Ingredients
Method
- 250 g Woolworths fully cooked coconut Jasmine rice
- 400 g Woolworths free-range skinless, boneless chicken breasts
- salt, to taste
- white pepper, to taste
- 1 free-range egg, beaten
- ¼ cup cornflour
- 5 T vegetable oil
- ½ red pepper, sliced
- ½ yellow pepper, sliced
- 1 brown onion, cubed
- 90 ml Woolworths Asian sweet and sour sauce
- fresh coriander, to serve
- spring onion, sliced, to serve
- lime wedges, to serve
- fresh chilli, chopped, to serve (optional)
Method
Ingredients
1. Prepare jasmine rice according to package instructions.
2. Cut chicken breasts into medium-sized cubes and season with salt and white pepper.
3. Dip each piece of chicken into egg and coat with cornflour.
4. Heat 4 T vegetable oil in a wok or pan over a medium to high heat.
5. Add the chicken and fry for 4 minutes, or until golden brown, crispy and cooked through. Remove from the oil and drain on kitchen paper.
6. Heat 1 T oil in the wok or over a medium heat. Add red and yellow pepper and brown onion. Stir-fry for 2 minutes.
7. Add the crispy chicken pieces and Woolworths sweet-and-sour sauce and bring to a gentle simmer.
8. To serve, divide the rice and chicken between 2 bowls and garnish with fresh coriander, sliced spring onion and lime. For an extra kick of heat, add freshly chopped chilli.
Find more Asian-inspired recipes here.
Photography: Sadiqah Assur-Ismail
Recipes and Production: Hannah Lewry
Food assistant: Lerato Motau
Now you can enjoy your favourites, from teriyaki to pad Thai with Wooloworths' new range of Asian-inspired ingredients. Try out new recipes our recrate your favourite takeaways – the options are endless.
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