Sweet & Sour Chicken

Course Main

Cuisine Chinese

Recipe Moderate prep steps, Over 6 ingredients

Nutrition %Sugar<20, Calcium <50mg, Energy <1200kJ (286cal), Fibre 3g, Iron <3mg, Potassium >300mg, Protein >25g, Sat Fat <1g, Sodium >200mg

Diet/Texture Contains Fish, Egg free, High Protein

Ingredient Chicken, Noodles, Vegetables

Prep Time 20

Cook Time 20

Total Time 40

Servings Serves

Cost Approximate PS $1.75

Equipment

chopping board (chicken - yellow and vegetables - green) pan, bowl, sharp knife

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

Metric - US Imperial

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