Sweet and Sour Chicken

with Jasmine Rice
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
1,764 Reviews
Cals 867 · Prot 59 · Carbs 123 · Fat 13
Weekly classic
Family-Friendly
Try Hello Chef Now
35 min
Sweet and Sour Chicken with Jasmine Rice
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
1,764 Reviews
Cals 867 · Prot 59 · Carbs 123 · Fat 13
Weekly classic
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Corn starch
20 Grams
Salt
0.5 Tsp
Vegetable oil
6 Tbsp
Sauce
Orange
1 Piece
Pineapple chunks
140 Grams
Sweet chilli sauce
40 ML
Ketchup
39 Grams
Rice vinegar
22 ML
Soy sauce 9*
20 ML
Garlic powder
2 Grams
Stir-fry
Green pepper
1 Piece
Red pepper
1 Piece
Spring onion
40 Grams
Cashew nuts 2*
40 Grams
Rice
Water
300 ML
Jasmine rice
150 Grams

Allergens

*9 Soya, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep sauce

1 Prep sauce

Juice the orange. Drain the pineapple (don't discard the syrup!). Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple syrup, the sweet chilli sauce, ketchup, vinegar, soy sauce and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 Tbsp of water with 2/3/4 tsp of corn starch until smooth. Add the starch mixture to the pot.
Cook sauce

2 Cook sauce

Place the saucepan over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened a bit. Set aside.
Prep stir-fry

3 Prep stir-fry

Chop the chicken into bite-size pieces. Place the remaining corn starch on a plate and season with salt. Turn the chicken in the starch and set aside. Chop the peppers into rough chunks. Slice the spring onion.
Boil rice

4 Boil rice

Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
Stir-fry

5 Stir-fry

Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and fry for 4-5 min or until nicely browned. Transfer the chicken to a plate. Return the pan to the heat with another drizzle of oil. Stir-fry the bell peppers with a pinch of salt for 3 min until slightly softened.
Serve

6 Serve

Return the chicken to the pan. Add the spring onion (reserve some for garnish), pineapple and cashew nuts. Add the sweet and sour sauce. Simmer for a final 2-3 min, making sure to give everything a good mix up. Serve over the rice and garnish with the remaining spring onion.
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