Sweet & sour chicken

A very simple mid-week meal – take out a spoonful before you add the sauce at the end and the little ones will enjoy it.  It’s our take on a chinese classic with a Thai twist.

For 2 adults and a little one you will need:

  • 200 g basmati rice
  • 2 breasts of chicken thinly sliced
  • 2 tbsp groundnut oil
  • 2 cloves garlic thinly sliced
  • 1/2 courgette chopped in slices
  • 8 mushrooms sliced
  • 4 spring onions thinly chopped

 Sauce ingredients:

  • 4 tsp Thai hot chilli sauce
  • 2 tsp fish sauce
  • 3/4 tsp palm / caster sugar
  • 3/4 tsp cornflour
  • 1 tbsp light soy sauce


Put the rice on to boil.  Allow it to cook for about 10 minutes (until just before it’s done), then drain it.  Don’t rinse it – spread it out on a tray to let it cool slightly.

In parallel, fry the chicken and garlic gently in 1 tbsp of oil.  Remove after 2-3 minutes (when cooked through) and place in a warm bowl in the oven.

Add the courgette and mushrooms to the pan and fry in another tablespoon of oil for 3-4 minutes.

Mix the sauce ingredients together in a separate cup and toss into the pan along with the rice and chicken / garlic.  Stir thoroughly to warm through.

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