Equipment
- 1 Large pot or rice cooker
- 2 Medium bowls
- 1 Large frypan
Ingredients
Rice
- 1 cup / 200 g jasmine rice
- 1 cup / 140 g frozen peas
Sauce
- 425 g pineapple chunks in juice
- ⅓ cup / 128 g honey
- ⅓ cup / 80 ml apple cider vinegar
- ⅓ cup / 94 g tomato sauce
- ¼ cup / 60 ml soy sauce or gluten-free tamari
- 2 tbsp / 26 g cornflour
Ingredients
- 1 red capsicum
- 4 cloves garlic
- 2 tsp fresh ginger
- 1 brown onion
- 450 g chicken thighs
- 2 tbsp / 26 g cornflour
- 1 tsp baking powder
Cook chicken
- 1 tbsp / 15 ml olive oil
To finish
- 1 tbsp / 15 ml olive oil
- ¼ cup / 40 g cashews
Instructions
Cook rice
- In a large pot over high heat add 1 cup jasmine rice and 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. When the rice has 4 minutes of cooking time remaining add 1 cup frozen peas, and stir to combine. Fluff rice with a fork.
Sauce
- Meanwhile, in a medium bowl add pineapple juice (reserve the pineapple chunks) and 2 tbsp cornflour. Whisk until the cornflour is dissolved. Then add ⅓ cup honey, ⅓ cup apple cider vinegar, ⅓ cup tomato sauce and ¼ cup soy sauce and whisk to combine.
Prep ingredients
- Slice 1 red capsicum into bite-sized chunks. Peel and mince 4 cloves garlic and 2 tsp fresh ginger. Peel and slice 1 brown onion into wedges. Dice 450 g chicken thighs into bite-sized chunks. Add 2 tbsp cornflour and 1 tsp baking powder to a medium bowl and season with salt and pepper. Add the chicken and toss to coat, shake off the excess.
Cook chicken
- Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the chicken for 2-3 minutes on each side until golden and cooked through. Set chicken aside on a plate, and reserve the pan.
To finish
- Heat 1 tbsp olive oil in the reserved frypan on high heat. Add garlic, ginger and onion and stir fry for 1 minute. Add capsicum and ¼ cup cashews and cook for 2 minutes. Then add the sauce and pineapple and let it come to a rapid simmer. Simmer for 2 minutes or until it thickens. Then add the chicken and any resting juices back into the pan and gently stir to combine, then quickly remove from heat.
To serve
- Divide the pea and jasmine rice between plates and top with the sweet and sour chicken with cashews.
Nutrition
Calories: 677kcal | Carbohydrates: 102g | Protein: 33g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 1178mg | Potassium: 879mg | Fiber: 7g | Sugar: 46g | Calcium: 146mg | Iron: 4mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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