Sweet and Sour Chicken
Sweet and sour chicken is super delicious, plus making it from scratch is budget-friendly and healthy!
Servings: 4
Calories: 395kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett und Messer
Zutaten
- 500 g Chicken breast fillets
- 1 Bell peppers
- 2 Carrots
- 250 g Jasmine rice
- 1 Can of pineapple chunks (432 g) reserve juice
- 1200 g Water
- 3 tsp Salt
- 1 tsp Paprika
For the sauce:
- 250 g reserved cooking liquid
- 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
Zubereitung
Prep Work:
- 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.
- Next, wash and dry the carrots and bell peppers.
- Peel the carrots and cut them into thin strips.
- Deseed the bell peppers and cut them into thin strips as well.
- Pat the chicken breast dry with paper towels and finely dice into bite-sized pieces.
Instructions:
- Place the sliced vegetables into the Varoma® dish and season with 1 teaspoon of salt.
- 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.
- 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.
- 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.
- 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.
- Pour out the cooking liquid, reserving it, and add 250 g of it back into the mixing bowl.
- 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 / Speed 3.
- Add the pineapple chunks and gently stir in for 20 sec / Reverse mode / Speed 1.
- 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.
