Sweet 'N' Sour Chicken with Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Heat a drizzle of oil in a large frypan on high heat. Stir-fry onion and carrots for 3 minutes, until tender. Add garlic (if using) and cabbage and stir-fry a further 2 minutes, until wilted. Remove from pan and set aside in a bowl or dish. Reserve pan.
3. Pat chicken dry with paper towels and dice 2-3cm. Place chicken, cornflour and salt in a bowl and toss to coat well in cornflour.
4. Heat a drizzle of oil in reserved pan on medium-high heat. Stir-fry chicken, in batches, for 3-5 minutes per batch, until golden but not cooked through. Add more oil as required. Add first batch to bowl with cooked veggies. When chicken has finished browning, reduce heat to medium.
5. Return vegetables and chicken to pan, along with sweet and sour sauce, pineapple pieces and spring onions. Toss to combine for 1-2 minutes, or until chicken is cooked through. Stir through ¼- ½ cup water and cook a further 1 minute, or until sauce is desired consistency. Season with salt and pepper.
6. spoon ¾ cup cooked rice into each bowl and top with sweet ‘n’ sour chicken. Garnish with sesame seeds and reserved green part of spring onion.