Sweet and Sour Chicken Meal Prep

In a pot, combine washed basmati rice, cold water, and a pinch of sea salt flakes to taste.

Stir the rice to break up any clumps, then bring it to a boil. Once boiling, place a lid on the pot, reduce the heat to low, and let it simmer for 14 minutes without stirring.

After 14 minutes, turn off the heat but leave the lid on for another 4 minutes to steam. Then, remove the lid and fluff the rice with a spatula or fork.

Cut the bell peppers in half, remove the seeds and pith, then dice them into large chunks.

Slice the onion thinly, add it to a bowl with the diced peppers, and mix them together.

Grate the garlic cloves and ginger into a fine paste.

Dice the chicken breast into large, even-sized pieces to ensure they cook evenly.

In a mixing bowl, combine light soy sauce, pineapple juice, honey, Worcestershire sauce, apple cider vinegar, tomato sauce, and cornflour.

Whisk all the sauce ingredients together until smooth and the cornflour is fully dissolved. Set aside.

Place a large pan over high heat and add grapeseed oil. Once hot, add the sliced onions and diced bell peppers. Season with salt and sauté for about 4 minutes, stirring regularly.

Remove the sautéed vegetables from the pan and set them aside.

Return the pan to high heat, add more grapeseed oil, and then add the diced chicken. Season with salt.

Sear the chicken for a total of 6 minutes, mixing it halfway through to brown all sides.

Add the garlic and ginger paste to the chicken and cook for 45 seconds, stirring to combine.

Add the cooked vegetables back into the pan and mix everything together for about 30 seconds.

Give the sweet and sour sauce a final whisk and pour it into the pan. Bring to a boil and cook for 2 minutes, stirring until the sauce thickens and coats everything.

Optional: Stir in sesame seeds.

Serve the sweet and sour chicken over the cooked basmati rice and garnish with sliced spring onions.