How to make Sweet and Sour Chicken Rice -
Orange adds a special tang to this sweet and sour chicken rice.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Rice (चावल), Chicken (चिकन)
Cuisine : Chinese
Course : Main Course Chicken
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For more recipes related to Sweet and Sour Chicken Rice checkout Thai Sizzler, Thai Rice Bowl, Poha Chicken Bhujing. You can also find more Main Course Chicken recipes like Murg Ka Mokal Nilgiri Style Chicken-Cook Smart Butter Chicken (murgh makhni) - SK Khazana Koyla Chicken
Sweet and Sour Chicken Rice Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet and Sour
Ingredients for Sweet and Sour Chicken Rice Recipe
Rice 3 cups
Chicken leg, cut into medium cubes 250 grams
Green capsicum ½
Red capsicum ½
Salt to taste
Oil 2 tablespoons
Orange 1
Green chillies , chopped 2
Chicken stock 1 cup
Tomato ketchup 1 tablespoon
Ginger , chopped 2 teaspoons
Garlic , chopped 2 teaspoons
Sugar 2 tablespoons
Cornstarch , mixed with ¼ cup water 2 tablespoons
Spring onion greens chopped 2 stalks
Vinegar 2 teaspoons
Method
Step 1
Cut green and red capsicums into small squares.
Step 2
Heat 2 tbsps oil in a non-stick pan. Add capsicums and a little salt and grill.
Step 3
Place rice in a bowl and heat in the microwave till well heated through.
Step 4
Quarter orange and remove the peel with a knife leaving a little flesh on the peel.
Step 5
When the capsicums are well grilled, drain and transfer into a bowl.
Step 6
Add chicken to the oil remaining in the pan, add salt and saute. Squeeze the orange peel to extract juice and put into the pan along with the peels.
Step 7
Have each orange quarter.
Step 8
Add green chillies to the chicken and mix well and cook till the chicken is done. Transfer into another bowl.
Step 9
Heat the stock in a deep non-stick pan, add 1 tbsp tomato ketchup. Add ginger, garlic, salt and sugar and mix well.
Step 10
Remove the orange peels from the chicken and discard. Add 2 tbsps cornstarch water, mix well and cook till the sauce thickens.
Step 11
Add chicken and orange pieces and mix. Simmer for 2-3 minutes. Add spring onion greens and mix. Add vinegar and mix.
Step 12
To serve put the rice in a serving bowl. Pour the chicken with the sauce over the rice. Put the grilled capsicums on top and serve hot.
Nutrition Info
Calories : 1806 Kcal
Carbohydrates : 287.8 gm
Protein : 87.7 gm
Fat : 33.6 gm
Other : Niacin- 5.7
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
