What are the main ingredients in Sweet ‘n Sour Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel

Sweet ‘n Sour Chicken

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

with tamari-infused rice & crunchy cashew nuts

Hands on Time: 35 - 55 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

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

Serves 1

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!

Jasmine Rice - 100ml
Edamame Beans - 50g
Cashew Nuts - 15g
Free-range Chicken Mini Fillets - 150g
Cornflour - 65ml
Onion - 1
Garlic Clove - 1
Pineapple Pieces - 60g
Sweet ’n Sour Sauce - 60ml
Tamari - 15ml
Pickled Bell Peppers - 50g
Fresh Coriander - 4g

Download the Recipe

Serves 2

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!

Jasmine Rice - 200ml
Edamame Beans - 100g
Cashew Nuts - 30g
Free-range Chicken Mini Fillets - 300g
Cornflour - 125ml
Onion - 1
Garlic Cloves - 2
Pineapple Pieces - 120g
Sweet ’n Sour Sauce - 130ml
Tamari - 30ml
Pickled Bell Peppers - 100g
Fresh Coriander - 8g

Download the Recipe

Serves 3

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!

Jasmine Rice - 300ml
Edamame Beans - 150g
Cashew Nuts - 45g
Free-range Chicken Mini Fillets - 450g
Cornflour - 170ml
Onions - 2
Garlic Cloves - 3
Pineapple Pieces - 180g
Sweet ’n Sour Sauce - 170ml
Tamari - 45ml
Pickled Bell Peppers - 150g
Fresh Coriander - 12g

Download the Recipe

Serves 4

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!