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.
Free-range Speedy Sweet & Sour Chicken with Fried Rice
Sticky-sweet chicken is delicious in this speedy, Friday night favourite. Ready in 20 mins with loads of veggies, like crunchy mangetout and sweet bell peppers. Serve with brown rice, spring onions, and our signature sweet n' sour sauce. Delish!
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 50g honey
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 3 spring onion
- 600g diced British Free Range chicken breast
- 160g mangetout
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 pepper
- 2 onion
- 2 tbsp cornflour
Nutritional Information
Calories: 484
Protein: 45g
Carbs: 58g
Fat: 8.2g
Free-range Speedy Sweet & Sour Chicken with Fried Rice
Sticky-sweet chicken is delicious in this speedy, Friday night favourite. Ready in 20 mins with loads of veggies, like crunchy mangetout and sweet bell peppers. Serve with brown rice, spring onions, and our signature sweet n' sour sauce. Delish!
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Cooking Instructions
Before you start
- Pull out a large bowl, a small bowl, a large frying pan or wok & a medium non-stick frying pan
Chicken time
- Place the cornflour and a pinch of salt and pepper into the large bowl. Add the chicken and toss 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, turning occasionally, until golden
Add the veg
- Roughly chop the peppers, onions and mangetout into bite-sized pieces
- Add all to the chicken pan and cook for 5 mins, until softening
Make the sweet & sour sauce
- In the small bowl, mix the tamari, ketchup, honey, vinegar and 4 tbsp water
- Add the sauce to the chicken pan and cook for 2-3 mins, until the sauce thickens and the chicken is cooked through
Meanwhile, heat up the rice
- Thinly slice the spring onions
- Heat the medium non-stick frying pan with 1 tsp oil on medium heat. Once hot, add the spring onion and rice. Break up the rice with a wooden spoon, add 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
- Serve the rice into bowls, topped with the sweet & sour chicken
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