The quantities provided above are averages only.
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)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
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.