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  • Ingredients
  • Directions
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This famous Chinese dish is a favourite in India and has been given an Indian flavour to a certain extent to suit the palate better. Sweet and sour chicken is the perfect accompaniment for the traditional fried rice and creates a beautiful blend of multiple different tastes.

• 2 tablespoons vegetable oil
• 2 boneless chicken breasts, sliced into strips
• Salt and pepper
• 1/2 cup chopped red pepper
• 4 teaspoons corn-starch, mixed with 4 teaspoons water
• 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
• 3 tablespoons light brown sugar
• 3 tablespoons rice wine vinegar
• 1/4 cup chicken stock
• 1/2 cup chopped green pepper

• 2 cups long-grain Kohinoor Basmati rice, rinsed
• 4 cups cold water
• 1 (1-inch) piece ginger, peeled and sliced in 1/2
• 1 tablespoon kosher salt

• 3 tablespoons sesame oil 
• 4 scallions, sliced thin 
• 1 (1-inch) piece ginger, peeled and finely chopped 
• 2 cloves garlic, chopped 
• 1/2 cup frozen peas, run under cool water for 2 minutes to thaw 
• 1 carrot, finely chopped 
• 3 tablespoons low-sodium soy sauce 
• 1 tablespoon hoisin sauce 
• Salt to taste  



• In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt.
• Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes.
• Remove from the heat and set aside for about 10 minutes.
• Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil.
• Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes.
• Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice.
• Add the soy and hoisin and stir some more. Add some salt if needed.
• Stir in the cilantro leaves and serve.

• In a large non-stick skillet, heat oil over medium high heat.
• Season chicken strips and add to pan and stir till the chicken is brown. Set aside on a plate.
• Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer and continue till sauce begins to reduce.
• Stir in corn-starch mixture and bring liquid to simmer.
• Stir in chicken strips and cook for 5 minutes.
• Serve over rice.

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