Classic Sweet & Sour Chicken

• porcje: 4 servings
• całkowity czas: 45 minutes

Składniki

1 Onion

2 Bell Pepper

1 Spring Onion

6 Skinless Chicken Thigh

3tbsp Cornflour

2 Egg

200ml Vegetable Oil

80g Pineapple

4tbsp Tomato Ketchup

4tbsp Rice Wine Vinegar

2tbsp Sweet Chilli Sauce

1 ½ Caster Sugar

500g Cooked Rice

2tbsp Toasted Sesame Seeds

Wskazówki

Chop the the onion and peppers into 2-3cm chunks, thinly slice the spring onion. Cut the chicken into bite-size pieces, add into a bowl with the cornflour. Crack the eggs in, season with salt and pepper. Mix together.

Heat the oil in a wok. Once hot, add the chicken. Fry until golden (do this in batches if you have to). Transfer to a rack. Discard most of the oil, leaving a little in the pan.

Add the onion and peppers into the hot pan. Stir-fry until starting to soften a little, 3-5 mins.

Stir the pineapple, ketchup, rice vinegar, sweet chilli sauce and sugar into the peppers. Remove off the heat and toss the chicken through, until coated.

Reheat the rice.

Share the rice between plates. Top with sweet and sour chicken, a scattering of spring onion and a sprinkle of sesame seeds.

Wartości Odżywcze

• Wielkość Porcji: 4