By Sprout / Wednesday, 13 May 2020 / Topics:
Ingredients: (Serves 4)
1 Cup basmati rice
4 Chicken thighs, cut into bite-sized pieces
2 Tablespoons cornflour
1 Tablespoon olive oil
1 Red onion, finely chopped
4 Garlic cloves, finely grated
Thumb-sized piece of ginger, finely grated
1 Cup tomato passata
2 Tablespoons brown sugar
2 Tablespoons fish sauce
1 Red capsicum, thickly sliced
1 Cup frozen peas, defrosted
1 Tablespoon sesame seeds
1. Bring a medium saucepan of water to the boil. Boil rice for 8-10 minutes or until just cooked. Drain and keep warm.
2. Combine chicken and cornflour in a medium bowl and toss to coat.
3. Heat oil in a large frying pan over medium-high heat. Cook chicken for 3-4 minutes or until browned all over. Transfer to a small bowl. Pour in tomato passata and bring to the boil. Stir through brown sugar, fish sauce and the juice of half a lime. Add capsicum and cook for 1-2 minutes or until tender. Return chicken to the pan and stir through peas until warmed.
4. Divide rice and sweet and sour chicken between serving bowls. Garnish with sesame seeds and squeeze over juice of the remaining half the lime.