Sweet & Sour Chicken with Jasmine Rice
By Alia El Askalany • October 1, 2015
This recipe is an entry to #MyBestDish cooking competition with Easy-Pan.com.
A staple Asian recipe that’s a favorite to many, and also super easy to whip up. I just added a little something to give it an oriental kick! Just add 1 1/2 tablespoon Pomegranate Molasses (دبس الرمان) to give it that tangy sticky feel.
- 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
- Cut the chicken breasts into cubes and coat well with corn flour.
- In a pan, heat olive oil, then add the chicken cubes. Stir fry on all sides until golden (around 10 minutes).
- Add the vinegar, then ketchup, sugar and water.
- Mix well and leave to simmer on low heat until the sauce thickens. Add the pomegranate molasses.
- Add chili sauce right at the end and cook for an additional 3-5 minutes then remove from heat.
- 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.
- 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.
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