Recipes
Sweet and Sour Chicken by Chef Jack Ovens
Energy
754 cals
Protein
67 g
Carbs
79 g
Fat
17 g
Calculated automatically based on ingredients
Ingredients
- 300g Basmati Rice, Washed
- 600g Cold Water
- Salt To Taste
- Sweet & Sour Sauce
- 125ml Light Soy Sauce
- 80ml Pineapple Juice
- 80g Honey
- 40ml Worcestershire Sauce
- 40ml Apple Cider Vinegar
- 40g Tomato Ketchup
- 12g Corn Flour or Corn Starch
- 50ml Grapeseed Oil, Divided
- 1.4kg Chicken Breast or Thigh, Diced (See Notes)
- 3 Bell Peppers (Capsicums), Large Diced (Any Colour Is Fine)
- 1 Brown (Yellow) Onion, Sliced
- 4 Garlic Cloves, Minced
- 15g Ginger, Peeled & Minced
- Seasoning To Taste
Directions
1
Cut the capsicums into squares and cut the onions in stripes.
2
Use a fine microplane to grate four cloves of garlic and 15 grams of ginger into a paste. Mix the garlic and ginger paste together.
3
Take a chicken breast and place it on a cutting board and cut it in a large even sized pieces
4
For the sauce mix in a bowl 125ml Light Soy Sauce, 80ml Pineapple Juice, 80g Honey, 40ml Worcestershire Sauce, 40ml Apple Cider Vinegar 40g Tomato Ketchup, 12g Corn Flour or Corn Starch and mixed it all.
5
Fried the capsicum and the onions with olive oil in a pan until they get caramelized
6
In the same pan, cook the chicken until it get a brown colour.
7
Add the vegetables to the pan and cook with the chicken for a minute.
8
Add in the sweet and sour sauce making sure to give it a little whisk before we add it in because the corn flour can sit at the bottom. Then we're just going to bring this to a boil and cook for two minutes.
9
Add sesame seeds to the top of the chicken.
10
Plate your food with jasmine rice and enjoy!
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