Asian · Dinner

Sweet and Sour Chicken with Basmati Rice

Name: Sweet and Sour Chicken with Basmati Rice
Cook time: 75 min
Total time: 75 min
Yield: 10 servings
Ingredients: 600 g Basmati rice; 2,000 g Chicken breast; 6 pcs Bell peppers; 2 pcs Onions; 8 cloves Garlic; 30 g Fresh ginger; 100 g Butter; 150 g Unsalted peanuts; 2 tbsp Olive oil; 2 tsp Paprika powder; Salt; Black pepper; Chili flakes; 250 ml Soy Sauce; 160 ml Pineapple juice; 160 g Honey; 4 tbsp Teriyaki sauce; 4 tbsp Vinegar; 4 tbsp Tomato paste; 4 tbsp Cornstarch; 2 tbsp Sesame seeds; Fresh cilantro

Classic sweet and sour chicken with tender chicken breast, bell peppers, onions, and a glossy pineapple-honey sauce, served with fluffy basmati rice. A high-protein, balanced meal prep option ideal for lunches or dinners.

10

Servings

75 min

Cook time

777

Calories

60 g

Protein

Plan this recipe

Sweet and Sour Chicken with Basmati Rice

Ingredients

22 items

Servings

10

600 g Basmati rice
2,000 g Chicken breast
6 pcs Bell peppers
mixed colors
2 pcs Onions
8 cloves Garlic
30 g Fresh ginger
100 g Butter
150 g Unsalted peanuts
roasted
2 tbsp Olive oil
2 tsp Paprika powder
Salt
Black pepper
Chili flakes
250 ml Soy Sauce
160 ml Pineapple juice
160 g Honey
4 tbsp Teriyaki sauce
4 tbsp Vinegar
rice or apple cider vinegar
4 tbsp Tomato paste
or tomato ketchup
4 tbsp Cornstarch
or flour
2 tbsp Sesame seeds
Fresh cilantro

Required equipment

Stovetop

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Instructions

12 steps

1
Cook 600 g Basmati rice with water and salt according to the package instructions. Adjust the timer below.
2
Wash 6 pcs Bell peppers and cut them. Then cut the 2 pcs Onions and mix with the Bell peppers
3
Finely chop or grate 8 cloves Garlic and 30 g Fresh ginger. Peeling the Fresh ginger works best with a small spoon!
4
Cut 2,000 g Chicken breast into bite-sized pieces.
5
In a bowl, whisk together 250 ml Soy Sauce, 160 ml Pineapple juice, 160 g Honey, 4 tbsp Teriyaki sauce, 4 tbsp Vinegar, 4 tbsp Tomato paste (or ketchup), and 4 tbsp Cornstarch until smooth.
6
Heat 2 tbsp Olive oil in a large pan or wok over medium-high heat. Sauté 6 pcs Bell peppers and 2 pcs Onions briefly until lightly browned, then remove and set aside.
7
Melt 100 g Butter in the same pan. Add Chicken breast and cook for about a few minutes until lightly golden. Season with Salt, Black pepper, and 2 tsp Paprika powder.
8
Add Garlic and Fresh ginger and cook for a minute, stirring constantly.
9
Return Bell peppers and Onions to the pan and stir for another minute.
10
Pour in the sauce and cook for until thickened and glossy, stirring continuously.
11
Remove from heat and finish with 150 g Unsalted peanuts, 2 tbsp Sesame seeds, Fresh cilantro, and Chili flakes to taste.
12
Meal prep: Portion approximately 180 g cooked rice and 350 g sweet and sour chicken separately into airtight containers. Store in the refrigerator or freezer.