Sweet and Sour Chicken, Brown Rice

Name: Sweet and Sour Chicken, Brown Rice Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: For the Sauce; 1 Cup orange juice; 2 tbsp sugar; 2 tsp tomato puree; 2 tsp tomato ketchup; 2 tbsp white wine vinegar; 2 tbsp sherry; 1 red pepper chopped; 1 small onion chopped; 1 small pot pineapple chunks in juice; 2 tbsp cornflour; For the chicken; 1 tbsp self raising flour; 1 tbsp cornflour; 1 egg; pinch of salt; 420g chicken breast diced; 5 tbsp groundnut or vegetable oil; 1.5 cups brown rice

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 3

Ingredients

For the Sauce1 Cup orange juice2 tbsp sugar2 tsp tomato puree2 tsp tomato ketchup2 tbsp white wine vinegar2 tbsp sherry1 red pepper, chopped1 small onion, chopped1 small pot pineapple chunks in juice2 tbsp cornflourFor the chicken1 tbsp self raising flour1 tbsp cornflour1 eggpinch of salt420g chicken breast, diced5 tbsp groundnut or vegetable oil1.5 cups brown rice

Directions

Place a large saucepan on a medium heat and add all the sauce ingredients, apart from the cornflour. Let the sauce bubble for 5 minutes.
Mix the 2tbsp cornflour with a little cold water. Slowly pour the cornflour into the sauce, a little at a time, until you have the desired consistency. Set aside and begin cooking the chicken.
Mix the SR flour, cornflour, eggs and salt together in a large bowl. Add the chicken and coat thoroughly. If you have time let the chicken marinage for half an hour in the fridge.
Place a wok on a medium-high heat and pour in the oil. Shallow fry the chicken in batches until golden and cooked through. Place the cooked chicken on some chicken roll to soak up some of the excess oil.
Once the chicken is cooked reheat the sauce and add the chicken.
Serve with the cooked brown rice.

Serving Size: Serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user LEGRAY1.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 436.8
Total Fat: 4.2 g
Cholesterol: 143.1 mg
Sodium: 190.7 mg
Total Carbs: 48.4 g
Dietary Fiber: 2.9 g
Protein: 38.1 g

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