Protein Swap | Goodfood Travels: Hong Kong Sweet & Sour Chicken
over Jasmine Rice
Cooking time
30 minutes
Servings
2/4
Calories
680 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Hong Kong, a centre of Cantonese cooking, where a saucy sweet and sour dish of chicken and sautéed pepper truly lives up to its name.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Onion (or shallot)
- 1 Sweet pepper
- 3 Garlic cloves
- 15ml Oyster sauce
- 10g White sugar
- 20g Cornstarch
- 30ml Apple cider vinegar
- 30ml Soy sauce (low sodium)
- 160g Jasmine rice
Contains: Oysters • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt
Total Fat
9 g
Saturated Fat
2 g
Sodium
1120 mg
Total Carb
97 g
Sugars
15 g
Protein
48 g
Fibre
3 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Halve, peel and medium-dice the onion.
- Halve, core and medium-dice the sweet pepper.
- In a small bowl, make the sauce by whisking the soy sauce, oyster sauce, vinegar (start with ½), sugar, 1 tsp of the cornstarch and ½ cup water (double the cornstarch and water for 4 portions).
Prepare & cook the pork
- Pat the pork dry; cut into ½ inch strips.
- Place the remaining cornstarch in a shallow bowl. Add the pork; toss well.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a plate and reserve the pan.
Cook & coat the vegetables
- In the same pan, heat a drizzle of oil on medium.
- Add the sweet pepper and onion. Sauté, 3 to 4 min., until beginning to soften.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the sauce and cook, stirring often, 1 to 2 min., until thickened.
Finish & serve
- To the pan, add the pork and cook, stirring often, 30 sec. to 1 min., until the pork is coated.
- Divide the rice between your plates.
- Top with the pork, vegetables and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
