One-pan sweet and sour chicken rice

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• Serves: 4
• Difficulty: easy
• Prep time: 5 minutes
• Cooking time: 15 - 30 minutes

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Ingredients

• 4 chicken breast fillets, cut into strips
• 30 ml (2 tbsp) oil
• 1 carrot, cut into strips
• 1 green pepper, seeded and sliced
• 1 red pepper, seeded and sliced
• 100 g baby corn, halved
• 250 ml (1 cup) canned pineapple chunks
• 125 ml (½ cup) sweet and sour sauce
• salt and freshly ground black pepper to taste
• 500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice

Method

1. Heat half of the oil in a frying pan. Add chicken and fry for 5-7 minutes or until golden brown. Remove from pan and keep warm.
2. Heat remaining oil in the frying pan and add vegetables in batches. Stir-fry until the vegetables are tender, but still crunchy.
3. Stir the pineapple into the mixture. Add the sauce and heat through.
4. Just before serving stir in chicken, season and serve on the rice.