• Add the water (for the rice) to a medium saucepan and bring to the boil. 
• Add jasmine rice, stir, cover with a lid and reduce heat to low. 
• Cook for 10 minutes, then remove pan from heat and keep covered until rice
is tender and water is absorbed, 10 minutes

. 
TIP: The rice will finish cooking in its own steam so don’t peek!

• Meanwhile, roughly chop capsicum and baby broccoli.

• Cut chicken tenderloins into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• Cook broccoli and capsicum with a splash of water, tossing, until tender, 5-6 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and sweet soy seasoning, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• Stir in cooked veggies, sweet & sour sauce, the soy sauce and water 
(for the sauce), tossing to combine. Season with salt and pepper.

• Divide jasmine rice between bowls.
• Top with sweet and sour chicken stir-fry to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice long chilli and slice lime into wedges. Squeeze lime over stir-fry, then top with crispy shallots and chilli to serve.