Sweet and Sour Chicken with Rice
At a glance
A quick and easy homemade sweet and sour chicken served with rice, featuring a flavorful sauce and colorful vegetables.
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
Method
- 1
Wash 300g of basmati rice and cook with 600g of cold water and salt to taste.
- 2
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.
- 3
Add sliced onion, minced garlic, and minced ginger to the pan and cook until fragrant.
- 4
Add diced bell peppers and cook until slightly tender.
- 5
Pour the prepared sweet and sour sauce into the pan with the chicken and vegetables, stirring until the sauce thickens.
- 6
Serve the cooked chicken and vegetables over the prepared rice.
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Original video
Source video from Chef Jack Ovens. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=1N6hbRbyAeQ
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
