Sweet & Sour Chicken

6 mins
Serves 5
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Directions

  1. 1Get the rice on. Use 300g of washed basmati rice, 600ml of cold water and a bit of sea salt flakes to taste. Stir to break up any clumps and bring to a boil. Place on a lid, reduce the heat to low and let it simmer for 14 minutes undisturbed.
  2. 2Get the rice on. Use 300g of washed basmati rice, 600ml of cold water and a bit of sea salt flakes to taste. Stir to break up any clumps and bring to a boil. Place on a lid, reduce the heat to low and let it simmer for 14 minutes undisturbed.
  3. 3Get the rice on. Use 300g of washed basmati rice, 600ml of cold water and a bit of sea salt flakes to taste. Stir to break up any clumps and bring to a boil. Place on a lid, reduce the heat to low and let it simmer for 14 minutes undisturbed.
  4. 4Prep the sweet and sour chicken: slice three bell peppers in half, pick out the seeds and dice into large chunks. Place in a bowl.
  5. 5Prep the sweet and sour chicken: slice three bell peppers in half, pick out the seeds and dice into large chunks. Place in a bowl.
  6. 6Prep the sweet and sour chicken: slice three bell peppers in half, pick out the seeds and dice into large chunks. Place in a bowl.
  7. 7Slice one brown or yellow onion, peel off the skin, and thinly slice it. Add it to the bowl with the bell peppers.
  8. 8Slice one brown or yellow onion, peel off the skin, and thinly slice it. Add it to the bowl with the bell peppers.
  9. 9Slice one brown or yellow onion, peel off the skin, and thinly slice it. Add it to the bowl with the bell peppers.
  10. 10Add four cloves of garlic and 15g of ginger, both microplaned into a paste, to the bowl and mix well with your hands.
  11. 11Add four cloves of garlic and 15g of ginger, both microplaned into a paste, to the bowl and mix well with your hands.
  12. 12Add four cloves of garlic and 15g of ginger, both microplaned into a paste, to the bowl and mix well with your hands.
  13. 13Slice the chicken breast (1.4kg) into strips and then dice into large even-sized pieces. This will ensure they cook at the same time.
  14. 14Slice the chicken breast (1.4kg) into strips and then dice into large even-sized pieces. This will ensure they cook at the same time.
  15. 15Slice the chicken breast (1.4kg) into strips and then dice into large even-sized pieces. This will ensure they cook at the same time.
  16. 16For the sweet and sour sauce, add 125ml of light soy sauce, 80ml of store-bought pineapple juice (don't use fresh), 80g of honey, 40ml of Worcestershire sauce, 40ml of apple cider vinegar, 40g of tomato sauce and 12g of corn flour to a mixing bowl. Whisk well to combine.
  17. 17For the sweet and sour sauce, add 125ml of light soy sauce, 80ml of store-bought pineapple juice (don't use fresh), 80g of honey, 40ml of Worcestershire sauce, 40ml of apple cider vinegar, 40g of tomato sauce and 12g of corn flour to a mixing bowl. Whisk well to combine.
  18. 18For the sweet and sour sauce, add 125ml of light soy sauce, 80ml of store-bought pineapple juice (don't use fresh), 80g of honey, 40ml of Worcestershire sauce, 40ml of apple cider vinegar, 40g of tomato sauce and 12g of corn flour to a mixing bowl. Whisk well to combine.
  19. 19After 14 minutes, turn off the heat for the rice, leave the lid on for a final 4 minutes. Remove the lid and fluff with a fork or spatula.
  20. 20After 14 minutes, turn off the heat for the rice, leave the lid on for a final 4 minutes. Remove the lid and fluff with a fork or spatula.
  21. 21After 14 minutes, turn off the heat for the rice, leave the lid on for a final 4 minutes. Remove the lid and fluff with a fork or spatula.
  22. 22Place a large pan or pot over high heat. Add 30ml of grapeseed oil or any neutral-flavored oil of your choice.
  23. 23Place a large pan or pot over high heat. Add 30ml of grapeseed oil or any neutral-flavored oil of your choice.
  24. 24Place a large pan or pot over high heat. Add 30ml of grapeseed oil or any neutral-flavored oil of your choice.
  25. 25Add the onions and bell peppers to the pan. Sprinkle with sea salt flakes to taste and saute for about 4 minutes, moving it around regularly until a nice color is achieved. Remove from stovetop and transfer to a plate.
  26. 26Add the onions and bell peppers to the pan. Sprinkle with sea salt flakes to taste and saute for about 4 minutes, moving it around regularly until a nice color is achieved. Remove from stovetop and transfer to a plate.
  27. 27Add the onions and bell peppers to the pan. Sprinkle with sea salt flakes to taste and saute for about 4 minutes, moving it around regularly until a nice color is achieved. Remove from stovetop and transfer to a plate.
  28. 28Add another 20ml of oil to the same pan and add in the chicken once it's hot. Sprinkle with sea salt flakes and spread out to avoid layering.
  29. 29Add another 20ml of oil to the same pan and add in the chicken once it's hot. Sprinkle with sea salt flakes and spread out to avoid layering.
  30. 30Add another 20ml of oil to the same pan and add in the chicken once it's hot. Sprinkle with sea salt flakes and spread out to avoid layering.
  31. 31Sear the chicken for 3 minutes, then give it a good mix and continue cooking for another 3 minutes.
  32. 32Sear the chicken for 3 minutes, then give it a good mix and continue cooking for another 3 minutes.
  33. 33Sear the chicken for 3 minutes, then give it a good mix and continue cooking for another 3 minutes.
  34. 34Add the garlic and ginger paste and mix for 45 seconds. Make sure it’s not clumped up to get the infusion into the chicken.
  35. 35Add the garlic and ginger paste and mix for 45 seconds. Make sure it’s not clumped up to get the infusion into the chicken.
  36. 36Add the garlic and ginger paste and mix for 45 seconds. Make sure it’s not clumped up to get the infusion into the chicken.
  37. 37Add the sauteed vegetables, mix again for 30-40 seconds until the flavors are mixed well.
  38. 38Add the sauteed vegetables, mix again for 30-40 seconds until the flavors are mixed well.
  39. 39Add the sauteed vegetables, mix again for 30-40 seconds until the flavors are mixed well.
  40. 40Add the sweet and sour sauce (give it a whisk beforehand) to the pan and bring to a boil. Cook for 2 minutes to thicken the sauce and coat everything well.
  41. 41Add the sweet and sour sauce (give it a whisk beforehand) to the pan and bring to a boil. Cook for 2 minutes to thicken the sauce and coat everything well.
  42. 42Add the sweet and sour sauce (give it a whisk beforehand) to the pan and bring to a boil. Cook for 2 minutes to thicken the sauce and coat everything well.
  43. 43Add sesame seeds (about a tablespoon), give it a quick mix and remove from stovetop.
  44. 44Add sesame seeds (about a tablespoon), give it a quick mix and remove from stovetop.
  45. 45Add sesame seeds (about a tablespoon), give it a quick mix and remove from stovetop.
  46. 46Portion everything by 5 and garnish with spring onion or scallion, chili, or more sesame seeds.
  47. 47Portion everything by 5 and garnish with spring onion or scallion, chili, or more sesame seeds.
  48. 48Portion everything by 5 and garnish with spring onion or scallion, chili, or more sesame seeds.

Ingredients

  • 300 g Basmati Rice, Washed
  • 300 g Basmati Rice, Washed
  • 300 g Basmati Rice, Washed
  • 600 ml Cold Water
  • 600 ml Cold Water
  • 600 ml Cold Water
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • 125 ml Light Soy Sauce
  • 125 ml Light Soy Sauce
  • 125 ml Light Soy Sauce
  • 80 ml Pineapple Juice
  • 80 ml Pineapple Juice
  • 80 ml Pineapple Juice
  • 80 g Honey
  • 80 g Honey
  • 80 g Honey
  • 40 ml Worcestershire Sauce
  • 40 ml Worcestershire Sauce
  • 40 ml Worcestershire Sauce
  • 40 ml Apple Cider Vinegar
  • 40 ml Apple Cider Vinegar
  • 40 ml Apple Cider Vinegar
  • 40 g Tomato Ketchup
  • 40 g Tomato Ketchup
  • 40 g Tomato Ketchup
  • 12 g Corn Flour or Corn Starch
  • 12 g Corn Flour or Corn Starch
  • 12 g Corn Flour or Corn Starch
  • 50 ml Grapeseed Oil
  • 50 ml Grapeseed Oil
  • 50 ml Grapeseed Oil
  • 1400 g Chicken Breast or Thigh, Diced
  • 1400 g Chicken Breast or Thigh, Diced
  • 1400 g Chicken Breast or Thigh, Diced
  • 3 Bell Peppers, Large Diced
  • 3 Bell Peppers, Large Diced
  • 3 Bell Peppers, Large Diced
  • 1 Brown (Yellow) Onion, Sliced
  • 1 Brown (Yellow) Onion, Sliced
  • 1 Brown (Yellow) Onion, Sliced
  • 4 Garlic Cloves, Minced
  • 4 Garlic Cloves, Minced
  • 4 Garlic Cloves, Minced
  • 15 g Ginger, Peeled & Minced
  • 15 g Ginger, Peeled & Minced
  • 15 g Ginger, Peeled & Minced
  • 1 pinch Seasoning
  • 1 pinch Seasoning
  • 1 pinch Seasoning
  • 1 tablespoon Sesame Seeds
  • 1 tablespoon Sesame Seeds
  • 1 tablespoon Sesame Seeds
  • 1 handful Spring Onion or Scallion
  • 1 handful Spring Onion or Scallion
  • 1 handful Spring Onion or Scallion

Equipment

knifesievepot with lidbowlmicroplanelarge pan or potwooden spatulawhiskfork or spatula5 meal prep containersvacuum pump
Sweet & Sour Chicken | Clip Recipe