Speedy Sweet and Sour Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Speedy Sweet and Sour Chicken

Speedy Sweet and Sour Chicken

with cashews, coriander and jasmine rice

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 calories
Quick
Family Friendly
Allergens:
Soya
Wheat
Sulphites
Cashew nuts
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Chicken Breast

150 grams

Jasmine Rice

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

2 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Bell Pepper

1 unit(s)

Onion

5 grams

Coriander

20 grams

Cashew Nuts

(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)

1 tin(s)

Tomato Paste

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

sideBannerName

Nutrition Values

Energy (kcal)581 kcal
Energy (kJ)2431 kJ
Fat9 g
of which saturates2.1 g
Carbohydrate84.3 g
of which sugars21.2 g
Dietary Fiber0.9 g
Protein40.3 g
Cholesterol0 mg
Salt1.32 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pot with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid. 
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Once cooked, remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • 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.
Cook the Chicken
3
  • Place a pan over 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 hands and equipment after handling raw chicken and its packaging.
  • Fry until starting to brown, 5-7 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!

Simmer the Sauce
4
  • 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: Chicken is cooked when no longer pink in the middle.
  • Once the sauce has thickened, add 2 tbsp sugar (double for 4p).
  • Taste and season with salt and pepper.
Finishing Touches
5
  • Fluff up the rice with a fork.
  • Roughly chop the cashews.
  • Roughly chop the coriander (stalks and all).
Garnish and Serve
6
  • Divide the rice between deep bowls.
  • Top with the sweet and sour chicken.
  • Garnish with chopped coriander and cashews.