Sweet-Sour Chicken & Prawn
with Stir-Fried Veggies & Jasmine Rice
- Gluten
- Sesame
- Soy
- Wheat
- Crustaceans
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
You can't really go wrong with sweet and sour sauce, especially when you douse it over tender chunks of chicken & prawns. 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 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
capsicum
1 bunch
baby broccoli
1 packet
chicken tenderloins
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
sweet & sour sauce
(Contains: Gluten, Soy, Wheat May be present: Milk.)
1 packet
peeled prawns
(Contains: Crustaceans)
Not included in your delivery
olive oil
1 cup
water (for the rice)
½ tbs
soy sauce
(Contains: Gluten, Soy)
2 tbs
water (for the sauce)
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 the 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 and season. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken and sweet soy seasoning, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Stir in the veggies, sweet and sour sauce, the soy sauce and water (for the sauce), tossing to combine. Season to taste.
• Divide jasmine rice and sweet-sour prawns and chicken between bowls. • If you've added a fancify bundle, thinly slice long chilli and slice lime into wedges. Squeeze lime over stir-fry, then top with crispy shallots and chilli. Enjoy!
