Friday, 5 February 2016

Sweet And Sour Chicken With Sweet Potato #IgniteYourTastebuds

We do love a takeaway in our house, I never thought that I could re create a Chinese meal in my own home, but then we were challenged by Tilda to create our own Chinese recipe. So we faked it one evening this week, I bought loads of ingredients and just made it up as I went along and I would actually say, I would make this again.


Tilda Firecracker Rice
Tilda Coconut Basmati Rice
Water chestnuts
Dark soy sauce
Chilli powder
White wine
3 Chicken breasts (sliced into small bits)
1 Onion
A tin of pineapple
2 cloves of garlic
One Sweet potato
Ginger (finely grated)

In a bowl you need to mix the cornflour, ketchup, juice from the tinned pineapple, a splash of white wine. a splash of dark soy sauce, sweetener and some chilli powder. Adjust the recipe to taste, Add 100mls of water and leave to one side for a moment.

Chop your onion, sweet potato, pepper and pineapple (if you have bought rings), then crush the garlic.

Pop the chicken breasts in the wok and start to fry them until they are partially cooked, then add the chopped vegetables and ginger.

fry these for about 5 minutes and then grab your bowl of sauce that you made earlier. Stir it as the cornflour might have become separated at the bottom of the bowl. Add it to the wok and leave to simmer for about 15 minutes or until cooked

Keep stirring otherwise the sauce will stick to the bottom of the wok.

Open the Tilda rice sachets in one corner (about 2 cms) and put them in the microwave for 2 minutes each.

Serve with prawn crackers and/or other Chinese sides that take your fancy.

Its so easy to fake it with Chinese food and it is so much healthier to cook from scratch because you know what is going in your food! Why not try it for yourself?

Tilda Firecracker Rice is a Ltd edition rice packed with red chilli pepper, chilli seeds as well smoky paprika and sweet tomato, you get an authentic Chinese taste in the rice.

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