Sweet & Sour Chicken with Jasmine Rice

In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and chop onion. Peel and mince garlic and ginger. Cut the capsicum into 2-3cm pieces, removing the seeds. Cut the chicken into bite size pieces. Whisk egg in a deep bowl. Mix 2Tbsp of cornflour with a 1/4 cup cold water until dissolved (you will need the rest for step 3) and set aside.

Add remaining cornflour into a bowl and add flour into a separate bowl. Season cornflour, egg and flour bowls with salt and pepper. Coat the chicken in cornflour, then in the egg and lastly in the flour, shaking off any excess flour.

Heat a deep-sided pan on medium high with enough oil to cover the base. Add the coated chicken and cook for 2-3 minutes on both sides, you might have to turn the chicken a few times to prevent burning. Remove the chicken from the pan and wipe the pan clean.

Heat the same pan with a drizzle of oil. Add onions, cook for 2 minutes. Add capsicum, ginger and garlic, cook for 2-3 minutes. Add the sauce and cook for 1 minute. Add the cornflour and water mix slowly until the sauce thickens (you might not need it all). Add the chicken and pineapple, cook for 1-2 more minutes until all ingredients are coated in sauce.

Divide rice and sweet and sour chicken between bowls. Garnish with white sesame seeds and enjoy!

In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and chop onion. Peel and mince garlic and ginger. Cut the capsicum into 2-3cm pieces, removing the seeds. Cut the chicken into bite size pieces. Whisk egg in a deep bowl. Mix 2Tbsp of cornflour with a 1/4 cup cold water until dissolved (you will need the rest for step 3) and set aside.

Add remaining cornflour into a bowl and add flour into a separate bowl. Season cornflour, egg and flour bowls with salt and pepper. Coat the chicken in cornflour, then in the egg and lastly in the flour, shaking off any excess flour.

Heat a deep-sided pan on medium high with enough oil to cover the base. Add the coated chicken and cook for 2-3 minutes on both sides, you might have to turn the chicken a few times to prevent burning. Remove the chicken from the pan and wipe the pan clean.

Heat the same pan with a drizzle of oil. Add onions, cook for 2 minutes. Add capsicum, ginger and garlic, cook for 2-3 minutes. Add the sauce and cook for 1 minute. Add the cornflour and water mix slowly until the sauce thickens (you might not need it all). Add the chicken and pineapple, cook for 1-2 more minutes until all ingredients are coated in sauce.

Divide rice and sweet and sour chicken between bowls. Garnish with white sesame seeds and enjoy!

In a pot, combine the rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and chop onion. Peel and mince garlic and ginger. Cut the capsicum into 2-3cm pieces, removing the seeds. Cut the chicken into bite size pieces. Whisk egg in a deep bowl. Mix 1Tbsp of cornflour with a 1/4 cup cold water until dissolved (you will need the rest for step 3) and set aside.

Add remaining cornflour into a bowl and add flour into a separate bowl. Season cornflour, egg and flour bowls with salt and pepper. Coat the chicken in cornflour, then in the egg and lastly in the flour, shaking off any excess flour.

Heat a deep-sided pan on medium high with enough oil to cover the base. Add the coated chicken and cook for 2-3 minutes on both sides, you might have to turn the chicken a few times to prevent burning. Remove the chicken from the pan and wipe the pan clean.

Heat the same pan with a drizzle of oil. Add onions, cook for 2 minutes. Add capsicum, ginger and garlic, cook for 2-3 minutes. Add the sauce and cook for 1 minute. Add the cornflour and water mix slowly until the sauce thickens (you might not need it all). Add the chicken and pineapple, cook for 1-2 more minutes until all ingredients are coated in sauce.

Divide rice and sweet and sour chicken between bowls. Garnish with white sesame seeds and enjoy!

In a pot, combine the rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and chop onion. Peel and mince garlic and ginger. Cut the capsicum into 2-3cm pieces, removing the seeds. Cut the chicken into bite size pieces. Whisk egg in a deep bowl. Mix 1Tbsp of cornflour with a 1/4 cup cold water until dissolved (you will need the rest for step 3) and set aside.

Add remaining cornflour into a bowl and add flour into a separate bowl. Season cornflour, egg and flour bowls with salt and pepper. Coat the chicken in cornflour, then in the egg and lastly in the flour, shaking off any excess flour.

Heat a deep-sided pan on medium high with enough oil to cover the base. Add the coated chicken and cook for 2-3 minutes on both sides, you might have to turn the chicken a few times to prevent burning. Remove the chicken from the pan and wipe the pan clean.

Heat the same pan with a drizzle of oil. Add onions, cook for 2 minutes. Add capsicum, ginger and garlic, cook for 2-3 minutes. Add the sauce and cook for 1 minute. Add the cornflour and water mix slowly until the sauce thickens (you might not need it all). Add the chicken and pineapple, cook for 1-2 more minutes until all ingredients are coated in sauce.

Divide rice and sweet and sour chicken between bowls. Garnish with white sesame seeds and enjoy!

In a pot, combine the rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and chop onion. Peel and mince garlic and ginger. Cut the capsicum into 2-3cm pieces, removing the seeds. Cut the chicken into bite size pieces. Whisk egg in a deep bowl. Mix 1Tbsp of cornflour with a 1/4 cup cold water until dissolved (you will need the rest for step 3) and set aside.

Add remaining cornflour into a bowl and add flour into a separate bowl. Season cornflour, egg and flour bowls with salt and pepper. Coat the chicken in cornflour, then in the egg and lastly in the flour, shaking off any excess flour.

Heat a deep-sided pan on medium high with enough oil to cover the base. Add the coated chicken and cook for 2-3 minutes on both sides, you might have to turn the chicken a few times to prevent burning. Remove the chicken from the pan and wipe the pan clean.

Heat the same pan with a drizzle of oil. Add onions, cook for 2 minutes. Add capsicum, ginger and garlic, cook for 2-3 minutes. Add the sauce and cook for 1 minute. Add the cornflour and water mix slowly until the sauce thickens (you might not need it all). Add the chicken and pineapple, cook for 1-2 more minutes until all ingredients are coated in sauce.

Divide rice and sweet and sour chicken between bowls. Garnish with white sesame seeds and enjoy!

In a pot, combine the rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and chop onion. Peel and mince garlic and ginger. Cut the capsicum into 2-3cm pieces, removing the seeds. Cut the chicken into bite size pieces. Whisk egg in a deep bowl. Mix 1Tbsp of cornflour with a 1/4 cup cold water until dissolved (you will need the rest for step 3) and set aside.

Add remaining cornflour into a bowl and add flour into a separate bowl. Season cornflour, egg and flour bowls with salt and pepper. Coat the chicken in cornflour, then in the egg and lastly in the flour, shaking off any excess flour.

Heat a deep-sided pan on medium high with enough oil to cover the base. Add the coated chicken and cook for 2-3 minutes on both sides, you might have to turn the chicken a few times to prevent burning. Remove the chicken from the pan and wipe the pan clean.

Heat the same pan with a drizzle of oil. Add onions, cook for 2 minutes. Add capsicum, ginger and garlic, cook for 2-3 minutes. Add the sauce and cook for 1 minute. Add the cornflour and water mix slowly until the sauce thickens (you might not need it all). Add the chicken and pineapple, cook for 1-2 more minutes until all ingredients are coated in sauce.

Divide rice and sweet and sour chicken between bowls. Garnish with white sesame seeds and enjoy!