Sweet and Sour Chicken
with Jasmine Rice
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cals 881 · Prot 61 · Carbs 144 · Fat 11
Weekly classic
Family Friendly
35 min
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cals 881 · Prot 61 · Carbs 144 · Fat 11
Weekly classic
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
Corn starch
20 Grams
Salt
0.5 Tsp
Vegetable oil
2 Tbsp
Sauce
Orange
1 Piece
Pineapple juice
180 ML
Pineapple chunks
140 Grams
Sweet chilli sauce
40 ML
Ketchup
40 Grams
Rice vinegar
15 ML
Apple cider vinegar
15 ML
Soy sauce
9*10*11*
20 ML
Brown sugar
5 Grams
Garlic powder
2 Grams
Stir-fry
Green pepper
1 Piece
Red pepper
1 Piece
Spring onion
40 Grams
Cashew nuts
1*2*
30 Grams
Rice
Water
300 ML
Jasmine rice
150 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts, *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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3690 / 881 |
| Fats (g) | 11 |
| of which saturated (g) | 2 |
| Carbohydrates (g) | 144 |
| of which sugars (g) | 53.5 |
| Fibers (g) | 9.4 |
| Proteins (g) | 61.1 |
| Salt (g) | 3.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep sauce
- Juice the orange.
- Add 50 ml of orange juice, 100 ml of pineapple juice, the sweet chilli sauce, ketchup, both vinegars, soy sauce, sugar and garlic powder to a small saucepan.
- In a small glass, whisk 1 Tbsp of water with 2 tsp of corn starch until smooth.
- Add the starch mixture to the pot.
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.
3 Prep stir-fry
- Chop the peppers into rough chunks.
- Trim and finely slice the spring onion.
- Drain the pineapple chunks.
- 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.
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.
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 a medium-high heat with another drizzle of oil.
- Once hot, add the peppers and fry with a pinch of salt for 3 min until slightly softened.
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 Sweet and Sour Chicken over warm Jasmine Rice and garnish with the remaining spring onion.
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