There aren’t many things that beat a warm bowl of crispy chicken, sweet pineapple, and juicy onions coated in a sweet ‘n sour sauce! Served over a bed of umami-laced Jasmine rice, speckled with edamame beans and topped with pickled peppers and fresh coriander.
Sweet ‘n Sour Chicken
Sweet ‘n Sour Chicken
with tamari-infused rice & crunchy cashew nuts
Hands on Time: 35 - 55 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Cashew Nuts
- Chicken
- Cornflour
- Edamame Beans
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Onion
- Onions
- Pickled Bell Peppers
- Pineapple Pieces
- Sweet n' Sour Sauce
- Tamari
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Paper Towel
RICE, RICE BABY
Rinse the rice and place in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEW-AL...
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY CHICKY
Pat the Chicken dry with paper towel and cut into bite-sized chunks. Place 1 tsp of the Cornflour in a bowl, crack in 1 egg, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the chicken to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the chicken for 3-4 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to a medium heat with a drizzle of oil. When hot, fry the onion slices for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 1-2 minutes until heated through. Stir through the sweet ’n sour sauce and 20ml of a sweetener of choice. Allow to come to the boil, then immediately remove from the heat. Stir through the Chicken pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the Tamari until fully coated.
THE MAIN EVENT
Serve up a large helping of Tamari-infused rice and edamame beans, and cover in the sweet ’n sour crispy Chicken. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!
RICE, RICE BABY
Rinse the rice and place in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEW-AL...
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY CHICKY
Pat the Chicken dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the Cornflour in a bowl, crack in 2 eggs, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the chicken to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the chicken for 3-4 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to a medium heat with a drizzle of oil. When hot, fry the onion slices for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 40ml of a sweetener of choice. Allow to come to the boil, then immediately remove from the heat. Stir through the Chicken pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the Tamari until fully coated.
THE MAIN EVENT
Serve up a large helping of Tamari-infused rice and edamame beans, and cover in the sweet ’n sour crispy Chicken. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!
RICE, RICE BABY
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEW-AL...
Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY CHICKY
Pat the Chicken dry with paper towel and cut into bite-sized chunks. Place 3 tsp of the Cornflour in a large bowl, crack in 3 eggs, and add a pinch of salt. Mix until fully combined. Place a large pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the chicken to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the chicken for 4-5 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to a medium heat with a drizzle of oil. When hot, fry the onion slices for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 60ml of a sweetener of choice. Allow to come to the boil, then immediately remove from the heat. Stir through the Chicken pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the Tamari until fully coated.
THE MAIN EVENT
Serve up a large helping of Tamari-infused rice and edamame beans, and cover in the sweet ’n sour crispy Chicken. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!
RICE, RICE BABY
Rinse the rice and place in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot.
ACT CASHEW-AL...
Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CRISPY CHICKY
Pat the Chicken dry with paper towel and cut into bite-sized chunks. Place 4 tsp of the Cornflour in a large bowl, crack in 4 eggs, and add a pinch of salt. Mix until fully combined. Place a large pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the chicken to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the chicken for 4-5 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
A LIL SWEET & A LIL SOUR
Return the pan to a medium heat with a drizzle of oil. When hot, fry the onion slices for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 80ml of a sweetener of choice. Allow to come to the boil, then immediately remove from the heat. Stir through the Chicken pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving.
ALMOST THERE
Once the rice is cooked and drained, fluff up with a fork and stir through the Tamari until fully coated.
THE MAIN EVENT
Serve up a large helping of Tamari-infused rice and edamame beans, and cover in the sweet ’n sour crispy Chicken. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef!
Frequently Asked Questions
What is the preparation time for Sweet ‘n Sour Chicken?
The preparation time for Sweet ‘n Sour Chicken with tamari-infused rice & crunchy cashew nuts is between 35 and 55 minutes.
What is the total time required to make Sweet ‘n Sour Chicken with tamari-infused rice & crunchy cashew nuts?
The total time required to make Sweet ‘n Sour Chicken with tamari-infused rice & crunchy cashew nuts is between 40 and 65 minutes.
How many servings does Sweet ‘n Sour Chicken provide?
4 servings
What are the main ingredients in Sweet ‘n Sour Chicken?
Cashew Nuts, Chicken, Cornflour, Edamame Beans, Free-range Chicken Mini Fillets, Fresh Coriander, Garlic Clove, Garlic Cloves, Jasmine Rice, Onion, Onions, Pickled Bell Peppers, Pineapple Pieces, Sweet n' Sour Sauce, Tamari
What is the nutritional information of Sweet ‘n Sour Chicken?
Calories: 903, Carbs: 137 grams, Fat: grams, Protein: 51.5 grams, Sugar: 29.4 grams, Salt: 2154 grams
How do I prepare Sweet ‘n Sour Chicken?
RICE, RICE BABY: Rinse the rice and place in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and mix through the edamame beans. Replace the lid and set aside to steam for a further 10 minutes until cooked and tender. On completion, drain if necessary and return to the pot. ACT CASHEW-AL...: Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. A LIL SWEET & A LIL SOUR: Return the pan to a medium heat with a drizzle of oil. When hot, fry the onion slices for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and sauté for 1-2 minutes until fragrant. Mix in the pineapple pieces and fry for 3-4 minutes until heated through. Stir through the sweet ’n sour sauce and 40ml of a sweetener of choice. Allow to come to the boil, then immediately remove from the heat. Stir through the chicken pieces until fully coated. Season to taste, cover to keep warm, and set aside for serving. ALMOST THERE: Once the rice is cooked and drained, fluff up with a fork and stir through the tamari until fully coated. THE MAIN EVENT: Serve up a large helping of tamari-infused rice and edamame beans, and cover in the sweet ’n sour crispy chicken. Scatter over the chopped cashews, pickled peppers, and coriander. Simply gorgeous, Chef! CRISPY CHICKY: Pat the chicken dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the cornflour in a bowl, crack in 2 eggs, and add a pinch of salt. Mix until fully combined. Place a pot over medium-high heat and fill with 4-5cm of oil. Place the remaining cornflour in a separate bowl and season well. Add the chicken to the bowl of egg and cornflour, and toss until fully coated. One by one, remove each piece and coat in the dry cornflour, dusting off any excess before transfering to a plate. Once the oil is hot, deep fry the chicken for 3-4 minutes until crispy and cooked through. Remove on completion and set aside to drain on some paper towel.
What should be prepared from my kitchen to make Sweet ‘n Sour Chicken?
Cashew Nuts, Chicken, Cornflour, Edamame Beans, Free-range Chicken Mini Fillets, Fresh Coriander, Garlic Clove, Garlic Cloves, Jasmine Rice, Onion, Onions, Pickled Bell Peppers, Pineapple Pieces, Sweet n' Sour Sauce, Tamari
How many calories does Sweet ‘n Sour Chicken have?
903 calories
How much fat content does Sweet ‘n Sour Chicken have?
grams
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