Sweet and Sour Chicken

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Ingredients

• 300 g washed Basmati rice
• 600 mL cold water
• Sea salt flakes
• 3 bell peppers (capsicum)
• 1 medium brown or yellow onion
• 4 cloves of garlic
• 15 g ginger
• 1.4 kg chicken breast
• 125 mL light or low sodium soy sauce
• 80 mL pineapple juice
• 80 g honey
• 40 mL Worcestershire sauce
• 40 mL apple cider vinegar or white vinegar
• 40 mL tomato sauce
• 12 g corn flour (or cornstarch)
• 30 mL grape seed oil
• Sesame seeds (optional)

Instructions

1. Cook Basmati rice with water and sea salt for 14 minutes, then let it sit covered for an additional 4 minutes before fluffing with a fork.
2. Slice bell peppers, onion, garlic, and ginger. Cut chicken breast into strips and dice into even pieces.
3. Prepare sweet and sour sauce by mixing soy sauce, pineapple juice, honey, Worcestershire sauce, vinegar, tomato sauce, and corn flour. Whisk together and set aside.
4. Sauté bell peppers and onions in oil until slightly caramelized, then set aside.
5. Sear chicken in the same pan, add garlic and ginger paste, then mix in sautéed veggies.
6. Pour in sweet and sour sauce, bring to a boil, and cook for 2 minutes until thickened.
7. Optional: Add sesame seeds and mix well.
8. Serve with cooked Basmati rice and garnish with spring onion, chili, or more sesame seeds.
9. Portion the dish for meal prep, store in the fridge for up to 4 days or freeze for up to 4 months.

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