This sweet and sour chicken is a delicious way to bring a flavoursome easy Chinese dish to your table. Paired with our egg fried rice this is a dish you don’t want to miss out on!
?Serves: 4
Prep: 10 mins Cook: 25 mins
Ingredients
- 500g chicken thigh or breast or tofu
- 1 onion
- 1 carrot
- 1 red capsicum
- 1 green capsicum
- 1 zucchini
- 1 tomato
- 3 tablespoons oil
- 1 cup basmati rice
- 3/4 cup diced pineapple with juice
- 1/3 cup soy sauce
- 2 tablespoons tomato sauce
- 1/2 cup chicken stock
- 1 tablespoon corn flour mixed with 2 tablespoons boiling water
- 3 spring onions diced
- 3 eggs
Directions
- Dice chicken and veggies into 2cm chunks
- On a medium heat, add enough oil to cover the bottom of a large fry pan
- Add onion and cook for a couple of minutes until onion is slightly transparent, stirring often
- Add chicken to pan and cook until browned, stirring often
- Start preparing the rice using absorption method on packet or a rice cooker (leftover rice also works perfectly in this recipe)
- Add carrot, capsicums and zucchini to the chicken pan and fry for 3 minutes
- Add tomato, pineapple with juice, sauces and stock to the chicken pan, let this simmer on low for 10 minutes
- Add in corn flour mixture and cook until thickened, around 5 minutes
- Once thickened, take off heat
- Whisk 3 eggs and place in a hot frypan with a dash of oil. Make an egg omelette and remove from pan
- In that same pan add a little extra oil and spring onion and fry for a couple of minutes
- Add cooked rice to the pan with spring onion
- Chop egg omelette up into pieces and add egg back into pan with rice and spring onion, mix to combine and remove from heat
- Serve egg rice with the sweet and sour chicken
