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. 

Shop at Woolworths.