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WOOP Guest Chef Judge Bao’s oven baked sweet and sour chicken with stir fried vegetables on sticky jasmine rice

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Ingredients

400g Chicken Thigh
150g Jasmine Rice
1 Head Brocolli
1 Red Capsicum
1 Onion Peeled
1 Handful Coriander Roughly Chopped
2 Tbsp Cooking Oil
For Chicken Coating
2 Tbsp Cornflour
1/4 tsp Salt
1/4 tsp White Pepper
1/2 tsp Baking Powder
1/4 tsp 5 Spice Powder
For Sweet & Sour Sauce
100g Tomato Sauce
100g Apricot Jam
100g Pineapple Chunks Drained
50g Sugar
3 Tbsp Oyster Sauce
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1 Pinch White Pepper

WOOP Guest Chef Judge Bao’s oven baked sweet and sour chicken with stir fried vegetables on sticky jasmine rice

Cuisine:
    • Medium

    Ingredients

    • For Chicken Coating

    • For Sweet & Sour Sauce

    Directions

    Steps

    1
    Done

    Preheat the oven to 200℃ (fan bake

    2
    Done

    To make the sweet and sour sauce

    Place all the ingredients in a medium pot and stir to combine. Bring up to a simmer over a medium heat and simmer for 2-3 mins

    3
    Done

    Remove from the heat and stick blend to combine. Set aside until just before serving.

    4
    Done

    To cook the rice

    Place the jasmine rice in a pot with a lid and add 300ml of water.

    5
    Done

    Bring to a simmer over a medium heat and once simmering reduce heat to low, cover and cook for 12 mins.

    6
    Done

    Allow to sit for 2-3 mins and then fluff with a fork.

    7
    Done

    To cook the chicken

    Combine the ingredients for the coating in a ziplock bag and shake to combine.

    8
    Done

    Remove the chicken from its packaging and pat dry with a paper towel.

    9
    Done

    Cut into 3 cm size pieces.

    10
    Done

    Add the chicken to the ziplock bag with the chicken coating.

    11
    Done

    Carefully seal the bag and shake to coat well. Spread coated chicken out on an oven tray lined with baking paper, making sure the chicken pieces aren’t touching.

    12
    Done

    Drizzle with 1-2 tbsp of cooking oil. Bake in the oven for 12-15 mins – turn the chicken pieces over half way through the cooking time.

    13
    Done

    To cook the vegetable

    Cut the broccoli into small florets.

    14
    Done

    Dice the red onion into 2cm squares.

    15
    Done

    Cut the red capsicum in half and remove the core. Cut into 3cm triangles.

    16
    Done

    Heat 2 tbsp of cooking oil in a large non-stick frying pan over a medium-high heat

    17
    Done

    Once hot add the broccoli and stir fry for 2-3 mins then add the red onion and capsicum and stir fry for another 3-4 mins

    18
    Done

    Roughly chop the coriander and set aside.

    19
    Done

    To warm the sweet and sour sauce

    Return the sweet and sour sauce to a medium heat and bring back up to a simmer. Stir in the chicken pieces to coat well.

    20
    Done

    To serve

    Spread rice out on plates, top with stir fried vegetables and then sweet and sour chicken pieces. Pour over any remaining sweet and sour sauce from the pan. Lastly, sprinkle over the coriander.

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