Sweet & Sour Chicken
with Veggie Fried Rice & Spring Onion
This veggie fried rice is loaded with only the very best quality veg we could find and to change it up, we've switched the usual chicken addition to sweet and sour chicken. You can thank us later!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Mixed Sesame Seeds
330 g
Chicken Breast
1 packet
Green Beans
2
Garlic
1
Spring Onion
1 packet
Basmati Rice
1 packet
Sweet & Sour Sauce
1
Carrot
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add white rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, finely chop carrot and garlic. • Trim and roughly chop green beans. • Thinly slice spring onion. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, tossing, until tender, 3-4 minutes. • Add spring onion and garlic, then crack the egg into the pan and scramble until cooked through, 1 minute. • Add cooked rice and the soy sauce, stirring well to combine. Season with salt and pepper. • Transfer to serving bowls and cover to keep warm.
• In a medium bowl, combine chicken the plain flour, cracked black pepper and a pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, in a small microwave-safe bowl, combine sweet & sour sauce and the water. Microwave in 30 second bursts, until heated through.
• Top veggie fried rice bowls with chicken and spoon over sweet and sour sauce. • Garnish with mixed sesame seeds to serve. Enjoy!
