I tried something different tonight and made this Sweet and Sour Chicken Bake, and best of all, you can do this and only use ONE casserole dish.Print
I tried something different tonight, and made this Sweet and Sour Chicken Bake, all the best of all, you can do this and only use ONE casserole dish.
- 6 – 8 chicken pieces or as I did a whole chicken cut up into pieces. I also used the carcass
- 2 cubes of Chicken stock
- Water to cover the chicken pieces
- 1 Cup of raw rice (I used Tastic Rice, but you can also use Basmati or any other of your preference. *Note: I used 2 cups, but feel free to use 1 cup of rice only
- ± 375 g frozen mixed vegetables. You can also use fresh Stir Fry vegetables if you prefer that.
- 4 spring onions
- 3 Tbsp. white sesame seed
Sweet and Sour Sauce
- 1/4 cup sugar
- 1/4 cup white vinegar
- 1/4 cup tomato sauce
- 1/4 cup sweet chili sauce
- 3 Tbsp. Soy sauce
- 1 Tbsp. Plum Jam or if you have apricot jam
- 1 tsp ginger powder
- Add all the sauce ingredients and whisk together until well blended and keep aside.
- Set oven at 180C / 350F
- Place the chicken pieces in a large dish, cover with water and crumble the chicken cubes (stock) over it and bake in preheated oven for 10-15 (or however long you deem appropriate) but it should not be overcooked as you will still bake it later.
- Best to have it just done.
- At this point, transferred the chicken and sauce to the lid.
- I used the base of my casserole dish and then added the raw rice to the dish.
- Take these chicken pieces and place them skin-side up on the raw rice.
- Pour the juice from when you cooked the chicken over the chicken and rice
- Add the vegetables, (I used frozen mixed vegetables, and approximately ¾ bag, so roughly 375 g) but you can add as little or much as you like.
- Add the reserved sweet chili sauce over the chicken and then the chopped spring onions and lastly the sesame seed.
- Cover your casserole with the lid, or if you do not have a lid, with tinfoil and bake for at least 45 minutes.
- Have a look, and if needed add more water, although I did not have to as I used more than enough to cover the chicken at the beginning.
- Return to the oven and bake for another 40-50 minutes uncovered.
- If needed, (I did) turn the oven to broil to give it a nicer toast and you have an awesome meal fit for a king.
- Note this meal will serve at least 10 generous portions, depending on if you used 1 or 2 cups of rice.
- As I used a whole chicken, I opted to add 2 cups of rice.
- We enjoyed a second meal the following night and the remaining rice I packed in small portions and placed in the freezer for later use.
Prepared, tried, and tested by Esme from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 1
- Calories: 2139
- Sugar: 143
- Sodium: 2046
- Fat: 33
- Saturated Fat: 7
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 410
- Fiber: 159
- Protein: 116
- Cholesterol: 71
Keywords: Sweet and Sour Chicken Bake
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