Sweet and Sour Chicken

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Sweet and sour chicken is super delicious, plus making it from scratch is budget-friendly and healthy!

Vorbereitung15

Zubereitung35

Gericht: All-in-one, Main course

Küche: Asian

Keyword: Chicken, Rice

Niveau: Easy

Servings:

Calories: 395kcal

Author: Christoph

Equipment

Thermomix
Spatel
Schneidebrett und Messer

Zutaten

500 g Chicken breast fillets (approx. 17.5 oz)
1 Bell peppers
2 Carrots
250 g Jasmine rice (approx. 9 oz)
1 Can of pineapple chunks (432 g) reserve juice
1200 g Water (approx. 42.5 oz)
3 tsp Salt
1 tsp Paprika

For the sauce:

250 g reserved cooking liquid (approx. 9 oz)
100 ml reserved canned pineapple juice (approx. 3.5 fl oz)
25 g apple cider vinegar or white wine vinegar (approx. 1 oz)
2 tbsp tomato paste
3 tbsp soy sauce
1 tbsp sesame oil or canola oil
2 tbsp brown sugar
2 tbsp cornstarch
½ tsp salt

Zubereitung

Prep Work:

250 g Jasmine rice, 1200 g Water
Place the rice in the simmering basket, put it in a bowl, and cover completely with water. Let it soak while you finish the rest of your prep work.
1 Bell peppers, 2 Carrots
Next, wash and dry the carrots and bell peppers.
2 Carrots
Peel the carrots and cut them into thin strips.
1 Bell peppers
Deseed the bell peppers and cut them into thin strips as well.
500 g Chicken breast fillets
Pat the chicken breast dry with paper towels and finely dice into bite-sized pieces.

Instructions:

1 Bell peppers, 2 Carrots, 3 tsp Salt
Place the sliced vegetables into the Varoma® dish and season with 1 teaspoon of salt.
500 g Chicken breast fillets, 3 tsp Salt, 1 tsp Paprika
Place the diced chicken onto the Varoma® tray and season with 1 teaspoon salt and 1 teaspoon paprika. Pro tip: Make sure to leave some steam vents uncovered! If they're blocked, the steam won't circulate properly and your food won't cook evenly.
250 g Jasmine rice, 1200 g Water, 3 tsp Salt
Pour 1200 g water into the mixing bowl and add 1 teaspoon salt. Insert the simmering basket with the soaked rice.
Set the tray inside the Varoma® dish and cover with the lid.
Set the Varoma® in place on the mixing bowl and cook for 25 min / Varoma® / Speed 2.
1 Can of pineapple chunks (432 g), 100 ml reserved canned pineapple juice
Meanwhile, drain the canned pineapple over a bowl using a strainer, catching and reserving the juice. Cut the pineapple chunks into smaller pieces if needed.
250 g Jasmine rice
Once cooking time is up, carefully remove the Varoma® and set it aside. Use the spatula to lift out the simmering basket with the rice. Keep warm.
250 g reserved cooking liquid
Pour out the cooking liquid, reserving it, and add 250 g of it back into the mixing bowl.
100 ml reserved canned pineapple juice, 25 g apple cider vinegar or white wine vinegar, 2 tbsp tomato paste, 3 tbsp soy sauce, 1 tbsp sesame oil or canola oil, 2 tbsp brown sugar, 2 tbsp cornstarch, ½ tsp salt
Add the rest of the sauce ingredients to the mixing bowl: 100 g of the reserved pineapple juice, apple cider vinegar, tomato paste, soy sauce, sesame oil, brown sugar, cornstarch, and salt.
Mix for 5 sec / Speed 5, then bring to a boil for 4 min / 100°C (210°F) / Speed 3.
1 Can of pineapple chunks (432 g)
Add the pineapple chunks and gently stir in for 20 sec / Reverse mode / Speed 1.
500 g Chicken breast fillets, 1 Bell peppers, 2 Carrots, 250 g Jasmine rice
Finally, transfer the chicken and vegetables to a large serving bowl, pour the warm sauce over top, and serve alongside your fluffy rice. Enjoy!

Notes

Feel free to toss in other veggies alongside the bell peppers and carrots! Green onions, bean sprouts, bamboo shoots, or snow peas work great. If you add extra veggies, you might want to use a little more of the reserved cooking liquid.
If you love a little kick, add 1-2 teaspoons of hot curry powder to the sauce.