Sweet and Sour Chicken with Egg Fried Rice

Updated at: Thu, 17 Aug 2023 10:33:41 GMT

Step 1

Place the cornflour in a large bowl with the diced chicken. Season with sea salt and black pepper. Mix with a spoon to coat the chicken evenly.

Step 2

Heat a large wok or frying pan with 2 tsp oil on a medium-high heat. Cook the chicken for 7 mins, turning occasionally, until golden. Meanwhile, cut the red pepper and onion into bite-sized pieces. Roughly slice the sugar snap peas into small pieces and thinly slice the spring onions.

Step 3

Add the onion, pepper and sugar snap peas to the pan with the chicken. Cook for 4 mins, until softening.

Step 4

Make the sweet and sour sauce. In a small bowl, mix together the tamari, tomato puree, maple syrup, apple cider vinegar and 2 tbsp water. Add the sauce to the pan and cook for a further 2-3 mins, until the sauce has thickened and the chicken is cooked through.

Step 5

Meanwhile, heat a second frying pan with 1 tsp oil on a medium heat. Add the spring onion, brown rice and 1 tbsp water, then cook for 3 mins until hot.

Step 6

Push the hot rice around to the edges of the pan, leaving a hole in the middle. Add 1 tsp oil to the middle of the pan and crack in the eggs. Break the yolks and mix, then leave to cook a little. When the eggs are cooked, stir to break up and mix into the rice.

Step 7

Spoon the egg fried rice and sweet and sour chicken into two warm bowls. Serve.

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