Sweet & Sour Chicken with Jasmine Rice

By Alia El Askalany • October 1, 2015

4 servings
30 min
Sweet & Sour Chicken with Jasmine Rice

الوصفة بالعربي

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

  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.


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4 responses to “Sweet & Sour Chicken with Jasmine Rice”

  1. Aida says:

    How much pomegranate molasses shall I add?
    Not stated in the ingredients.
    Thank u

    • Admin says:

      Hi Aida. It should be 1.5 tablespoons pomegranate molasses. We will update the recipe ingredients right now to make sure it is correct. Thank you for your question. Let us know how it turned out for you 🙂

  2. Hanya says:

    I’ve made this recipe twice now, and it’s absolutely delicious taste-wise. However, I can’t seem to get the sauce to thicken at all – both times!

    I’ve found that after covering the chicken in corn starch, dipping it in beaten egg before frying helps it hold together well. Also, adding green peppers, onions and carrots to the sauce are yummy.

    Anyways, please let me know tips for thickening the sauce!

  3. shahdan says:

    Hi Hanya, I cooked this recipe as well and did not have a problem thickening the sauce because the corn starch helped with the process. I would suggest not dipping in the egg. Hope it works. I love the veggies idea. Will try that next time 😉

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