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Sweet and Sour Style Chicken

Sweet and Sour Style Chicken

with Bell Pepper and Rice

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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!

Tags:Under 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

10 grams


280 grams

Diced Chicken Breast

300 milliliter(s)

Water for the Rice

2 sachet

Ketjap Manis


3 sachet

Rice Vinegar

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2410 kJ
Energy (kcal)576 kcal
Fat3.6 g
of which saturates0.9 g
Carbohydrate91.9 g
of which sugars24.0 g
Protein42.6 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Measuring Cups
Cutting board
Garlic Press
Large Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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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!