10-Min Speedy Sweet & Sour Chicken

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now let's get started!

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Boil half a kettle

Once hot, add the diced chicken breast, red pepper strips and mange tout with a pinch of salt and cook for 2-3 min or until starting to soften

Combine the cornflour with 100ml [200ml] boiled water

Add the tomato ketchup, chilli jam, soy sauce, rice vinegar and 1 tbsp [2 tbsp] sugar and whisk until smooth – this is your sweet & sour sauce

Add the ginger & garlic paste to the pan and cook for 1 min

Add the sweet & sour sauce and cook for 2-3 min or until thickened and sticky and the chicken is cooked through (no pink meat!)

Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies

Meanwhile, squeeze the pouch[es] of steamed brown basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: if you're cooking two pouches, pop them in together but increase the microwave cook time accordingly