Sweet and Sour Chicken with Rice

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.