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Sweet and Sour Style Chicken

Sweet and Sour Style Chicken

with Pepper and Rice

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Tags:Under 600 calories
Allergens:SoyaCelery

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

Cornflour

280 grams

Diced Chicken Breast

2 sachet

Ketjap Manis

(ContainsSoya)

3 sachet

Rice Vinegar

1 sachet

Ketchup

(ContainsCelery)

Not included in your delivery

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2501 kJ
Energy (kcal)598 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate97 g
of which sugars28.0 g
Protein43 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Large Bowl
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

2

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 and thinly slice the spring onion. 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 diced chicken to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

3

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the 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 transfer the veg to a bowl, leave to the side. Keep your pan, we’ll use it again!

4

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, rice vinegar and ketchup 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.

5

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. TIP: Add a splash more water if you feel it needs it.

6

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!