Sweet and Sour Inspired Pineapple Chicken
with Pepper, Green Beans and Jasmine Rice
Now a staple Chinese takeaway order, sweet and sour chicken as we know it most closely resembles Cantonese sweet and sour dishes, but with more Western ingredients and culinary stylings. Pineapple gives most of the sweetness here, bringing an acidity and tang as well to balance the sticky sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
½ tin(s)
Pineapple Rings
150 grams
Jasmine Rice
15 milliliter(s)
Rice Vinegar
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
10 grams
Cornflour
15 grams
Honey
240 grams
Diced British Chicken Breast
80 grams
Green Beans
Not included in your delivery
300 milliliter(s)
Water for the Rice
3 tbsp
Tomato Ketchup
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press).
Remove the pineapple from the tin (see ingredients for amount, keep the juice for the sauce) and cut into 2cm chunks.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, pour all the pineapple juice into a measuring jug and add the rice vinegar, garlic, soy sauce and cornflour. Mix well until smooth.
Stir in the honey, tomato ketchup and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Mix until fully combined, then set your sweet and sour sauce aside.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken, green beans and pepper chunks and season with salt and pepper.
Fry until the chicken is golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the pineapple chunks to the chicken. Stir-fry for 1-2 mins more, then stir in the sweet and sour sauce.
Bring to the boil, then lower the heat and gently simmer until slightly thickened, 1-2 mins, then remove from the heat.
Taste the chicken and season with salt and pepper if needed. Add a splash of water if it's a little thick.
When ready, fluff up the rice with a fork and share between your bowls.
Top with the sweet and sour pineapple chicken.
Enjoy!
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