How to make Sweet and Sour Chicken Rice - Orange adds a special tang to this sweet and sour chicken rice.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rice (चावल), Chicken (चिकन)

Cuisine : Chinese

Course : Rice

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Sweet and Sour Chicken Rice Recipe Card

Sweet and Sour Chicken Rice

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Sweet and Sour Chicken Rice checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Tak-A-Tak Tomato Pulao, Brown Rice Risotto, Seafood Biryani, Trinidad Pulao.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet and Sour

Ingredients for Sweet and Sour Chicken Rice Recipe

  • Rice 3 cups

  • Chicken leg, cut into medium cubes 250 grams

  • green capsicum ½

  • red capsicum ½

  • Salt to taste

  • Oil 2 tablespoons

  • orange 1

  • green chillies chopped 2

  • chicken stock 1 cup

  • tomato ketchup 1 tablespoon

  • chopped ginger 2 teaspoons

  • chopped garlic 2 teaspoons

  • sugar 2 tablespoons

  • cornstarch mixed with ¼ cup water 2 tablespoons

  • spring onion greens chopped 2 stalks

  • vinegar 2 teaspoons


Step 1

Cut green and red capsicums into small squares.

Step 2

Heat 2 tbsps oil in a non-stick pan. Add capsicums and a little salt and grill.

Step 3

Place rice in a bowl and heat in the microwave till well heated through.

Step 4

Quarter orange and remove the peel with a knife leaving a little flesh on the peel.

Step 5

When the capsicums are well grilled, drain and transfer into a bowl.

Step 6

Add chicken to the oil remaining in the pan, add salt and saute. Squeeze the orange peel to extract juice and put into the pan along with the peels.

Step 7

Have each orange quarter.

Step 8

Add green chillies to the chicken and mix well and cook till the chicken is done. Transfer into another bowl.

Step 9

Heat the stock in a deep non-stick pan, add 1 tbsp tomato ketchup. Add ginger, garlic, salt and sugar and mix well.

Step 10

Remove the orange peels from the chicken and discard. Add 2 tbsps cornstarch water, mix well and cook till the sauce thickens.

Step 11

Add chicken and orange pieces and mix. Simmer for 2-3 minutes. Add spring onion greens and mix. Add vinegar and mix.

Step 12

To serve put the rice in a serving bowl. Pour the chicken with the sauce over the rice. Put the grilled capsicums on top and serve hot.