This speedy sweet and sour chicken is on the table quicker than your local Chinese can deliver! Whip up this wicked chicken dinner with crunchy mange tout and red pepper and serve it with wholesome brown rice for a feel good fake away!
Prep Time
10 min
Cuisine
Chinese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red pepper
red pepper
250g British diced chicken breast
chicken breast fillet (100%)
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
Water (61.33%), 100% brown basmati rice(36.67%), sunflower oil
1 tomato ketchup sachet (10ml)
tomato puree (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar, modified maize starch, salt, acid (citric acid), preservatives (sodium benzoate, potassium sorbate), yeast extract, spices, natural flavourings
Allergens
Allergens highlighted by † (gluten, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now let's get started!
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Boil half a kettle
3
Once hot, add the diced chicken breast, red pepper strips and mange tout with a pinch of salt and cook for 2-3 min or until starting to soften
4
Combine the cornflour with 100ml [200ml]boiled water
Add the tomato ketchup, chilli jam, soy sauce, rice vinegar and 1 tbsp [2 tbsp]sugar and whisk until smooth – this is your sweet & sour sauce
5
Add the ginger & garlic paste to the pan and cook for 1 min
6
Add the sweet & sour sauce and cook for 2-3 min or until thickened and sticky and the chicken is cooked through (no pink meat!)
Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies
7
Meanwhile, squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: if you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
8
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