Sweet and sour chicken swimming with greens

Sweet and sour chicken swimming with greens

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This recipe is a great way of getting greens into your meal. Practise thickening liquids with kuzu or arrowroot as the result makes for a beautiful visual glaze.

Ingredients

Quantity Ingredient
3 tablespoons brown rice vinegar
1 tablespoon mirin
2 tablespoons shoyu
2 tablespoons barley malt
2 tablespoons kuzu or arrowroot, dissolved in 2 tablespoons cold water
1 tablespoon dark roasted sesame oil
1 garlic clove, crushed
2 cm knob ginger, finely chopped
2 large boneless, skinless chicken breast fillets, cut into 2 cm cubes
1 cup * vegetable stock [rid:9273]
or 1 cup chicken stock
150g green beans, trimmed and halved
150g broccoli florets
4 baby corn, halved
100g sugar snap peas or snow peas, trimmed
230g canned water chestnuts, drained
2 tablespoons spring onion, finely sliced

Method

  1. Prepare the sweet and sour sauce by combining the brown rice vinegar, mirin, shoyu, barley malt and dissolved kuzu or arrowroot in a bowl. Set aside until needed.
  2. Heat the sesame oil in a wok or heavy-based frying pan over medium heat and sauté the garlic and ginger for 1 minute. Add the chicken and cook for 3 minutes, stirring to brown the chicken all over. Add the stock and bring to the boil. Add the beans and broccoli, reduce the heat to low, cover, and simmer for 2 minutes. Add the baby corn, sugar snap peas and water chestnuts and cook for a further minute, or until the peas soften slightly.
  3. Pour the sauce into the simmering wok, stirring constantly for 1 minute as the sauce thickens. Remove the wok from the heat, add the spring onions and serve the chicken and vegetables over some steamed rice or cooked noodles.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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