Sweet and Sour Chicken By Chef Pom Moonguaklang

Ingredients:

  • 3 cups of rice

  • 4 skinless, boneless chicken thighs

  • 4 tablespoons oil

  • 5 garlic cloves (smashed)

  • ½ bag of mini carrots (cut in half longways) or 2 carrots peeled and cut in small circles

  • ½ bell pepper (Cut into wide strips then cut the strips in half)

  • 4 stalks of celery, cut on bias

  • ½ onion (sliced into wide strips)

  • ½ can cubed pineapple (drained)

  • 4 tablespoons corn starch (mixed with ½ cup water)

  • ½ cup sugar

  • ½ cup ketchup

  • 2 ounces white vinegar

  • ½ cup water

  • 2 teaspoons salt

Directions:

  1. In a pot with a lid, add 4 cups of water and the cleaned rice. Bring to a boil. Turn the heat to low and cover.

  2. Pre-slice and cut all meat and veggies. Keep the veggies in separate piles.

  3. Add oil to a large frying pan and heat to medium. Then add chicken, garlic, carrots and salt. Cook for 7 minutes.

  4. When chicken is fully cooked, add sugar, ketchup, vinegar and water. Mix together well. Add bell peppers, celery and pineapple. Cook for another 5 minutes.

  5. Add cornstarch slurry. Bring to a quick boil, turn off heat. Plate and enjoy!