Sweet & Sour Chicken
PREP 10 MIN•COOK 15 MIN
DF
EF
GF
NF
Number of servings
2
1⁄2 tbs olive oil
1⁄2 onion diced
1 pepper any colours, deseeded & diced
275g skinless chicken breast diced
2 garlic cloves minced
1⁄2 tbs fresh ginger finely grated
salt & pepper, to taste
1⁄2 cup (80g) pre-cooked brown rice cooked according to packet directions
1⁄2 spring onion sliced
1 tsp sesame seeds toasted
Sweet & Sour Sauce
1⁄8 cup (40ml) soy sauce (or tamari if gluten free)
1⁄8 cup (30ml) pineapple juice (ml)
3⁄4 tbs Worcestershire sauce
3⁄4 tbs apple cider vinegar
3⁄4 tbs tomato sauce
1 tsp cornflour
Combine sauce ingredients in a jar and shake well to combine.
Heat half the oil in a medium non-stick frypan over medium heat .
Add onion and peppers and saute until translucent and starting to get some colour. Set vegetables aside.
Add remaining olive oil to the pan and cook chicken until starting to brown. Add garlic and ginger and cook until fragrant. Add the cooked vegetables back into the pan and stir to mix.
Add sauce and cook until it is slightly thickened. Adjust seasoning.
Divide rice between bowls or containers, top with chicken and scatter over spring onion and sesame seeds.
*If meal prepping this dish, can be stored in the fridge for up to 3 days or freezer for up to 2 months.
Energy (kJ)
1375 kJ / 328 cals
Protein
35.2 g
Fat
9.7 g
Sat. Fat
1.8 g
Carbs
23.2 g
Sugar
8.7 g
Fiber
3.1 g
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