Sweet and sour chicken with rice recipe

Sweet and sour chicken with rice recipe

This sweet and sour recipe is very healthy as the meat isn't deep fried. Serve with rice and vegetables — baby corn, green beans, mushrooms, and zucchini all work well.

Makes 6-8 child portions or 2 adult portions.

Ingredients

  • 2 tbsp sunflower oil
  • 4 skinless, boneless chicken breasts, chopped
  • 2 sweet red peppers, chopped
  • 2 medium carrots, chopped
  • 2 tsp soy sauce
  • 450 g canned pineapple chunks in juice
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 2 tsp rice wine vinegar
  • 2 tsp cornstarch
  • 2 tbsp water
  • 185 g rice
  • 2 tbsp sunflower oil
  • 4 skinless, boneless chicken breasts, chopped
  • 2 sweet red peppers, chopped
  • 2 medium carrots, chopped
  • 2 tsp soy sauce
  • 15.9 oz canned pineapple chunks in juice
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 2 tsp rice wine vinegar
  • 2 tsp cornstarch
  • 2 tbsp water
  • 6.5 oz rice
  • 2 tbsp sunflower oil
  • 4 skinless, boneless chicken breasts, chopped
  • 2 sweet red peppers, chopped
  • 2 medium carrots, chopped
  • 2 tsp soy sauce
  • 15.9 oz canned pineapple chunks in juice
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 2 tsp rice wine vinegar
  • 2 tsp cornstarch
  • 2 tbsp water
  • 6.5 oz rice

Details

  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 8

Step-by-step

  1. Heat the sunflower oil in a wok or large skillet. Stir-fry the chicken, red pepper, and carrot for 5–10 minutes, until the chicken is cooked through and the vegetables are soft.
  2. Cook the rice by placing the rice and water into a small saucepan over medium heat. Bring to a boil, cover, and simmer for 10–15 minutes, until the water has been absorbed and the rice is cooked.
  3. Pour the pineapple chunks with the juice into a food processor. Add the soy sauce, tomato paste, sugar, and vinegar. Blend to a smooth puree. Add mixture to the saucepan and stir to mix well with the chicken and vegetables.
  4. Mix the cornstarch with the water until smooth, pour into the wok and stir. This will help thicken the sauce. Serve.
  5. Discard any uneaten rice immediately. Store the sweet and sour chicken in the refrigerator for up to 2 days, or freeze extra portions in small sealable containers, label, and use within 1 month. To use from frozen, carefully defrost. Heat through fully before serving.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com

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