The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Sweet & Sour Chicken with Brown Rice & Mixed Peppers
This crowd-pleasing fakeaway is perfect for the whole family. Chicken is sizzled until golden and coated in a sticky, homemade sweet & sour sauce, then served with nutty brown rice for an easy weeknight win. The best part? You can tailor it to your table - simply pop the peppers and mangetout on the side as crudités for little foodies. It’s a delicious family meal without the effort.
Prep in 10
High protein
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 160g mangetout
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 25g honey
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 140g tinned pineapple (pineapple, pineapple juice)
- 1 pepper
- 2 pepper
- 2 tbsp cornflour
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 513
Protein: 45g
Carbs: 67g
Fat: 7.3g
Sticky Sweet & Sour Chicken with Brown Rice & Mixed Peppers
This crowd-pleasing fakeaway is perfect for the whole family. Chicken is sizzled until golden and coated in a sticky, homemade sweet & sour sauce, then served with nutty brown rice for an easy weeknight win. The best part? You can tailor it to your table - simply pop the peppers and mangetout on the side as crudités for little foodies. It’s a delicious family meal without the effort.
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Cooking Instructions
Before you start
- Bring a saucepan to the boil
- Pull out 1 large frying pan, a large bowl, a small bowl, a sieve & a measuring jug
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Add the chicken and cornflour to the large bowl, season with a pinch of salt and pepper and toss to coat
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and fry for 14 mins, stirring occasionally, until golden and cooked through. Season with salt and pepper
- Remove the chicken from the pan and set aside
Do the prep
- Meanwhile, dice the peppers into 2cm chunks (make it kid friendly: leave the peppers out of the stir-fry and serve as crunchy crudités on the side). Drain the pineapple, reserving 100ml of the juice
- To the small bowl, add the ketchup, tamari, honey, vinegar and reserved pineapple juice and mix to combine
Combine the flavours
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until softening. Add the pineapple and mangetout (make it kid friendly: serve the mangetout as crunchy crudités on the side instead) and cook for 2-3 mins more
- Return the chicken to the veg pan, pour in the sauce and bring to a simmer. Simmer for 1-2 mins, until the sauce has thickened slightly and coats the chicken and veg
Heat the rice & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear.
- Serve the rice into bowls, topped with the sweet & sour chicken and veg
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