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Speedy Sweet and Sour Chicken

Speedy Sweet and Sour Chicken

with cashew and coriander topped jasmine rice

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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.

Tags:Under 650 caloriesQuickFamily Friendly
Allergens:SoyaWheatSulphitesCashew nuts
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

260 g

Diced Chicken Breast

150 g

Jasmine Rice

2 sachet

Ketjap Manis

(ContainsSoya, Wheat)

2 sachet

Red Wine Vinegar


1 piece

Bell Pepper

1 piece


5 g


20 g

Cashew Nuts

(ContainsCashew nutsMay be presentSesame, Cereals containing gluten, Peanut)

2 pack

Tomato Paste

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)582 kcal
Energy (kJ)2436 kJ
Fat8.99 g
of which saturates2 g
Carbohydrate84.07 g
of which sugars20.67 g
Dietary Fiber0 g
Protein40.16 g
Cholesterol0 mg
Salt1.29 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Boil a large pot of salted water for the rice.
  • Add the rice and cook for 12-15 mins then drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.
  • Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
  • Halve and peel the onion, then cut each half into 3 wedges.
  • Roughly chop the coriander (stalks and all).

TIP: If you’re in a hurry you can boil the water in your kettle.

  • Place a pan over a medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Fry until starting to brown, 5-7 mins.
  • Add the onion and pepper to the pan and fry until softened stirring occasionally, 4-5 mins.
  • Stir in the ketjap manis, vinegar, tomato paste and 100ml water (double for 4p).
  • Leave to simmer until sauce is thickened and the chicken is cooked through, 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
  • Once cooked, add 2 tbsp sugar (double for 4p) to the sauce and season to taste with salt and pepper.
  • Divide the rice between deep bowls.
  • Top with the sweet and sour chicken.
  • Garnish with chopped coriander and cashews.