Sweet & sour chicken with rice

30 Min
4 People
Rating starstarstarstarstar
Classic sweet and sour chicken using a homemade sauce base and lots of rainbow vegetables, served over rice.
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Heat a large frypan with oil over high heat. Cook chicken, stirring, for 4-5 minutes, or until sealed and just cooked through. Set aside on a plate.

3. Cut onion into thin wedges and carrots into thin rounds. Chop capsicum and trim snow peas. Add vegetables to pan (see notes) and cook for 3 minutes, or until softened.

4. Combine 2 tbsp soy sauce, 3 tbsp white wine vinegar, 4 tbsp tomato sauce, 1/4 cup water, pineapple (juice + pieces) and 2 tsp cornflour.

5. Add sauce to the pan and bring to a simmer. Return chicken and cook for a further 2-3 minutes, or until sauce has thickened.

6. Serve sweet and sour chicken over rice.

Use the rice tub to quickly measure up x 1.5 amount of water.

Use a neutral oil to cook this dish.

Add snow peas at the end instead if you like them a bit crunchy!
basmati rice 300g
diced chicken breast fillet 600g
red onion 1
carrots 2
red capsicum 1
snow peas 1/2 punnet
pineapple (in juice) 440g

From your pantry:
oil (for cooking), soy sauce, white wine vinegar, tomato sauce, cornflour