Kirsty's Takeaway 300g Sweet & Sour with Long Grain Rice Meal Kit

Ready in 3 Easy Steps 1. Cook rice 2. Prep & Fry chicken 3. Coat & Serve Full recipe inside the kit... Just Add: 2 Diced Chicken Breasts (approx. 300g) or 1 Block of Tofu (approx. 280g - 300g) + Half of a small tin (227g) of pineapple chunks in juice + 80ml of Milk or Milk Free Alternative + Vegetable Oil + 250ml Water 1. Cook Rice Add the rice to a saucepan alongside 250ml of cold water and bring to the boil. Once boiling, turn down to a simmer and cover for 15-20 minutes, until the water is absorbed and rice is cooked. Keep covered until serving. 2. Prep & Fry Chicken Whisk the batter mix with the 80ml of milk, dip the diced chicken into the batter. then shallow-fry in 2cm hot oil (approx 180°C) for 5 minutes, turning halfway. Ensure it is golden and cooked through. Drain on kitchen paper. 3. Coat & Serve Empty the sweet and sour sauce, pineapple juice and pieces (1/2 of a 227g tin) into a bowl and mix until combined. Heat in microwave (2 min at 850W/1 1/2 min at 1000W). Stir well. Serve the rice, top with the crispy chicken and pour over the sauce. Optional side - Crispy Cabbage: Heat 1 tbsp vegetable oil in a hot wok. Finely slice the spring greens and stir-fry until crisp, seasoning with a pinch of salt, 1 tsp brown sugar and 1/4 tsp Chinese 5 spice. For a Vegan version: Swap the chicken for tofu & the milk for a milk-free alternative, follow the same instruction. Cooking instructions are guidelines only.