACT:
Sweet and sour chicken originated in China 18th century. It spread to the United States in the early 20th century after Chinese migrant gold miners and railroad workers turned to cookery as trades.
Nutritional Info:
  • Energy: 2551kj (609Kcal)
  • Protein: 43g
  • Carbohydrate: 92g
  • Fat: 4g
  • Contains: Gluten, Soy, Sesame, Mollusc
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Preheat oven to 210°C (fan bake).

  • 1. TO PREPARE AND COOK THE CHICKEN:

    Line an oven tray with baking paper. Add the chicken spice and cornflour to a medium sized bowl and mix well. Remove the free-range chicken breast strips from their packaging and pat dry with a paper towel. Add the chicken to the cornflour and mix using tongs to coat. Place chicken onto oven tray and drizzle with a little oil. Bake in the oven for 12-15 mins, or until cooked through.

  • 2. TO PREPARE AND COOK THE VEGGIES:

    Thinly slice the bok choy then dice the red onion into 2 cm squares. Cut the capsicum into 2 cm squares. Heat a drizzle of 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 capsicum and stir fry for another 1 min. Add the bok choy and stir-fry for a further 2 mins. Reduce heat to medium and add the 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.

  • 3. TO HEAT THE RICE AND PREPARE THE CORIANDER:

    Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot. Roughly chop the coriander including the stalk and set aside.

  • TO SERVE:

    Divide steamed rice between bowls, top with sweet and sour veggies and chicken. Sprinkle with toasted sesame seeds and chopped coriander.

Ingredients In your box:
  • 1 pack of free-range chicken breast strips
  • 1 pack of steamed rice
  • 1 pot of sweet and sour sauce
  • 1 sachet of chicken spice
  • 1 sachet of toasted sesame seeds
  • 1 sachet of cornflour
  • 1 capsicum
  • 1 red onion
  • 1 bag of bok choy
  • 1 bag of coriander

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