# Sweet & Sour Chicken

This recipe shows how to prepare a delicious sweet and sour chicken with basmati rice for meal prepping.

- Servings: 5 servings
- Total time: 6 min
- Cuisine: Chinese
- Category: Drink
- Language: en

## 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

## Instructions

1. Get 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. Prep the sweet and sour chicken: slice three bell peppers in half, pick out the seeds and dice into large chunks. Place in a bowl.
3. Slice one brown or yellow onion, peel off the skin, and thinly slice it. Add it to the bowl with the bell peppers.
4. Add four cloves of garlic and 15g of ginger, both microplaned into a paste, to the bowl and mix well with your hands.
5. Slice the chicken breast (1.4kg) into strips and then dice into large even-sized pieces. This will ensure they cook at the same time.
6. For 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.
7. After 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.
8. Place a large pan or pot over high heat. Add 30ml of grapeseed oil or any neutral-flavored oil of your choice.
9. Add 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.
10. Add 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.
11. Sear the chicken for 3 minutes, then give it a good mix and continue cooking for another 3 minutes.
12. Add the garlic and ginger paste and mix for 45 seconds. Make sure it’s not clumped up to get the infusion into the chicken.
13. Add the sauteed vegetables, mix again for 30-40 seconds until the flavors are mixed well.
14. Add 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.
15. Add sesame seeds (about a tablespoon), give it a quick mix and remove from stovetop.
16. Portion everything by 5 and garnish with spring onion or scallion, chili, or more sesame seeds.

## Equipment

- knife
- sieve
- pot with lid
- bowl
- microplane
- large pan or pot
- wooden spatula
- whisk
- fork or spatula
- 5 meal prep containers
- vacuum pump

## Source

- Original video: https://www.youtube.com/watch?v=1N6hbRbyAeQ
- Recipe page: https://www.cliprecipe.com/recipe/c26eeee0-ca35-4038-be03-e68316778ba6
- Extracted: 2025-02-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt