Skip to the beginning of the images gallery

Sweet and sour chicken

Name: Sweet and sour chicken
Cook time: 25 min
Yield: 4

with pineapple and steamed rice

Ready in around 25 mins

RECIPE FACT:

Sweet and sour chicken originated in China in the 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: 2,691kJ (643kcal)
Protein: 40g
Carbohydate: 107g
Sugars: 45g
Fat, total:5g
Saturated:1g
Sodium:1,683mg
Contains:Gluten, Molluscs, Sesame, Soy, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE AND COOK THE VEGETABLES:
Thinly slice the spring onions on the diagonal. Peel, then dice the red onions into 2 cm squares. Cut the roasted capsicum into the same shape. Place a non-stick frying pan or wok over a medium-high heat with a drizzle of oil. Once hot, add the red onion, pineapple and bamboo shoots then cook for 2-3 mins. Add the capsicum, half the spring onions and cook for a further 1 min. Remove from the pan and cover to keep warm.
2. TO PREPARE THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 7-8 even pieces, place into a bowl with the cornflour and toss to coat. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 mins on each side. Reduce the heat to medium and add the cooked vegetables. Pour in the sweet & sour sauce and cook for 1-2 mins mixing gently to coat.
3. TO HEAT THE RICE:
Microwave option (preferred): Open the bag of steamed rice, breaking up any clumps by squeezing the bag 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 the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
TO SERVE:
Divide the steamed rice between bowls then top with the sweet and sour chicken and vegetables. Sprinkle with toasted sesame seeds and remaining spring onion.