Printable recipe cardChef Jack Ovens
Sweet and Sour Chicken with Rice
Original source
Chef Jack Ovens on YouTubeSweet and sour chicken with peppers, onion and a glossy pineapple sauce, served over basmati rice.
Sweet and sour chicken with peppers, onion and a glossy pineapple sauce, served over basmati rice.
Total time
30 min
Yield
4
Ingredients
17
Steps
6
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Ingredients
- 300g Basmati Rice, washed
- 600g Cold Water
- Salt To Taste
- 1/2 Cup Light Soy Sauce
- 1/3 Cup Pineapple Juice
- 4 Tbsp Honey
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Tomato Ketchup
- 2 Tbsp Corn Flour or Corn Starch
- 2 1/2 Tbsp Grapeseed Oil, divided
- 1.4kg Chicken Breast or Thigh, diced
- 3 Bell Peppers, large diced
- 1 Yellow Onion, sliced
- 4 Garlic Cloves, minced
- 15g Ginger, peeled and minced
- Seasoning To Taste
Equipment
- Medium saucepan with lid
- Large frying pan
- Mixing bowl
- Wooden spoon
Method
- Wash 300g of basmati rice and cook with 600g of cold water and salt to taste.
- Heat 1 1/2 Tbsp of grapeseed oil in a pan and cook the diced chicken for 6 minutes (or 12 minutes if using thighs), until browned and cooked through.
- Add sliced onion, minced garlic, and minced ginger to the pan and cook until fragrant.
- Add diced bell peppers and cook until slightly tender.
- Pour the prepared sweet and sour sauce into the pan with the chicken and vegetables, stirring until the sauce thickens.
- Serve the cooked chicken and vegetables over the prepared rice.
Helpful tips
- Cook the chicken in batches if needed so it browns rather than steams.
- Add the sauce only after the vegetables are nearly tender.
- Stir until the cornflour thickens the sauce and gives it a glossy finish.
Storage
Cool leftovers promptly and refrigerate in a covered container. Reheat the chicken and rice thoroughly until piping hot.
