120g baby corn <br />
150g basmati rice <br />
100g carrots <br />
1 tbsp cornflour <br />
250g diced chicken breast <br />
1 egg<br />
80g green beans <br />
25g honey pot <br />
2 tbsp rice vinegar <br />
15g soy sauce <br />
2 spring onion<br />
1 tbsp toasted sesame oil <br />
26ml tomato ketchup <br />
Vegetable oil<br />
Salt & pepper <ol>
<li>Add the <strong>basmati rice</strong> and 350ml [700ml] <strong>cold water</strong> to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the <strong>water</strong> has absorbed and the<strong> rice</strong> is cooked. Once cooked, remove from the heat and keep covered until serving</li>
<li>Meanwhile, top, tail, peel then chop the <strong>carrot</strong> into matchsticks. Cut the <strong>baby corn</strong> into quarters. Cut the <strong>green beans</strong> in half</li>
<li>Separate the<strong> egg yolk</strong> from the <strong>egg white</strong>, discard the<strong> white. </strong>Combine the <strong>egg yolk</strong> with the <strong>cornflour</strong>, a pinch of<strong> salt </strong>and 1 tbsp <strong>milk </strong>– this is your <strong>batter</strong></li>
<li>Add the<strong> diced chicken</strong> to the <strong>batter </strong>and give everything a good mix up</li>
<li>Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of<strong> vegetable oil</strong> over a medium-high heat. Once hot, add the <strong>chicken</strong> and cook for 3-4 min, turning once halfway until golden and crispy. Once done, transfer the <strong>golden chicken</strong> to kitchen paper and set aside</li>
<li>Meanwhile, combine the<strong> soy sauce</strong>, <strong>tomato ketchup</strong>,<strong> rice wine vinegar</strong>, <strong>honey</strong> and<strong> sesame oil</strong> in a small bowl – this is your <strong>sweet ‘n’ sour sauce </strong></li>
<li>Once the <strong>chicken</strong> is cooked, return the pan to a medium-high heat with a drizzle of<strong> vegetable oil. </strong>Once hot, add the <strong>carrot matchsticks</strong>, <strong>chopped green beans</strong> and <strong>baby corn</strong> and cook for 3 min or until beginning to soften. Add the <strong>sweet ‘n’ sour sauce</strong> and cook for a further 2-3 min or until the<strong> vegetables</strong> are tender</li>
<li>Meanwhile, trim then slice the <strong>spring onions</strong> finely. Once the <strong>vegetables</strong> are tender, remove the pan from the heat and add the <strong>sliced spring onion</strong> and<strong> golden chicken. </strong>Season with a pinch of<strong> salt</strong> and <strong>pepper</strong> and give everything a good mix up</li>
<li>Fluff the<strong> cooked rice</strong> with a fork. Serve the <strong>super sweet ‘n’ sour chicken</strong> over the <strong>basmati rice</strong></li>
</ol>
<p><em><strong>Tip: for fancy presentation, press the rice into small bowls and turn out Enjoy! </strong></em></p>
<p><strong> </strong></p>
<p> </p>
Annabel’s Super Sweet ‘N’ Sour Chicken
Here’s a hands-down Chinese take-out favourite which the whole family can enjoy at home. The twist? Annabel’s recipe is super-delicious and healthy…all in one serving! Brimming with succulent chicken and a special sweet ‘n’ sour sauce; it’s too tasty not to lap up all those veggies. Clean plates all-round.
120g baby corn
150g basmati rice
100g carrots
1 tbsp cornflour
250g diced chicken breast
1 egg
80g green beans
25g honey pot
2 tbsp rice vinegar
15g soy sauce
2 spring onion
1 tbsp toasted sesame oil
26ml tomato ketchup
Vegetable oil
Salt & pepper
Method
Add the basmati rice and 350ml [700ml] cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving
Meanwhile, top, tail, peel then chop the carrot into matchsticks. Cut the baby corn into quarters. Cut the green beans in half
Separate the egg yolk from the egg white, discard the white. Combine the egg yolk with the cornflour, a pinch of salt and 1 tbsp milk – this is your batter
Add the diced chicken to the batter and give everything a good mix up
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat. Once hot, add the chicken and cook for 3-4 min, turning once halfway until golden and crispy. Once done, transfer the golden chicken to kitchen paper and set aside
Meanwhile, combine the soy sauce, tomato ketchup, rice wine vinegar, honey and sesame oil in a small bowl – this is your sweet ‘n’ sour sauce
Once the chicken is cooked, return the pan to a medium-high heat with a drizzle of vegetable oil. Once hot, add the carrot matchsticks, chopped green beans and baby corn and cook for 3 min or until beginning to soften. Add the sweet ‘n’ sour sauce and cook for a further 2-3 min or until the vegetables are tender
Meanwhile, trim then slice the spring onions finely. Once the vegetables are tender, remove the pan from the heat and add the sliced spring onion and golden chicken. Season with a pinch of salt and pepper and give everything a good mix up
Fluff the cooked rice with a fork. Serve the super sweet ‘n’ sour chicken over the basmati rice
Tip: for fancy presentation, press the rice into small bowls and turn out Enjoy!
