Name: Sweet and Sour Chicken with rice
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 260 grams Diced Irish Chicken Breast; 150 grams Jasmine Rice; 1 unit(s) Scallion; 1 pack(s) Pineapple Chunks; 1 tin(s) Tomato Paste; 1 unit(s) Bell Pepper; 1 sachet(s) Soy Sauce; 2 sachet(s) Thai Style Spice Mix; 10 grams Cornflour; 2 sachet(s) Honey; 1 unit(s) Onion; 1 sachet(s) Ketchup; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Sugar

HelloFresh

Recipes

Asian Recipes

Sweet and Sour Chicken

with rice

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https://www.hellofresh.ch/recipes/hahnchenpfanne-suss-sauer-660d2df5468acc836b2a0e5d

Tags:

Family Friendly

•Quick

•Calorie Smart

•Protein Rich

Allergens:

Wheat

•Cereals containing gluten

•Soya

•Celery

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

150 grams

Jasmine Rice

1 unit(s)

Scallion

1 pack(s)

Pineapple Chunks

1 tin(s)

Tomato Paste

1 unit(s)

Bell Pepper

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

2 sachet(s)

Thai Style Spice Mix

10 grams

Cornflour

2 sachet(s)

Honey

1 unit(s)

Onion

1 sachet(s)

Ketchup

(Contains: Celery)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2488 kJ

Energy (kcal)595 kcal

Fat3.6 g

of which saturates0.8 g

Carbohydrate105 g

of which sugars30.4 g

Dietary Fiber5.1 g

Protein44.2 g

Cholesterol0 mg

Salt2.66 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

Cooking Steps

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve, peel and thinly slice the onion. Trim and thinly slice the scallion.

Halve the pepper and discard the core and seeds. Slice into thin strips.

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken, thai spice mix, onion and bell pepper to the pan. Fry for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Meanwhile, dissolve half the cornflour (per 2P) in 75ml cold water (per 2P).

Pop the pineapple and juice, cornflour mix, soy sauce, tomato paste, ketchup and a pinch of sugar into the chicken. Cover and simmer for 5-7 mins, stirring occassionally until the chicken is cooked and sauce has thickened. Stir through the honey in the end. Add a splash of water, if required to loosen the sauce. Season to taste with salt, pepper and sugar. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Divide the rice between plates and serve topped with the sweet and sour chicken. Scatter over the scallion.