Sweet & Sour Chicken with Jasmine Rice

Ingredients

• 4 piece chicken breast fillet - صدور فيليه الدجاج
• 1/2 cup corn starch - نشا
• 1/4 cup vinegar - خل
• 4 tablespoon brown sugar - سكر بني
• 3 tablespoon ketchup - كاتشب
• 2 tablespoon olive oil - زيت زيتون
• 1/4 cup water - ماء
• 1/2 teaspoon chili sauce - الصوص حار
• 1 teaspoon salt (for the rice) - ملح
• 1 cup rice (choose Jasmine rice) - أرز
• 1 1/2 cup water - ماء
• 1 tablespoon coconut milk (optional for the rice) - لبن جوز الهند
• 11/2 tablespoon pomegranate molasses - دبس رمان

Step by step

1. Cut the chicken breasts into cubes and coat well with corn flour.
2. In a pan, heat olive oil, then add the chicken cubes. Stir fry on all sides until golden (around 10 minutes).
3. Add the vinegar, then ketchup, sugar and water.
4. Mix well and leave to simmer on low heat until the sauce thickens. Add the pomegranate molasses.
5. Add chili sauce right at the end and cook for an additional 3-5 minutes then remove from heat.
6. For the rice, heat water with a bit of salt on high heat. When it boils, stir in the rice and cover. Leave to cook on a very low heat for 25 minutes without removing lid.
7. Remove from heat, open lid, fluff it up with a fork and place it back on low heat for an additional ten minutes or until cooked through. Optional: you can add 1 tablespoon of coconut milk to make the rice sticky and give it that extra kick.