Directions
- 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.
- 2Prep the sweet and sour chicken: slice three bell peppers in half, pick out the seeds and dice into large chunks. Place in a bowl.
- 3Slice one brown or yellow onion, peel off the skin, and thinly slice it. Add it to the bowl with the bell peppers.
- 4Add four cloves of garlic and 15g of ginger, both microplaned into a paste, to the bowl and mix well with your hands.
- 5Slice the chicken breast (1.4kg) into strips and then dice into large even-sized pieces. This will ensure they cook at the same time.
- 6For 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.
- 7After 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.
- 8Place a large pan or pot over high heat. Add 30ml of grapeseed oil or any neutral-flavored oil of your choice.
- 9Add 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.
- 10Add 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.
- 11Sear the chicken for 3 minutes, then give it a good mix and continue cooking for another 3 minutes.
- 12Add the garlic and ginger paste and mix for 45 seconds. Make sure it’s not clumped up to get the infusion into the chicken.
- 13Add the sauteed vegetables, mix again for 30-40 seconds until the flavors are mixed well.
- 14Add 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.
- 15Add sesame seeds (about a tablespoon), give it a quick mix and remove from stovetop.
- 16Portion everything by 5 and garnish with spring onion or scallion, chili, or more sesame seeds.
Ingredients
- 300 g Basmati Rice, Washed
- 600 ml Cold Water
- 1 pinch Salt
- 125 ml Light Soy Sauce
- 80 ml Pineapple Juice
- 80 g Honey
- 40 ml Worcestershire Sauce
- 40 ml Apple Cider Vinegar
- 40 g Tomato Ketchup
- 12 g Corn Flour or Corn Starch
- 50 ml Grapeseed Oil
- 1400 g Chicken Breast or Thigh, Diced
- 3 Bell Peppers, Large Diced
- 1 Brown (Yellow) Onion, Sliced
- 4 Garlic Cloves, Minced
- 15 g Ginger, Peeled & Minced
- 1 pinch Seasoning
- 1 tablespoon Sesame Seeds
- 1 handful Spring Onion or Scallion
Equipment
knifesievepot with lidbowlmicroplanelarge pan or potwooden spatulawhiskfork or spatula5 meal prep containersvacuum pump
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