Sweet and Sour Chicken

with Jasmine Rice
Weekly classic
Family-Friendly
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cooking time: 35 min
Cals 854 · Prot 56 · Carbs 126 · Fat 16
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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
20 ML
Garlic powder
2 Grams

Stir-fry

Green pepper
1 Piece
Red pepper
1 Piece
Spring onion
40 Grams
Cashew nuts
40 Grams

Rice

Water
300 ML
Jasmine rice
150 Grams

Instructions

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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 sauceketchupvinegarsoy 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. 
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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.
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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
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4 Boil rice
Rinse the jasmine rice. Add the ricemeasured 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.
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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.
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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.
Tips for fussy eaters
If necessary, save some of the chicken and vegetables, and prepare a mild stir-fry for them instead.
Pro tip
Rinse the pineapple with cold water to remove the excess sweetness. Drain well! Prepare the sweet and sour sauce in advance and store it in the fridge.

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