10-Min Speedy Sweet & Sour Chicken

Updated at: Wed, 16 Aug 2023 16:40:33 GMT

Step 1

Deseed the red pepper[s] (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 [200ml] boiled water

Step 6

Add the tomato ketchup, chilli jam, soy sauce, rice vinegar and 1 tbsp [2 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

Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies

Step 10

Meanwhile, squeeze the pouch[es] of steamed brown basmati rice to separate the grains

Step 11

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Step 12

Tip: if you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Step 13

Serve the sweet & sour chicken with the steamed brown basmati rice to the side

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