Sweet ‘n Sour Double Chicken & Charred Pineapple
with Stir-Fried Veggies & Jasmine Rice
- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Gluten
- Soy
- Wheat
You can't really go wrong with sweet and sour sauce, especially when you douse it over tender chunks of chicken. With a simple veggie stir-fry to top it all off and a bed of fragrant rice, chicken, rice and veggies have never tasted better!
Ingredients
1
Baby Broccoli
1
Capsicum
660 g
Chicken Tenderloins
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 tin
Pineapple Slices
1 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat;)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
Utensils
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, roughly chop capsicum and baby broccoli. • Cut chicken tenderloins into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and capsicum with a splash of water, tossing, until tender, 5-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and sweet soy seasoning in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. • Stir in the cooked veggies, sweet & sour sauce, the soy sauce and the water (for the sauce), tossing to combine. Season with salt and pepper.
• Divide jasmine rice between bowls. • Top with sweet and sour chicken and stir-fried veggies to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice long chilli and slice lime into wedges. Squeeze lime over stir-fry, then top with crispy shallots and chilli to serve.
