Sweet and Sour Style Chicken
with Bell Pepper and Rice
- Soya
- May contain traces of allergens
- Celery
This Sweet & Sour Style Chicken & Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Ingredients
150
Basmati Rice
1
Red Onion
1
Bell Pepper
(May contain traces of: Celery)
1
Spring Onion
2
Garlic Clove
10
Cornflour
260
Diced Chicken Breast
50
Ketjap Manis
(Contains: Soya)
45
Rice Vinegar
Not included in your delivery
300
Water for the Rice
Utensils
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
Halve, peel and thinly slice the red onion. Halve the pepper, and discard the core and seeds, thinly slice. Chop the slices into 3 pieces. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Put the cornflour in a large bowl and season with salt and pepper. Add the chicken pieces to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands after handling raw chicken.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the red pepper, season with salt and pepper and fry until beginning to soften, 3-4 mins, stirring occasionally. Add the red onion to the pepper along with a drizzle of oil. Cook until the onion has softened, 4-5 mins, stirring occasionally. Add the garlic, cook for 1 minute more, then remove the veg to a bowl, leave to the side. Keep your pan, we’ll use it again!
Pop your now empty frying pan back on medium-high heat and add a drizzle of oil. When hot, add the chicken and fry, turning frequently until golden on each side, 6-7 mins. Meanwhile, put the ketjap manis and rice vinegar in a bowl with water (see ingredients for amount) and stir together. Once the chicken is golden, add the vegetables back into the pan and stir together for another minute.
Pour the sauce into the pan with the chicken and vegetables and simmer, stirring occasionally until the mixture has reduced slightly and is looking a little sticky, and the chicken is cooked, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Remove the pan from the heat and add. salt and pepper to taste.
Fluff up the rice with a fork and spoon into bowls. Serve with the sweet and sour chicken on top and sprinkle over the sliced spring onion. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the authentic taste, though some found it less sweet and sour than expected; several suggested adding pineapple for a fruitier flavour.
- Ease of prep: Customers praised the quick and simple cooking process, with many finding it easier than traditional sweet and sour recipes.
- Suggestions: Consider adding pineapple chunks or reducing the vinegar for a sweeter balance; some recommended adding extra vegetables like mushrooms or green beans.
- Next-day meals: Several noted it reheated well, with some finding the flavours even better the next day.
- Texture: Some suggested setting the chicken aside after frying to keep it crispy; a few found the cornflour coating tricky to work with.
