Sweet and Sour Chicken with White Rice

Ingredients

• 180g Raw chicken breast
• 150g White rice, long grain, raw
• 30g Ketchup
• 15g Balsamic Vinegar
• 75g Raw red bell pepper
• 50g Red onion, raw
• 5g Garlic, raw
• 60g Raw pineapple
• 5g Corn oil

Method

1. 1Cook the rice first: Bring 375ml of water to a boil in a pot. Add the 150g raw white rice and stir once. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
2. 2Prepare the chicken: Cut the 180g raw chicken breast into bite-sized cubes (about 2cm pieces). This ensures even cooking.
3. 3Make the sweet and sour sauce: In a small bowl, combine 30g ketchup, 15g balsamic vinegar, and 60ml water. Stir well to combine. Set aside.
4. 4Prepare vegetables: Dice the 75g red bell pepper into 1-2cm pieces. Slice the 50g red onion into thin wedges. Mince the 5g garlic clove.
5. 5Heat a non-stick skillet over medium-high heat. Add 5g corn oil and let it heat for 30 seconds until shimmering.
6. 6Cook the chicken: Add the diced chicken cubes to the hot oil. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through (internal temperature 165°F/74°C). This should take 6-7 minutes total. Transfer to a plate.
7. 7Cook the vegetables: In the same skillet, add the diced bell pepper, onion wedges, and minced garlic. Stir-fry for 3-4 minutes over medium-high heat until the vegetables are tender-crisp but still have some bite.
8. 8Add the pineapple: Add the 60g raw pineapple chunks to the skillet with the vegetables. Stir and cook for 1 minute.
9. 9Combine and finish: Pour the sweet and sour sauce into the skillet with the vegetables and pineapple. Return the cooked chicken to the skillet and stir everything together. Simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly and coats all ingredients (it should be glossy and thick enough to coat the back of a spoon).
10. 10Serve: Divide the cooked white rice between serving plate(s). Top with the sweet and sour chicken mixture and sauce. Serve immediately while hot.