Sweet & Sour Chicken & Prawn Stir-Fry
with Veggies & Jasmine Rice- Soy
- Wheat
- Gluten
- Sesame
- Crustaceans
- Milk
- 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 and 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
Sweet & Sour Sauce
(Contains: Soy, Wheat, Gluten; May be present: Milk.)
330 g
Chicken Tenderloins
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Capsicum
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten, Sesame;)
1
Baby Broccoli
190 g
Peeled Prawns
(Contains: Crustaceans;)
Not included in your delivery
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
olive oil
1 cup
water
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!
