More than just a type of sauce, the term sweet and sour actually refers to a popular cooking method particularly prominent in East and Southeast Asia. Like traditional sweet and sour dishes from these regions, the sauce that coats the chicken and veg in this recipe is slightly sweet with just the right amount of tanginess.
260 g
Diced Chicken Breast
150 g
Jasmine Rice
2 sachet
Ketjap Manis
(ContainsSoya, Wheat)2 sachet
Red Wine Vinegar
(ContainsSulphites)1 piece
Bell Pepper
1 piece
Onion
5 g
Coriander
20 g
Cashew Nuts
(ContainsCashew nutsMay be presentSesame, Cereals containing gluten, Peanut)2 pack
Tomato Paste
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
TIP: If you’re in a hurry you can boil the water in your kettle.