Sweet and sour chicken with rice recipe
This sweet and sour recipe is very healthy as the meat isn't deep fried. Serve with rice and vegetables — baby corn, green beans, mushrooms, and zucchini all work well.
Makes 6-8 child portions or 2 adult portions.
Ingredients
- 2 tbsp sunflower oil
- 4 skinless, boneless chicken breasts, chopped
- 2 sweet red peppers, chopped
- 2 medium carrots, chopped
- 2 tsp soy sauce
- 450 g canned pineapple chunks in juice
- 2 tbsp tomato paste
- 2 tsp sugar
- 2 tsp rice wine vinegar
- 2 tsp cornstarch
- 2 tbsp water
- 185 g rice
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 8
Step-by-step
- Heat the sunflower oil in a wok or large skillet. Stir-fry the chicken, red pepper, and carrot for 5–10 minutes, until the chicken is cooked through and the vegetables are soft.
- Cook the rice by placing the rice and water into a small saucepan over medium heat. Bring to a boil, cover, and simmer for 10–15 minutes, until the water has been absorbed and the rice is cooked.
- Pour the pineapple chunks with the juice into a food processor. Add the soy sauce, tomato paste, sugar, and vinegar. Blend to a smooth puree. Add mixture to the saucepan and stir to mix well with the chicken and vegetables.
- Mix the cornstarch with the water until smooth, pour into the wok and stir. This will help thicken the sauce. Serve.
- Discard any uneaten rice immediately. Store the sweet and sour chicken in the refrigerator for up to 2 days, or freeze extra portions in small sealable containers, label, and use within 1 month. To use from frozen, carefully defrost. Heat through fully before serving.
From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com
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