Sweet & Sour Chicken
with Pineapple & Rapid Rice
- Wheat
- Gluten
- Soy
- Sesame
- Eggs
- Fish
- Milk
- Sesame
- Tree nuts
- May contain traces of allergens
Ingredients
1 packet
Jasmine rice
1 packet
Green beans
1
Capsicum
320 g
Chicken Breast
1 packet
Ginger Paste
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Tree nuts)
1 tin
Pineapple Slices
1 packet
Cornflour
1 packet
Sichuan Garlic Paste
(Contains: Soy, Sesame; )
Nutrition Values
Cooking Steps
• Boil the kettle. • Cut capsicum and courgette into bite-sized chunks. Trim and halve green beans. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a generous pinch of salt, and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.
Custom Recipe: If you've swapped to chicken breast, cut chicken into 2cm strips. Flavour, coat and cook chicken as above.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Stir-fry capsicum, green beans and courgette until tender, 4-5 minutes. • Add Sichuan garlic paste, soy sauce mix and the brown sugar. Cook, tossing, until slightly reduced, 1-2 minutes.
• Divide rice between bowls. Top with pork and stir-fried veggies. • Spoon over Sichuan sauce to serve. Enjoy!
