Speedy Sweet & Sour Chicken

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

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!

Boil half a kettle

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

Trim, then slice your spring onion[s]

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

Once hot, add your diced chicken and pepper strips with a pinch of salt and cook for 5-6 min or until the chicken is starting to brown

While the chicken is cooking, combine your cornflour and tomato ketchup in a small bowl with your soy sauce, rice vinegar, Chinese rice wine and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar

Add 50ml [75ml] [100ml] boiled water and give everything a good mix up – this is your sweet & sour sauce

Once the chicken has browned, add your ginger & garlic paste to the pan and cook for 1 min or until fragrant

Once fragrant, add the sweet & sour sauce and cook for 4-5 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your sweet & sour chicken

Meanwhile, squeeze your pouch[es] of cooked long grain 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 or more pouches, pop them in together but increase the microwave cook time accordingly