Sweet and Sour Chicken and Vegetables with Rice

Name: Sweet and Sour Chicken and Vegetables with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Chinese
Ingredients: 3 tablespoons white vinegar; 1 tablespoon tomato paste; 1 tablespoon tomato relish; 1 tablespoon tomato sauce; 3/4 cup water; 1 400g can pineapple chunks in juice; 1 tablespoon oil; 2 carrots, peeled and cut into small batons; 4 spring onions (white part only), sliced into 2-3cm pieces; 1 red capsicum, cut into 1cm chunks; 3 stalks celery, sliced; 600g boneless, skinless chicken thighs, cut into 2-3 cm chunks; 1/4 cup cornflour; 2 tablespoons oil; Steamed Jasmine Rice; 1/2 cup roughly chopped cashew nuts; 3-4 spring onions (green part only), finely sliced

5 steps

Prep:15minCook:30min

Found in Nadia Lim's Easy Weeknight Meals. First cooked on 02/10/20. ⭐️⭐️⭐️⭐️

Updated at: Thu, 17 Aug 2023 12:18:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories520.6 kcal (26%)

Total Fat24.7 g (35%)

Carbs40.7 g (16%)

Sugars20.1 g (22%)

Protein35.4 g (71%)

Sodium207.1 mg (10%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Start by cooking the rice to serve with the meal. While rice is cooking, make the sauce. Combine all sweet and sour sauce ingredients in a medium pot and bring to the boil. Reduce heat and simmer for 2-3 minutes until slightly thickened. Season to taste with salt and pepper. Set aside.

Step 2

Heat oil in a wok or large frying pan on high heat. Stir-fry carrots for 2-3 minutes, then add remaining vegetables and continue stir-frying for a further 1-2 minutes until just tender. Set aside.

Step 3

Pat chicken dry with paper towels, season well with salt and coat in cornflour, shaking off any excess. Heat oil in the work or frying pan on high heat. Cook chicken in batches for 3-4 minutes per batch until golden and cooked through. Add a little extra oil to each batch, as necessary.

Step 4

Return cooked chicken, vegetables, and sweet and sour sauce to the wok or frying pan, and toss together briefly to heat through and coat vegetables and chicken in the sauce.

Step 5

To Serve Spoon some rice and sweet and sour chicken onto each plate and sprinkle over cashew nuts and spring onions.