Sweet & Sour Chicken
Servings
Units
Ingredients
- 10 ml Sesame Seed oil
- 5 g Garlic crushed
- 5 g Ginger crushed
- 1 kg Chicken Sliced
- 200 g Capsicum Sliced
- 200 g Carrot Sliced
- 200 g Celery Sliced
- 100 g Snow peas Sliced
- 10 g Basil
Sauce
- 250 ml water
- 50 g Brown Sugar
- 60 ml Rice wine vinegar
- 10 g Cornflour
- 60 ml Soy sauce
- 20 g Tomato paste
Fried Noodles
- 500 g Rice vermicelli noodles
- 100 ml Oil Shallow frying
Instructions
- Heat oil in a pan and lightly fry garlic and ginger
- Add chicken and cook
- Add sliced up vegetables
- Add sauce by combining all ingredients in a jug and pour over chicken stirring.
- To make noodles - fry lightly in oil and drain on absorbent paper
Notes
Nutrition Information Per Serving Size - 260g (chicken + noodles)
Energy 1185kJ (283cal) Protein 27g Fat 4g Sat Fat 1g Poly 1g Mono 2g CHO 46g Sugar 7g Fibre 3g Na 286mg K 517mg Mg 46mg Ca 42mg P 291mg Fe 2mg Zn 1mg B1 0.1mg B2 0.2mg Niacin 14mg B6 0.8mg B12 0.7ug Vit C 25mg Folate 27ug Vit A 361ug (CHO Exchange >3 (3.1) %sugar 15)
Food Safety - Store chicken below 5°C (41°F) Wash all vegetables
Texture Suitability - Normal
Diet Suitability - General Menu, Egg Free, Nut Free, Dairy Free, Lactose Free
Allergen/Intolerance Conversion - Gluten Free - GF soy sauce and cornflour
Variations - see RC for more stir fry recipes (use beef or pork as meat) Egg noodles can be used (won't be gluten-free)
Health Tips - Leave the skin on carrots to increase fibre
Notes - This recipe, nutritional analysis and the serving size is a guide only and may vary due to ingredients, equipment and quantity scaling. Scale ingredients to the nearest whole number. Check food labels for allergen/intolerance ingredients.
Store - Coolroom/refrigerator - best served when cooked
Recipe 156