Sweet & Sour Chicken Steamed/Sticky Rice

Servings:
4-6
Preparation Time:
15
Cooking Time:
20

Ingredients

  • Refined Sunflower Oil – 30 ml
  • Fresh Garlic, chopped – 10 grams
  • Spring Onion Whites, chopped – 50 grams
  • Boneless Breast of Chicken, diced – 400 grams
  • Salt – to taste
  • White / Black Pepper Powder – to taste
  • Del Monte Tomato Ketchup – to taste
  • Chicken Stock / Water – 450 ml
  • Vinegar (white/malt/wine) – 15 ml/to taste
  • Sugar – 10 gms/to taste
  • Corn Flour – 10 – 15 grams
  • Del Monte Pineapple Slices / Tidbits (drained) – 150 grams
  • Sesame Oil (optional)- 10 ml
  • Spring Onion Greens, sliced – 50 grams

Method

  1. Heat refined oil in a wok / frying pan, sauté chopped garlic & spring onion whites until translucent.
  2. Add diced chicken breast, season with salt & pepper, mix well & continue sautéing until chicken is almost done.
  3. Add tomato ketchup, mix well, add chicken stock & bring it to boil. Add sugar & vinegar to taste and corn flour dissolved in 2 tablespoon of water to bring it to desired consistency.
  4. Add pineapple slices (cut into cubes)/ tidbits and sesame oil to finish.
  5. Remove it in a serving bowl, garnish with spring onion greens & serve immediately accompanied with plain sticky rice / steamed rice.

Notes: You may use crispy fried chicken cubes instead of raw chicken.