Tonight was the night for some spicy, sweet and sour chicken with boiled rice 👌🏼 So quick, easy and healthy it’s a perfect meal to rustle up on a busy midweek evening. It uses mainly store cupboard ingredients so as long as you have some chicken and veg kicking about, you’ll be munching this in no time 😋 Recipe is in my highlights.. 🤗 °
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Serves 4. You will need:

1 tbspn of flavourless oil
1 onion, sliced
2 carrots, chopped
1 tbspn garlic, chopped
2 skinless chicken breasts, chopped
1 tspn garlic powder
2-3 bell peppers, sliced
Chilli powder, to taste
1 portobello mushroom, sliced
Salt and pepper, to taste
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For the sauce:

2 tbspn soy sauce
2 tspn rice vinegar (or apple cider vinegar)
1 tbspn tomato ketchup
1 tbspn Worcestershire sauce
1 tbspn cornflour, mixed in 2 tbspn cold water
1 tbspn tomato purée
Half a cup of water
Squeeze of lemon
Handful of coriander, chopped
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1. Stir fry the onions till translucent before adding carrots, chopped garlic and chicken. Cook for a few minutes on medium heat.
2. Add the garlic powder, bell peppers and mushroom and season with salt and pepper. Add chilli powder to taste if you like heat. Mix and cook for a further couple of minutes.
3. Now add all the sauce ingredients except the lemon juice and coriander. Cook for 2-3 minutes or until the chicken is fully cooked through and the vegetables are tender. Check for seasoning and adjust to taste.
4. Add a squeeze of lemon juice and garnish with coriander. Serve with rice.
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