Ingredients
- 2 chicken breasts
- 1tbs cornflour
- Sea salt
- 150g basmati rice
- 150ml boiling water
- 2tbs vegetable oil
- 1 red pepper, chopped into large pieces
- 1 small brown onion, sliced
- 2 rings of tinned pineapple, chopped
- 100ml tinned pineapple juice
- 15g palm sugar
- 2tbs rice wine vinegar
- 2tbs sweet chilli sauce
- 1tbs cornflour
- ½tbs toasted sesame seeds
- 2 spring onions, sliced
- 1 red chilli, sliced
- Slice the chicken breasts into strips (about six or seven per breast) and place in a bowl. Add the cornflour and salt and mix lightly until evenly coated, then set aside ready to fry.
- To prepare the rice, start by heating a steamer pot with boiling water in the base. In a small heatproof bowl, add equal parts boiling water and rice; whatever the quantity, the ratio is always 1:1.
- Place the heatproof bowl on the steamer insert and cover with a lid for 15 minutes until the water has been absorbed and the rice is cooked through. Remove carefully from the steamer and fluff with a fork before serving.
- When the rice goes into the steamer, begin to cook the chicken. Heat a large nonstick frying pan and add the oil. Add the coated chicken strips and fry for two to three minutes on a medium heat until golden brown, then turn and fry on the other side for two minutes until golden brown. Remove the chicken from the pan and place on a plate, then put the same pan back on the heat.
- Add the red pepper and sliced onion and cook for three minutes until just beginning to colour, then add the chopped pineapple, pineapple juice, sugar, vinegar, chilli sauce and cornflour. Stir to combine and allow to come to the boil and begin to thicken. Then add the chicken back into the pan and stir through the sauce. Cook for three minutes, then remove the pan from the heat.
- To serve, spoon some steamed rice into bowls, then add the sweet and sour chicken and veg. Garnish with sesame seeds, spring onions and red chilli.
