Sweet and sour chicken

This recipe was developed by Robyn Kirby from Moss Vale High School

Ingredients

(Serve 16)

• 6 cups long grain rice
• 1 onion, diced, (optional)
• 2 teaspoon garlic, minced
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1 kg cooked chicken breast

Sweet and sour Sauce

• 1 litre reduced salt chicken stock
• ½ cup tomato sauce
• 60ml apple cider vinegar
• 3 tablespoon reduced salt soy sauce
• 1 large tin (825g) pineapple pieces including juice
• 1 small pack (500g) frozen mixed vegetables
• 1 teaspoon ginger, grated
• 6 tablespoons corn flour mixed with approximately ½ cup water

Method

1. Cook rice.

2. In a large pot, sauté onion, capsicum, garlic and chicken for 5 mins, stirring occasionally.

3. Add chicken stock followed by all other sauce ingredients except for the corn flour mixture. Simmer until cooked through.

4. Remove from heat, add corn flour mixture and stir to thicken the sauce.

5. Serve into foil trays with rice and cover with a lid.

Tip

Keep warm in a medium pie oven until service.

Nutrition Information