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Quick Sweet & Sour Chicken Stir-Fry

Quick Sweet & Sour Chicken Stir-Fry

with Pineapple & Cashews

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If you love sweet and sour chicken, but not so much the fact that it's usually fried, this recipe is for you! Skip the takeaway version and make our super simple stir-fried take on the popular Chinese dish.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid FriendlyQuick
Allergens:Tree NutsGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 sachet

chicken-style stock powder

½ tin

pineapple slices

1

carrot

1

capsicum

1

red onion

1 packet

ginger paste

1 packet

chicken tenderloins

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

sweet & sour sauce

(ContainsGluten, SoyMay be present Milk)

1 bag

coriander

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3101 kJ
Fat12.6 g
of which saturates2.6 g
Carbohydrate99.8 g
of which sugars36.3 g
Protein50.1 g
Sodium1614 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return to saucepan. Stir in chicken-style stock powder. Cover to keep warm.

2

• While rice is cooking, drain pineapple, reserving the liquid. Thinly slice carrot into rounds. Cut capsicum, red onion and pineapple slices (see ingredients) into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. Stir-fry the prepped veggies and pineapple until tender, 4-6 minutes. • Add ginger paste and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

TIP: Add a splash of water to help the vegetables cook faster!

3

• Cut chicken tenderloins into bite-sized chunks. • Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through,4-6 minutes. • Stir in roasted cashews, sweet & sour sauce, the soy sauce and honey. Add a splash of reserved pineapple liquid and a splash of water, then stir to combine. Return the veggies to the pan and cook until bubbling, 1 minute. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

4

• Divide rice between bowls. Top with sweet and sour chicken stir-fry. • Sprinkle with torn coriander to serve.