By Jillian Adamson
G - 10-Min Speedy Sweet & Sour Chicken
This speedy sweet and sour chicken is on the table quicker than your local Chinese can deliver! Whip up this wicked chicken dinner with crunchy mange tout and red pepper and serve it with wholesome brown rice for a feel good fake away!
Updated at: Thu, 17 Aug 2023 00:13:17 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
232
High
Nutrition per serving
Calories2175 kcal (109%)
Total Fat31.2 g (45%)
Carbs402.3 g (155%)
Sugars17.5 g (19%)
Protein67.6 g (135%)
Sodium1422.2 mg (71%)
Fiber20.5 g (73%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Step 2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Step 3
Boil half a kettle
Step 4
Once hot, add the diced chicken breast, red pepper strips and mange tout with a pinch of salt and cook for 2-3 min or until starting to soften
Step 5
Combine the cornflour with 100ml boiled water
Step 6
Add the tomato ketchup, chilli jam, soy sauce, rice vinegar and 1 tbsp sugar and whisk until smooth – this is your sweet & sour sauce
Step 7
Add the ginger & garlic paste to the pan and cook for 1 min
Step 8
Add the sweet & sour sauce and cook for 2-3 min or until thickened and sticky and the chicken is cooked through (no pink meat!)
Step 9
Meanwhile, squeeze the pouch of steamed brown basmati rice to separate the grains
Step 10
Tear the top corner of the pouch (just a little!) and microwave for 2 min or until piping hot
Step 11
Serve the sweet & sour chicken with the steamed brown basmati rice to the side
Step 12
Enjoy!
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