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Easy Sweet and Sour Chicken Manchurian Recipe with Rice

This Chicken Manchurian recipe is made with tender pieces of stir-fried chicken coated in a satisfyingly sweet and sour sticky sauce.
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Course: Dinner, Main Course
Cuisine: Asian
Keyword: Chicken, Chicken breast, Chicken Manchurian, Manchurian
Total Time: 30 minutes
Servings: 4

Equipment

  • Wok or frying pan
  • Stovetop
  • Microwave

Ingredients

  • ½ bunch green onion
  • 2 tablespoon ginger fresh
  • 4 clove garlic
  • 1 egg
  • 1 tablespoon Shaoxing wine Chinese cooking wine
  • 1 tablespoon light soy sauce 2 tablespoon total for the recipe
  • 2 tablespoon cornflour ¼ cup total for the recipe
  • 500 g chicken breast
  • 2 tablespoon cornflour ¼ cup total for the recipe
  • 2 tablespoon water
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light soy sauce 2 tablespoon total for the recipe
  • 1 tablespoon dark soy sauce
  • ¼ cup tomato paste
  • 1 tablespoon brown sugar
  • 1 cup water
  • 1 red capsicum
  • 1 bunch pak choi
  • 1 tablespoon vegetable oil 2 tablespoon for the recipe
  • 1 tablespoon vegetable oil
  • 450 g Jasmine rice
  • ¼ bunch coriander cilantro

Instructions

  • Finely slice whites of green onion and slice green part into 2 cm pieces. Peel and finely grate ginger. Mince garlic.
    ½ bunch green onion, 2 tablespoon ginger, 4 clove garlic
    Slice green onion. Grate ginger. Mince garlic.
  • In a bowl mix half the ginger and half the garlic (or omit at this stage for kids), egg, Shaoxing wine, soy sauce and cornflour. Dice chicken into 2 cm pieces, add to the bowl, mix and set aside.
    1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 2 tablespoon cornflour, 500 g chicken breast, 1 egg
    Mix ginger, garlic, egg, Shaoxing wine, soy sauce and cornflour in a bowl. Add diced chicken.
  • In one bowl mix equal parts cornflour and water to make a slurry. In another bowl mix vinegar, soy sauces, tomato paste, sugar and water. Set aside.
    2 tablespoon cornflour, 2 tablespoon water, 1 tablespoon rice wine vinegar, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, ¼ cup tomato paste, 1 tablespoon brown sugar, 1 cup water
    Mix cornflour and water in a small bowl. In another bowl, mix vinegar, soy sauces, tomato paste, sugar and water.
  • On a different board slice capsicum and pak choi. Set your child's portion of capsicum on their plate now.
    1 red capsicum, 1 bunch pak choi
    Slice capsicum and pak choi.
  • Place a wok or frying pan over high heat. Add vegetable oil and chicken mixture in a single layer. Cook for 1-2 mins without stirring. Turn and cook until golden and cooked through. Remove to a plate, and set your child's portion on their plate now.
    1 tablespoon vegetable oil
    Cook chicken in frying pan.
  • Add more vegetable oil if needed, then stir fry whites of green onions, remaining ginger, garlic and the capsicum until soft.
    ½ bunch green onion, 1 tablespoon vegetable oil
    Stir fry whites of green onions, ginger, garlic and capsicum.
  • Add sauce mixture, then once bubbling stir cornflour mixture then add to the pan. Stir until the sauce thickens, about 1 min.
    Add sauce mixture and stir in slurry.
  • Return chicken to the pan with pak choi and greens of the onions. Meanwhile, microwave rice.
    450 g Jasmine rice
    Return chicken to the pan with pak choi and greens of the onions.
  • Serve Chicken Manchurian with rice and tear over a few coriander leaves to serve. Serve kids plain rice with chicken and capsicum slices.
    ¼ bunch coriander
    Chicken Manchurian - Serve Chicken Manchurian with rice and top with coriander leaves.

Nutrition

Calories: 712kcal | Carbohydrates: 106g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1076mg | Potassium: 936mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1368IU | Vitamin C: 45mg | Calcium: 78mg | Iron: 3mg