Sweet ‘n’ sour chicken stir-fry
- 150ml can Fanta Orange
- 1tbsp fish sauce
- 1tbsp rice vinegar
- 1tsp Asda Easy Ginger
- 1tsp Asda Easy Lemongrass
- 1tbsp cornflour
- 2tbsp rapeseed oil
- 4 Butcher’s Selection Chicken Breasts, cut into bite-sized chunks
- 260g pack Asda Rainbow Vegetable Stir-fry
- 800g pack 4 Asda White Rice Steam Bags
To make the sauce, mix together the Fanta, fish sauce, rice vinegar, ginger, lemongrass and cornflour in a small bowl.
Heat the oil in a large wok over a high setting and stir-fry the chicken for 4 mins or until just starting to colour. Add the rainbow veg then stir-fry for 2 mins. Pour the Fanta sauce into the pan, bring to a boil, then reduce to a simmer for 4 mins or until the chicken is cooked through and the sauce has thickened.
Meanwhile, microwave the rice according the pack instructions. Serve alongside the stir-fry.