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!
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.
chicken-style stock powder
roasted cashews(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
sweet & sour sauce(ContainsGluten, SoyMay be present Milk)
soy sauce(ContainsGluten, Soy)
• 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.
• 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!
• 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.
• Divide rice between bowls. Top with sweet and sour chicken stir-fry. • Sprinkle with torn coriander to serve.