1 lb. chicken breasts (I use boneless, skinless)
3 medium free range eggs (beaten)
1 cup breadcrumbs
1 (8 oz.) pkg. Parmesan cheese (finely grated)
Basmati rice (1/2 cup per serving)
2 red chilies, diced
2 green chilies, diced

SWEET AND SOUR SAUCE:

3 tbsp. soy sauce
3 tbsp. Worcestershire sauce
5 tbsp. honey
garlic powder, to taste
3 tbsp. tomato ketchup
1/2 cup vegetable stock
cornstarch (optional)

Firstly, chop up the chicken into equal strips on a chopping board.

Prepare a two bowl breading station. In the first, beat eggs until bubbles show. In the second, mix breadcrumbs with finely grated cheese.

Dip the chicken strips, one by one, into the egg mixture, coating the chicken all over, then dip into the breadcrumbs mixture, making sure all the chicken is covered.

Fry breaded chicken strips with diced chilis on a relatively high heat until crispy and golden.

Meanwhile measure out 3 to 4 servings of Basmati rice, and place into a medium saucepan with double the amount of water, wash the rice with your hands until the water is clear, then place onto the stove at a medium heat for 15 to 20 minutes (when using a rice cooker, I prepare in advance).

Note: For the best results, bring to the boil for 5 minutes then simmer at a low heat for 10 minutes.

Whilst waiting for the rice to cook, check the chicken, if done, place in to an air tight container at room temperature until the rice and sauce is finished.

For the sauce, combine soy sauce, Worcestershire sauce, honey (preferably runny). Add garlic powder for flavour and tomato ketchup, combine, then finally, add vegetable stock to the combined mixture, mix until well blended.

Once combined place into a medium saucepan for 10 to 15 minutes, adding cornstarch to thicken, depending on how thick you want the sauce to be.

Once finished, serve on a bed of soft, fluffy rice, and crispy golden chicken strips.

Serves 3 to 4.

Submitted by: Rhys Vivian