Sweet and Sour Chicken by Chef Jack Ovens
Calculated automatically based on 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
Cut the capsicums into squares and cut the onions in stripes.
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.
Take a chicken breast and place it on a cutting board and cut it in a large even sized pieces
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.
Fried the capsicum and the onions with olive oil in a pan until they get caramelized
In the same pan, cook the chicken until it get a brown colour.
Add the vegetables to the pan and cook with the chicken for a minute.
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.
Add sesame seeds to the top of the chicken.
Plate your food with jasmine rice and enjoy!