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.
Sweet & Sour Chicken with Fried Rice, Sauteed Veg & Pineapple
Tender free-range British chicken, drizzled in a sticky-sweet sauce? It's our take on a Friday night favourite! We add sweet pineapple, crisp sugar snaps and bell peppers for veggies. Plus, spring onion rice to soak up the sauce. Ready in 20 mins, it's better than takeaway.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 romano pepper
- 139g tinned pineapple (Pineapple, pineapple juice)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 spring onion
- 25g honey
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g sugar snap peas
- 1 onion
- 300g diced British Free Range chicken breast
- 1 tbsp cornflour
Nutritional Information
Calories: 558
Protein: 48g
Carbs: 66g
Fat: 11g
Ingredients
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 romano pepper (use half)
- 139g tinned pineapple (use half) (Pineapple, pineapple juice)
- 150g diced British Free Range chicken breast
- 25g honey (use half)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 80g sugar snap peas (use half)
- 1 onion (use half)
- 1 tbsp cornflour (use half)
Nutritional Information
Calories: 561
Protein: 48g
Carbs: 67g
Fat: 11g
Sweet & Sour Chicken with Fried Rice, Sauteed Veg & Pineapple
Tender free-range British chicken, drizzled in a sticky-sweet sauce? It's our take on a Friday night favourite! We add sweet pineapple, crisp sugar snaps and bell peppers for veggies. Plus, spring onion rice to soak up the sauce. Ready in 20 mins, it's better than takeaway.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan or wok, a medium frying pan, a large bowl, a small bowl, a sieve & a measuring jug
Get the chicken on
- Place the cornflour and a pinch of salt and pepper into the large bowl. Add the chicken and mix to evenly coat
- Heat the large frying pan or wok with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 7 mins, stirring occasionally
Prep the veg
- Meanwhile, dice the pepper and onion into 3cm chunks. Halve the sugar snap peas. Drain the pineapple chunks, reserving 50ml of the juice (25ml for 1 person)
- Add the ginger and garlic paste, pineapple chunks, pepper, sugar snaps and onion to the chicken pan and cook for another 5 mins, until the veg is softening
Make the sweet & sour sauce
- In the small bowl, mix together the tamari, ketchup, vinegar, reserved pineapple juice, honey and 2 tbsp water (1 tbsp for 1 person)
- Add the sauce to the pan and cook for 2 mins, turning to coat the chicken, until the sauce has thickened and the chicken is cooked through
Fried rice time
- Thinly slice the spring onions
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the rice and break it up with a wooden spoon
- Add the spring onion and a splash of water and cook for 2-3 mins, until piping hot
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
- Share the sweet & sour chicken between plates, with the fried rice alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.